SUNFLOWER RESTAURANT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, deli meat, bologna, fish, beets in prep to/ low reach in units holding above 41F. CDI- Beets, ham and deli meat discarded. All other items placed in the walk in freezer for cooling. EHS went to check items were cooling. Items began to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer too strong. Sanitizer was bleaching out the test strip. CDI- Diluted to proper concentration. -REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Salsa cups stored in the tall reach in cooler cooling in closed cups and in a container. Salsa was cooling at a rate of 0. CDI- Cups moved to walk in cooler for cooling For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 area behind steam table in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse stored with dry storage items in storage area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an unopened package of bologna stored in the same large insert container as an unopened package of raw beef in the WIC, allowing for potential cross contamination as the PIC stated they do not cook the bologna. REPEAT. CDI - Bologna moved out of large insert container and onto a shelf above the raw products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large plastic bin of portioned sour cream cups cooling in the RIC after prep this morning at around 8am at the coffee station, which is a unit that is not deigned nor approved for rapid cooling. Cups of sour cream observed at temperatures of 48-50F. PIC stated that the prep employee will prepare multiple dressing cup containers at a time and that they may have let the sour cream sit out on the counter too long during that process before placing it into the RIC. REPEAT. CDI - PIC relocated container of sour cream cups to WIC to rapidly cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed metal shakers that were not labeled as to their contents at the cookline and on the shelf at the kitchen entrance where to go orders are boxed up.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple sanitizer buckets throughout the kitchen to have solutions of 200ppm chlorine. REPEAT. CDI - PIC diluted solutions to 50-100ppm solution.

4-501.11 Maintain equipment in good repair. - Observed the door gasket to the right RIC at the coffee station area to be torn/falling off at the time of the inspection. PIC stated having already ordered replacement gaskets prior to the inspection.

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 the floors of the WIC to have accumulations of food/packaging debris below the storage racks.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS provided a physical copy and emailed a copy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee crack raw shell eggs and then return to handle RTE items without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 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 without using any gloves or hand drying method. -CDI- EHS educated food employee on proper handwashing procedures and food employee washed hands. 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 . 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at spray sink. -CDI- EHS educated food employee on where to wash and food employee washed hands at handsink. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice in handsink. -CDI- EHS educated PIC on proper use of handsink and items were removed from handsink and sink was cleaned. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw country ham stored over pancake batter (containing water and powder mix) and fettuccine noodles in prep unit and raw bacon stored over bread in WIC. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and peppers over RTE onions and mayo. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee rinse off gloved hands. -CDI- EHS educated food employee on discarding gloves when a task is complete and gloves were discarded. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over raw ground beef and ribeye in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on plates stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Refer to temperature chart. Observed ambient air of sandwich prep unit at 43F. -CDI- PIC voluntarily discarded items above 41F that had not been prepared in the last 4 hours and moved other items to WIC. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 items in prep unit with no date mark such as shredded mozzarella cheese, ham, diced ham, turkey, and sliced tomato. Observed multiple items such as roast beef, fettuccine noodles, macaroni noodles, mashed potatoes, and vegetable soup prepared prior day, date marked for today, 9/15. Observed 3 containers of mashed potatoes date marked 9/8 (discard 9/14). Per PIC, often times, himself and other staff will come in on Sundays (when the facility is closed) and do a lot of the prep for the coming week and will use the date mark of the next open day, Monday. -CDI- EHS educated PIC on proper date marking procedures and items were properly date marked and those beyond discard dates were discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed some items on breakfast menu missing asterisks, such as items under “breakfast all day” that include eggs cooked your way, multiple “biscuit” and “sandwich” items that include eggs your way, and side order of eggs. **10 DAY VERIFICATION REQUIRED** **POINTS NOT ESCALATED DUE TO MISINTERPRETATION FROM PREVIOUS INSPECTION** -0.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 squeeze bottles with no labels. -CDI- PIC properly labeled 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 two bottles of hot shot. -CDI- PIC voluntarily discarded items. -1-

