NICHOLS #6

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored above RTE food items in the flip top unit as well as the RIC. -CDI- Storage order was corrected. (1.5 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges and chicken legs below 135F while said to be hot holding. PIC stated that the dials for the unit must have been accidentally turned down when it was being cleaned. -CDI- PIC turned the temperature back up int he unit and the item were reheated. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 onsite during inspection. 10 DAY VERIFICATION REQUIRED*** (0.5 pts)

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 by the back door damaged. EHS observed improvements from last inspection on other parts of the facility that have been repaired. REPEAT*** (0.5 pts)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sliced tomatoes, cut lettuce, and sliced bologna without date marks/correct date marks. The bologna was date marked 12/2/25. PIC stated that the bologna was sliced on the 5th. Also observed chili in the RIC date marked 12/1/25. -CDI- PIC voluntarily discarded the chili and correctly date marked the other necessary items. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slight wet stacking with insert containers that were said to be clean and dried. Separate to allow proper air drying. Due to the severity, points not deducted. (0 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged base tiles and corner protectors near the back entrance of the facility. Also observed FRP walling starting to become separated near the hand sink. Repair necessary items. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. PIC showed EHS an invoice for the ServeSafe course that they are taking to obtain the required certification. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the food contact surfaces of the deli slicer, potato slicer, and the insides of metal insert containers soiled with food debris and residue. Increase cleaning frequency and be sure to not stack soiled equipment when being stored as clean. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a chlorine sanitizer solution at less than 50ppm. -CDI- PIC added more solution (bleach) to bring the concentration up to 100ppm. REPEAT*** (1 pt)

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 slight build up of food debris in the flip top unit. Increase cleaning frequency to avoid the accumulation of food debris/residue. Due to the violation being for other non-compliant items that the last inspection, points not escalated. REPEAT*** (0.5 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged base tiles and corner protectors near the back entrance of the facility. Repair necessary areas. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on duty with certification For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed no signed forms for employees demonstrating knowledge of diseases. Have all employees review Employee Health form and use or create form that they can sign annually to demonstrate their knowledge of diseases and exclusions from food service. For more information on employee health policy 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 some food debris on pans, measuring cups. Monitor for cleanliness before putting up for re-use. CDI items put back into wash vat to re-clean. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (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 take large utensil pan and rinse it in can wash rather than taking it to the 3-compartment sink. Employee was advised to take this utensil and put it at the 3-compartment sink for proper washing, rinsing, and sanitizing. Also observed middle vat of 3-compartment sink being used as a dump vat for ice. Always work from dirty items to clean, and do not cross-contaminate rinse vat by emptying items into it while washing utensils. 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 .

3-501.18 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 chili in container in small reach-in refrigerator date 2/18/25. Item was not re-labeled once it came out of freezer. CDI by discarding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed chicken breading with no label. Use label, wax pencil, etc. to label product.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed items on wrist of food service employee. These must be removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All employees with beards need to wear beard nets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping towel stored at food prep sink. Any clean wet wiping towels must be kept in a sanitizing solution if they are to be re-used.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Keep single service cups either in dispenser that protects cups, or keep them in the original plastic sleeve to protect them from handling and coughs, sneezes, etc.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezer that could find no markings to indicate that the freezer was NSF or ANSI.

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 metal shelves in back portion of facility in need of cleaning. Do not spray paint; clean frequently.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed hot water tank to be undersized for the facility. It was a 4.5kW unit. Sizing a for a properly sized water heater is needed to replace the hot water heater. A Code Enforcement Plumbing permit will be needed for this replacement once the sizing is presented to the facility staff in writing.

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed leaking sewage from septic system. Liquids broken out onto ground surface. Get licensed person to do a proper repair to the septic system. VR

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open with trash inside the bin.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on electrical outlets, GE electrical boxes, and other fixtures; these need to be cleaned frequently.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning needed on fan covers in WIC, in rear large duct in back of food service facility. These need to be cleaned frequently to prevent buildup.

2-102.12 (A) 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any identification on storage shelf. CDI - PIC labeled secondary spray bottle "Bleach Sanitizer"

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 four large, clear bins of raw chicken wings, tightly sealed and stacked on top of each other in the walk-in cooler. These were prepared at approximately 9:30 AM. The observed temperatures were between 45°F and 46°F. EHS intervened, instructing the PIC to unstack the containers and remove the lids to allow for better 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with visible light coming through the lower portion of the back door. PIC will make repairs to rear door.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping cloths stored between and behind cooking equipment with heavy grease and food build up. Replace wiping cloths at a higher frequency. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on drain boards of 3-comp-sink and counter tops. Observed no sanitizer buckets for holding wet wiping cloths. CDI - PIC discarded wet wiping cloths.

