SOUTH 21 CURB SERVICE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED LETTUCE and slaw in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat 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 fish cooling in RI unit. CDI. PIC removed to the WI cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. OBSERVED multiple employees with jewelry while working with food.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored amongst single use containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled onions in the Lowboy cooler and WIC above 41F. PIC stated that they were cooked yesterday. CDI PIC voluntarily discarded. REPEAT 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility holding raw burgers, grilled onions, and uncooked fries on TPHC without properly recording the discard time. CDI EHS completed a new TPHC form with the PIC and explained the TPHC procedures to the 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 breaded fish cooling in the RIC. Employee verified that The fish was prepped about an hour ago and put directly in the RIC and not properly cooled down first. CDI PIC put fish in the WIC to 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed shake machine’s dispensing area touching handwashing sink. There is not splash guard at the hand sink. EHS explained that the machine has to be moved, turned around, or a splash guard has to be installed at the handwashing sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on prep tables and not in a sanitizer water.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed facility has a hose with a spray nozzle attached to the mop sink and there is not backflow device. EHS provided PIC with handout showing types of backflow devices. PIC will check with owner. VR needed 9- 21-25

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 green door ,near prep sink, has peeling and cracked finish. Also observed multiple areas of the floor with exposed concrete.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items in prep unit holding above 41F. Items placed in prep unit less than 4 hours prior. Ambient holding above 48F. Observed hotdogs in other prep unit holding above 41F, all other items holding 41F and below. Hot dogs placed back in WIC. VR for prep unit holding items above 41F. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in gaskets of prep unit, clean with more frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw breaded fish stored above raw breaded onions. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken cooked in bulk, held in metal container above fryer. Two chicken wings holding below 135F. CDI Items discarded. PIC stated they cook in bulk and hold for 30 minutes, then discard. EHS discussed need to use TPHC if this is method used. PIC stated that they would only cook to order chicken going forward. 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 .

3-501.19 (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. Observed box of fries being held out of cold unit. PIC states they hold box no more than 4 hours then discard. Item was not marked and fries were not on TPHC on hand. CDI PIC stated items just came out of freezer 5 minutes prior. Fries added to TPHC and time marked on box. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 peeling paint on walls, ceiling near ceiling fan and air ducts. Observed missing grout in floor of prep area. Repeat, observed noticeable work done and continued improvement, no escalation in points.

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 employee wash hands for less than 10 seconds, turn faucet off with barehands hands. CDI Employee rewashed hands properly and turned faucet off with paper towel as barrier. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork in warmer at 122F. CDI - Food employee voluntarily disposed of out of temperature food item. Discussed placing pork directly in metal pans in hot holding not in plastic container and then metal pans. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in prep area.

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 peeling paint on walls, ceiling near ceiling fan and air ducts. Observed missing grout in floor of prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs holding above 41F for unknown amount of time. CDI PIC voluntarily discarded eggs. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on the left door of the prep cooler by the fryers is split. REPEAT VIOLATION

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wrong test kit for spray sanitizer. VR required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored amongst single use containers.

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 mark on Cole slaw in various areas of facility with no date mark. PIC stated that the Cole slaw was made yesterday. CDI: Products dated with yesterday’s date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed grilled onions stored on table with no TPHC time documented. PIC stated they were taken from the walk in 30 min prior. CDI: Time added to onions. Onions sold by end of inspection.

4-501.11 Maintain equipment in good repair. Observed gasket on the left door of the prep cooler by the fryers is split. REPEAT VIOLATION Previous violation corrected.

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 lighting near expo area. REPEAT VIOLATION Previous violation corrected.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Observed bacon stored over pickles and Cole slaw in the walk in. CDI: Products reorganized. REPEAT VIOLATION Significant improvement from previous inspections. Future violations will result in full point deduction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers and grilled onions that PIC stated are pulled out during busy times in cooler above 41F. CDI: TPHC procedures filled out today during inspection. Products were properly cooled today based on them being out on the counter for less than 1 hour. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on the right door of the prep cooler by the fryers is split.