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 items prepared today such as Mac and cheese and marinated chicken cooling in WIC with protective coverings in plastic containers densely packed. Observed fettuccine noodles and raw pork chop prepared today cooling in prep units with protective coverings in plastic containers densely packed. -CDI- EHS educated PIC on proper cooling methods and protective coverings were removed and items from prep units were placed in WIC to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 dish employees with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 buckets full of wiping cloths with no sanitizer. -CDI- PIC placed removed cloths from water and placed them in dirty laundry pickup area. -0.5-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish employee cloth drying dishes. -CDI- EHS educated employee on proper air drying techniques and items were placed back at dishpit to be W/R/S. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in WIF open bag of raw beef patties, and raw beef chub stored over plate of cooked sausage and pan of biscuits. Observed open bag of raw beef livers stored of pans of cooked beef ribs and collard greens. CDI- PIC corrected all storage and educated was given on how to stored foods to prevent cross-contamination, For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee rinsing raw chicken in the three-compartment sink while manual warewashing was actively taking place. This resulted in contamination of sanitized equipment and utensils due to splashing raw chicken water.CDI-EHS instructed PIC to clean and sanitize the three-compartment sink and all affected items. Additionally, the PIC provided education to the employee on proper food safety practices, specifically using the designated prep sink for rinsing raw chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large plastic containers of cooked vegetable soup in WIF with lids secured above 41F. PIC stated soups were cooked around 5:00am today. CDI -PIC voluntarily discarded both containers of soup. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed both breakfast and lunch menu with foods that can be served undercooked without asterisking food to consumer advisory located on front of menu. For example eggs and ribeye steak. 10 DAY VR for menu correction.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room area. PIC stated ORKIN comes every months to service establishment.

4-204.15 EQUIPMENT containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES. Observed three rusted prep table lower shelving throughout kitchen area. PIC will have prep tables replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed secondary spray bottle of bleach sanitizer with a concentration below 50PPM. CDI - PIC voluntarily discarded spray bottle. 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 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use bleach sanitizer solution below 50PPM housing wet wiping cloths in white bucket. CDI - PIC added more bleach to bring solution to 200PPM. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on the inside lid. Increase frequency of cleaning unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wipingg cloths stored on counter tops throughout kitchen. CDI - PIC moved wet wiping cloths to discard bin.

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 original spice/herb containers with plastic portion cups being used to scoop out dry ingredients. for example; black pepper, dill wee, powder garlic, mint lead, and yellow cake mix. CDI - PIC removed plastic portion cups from containers. 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 sugar, flour, and seasoning mix in large containers with metal/plastic scoops with handles submerged inside dry ingredients. CDI - PIC moved scoops to 3-comp-sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two columns of wet stacked glass cups in prep room and plastic food containers wet stacks near dry storage room. CDI - PIC moved items to 3-comp-sink.

REPEAT4-501.11 Maintain equipment in good repair. Observed walk in freezer door in disrepair. Door handle is mount to a wood plank that isn't sealed and inside door has a large piece of metal bolted on leaving a large gap from original door material. PIC is in the process of having door repaired correctly. WIF door does not fully seal to frame allowing for ice and frost to build up around door.

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 cooler with dust and debris build on fan shroud blowing towards shelving that stores breads, dressing, drinks and thawing foods. 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 heavy ice and frost build up inside walk in freezer floors, roof, and shelving.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed medium sized clear hose from wall mounted A/C unit inside handwashing sink and draining into sink. CDI - PIC removed medium size hose from handwashing sink and let it drain into a bucket on floor.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use three spray bottles of bleach not diluted used to sanitizer food contact and non food contact surfaces. Bleach solution bleach-out test strips. CDI - PIC discarded solution and made fresh bleach sanitizer solution approximately at 200PPM. 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 insect aerosol spray can for household use only. CDI - PIC discarded aerosol spray can.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to food establishment open with only a screen door in place. The sides of the screen door has gaps to allow for entry of insects and rodents. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout establishment.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wiping cloths stored on the floor near reach in cooler. CDI - PIC moved sanitizer bucket to shelve.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed wet and soiled wiping cloth being used to stored in-use tongs for chicken. CDI - PIC removed cloth

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handwashing sink very loose to touch and not fully sealed to wall. 4-501.11 Maintain equipment in good repair. Observed walk in freezer door with heavy ice build up around gasket and door starting to separate from metal bezel. PIC stated a new door has been ordered.

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 several plastic containers and lids stored clean with sticker and glue residue still attached. CDI - PIC moved lids and containers to dish area.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in use bleach sanitizer concentration measuring over 400ppm. CDI - PIC was able to dilute bleach to proper concentration levels of approximately 200PPM.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to food establishment open with only a screen door in place. The sides of the screen door has gaps to allow for entry of insects and rodents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on the food prep area counter tops. CDI PIC put cloths in sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed columns of wet stacked glass cups in prep room.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed rust and food build up on blade of table style can opener.