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 metal scoop with the handle touching flour inside food container. CDI - PIC moved metal scoop to 3-comp-sink. 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 metal scoop with the handle touching white sugar in non food grade container. CDI - PIC removed metal scoop to 3-comp-sink.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed open box of paper towels stored on the floor next to hand washing sink. CDI - PIC moved box of paper towels off the floor. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cooking oil containers stored on the floor near hot holding unit. CDI - PIC moved container of cooking oil off the floor.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink not sealed to wall leaving a gap between the wall and prep sink where food debris and build up is visible, also observed rusted nails sticking out of the wall.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up and food debris along the prep sink border between the wall and sink 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 grease and food build up around and underneath cooking equipment mainly around fryer and grill. General cleaning needed throughout cooking area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken items being held in the back of the kitchen and other pieces of equipment that are no longer functioning being stored at establishment.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight amount of black build up inside ice machine. Increase frequency of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two in-use bleach spray bottles with no identification. CDI - PIC was able to label both bottles "Bleach Sanitizer"

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 six secondary squeeze bottles not easily identifiable stored on prep unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few in-use wet wiping cloths stored on counter tops. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several heavy soiled cloths around and in-between fryer and grill station. Several cloths were behind and underneath cooking equipment.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed open box of paper napkins on the floor next to hand washing sink.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink not sealed to wall leaving a gap between wall and prep sink, also observed rusted screws sticking out of wall into prep sink.

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 potato slicer with built up food and grease debris on the non food contact parts of equipment.

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 grease and food build up around cooking equipment mainly around fryer and grill. General cleaning needed throughout cooking area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on wall where 3-comp-sink is located. Observed black build up on caulking that seals 3-comp-sink to wall. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken items being held in the back of the kitchen and other pieces of equipment that are no longer functioning being stored at establishment.

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

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 eggs stored next to raw beef and sauces such as; mustard, mayo, ketchup in reach in cooler. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed various clean pans and containers stored with food contact side facing upward.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed in use prep sink without any caulking leaving a gap against wall. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving above 3-comp-sink.

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 potato slicer with built up food and grease debris on the non food contact parts of equipment.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee crack an egg and proceed to handle RTE food without washing her hands in between. CDI EHS educated employee and she washed her hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on inside of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed liver mush and pork sausages in warming cabinet below 135F. CDI PIC voluntarily discarded. PIC turned unit temperature up. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs being held at grill (in a half pan with ice below it) at 61F. CDI PIC voluntarily discarded. EHS suggested using a smaller pan than can be surrounded by the ice or putting eggs directly in ice. 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 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 an open gallon of milk in reach in cooler not date marked. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed both cooks with jewelry on hands and arm.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed various clean pans and containers stored with food contact side facing upward.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 2 bags of employee food comingled with food in freezer. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT 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 bucket of prepped chicken wings in WIC at 51F and wings in freezer at 46F. PIC stated all these wings were prepped at 7:30 am. CDI PIC voluntarily discarded wings 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray can of Microban on prep table. CDI PIC moved to chemical storage area.

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 chicken wings at 51F cooling in a deep container with a lid on it. PIC stated that they were prepped at 7:30 am today. CDI EHS educated PIC and wings were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in low boy and reach in cooler above customer food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- PIC unable to provide documentation of being certified in a food protection managers course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC unable to provide written procedures for vomit and diarrheal event clean up. CDI- EHS provided PIC with MCPHD written procedures for vomit and diarrheal event clean up. For more information 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 - REPEAT- EHS observed raw chicken, cut lettuce, sliced cheese, chili, cut tomatoes and made in house butter milk ranch above 41F. See temp chart. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure all TCS foods are kept at 41F and below. 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. -REPEAT- Observed prep unit functioning at 46F. EHS will follow up with facility as required to ensure all cold holding equipment is functioning properly and maintaining TCS foods at 41F and below.

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. - EHS observed dirt, grease and food debris build up on cooking equipment and shelving throughout the facility.

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. - EHS observed floors, walls and ceilings of hard to reach areas in need of cleaning. Hard to reach areas are behind and underneath equipment. Clean as often as needed to prevent and reduce the build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. 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 items in the prep unit and reach in cooler that were above 41F. CDI-Lettuce, tomato, cheese and coleslaw were placed into the large reach in cooler to cool down. Turkey and ham in the reach in were discarded due to being in the unit over night.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed ham and turkey in the reach in cooler that were expired with date marking of 1-9-23. CDI-items were discarded.