6-301.14 Post a handwash sign at each handsink. Observed outdoor customer restroom handsinks without handwashing sings. CDI - EHS affixed handwashing stickers to paper towel dispenser in both rooms and provided PIC with extra handwashing stickers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of cooling chicken placed above chopped onion rings. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bottle of ketchup contacting lettuce in grill prep top. CDI - Bottle was removed and placed in lower storage. Note: No escalation due to improvement from previous inspection; employee hand washing and glove usage was observed as effective, and prior to placement of cooling food items, no improper long term food storage was observed. EHS provided establishment with WIC and RIC storage order guides. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork in warmer at 122F. CDI - Food employee voluntarily disposed of out of temperature food item. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) bin of grilled onions in WIC with no effective date mark. Head chef stated that these were prepared the previous day. CDI - Date mark was affixed to onions. Note: Facility has mentioned that items that were not date marked (cups of coleslaw, tomato wedges at fryer prep top) were prepared the day of the inspection. Undated items subject to date marking are to be used within 24 hours or disposed of at end of day. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed five (5) single service to go trays at prep tables with exposed food contact surfaces. CDI - EHS inverted single service articles top prevent potential contamination.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) outdoor oil storage bin open at time of inspection. CDI - EHS closed bin lid prior to end of inspection.

Observed employee handle raw beef then proceed to handle RTE foods with same gloves. CDI employee removed gloves and washed hands. Observed raw beef store over lettuce in tech in refrigerator. CDI by instruction, food relocated for proper storage.

Use chemicals according to labeling instructions. Observed glass cleaner used on trays and chemical not used according to labeling. CDI by instruction. Observed medications alstoredbover food for consumer on rack . CDI , medication relocated for proper storage.

Observed deep container of Cole slaw cooling at 46 degrees F at 1:10 and remained at 46 degrees F at 1:50. CDI , Cole slaw relocated to shallow uncovered pans and relocated to Walk in Cooler to rapidly cool.

Observed no procedures for vomiting and diahrrea cleanup. CDI. - procedures emailed

Observed several towels on waist of food employees. Maintain in sanitizer solution in between uses.

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 fans at walk in’s and food debris under prep tables and equipment. Need cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on edge of white catch plate. Need cleaning.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced tomato, lettuce, and slaw cold holding above 41F. Employee states foods were prepared this morning around 10:50. CDI, items discarded by 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 procedures. CDI, EHS educated PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw and raw chicken cold holding above 41F. PIC states chicken arrived 1.5 hours before start of the inspection and slaw was prepared around 11AM. PIC states chicken was taken out of case and placed in bus tubs for storage at walk in cooler and slaw was taken out during cooling to fill to go containers. Observed ambient temperature of 43F at walk in. CDI, ambient temperature was lowered 1 degree. Observed ambient temperature at 37.0 Items uncovered to facilitate cooling.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed slaw cooling at slow rate. PIC states slaw was prepared around 12PM. CDI, items placed in freezer. No points taken due to incorrect cooling methods observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened bag of lettuce, slaw, raw fish, raw chicken, and milk wash for proteins cold holding above 41F. PIC states slaw was prepared today around 12PM, along with bag of cut lettuce. PIC states chicken, fish, and milk wash was prepared a few minutes before start of inspection. CDI, bag of lettuce and slaw placed in freezer to cool. Fish and chicken placed in walk in to cool. Milk wash discarded and fresh batch made with ice as an ingredient.

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 slaw cooling in deep bus tubs. CDI, items moved to freezer. PIC states facility had back to back deliveries earlier that day and they kept the walk in door open for a long time. Observed internal temp of WIC at 40F. EHS advised PIC to monitor temperature while cooling.