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 torn gaskets of RIC near prep area.

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 shelves in the WI cooler. Needs to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep all doors/lid closed completely to prevent insects/rodents harborage. CDI. PIC covered the 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 build up on vents in the WI cooler. PIC stated it will get clean anytime now by the company, they are short staff. 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 paint chipping off the ceiling in the kitchen area. Needs to be repaired.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored over bulk ingredients in the dry food storage room. Observed chemicals stored over the clean side of the 3-comp where clean dishes were drying. CDI - PIC relocated chemicals.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on the food prep area counter tops. CDI PIC put cloths in sanitizer bucket.

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one lexan container melted due to heat. CDI - PIC Discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in prep top at 46F, Sour cream cups in reach in at 46F, and tartar sauce cups on server’s shelf at 74F. All these foods were put out about 2 hours ago. CDI PIC put tomatoes, sour cream, and tartar sauce in WIC to cool back down. EHS verified that foods were cooled to 41F or less. EHS recommended they put tartar sauce cups on ice. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 gallons of milk opened and not DM. CDI PIC put date mark on boiled eggs container. 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 . 3-501.18 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 boiled eggs cooked today dated for 5/26. CDI PIC corrected date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed totally wet wiping cloths not in sanitizer bucket. CDI PIC put cloths in sanitizer bucket.

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

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 several employees wash hand and turn off faucet knob with bare hands. One employee washed her hands properly. CDI- Modeling hands washing and education provided, action corrected at the time of inspection, hand washing sign provided. -2 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes box stored next to washed and cut veggies and bags of bread. CDI- items rearranged and storage order discussed with PIC. -0 pts-

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 containers of spices without a label to identify item. -0 pts-

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with disrepair lid. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep all doors/lid closed completely to prevent insects/rodents harborage. -0.5 pts-

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 hood vent, pipe line above the cookline with grease. PIC stated it will get clean anytime now by the company, they are short staff. -0 pts-

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 TCS foods in the front of the WIC, (there are three sections,) all above 41F. Hashbrowns, roast beef, meatloaf, chicken, (46-48). Observed stand up cooler holding salsa, sour cream, coleslaw, holding food at 50F. PIC voluntarily discarded food. CDI-PIC turned down WIC to help the front hold temp. EHS also noticed 7 times the WIC door was left open which could be causing the temp issue inside. VR REQUIRED 10/16/2022

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 hashbrowns made this morning (around 9am said PIC) that were 83F. It was in a cardboard container and PIC said they use warm water, leave it until the next day in the container, and then drain and then place in plastic covered containers. CDI-EHS explained per the recipe and health code they should be adding warm water, wait 20mins, then drain, then place in metal pans to cool. CDI_PIC followed proper procedure and hashbrowns cooled 7F in 20mins.

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. Paint is starting to peel in the kitchen area.

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 vomit/ diarrhea plan. CDI- EHS sent plan via email

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 manager grab lettuce with bare hands. CDI- Lettuce discarded.

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 tomatoes, sour cream and lettuce in the prep top unit holding above 41F. EHS was there during lunch rush and facility was very busy. Kitchen was also very hot. EHS recommended ice bags placed on the items to keep items cold even during the lunch rush.

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 vomit kit, plan or procedures on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. observed PIC using TPHC for a sleeves of eggs, they had a time stamp written on carton and they say they use in 30mins, (EHS could see they are very busy) if they have any at the end of the hr they discard, they do not save. CDI-PIC and EHS filled on TPHC paperwork on site and they have it in the office now. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed fabuloso stored over single use silverware. Observed chemicals stored over the clean side of the 3-comp where clean dishes were drying.

4-501.11 Maintain equipment in good repair. Observed WIF door damaged (cracking) and the gasket damaged, building up on ice on both. PIC has already ordered one and it waiting on it to come, no points deducted today.

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 grab tomatoe and lettuce out of RTE cheese. CDI-PIC noticed their mistake and discarded food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding food at 43/44F, unit is across from the grill and the temps in the kitchen are 90F plus. Ambient air was. Stand up unit was holding food at 50F. CDI-PIC voluntarily discarded all TCS foods and adjusted unit. VR REQUIRED 9/3/2021.

4-501.11 Maintain equipment in good repair. Observed AC not working in the kitchen area, 90F plus. This is making it hard for cold holding units to hold.