4-501.11 Maintain equipment in good repair. Observed prep unit not holding temp due to build up of ice on back of machine. PIC called repair man to come out.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. REPEAT

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth not being held in sanitizer. REPEAT

2-102.12 (A) Certified Food Protection Manager (C) 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed frozen raw ground beef on top of frozen RTE foods. Observed frozen bacon on top of RTE foods. CDI-ground beef and bacon were moved to bottom shelf of freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth not being held in sanitizer.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC to not be a CFPM and had violations of propriety items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection.

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 procedure for vomiting and diarrheal events in facility. EHS provided documents

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed bologna and turkey in the reach in that were not date marked. Foods were opened on 12-08-2021. CDI-PIC properly labeled foods. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed hotdogs in the reach in that were not date marked. CDI-PIC discarded hotdogs.

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 working containers of condiments, breading and salt, pepper and seasoning salt that were not properly labled. CDI-PIC labeled items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items mixed in with facility items in reach in cooler. CDI-PIC separated employee items and labeled the shelf specifically for employee personal food items.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee crack raw shell eggs and change gloves to work with ready to eat food without hand wash between glove change . CDI stopped employee and had him wash hands and replace glove with clean pair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce , tomatoes, coleslaw, chili, ham , turkey, and sausage in prep unit at greater than 41 degrees F. in prep unit. Observed bologna and cheese prepped sandwiches and ham and cheese prepped sandwiches in reach in unit on retail floor at greater than 41 degrees. CDI all items discarded. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed prep unit in need of repair unable to maintain products at 41 degrees F or less.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on a couple of utensils. Much improvement over last inspection. REPEAT.

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 hot dogs in reach in dated as prepared 3/13. CDI - PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of cooking oil on the floor by cook line. CDI - PIC moved boxes onto a shelf.

4-501.11 Maintain equipment in good repair. Observed shelving in storage area broken.

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 inside of hot box and outside edges of ice machine. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid of dumpster open. CDI - PIC closed lid.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw burger patties over raw eggs and ready to eat ketchup. CDI- PIC rearraged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris that were stored as clean. Observed food debris on the potato slicer. CDI - Utenils were moved to be cleaned.

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 raw shell eggs being held on time with no time stamp or procedures. All hot foods held using TPHC had time stamps and procedures. CDI - Eggs were added to the TPHC procedures and time stamps were added.

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 handle of scoop in contact with sugar. CDI - PIC adjusted scoop so handle was out of the sugar.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on prep unit surface and in the convection oven.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in the flip top and reach-in cooler (see above chart). REPEAT. -3pts-

4-501.11 Maintain equipment in good repair. Observed equipment not able to hold food at 41F. REPEAT. -2pts-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite at the time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, hot dogs, bologna, liver mush, beef, tomatoes, eggs, cold holding in RI and prep unit at temperatures above 41F. CDI. PIC voluntarily discarded.

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 bologna, hot dogs, beef, liver mush with time/temperature expired window. CDI. PIC voluntarily discarded. Do not hold TCS food longer than 7 days including the day of opening.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of oil and drinks stored directly on the floor. CDI. PIC removed the oil from the floor.

4-501.11 Maintain equipment in good repair. Observed the prep unit and the RI cooler unable to hold food at 41F and below. CDI. PIC removed the food and placed the two units on Out of Service.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with no bin cover. Needs to be covered.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster outside opened. CDI. PIC covered the dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection.

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 hot dogs dated for 7/28/19, items discarded voluntarily. Do not hold TCS items longer than 7 days including day of opening.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment in the prep area with slight grease and food residue accumulation present.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non-shatterproof lights without shielding present in the area adjacent to the walk in cooler and three compartment sink.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of window cleaning chemical not labelled in rear area. Labelled during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing hair restraint.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified slow cooker and freezer in facility.

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 grease/food residue accumulation in the prep area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified persons present at time of inspection.

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 facility not recording thaw dates for commerical deli meats that had been cut and then frozen, and thawed in the facility. EHS observed this with deli balogne labelled with a prep date of 10/29/18, employees stated that they had cut it that date, dated it, and had thawed it overnight for use in the coming days. Facility must record thaw dates to properly track storage times. EHS had employees mark down the thaw dates on the food items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer label faded on a spray bottle in the dish machine area. Re-labelled during inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black residue accumulation on walls in the rear mop sink area, grease residue accumulating on the walls/floors of the prep area.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight residue present on the blade surfaces of the meat slicer. Item was broken down and re-processed during inspection. Slicer must be thoroughly cleaned and sanitized after each use, or every 4 hours of continuous use.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black residue accumulation on walls in the rear mop sink area, grease residue accumulating on the walls/floors of the prep area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored above food products in the rear reach in cooler. Employee products must be kept in areas where contamination of food or utensils is not a possibility. Items were removed.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed chlorine sanitizer bucket stored on the floor of the rear area. Moved to a soda rack during inspection.