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 with re-contamination. CDI - EHS corrected employee. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go to don gloves without hand wash. CDI - EHS corrected employee. Employee washed hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee bare handing raw onions while slicing. CDI - Onions will be cooked in fryer; EHS recommended limiting bare hand exposure due to delay in cooking time.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above pickles in walk in cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored above ready to eat produce on walk in cooler shelf.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed large containers and portioned of coleslaw cooling with no change in temperature in over 30 min - see temp chart. CDI - All uncovered and unstacked in walk in to cool more efficiently. Observed sliced tomatoes not meeting cooling parameters in flip top cooler. CDI - Tomatoes uncovered and placed in walk in cooler to cool. 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 coleslaw cooling in densely packed containers in walk in cooler and stacked on shelf. Observed coleslaw and tomatoes cooling in top portion of flip top cooler not manufactured for cooling. CDI - Coleslaw unstacked and uncovered to accelerate cooling. Coleslaw and tomatoes relocated to walk in cooler to cool more efficiently. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two male employees prepping meat without hair restraints. REPEAT.

4-501.11 Maintain equipment in good repair. Split gasket in need of repair; noted last inspection. REPEAT. *Zero points taken today, PIC states it is on back order due to COVID. Points will escalated next inspection*

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cut onion stored in direct contact with shelf inside flip top cooler. Correction: Employee wrapped onion in tin foil for protection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed coleslaw and raw cod cooling in walk in cooler; no change in temperature for either - see temp chart. CDI - PIC completely vented all containers to allow cool air to reach all parts of product. EHS recommended cooling coleslaw in single layer without stacking.

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 coleslaw and raw cod cooling in walk in cooler tightly wrapped with plastic wrap; coleslaw double stacked on tray and cod in deep plastic pan. CDI - Both items vented completely to allow air to reach entire product and cool rapidly. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing/portioning tartar sauces without hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use napkins and other items stored on floor of back storage room.

4-501.11 Maintain equipment in good repair. Observed ripped gaskets on each door of reach in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef above ready to eat foods in walk in cooler. CDI - PIC moved to bottom shelf to correct storage order.

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 coleslaw cooling in reach in cooler under other trays of food and covered with plastic wrap unable to get flow of cold air. CDI - Tray of coleslaw uncovered and moved to walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork holding at 125F in steam table. CDI - Employee reheated to 170F before placing back in steam table.

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 coleslaw cooling in reach in cooler under other trays of food and covered with plastic wrap unable to get flow of cold air; no change in temperature in over 30 minutes. CDI - Tray of coleslaw uncovered and moved to walk in cooler.

4-501.11 Maintain equipment in good repair. Observed ice machine non-operational and out of order. Remove/replace as needed.

3-501.13 Use approved thawing methods. Observed fish thawing under running water measuring 81 degrees. CDI Process had just began so stopped and moved to walk in cooler. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit 1 in need of resurfacing or replacement.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw breaded fish and change glove to work with ready to eat foods without hand wash between glove changes. CDI employee washed hands and changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -0 points-

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed coleslaw cooling in plastic bus tubs tightly covered cooling at insufficient rate to meet cooling parameters. CDI vented and moved to freezer.

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 coleslaw cooling in to great of volume and tightly covered. CDI moved to freezer and vented and proper cooling was achieved.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on two prep units .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic buckets used for food storage stored clean with sticker residue on the containers. VR required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw stored in partially covered containers in the walk in cooler cooling at 48F at 3:40PM. At 4:30PM, the cole slaw was 46F. CDI- product was stirred and lids were completely removed; EHS instructed PIC to monitor cooling item and temperature. EHS advised splitting the food into more containers to facilitate faster cooling the next time the product is prepared.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed facility re-using disposable cardboard boxes (some were originally used for storing raw proteins) for storing items such as cole slaw, tartar sauces, breads, and other foods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris accumulation on some shelving in the walk in cooler where breaded onion rings are stored.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed ice machine with minor black and pink build up on the ice shield.