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

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on both prep units and walk in cooler.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed current PIC/owner’s servsafe certificate expired in 2018. Other servsafe certified person was off at the time. No points deducted due to person in charge/owner was very knowledgeable of risk factors, operation of the kitchen, and was able to answer all questions regarding food safety.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground beef stored above pork inside walk-in cooler. CDI: storage order was corrected. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above RTE and washed produce inside walk-in cooler. CDI: storage order was corrected. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed raw sausage stored over cooked liver mush, raw eggs stored above pancake mix, and raw bacon stored above cheeses and condiments inside walk-in cooler. CDI: storage order was corrected.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch dressing at 45F and blue cheese dressing at 46F. CDI: all house made dressing with a mayonnaise base was moved to the walk-in cooler to cool. Thermostat in cooler was adjusted.

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no procedures for shell eggs held on time. CDI: sent owner a copy template of TPHC form to complete and return.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes inside reach-in cooler at 45 - 46F cooling from this morning tightly wrapped. CDI: removed and taken to the walk-in cooler uncovered to rapidly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin tip thermometer available for checking thin masses of food. Return visit required within 10 days to ensure thermometer is available.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers including waitress/wait staff wearing jewelry on wrists. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers including wait/waitress staff not wearing hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in buckets with cloths too strong for FCS exceeding well above 400ppm and bleaching out test strip. CDI: bleach sanitizer was diluted to proper concentration. Observed wiping cloths on employee aprons. Cloths should only be stored in sanitizer when not in use and only used for one task.

General Comment: 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 small soufflé cups stored inside seasonings in back storage room.

7-201.11 Store toxic materials to avoid contamination. -P-Observed bottle of sanitizer stored next to clean utensils.-CDI-Sanitizer bottle is removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed tomatoes (45F) cut this morning cooling in the tall reach in cooler tightly wrapped.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observe oil out of its orignial container not labled.-CDI-Oil labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal pans on drying shelf.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in women's restroom today. Men's restroom has one posted. CDI - PIC given handwashing sign during inspection for posting. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on slicer, hand-held peeler. CDI - PIC sent these for cleaning and reminded to store items clean. -1.5-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -Pf Observed Greased Lightning used as a degreaser on food contact surfaces that states for household use on label. CDI - PIC removed this item from service. -1- Or

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 thick portions of soup with lid in place in walk in cooler, overstacked TCS foods in prep and reach in coolers used for cooling above 41F. CDI - Portion sizes reduced, TCS foods moved to walk in and lids loosened to facilitate cooling. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar bins stored less than 6 inches off the floor on top of a drain line. -0-

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 plastic ramekins used to dispense dry good down in the food between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers on drying shelf. Observed towel drying of plastic bin. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed reach in cooler in kitchen with ambient air temperature of 46F used to cool sliced tomatoes and cold hold milk. -0-

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottles. CDI-labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed toxic chemical stored over prep sink. CDI-moved.

3-305.11 Store food 6 inches above the floor. Observed bucekts of actively cooling foods stored on floor of walk in freezer. CDI-food placed on milk crates. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands at handsink, did not use soap. CDI- Employee corrected, properly rewashed hands with soap. 2-301.14 Wash hands after activities that contaminate them. -P Observed cook handling raw shell eggs, get raw egg on gloves then reach into make table and handle RTE tomatoes potentially contaminating the container of tomatoes. CDI- Employee corrected, tomatoes disposed of, tongs placed in make table to handle tomatoes, employees washed hands and put on new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food debris left on them. Dishes need better cleaning. CDI- Dirty dishes re-washed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple buckets of actively cooling foods stored on the floor of walk in freezer. CDI- Food stored off the floor. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed PIC drop a spatula on the floor and placed it back at flat grill, then another cook picked up spatula to use it. CDI- Problem corrected, spatula placed in dish area, clean spatula replaced at grill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans and containers tight stacked while wet.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling peeling at expo line and a couple walls with damage and peeled paint in prep room, need repair.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two buckets of washed lettuce lined with takeout bags not approved for food food storage. CDI- Bags removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various foods: cooked onions at 118 degrees, cooked burgers at 123 degrees, and beef stew on top of stove at 126 degrees, not being temperature controlled. Foods had been out of temp for 30 min to 1 hr acc. to PIC. CDI- Burgers and onions reheated to 165 for proper hot holding at 135 min, stew placed in an ice bath in walk in cooler to proper cool.

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 a flat of eggs being held at room temp that were not being time marked per TPHC procedure. CDI- Flat of eggs time marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several instances of improper cooling methods in use for various foods: Observed rice intially cooling in an ice bath that was moved to a deep and sealed 5 gallon bucket before fully cooled, rice observed at 75 degrees 1 hr 45 min since cooling began acc. to PIC. CDI- Rice moved to shallow uncovered pans, observed at 68 degrees 10 min. later. Observed a few containers of cooked beans tighly covered in WIC cooling 1 hr at 85 degrees. CDI- Beans moved to walk in freezer and ventilated to speed cooling process. CDI- Observed beans at 60 degrees 30 min later. Cooling procedure/ methods handout given.

3-501.13 Use approved thawing methods. Observed chicken thawing in prep room at room temp, no thawing methods in use. CDI- PIC moved chicken to WIC. GENERAL COMMENT: Investigated SR# 77878 during inspection.

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 flats of shell eggs stored using TPHC procedures, PIC did not have a written procedure in place. CDI- PIC completed a TPHC form during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a couple spray bottles of chlorine sanitizer too strong, bleaching test strips. CDI- Sanitizer re-made to proper strength 50-200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and containers tight stacked while still wet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen. CDI- Drink removed

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled. CDI- Bucket 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 deep sealed container of actively cooling rice in walk in cooler at 60 degrees cooling approx. 2 hrs, not likely to cool fast enough to reach 45 in 4 more hrs with lack of proper cooling methods. CDI- Rice placed in shallow vented pan and placed in walk in freezer to rapidly chill to 45 or below.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed wrapped bacon stored under a leak in walk in cooler, subject to possible contamination. CDI- Food moved from under leak, appears water did not contact the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and containers tight stacked while still wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a couple bags of styrofoam containers stored of the floor of the walk in cooler. CDI- Items stored off the floor.

4-501.11 Maintain equipment in good repair. Walk in cooler has two leaks from ceiing, needs repair ASAP.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes and rice reheating in steam table. See temperature chart for temperature observations. CDI items were placed in oven to rapidly reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and hydrated hashbrowns holding above 45F. See temperature chart for temperature observations. CDI Items placed in walk-in cooler to rapidly cool.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored above food items. CDI medication was moved by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cooling in flip top cooler at 68F. Observed hashbrowns hydrated with warm water holding at 87F out of temperature control. Observed roast beef and roast beef stock cooling out of temperature control at 87-110F. CDI tomatoes placed in walk-in cooler to rapidly cool. Hashbrowns, roast beef and roast beef stock placed in walk-in freezer to rapidly cool. PIC he will use walk-in freezer as cooling method going forward.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored under containers, on employee aprons and prep surfaces throughout facility. CDI cloths placed in sanitizer solution tested at proper concentration.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer floor in severe disrepair. Observed rusted shelves in walk-in cooler. Observed split gasket on walk-in cooler door. 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 ceiling in disrepair in prep room. REPEAT VIOLATION.

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken stored above beef tips. Observed beef and chicken stored above ready-to-eat deli meats. CDI items rearranged.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler floor in disrepair. Observed rusted shelves in walk-in cooler. Observed split gasket on walk-in cooler and reach-in cooler.

Lines 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling in disrepair in prep room. REPEAT VIOLATION.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fish stored above hot cakes in prep reach in cooler. CDI items rearranged. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with dried food debris. CDI slicer was broken down to be washed, rinsed and sanitzied. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces near chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plate of sausage under heat lamp hot holding below 135F. CDI sausage was voluntarily discarded. PIC stated sausage will be made to order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hashbrowns holding out of temperature control at 62F. CDI hashbrowns were voluntarily discarded. Hashbrowns were placed on ice bath.

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

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees with artificial fingernails handling ice or bread. REPEAT VIOLATION.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility using large number of containers not intended for multi-use.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spray arm at dish machine falling below flood rim of prewash area. VERIFICATION REQUIRED.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls and ceiling in prep room peeling and in disrepair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water for boiling food being filled up in the handsink today- that water was dumped and water from the prep sink was obtained instead.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and tilapia stored over hashbrowns in the make table- raw meats moved to the bottom shelf. observed frech toast mix with raw egg stored over noodles- mix moved to bottom shelf. Observed raw chicken stored over lunch meat today- chicken moved to the bottom shelf.