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 REPEAT- Observed cooked frozen pork in the walk in without any dates. CDI- PIC voulintariliy discarded the item.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several working containers of spices and sugar without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests.- REPEAT- Observed flies throughout the facility. EHS observed facility attempting to address the pest control issue. Facility is using a certified pest control company and out door traps near the back door entrance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- REPEAT- Observed employee food being stored above and with retail food. Employee items shall be stored on a bottom shelf and labeled as employee items.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed cut onions, cut lemons, and ice all uncovered in storage. PIC covered all items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT- Observed boiled eggs prepared yesterday without a date mark. CDI- PIC was able to back date the item. 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 frozen pork with only a preparation date. Through discussion with PIC, preparation date and freeze date are not the same. PIC was informed on proper date marking rules which includes dating the item for when it was cooked, to the day it was frozen and then applying a thaw date. PIC was also given a date marking training document. CDI- PIC voluntarily discarded the product.

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 slaw (57F) in the walk in cooler, in deep container with a lid. Observed slaw in smaller self service containers at 51F with wrap around them. Also observed cut tomatoes at 47F in the flip top that was prepared this morning. CDI- PIC reduced large container of slaw and uncovered smaller containers. PIC also moved cut tomatoes to low boy to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a few ants throughout the facility. Identify issue and contact your pest management.

4-501.11 Maintain equipment in good repair. REPEAT- Observed shelves in the walk in to start to rust.

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 several wall tiles detached from the wall throughout the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food being stored above and with retail food. Employee items shall be stored on a bottom shelf and labeled as employee items.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 0pts- Observed facility had an employee health policy however when EHS questioned PIC about a new employee, the PIC stated the employee had not been trained on the employee health policy since it was his first week. CDI- PIC was provided with another employee health policy and EHS discussed the policy with the new employee.

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 0pts- Observed an employee place raw ground beef on grill, de-glove, wash hands and then turn faucet off with bare hands. This action results in recontamination of ones hands. CDI- EHS instructed employee to use a paper trowel to turn faucet off. Employee re-washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1pt- Observed no paper towels at back handsink. An employee stated they were out of paper towels. CDI- EHS instructed PIC to use napkins in place of towels until a new shipment arrived. Later in the inspection PIC found an extra roll of towels in the mens bathroom and placed them at the back handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 1.5pts- Observed major black and pink build up in front ice machine. PIC stated the machine is cleaned once a day however the ice shield has not been removed in a few days. PIC started to clean the ice shield during the inspection and stated the ice would be removed tonight to do a full wash, rinse, and sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 0pts- Observed ham and boiled eggs not date marked. CDI- PIC was able to back date items since they were opened and prepped last night.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0pts- Observed two wet cloths being stored on the bottom shelf of a prep table.

0pts- Observed two split gaskets on the walk in freezer and reach in unit #2. 4-501.11 Maintain equipment in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed dust build up on walk in cooler fan covers. Clean as needed to reduce build up

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic tubs reused for tuna salad, chicken salad and potato salad without a label identifying the contents. Label these with the common name of the item. -1- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelet on arm while preparing food at grill. CDI - PIC instructed removal of bracelet. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected lips on stacked cups in the beverage station. CDI - PIC reduce stack sizes, using the front cups as a shield to those in the rear. -0-

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 exhaust fan over the back door and on shelving to the left of the back door. Clean. REPEAT -.5-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling paint on the cinder block wall to the left of the hand sink. Resurface to make smooth for cleaning. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic tubs reused for tuna salad, chicken salad and potato salad without the name prominently displayed. Label these with the common name of the item.-0-

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee performing a grease changeover flood clean fryer next to fryer in operation. Perform this operation when adjacent unit is not in use. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flour buildup in back side of exhaust fan. Clean. -0-

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 pitted door frame near the handsink. Install intact moulding around door. -0- Observed peeling paint above cook line. Paint.