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 mac&cheese, noodles, and boiled eggs cooling in deep portions, plastic containers, tightly covered. Recommend reducing amount of food in container and cooling with lid off, preferably in the freezer until it falls below 70F or less. Foods uncovered today and they began cooling quicker.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed waitstaff that handle ice and bread with nail polish on today- they need to have gloves on when handling exposed food. Discussed with PIC to correct.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed clothe towels stored on cutting boards today and on around the chefs waist. Store these in sanitizer when not in-use and do not store this sanitizer bucket on the floor.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed an employee wash hands today without soap- asked to rewash to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over batter today in the low boy- pork moved to lower shelf to correct. Observed raw pork thawing next to hashbrowns- these must be prepped at separate times or separate locations to avoid cross contamination. Pork moved today to correct.

3-501.13 Use approved thawing methods. Observed pork being thawed at room temperature today on the prep table. Put under continuosly running/draining <70F water today to correct. Can use refrigeration to thaw, the microwave, or use the cooking process to thaw as well.

2-302.11 Maintenance-Fingernails Observed waitstaff scooping ice today and plating bread while they had painted nails- they must wear gloves while preforming food service duties if wearing fake or painted fingernails.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Provide endcaps where they are missing on lights in the prep room.

Observed muiltiple items in WIC and RI cooler today stored at >45F. Maintain all TCS foods at 45-41F or less. WIC foods moved to WIF, until WIC chilled back down. Recommend to reduce amount of storage in WIC(tea and cornbread).3-501.16

Observed rice cooling in a deep portion inside of a tightly covered plastic bin. Rice put into metal pan and placed on ice. Use approved cooling methods such as putting on ice, shallow/thin portions, stirring product, keep uncovered, use metal pans, or use ice paddles.3-501.15

Observed wet wiping clothes that were not in-use stored on the counter. Wiping clothes used to wipe spatulas must be stored in a sanitizer when they are not in-use.3-304.14

Clean WIC floor.

Observed raw fish stored over boiled eggs in the low boy and raw chicken stored over veggie soup in the WIC. Store foods by FCT, with all RTE foods stored above. chicken and fish placed on the bottom shelf today to correct.3-302.11

Observed eggs and country ham stored at >45F today(see chart). Maintain TCS foods at 45-41F or less. Items moved to WIC to quickly chill down.3-501.16

Clean fan in glass RI cooler.4-602.13

2-102.12 Certified Food Protection ManagerObserved person in charge with no certified training. Points will not be deducted until Jan. 2014.

2-301.14 When to WashObserved an employee crack raw eggs into a bowl to scramble them- getting raw egg on fingers from cracking the egg and from placing his thumb in the raw egg bowl- then touched plate to serve cooked eggs on with thumb touching food contact portion of the plate. Plate was sent to be washed today and the employee asked to stop and wash hands. Gloves must be changed between working with raw animal food and handling RTE food or food contact surfaces and hands must be washed before donning gloves. Recommend to pool scrambled eggs and dispense with a ladle to avoid the raw animal food contact as much as possible.2-301.12 Cleaning ProcedureObserved employees turning off water with bare hands rather than using a paper towel- work with employees on changing this habit. Employees were observed washing exposed arms today and for the required time.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved raw shell eggs stored over mushrooms and bologna today. Store raw animal foods seperate and/or below all RTE foods- eggs moved to the lower shelf today.

3-501.14 CoolingCool TCS foods from 135F to 70F in the first 2 hours and down to 45-41or less in the next 4 hours. Use approved cooling methods and check with thermometers to ensure TCS foods are meeting these time perameters. Observed multiple foods cooling overnight that had still not reached 45F or less-discarded today(mashed potatoes and cabbage).

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensTable tents are in place today that state the health warning but do not inform the consumer of what products are offered undercooked. Added wording to one as an example during inspection. Handwriting the correction is fine to fix this. Offered to have owner email proposed menu before going to print later in the year.

3-501.15 Cooling MethodsCool foods using approved methods(combine methods if needed) such as: metal pans, leaving pans uncovered, SMALL/SHALLOW portions of food, stirring product regularly, add ice, put on ice, use ice paddle. Observed multiple foods stored in a deep portions inside of plastic containers that were tightly covered. These cooling foods were also stacked ontop of each other in the WIC which greatly reduced air flow. Foods uncovered today and PIC asked to watch temperatures to be sure this corrective action is sufficient. Lettuce was cooling large portion, covered, in a plastic container today- PIC split this product into two seperate portions, added ice, and left in WIC to continue cooling.