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 opened package of hot dogs at front line without date marking. CDI - PIC reminded to nto just label the backstock box in the cooler, but also label the opened individual packages. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory avaliable on the to-go car order menu displays. Provide one for those ordereing from the car hop menu. VR required no later than 01/10/2015. -.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 pesiticides stated for use at home stored under front counter. Use commercial products. PIC stated products are used outside only. CDI - Remove them from facility. -0-

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 tub of cole slaw prepared today with lid snapped on. CDI - PIC vented lid and reminded to use thinner portions. Observed portioned cole slaw from today above 45F in walk in and reach, covered with plastic wrap. Vent while cooling.

4-501.11 Maintain equipment in good repair. Observed soiled interior of isce machine no longer in use. Keep clean and repair or remove from facility if not in use. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy buildup on shelving by employee entrance. Deep clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak around hot faucet and at last pipe junction underneath sink. Repair. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed powder toilet bowl cleaner in direct contact with roll of toilet tissue on back of men's restroom toilet. CDI = PIC voluntarily discarded roll of tissue. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of sauces in flip top without labels and pimentos not in the original container unlabeled. CDI - PIC labeled items. -1-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two split gaskets on prep cooler to the right of front line. PIC has already ordered replacements. Verified by invoice. -0- REPEAT

General Comment- Observed employee drink stored on window sil between dish area and prep table. Ensure drinks are stored to prevent contamination. Drink 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 potato salad (one container) in front prep cooler unit at 60F degrees. Potato salad had been made 1 hr prior and taken from walk in cooler before properly cooled. All other containers of potato salad were in walk in cooler cooling properly. Potato salad removed.

General Comment- 4-501.11 Maintain equipment in good repair. Observed split and broken fryer baskets, split gaksets on several reach in coolers, rusted shelving throughout.

General Comment- 5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin without lid.

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 daily quantity of slaw cooling in covered, large plastic container 50 F. CDI- slaw broken down into smaller quantities for cooling.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacles in restrooms used by females.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date mark grilled onions. PIC stated sometimes onions are held for two days.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wristwatch while handling, preparing food.

.6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee juice on middle shelf with retail food. Designate a lower shelf or other similar area for employye food.

3-501.15 Cooling Methods - PF: Use effective means to cool TCS foods from 135 F to 70 F within two hours and from 70 F to 45 F in four hours: Found cooked onions tightly covered in half gallon containers 82 F right at 2-hour mark. Onions spread on sheet tray and allowed to cool before re-packing. Found potato salad in tightly covered half gallon containers 54 F. CDI- vented to cold air. Do not cover cooling foods until they reach 45 F, then cover to protect against dust / dirt contamination.

3-304.15 (B)-(D) Gloves, Use Limitations - C: Single use disposable gloves shall be worn to perform one task only and changed when contamination occurs. Observed employee handling food, then handle soiled cloth, then prepare to go back to handling food. CDI- discussion and education.

7-102.11 Common Name-Working Containers - PF: Accurately label toxic materials containers with contents. Found container marked as sanitizer containing unidentified liquid. Appeared a substance, such as soap, had been added to sanitizer. Contents measured 0 ppm by quat test strip. CDI- enitire container discarded.

3-501.15 Cooling Methods - PF: Cool foods by approved and effective methods to acheive time / temperature cooling parameters. Found large volume of slaw in multi-gallon container covered in walk-in cooler, 65 F. CDI- slaw vented, broken down into smaller portions, and turned. Found potato salad made same day tightly packed in covered containers. CDI- uncovered product.

3-304.12 In-Use Utensils, Between-Use Storage - C: Do not store cutting boards on faucets of prep sinks.

2-102.12 Certified Food Protection Manager - C: The person-in-charge shall be a certified food protection manager from an approved program. Observed PIC with no accredited training.

. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark potentially hazardous foods with date prepared if held for more than one day in facility. Found barbeque prepared previous day in cooler not date marked. One container prepared five days previous. CDI- dated.