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

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 slight grease and other residue accumulation on surfaces in the kitchen area.

REPEAT 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above RTE cheese inside stand up cooler unit. CDI raw meats properly stored.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed numerous cleaned equipment (pots, pans old containers) that are not used regularly stored in back of house collecting heavy dust, debris in need of re-washing and proper storing to prevent collection of debris.4

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (between cooking equipment).

REPEAT 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler unit not functioning properly holding TCS foods above 45F (see temp chart). CDI products discarded and new product placed on TPHC and products when not on Time will be stored in walk-in cooler. VR to ensure prep cooler is repaired.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls, ceilings throughout in need of cleaning)

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

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 scoop handles stored down in dry food products.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning; flooring underneath cooking equipment around feet/wheels).

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges held inside hot holding display case measuring 118F, CDI wedges discarded by staff. (facility requested TPHC forms for hot TCS foods in display case).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large sealed 5gallon containers of raw chicken wings which were prepared earlier during service approximately 1hr prior to inspection cooling in walk-in cooler measuring 57F. CDI wings transferred into shallow open pans to allow air flow across product. observed wings dropping at correct rate of 7degrees per hour.

REPEAT 4-205.10 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF / ANSI listed stand up freezer in use.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified persons at time of inspection.

4-602.11(E)(4) Observed ice machine interior soiled with black debris on the side edges. Insure that the ice machine is cleaned frequently enough to prevent debris accumulation.

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 unlabelled sauce bottles near the fryer area. Insure bottles are labelled with their contents.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one housefly in the kitchen area, insure that doors are not propped open for extended time periods to reduce pest entry likelihood.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI approved freezer containing potentially hazardous food. Freezer must be ANSI or equivalently certified .

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 wall damage near the bathroom sink, and in some kitchen areas. Insure that all walls are kept in good repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified persons present at time of inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI or equivalent certified equipment such as a freezer and can opener. Items used in food service must be certified.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up on the exterior parts of the potato wedger. Insure item is thoroughly cleaned, including the exterior, after each use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door broken at time of inspection, insure a new door is provided and kept closed.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certfied persons at facility during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked lettuce in the flip top unit. Insure that items are not over stacked, as the ability of the unit to keep such items cold is drastically reduced when items are overstacked. CDI by PIC discarding the lettuce.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-certified freezer being used for food storage.

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

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 wall damage above the mens bathroom sink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer solution in a spray bottle that was over 200ppm of chlorine. CDI by PIC diluting with water until ppm was within range.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled squeeze bottles of sauces in the prep area at time of inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI listed freezer and can opener in establishment at time of inspection. 4-501.11 Maintain equipment in good repair. Observed nonfunctioning heat lamp light at time of inspection.

2-102.11 PIC demonstrates knowledge of being a certified food protection manager - no one present has certification - repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food - observed bracelet on food service employee preparing food.

4-901.11 (A) Air dry equipment and utensils after cleaning and sanitizing - observed pans on storage shelves in back stacked wet - allow to completely air dry prior to stacking 4-903.11 Store utensils in clean location - utensil drawers still need cleaning

4-205.10 Ensure equipment other than toasters, mixers, microwaves...to be ANSI/NSF certified or equivalent - observed freezer w/no NSF listing; 4-501.11 Maintain equipment in good repair - observed rusted shelving in reach-in Vulcan refrigerator - replace or have professionally epoxy-dipped any rusted shelving - do not spray or otherwise paint.

6-501.18 Maintain handwashing sinks, toilets & urinals clean. Observed men's toilet, urinal very dirty.

.6-502.12 Floors, walls, & ceilings including attachments shall be clean - observed fan covers and vent covers to still have some dust on them - still need to raise racks in walk-in - floors under racks with debris on them, need cleaning.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager - no one with certification present - repeat violation

4-601.11 (A) Equipment food contact surfaces and utensils shall be clean to sight and touch - observed potato wedge cutter with mildew and dried debris on blade, handle, base - must remove and clean daily; observed food container for sugar in much need of cleaning; observed soda nozzle splash zone in much need of cleaning. 4-602.11 Clean the equipment and utensils as required to avoid contamination - observed pink mold inside ice machine

3-501.16 (A)(2) Maintain TCS foods in cold holding at 45F or less - observed American cheese and cut lettuce in prep cooler at 47F, 49F, and 47F respectively.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours - observed no date marking for ham in opened package.

3-307.11 Protect food from contamination sources not specifically noted by code - observed mildew and debris on potato slicer, observed food thermometer and corn dog wrappes in drawer that needed much cleaning

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location - observed utensil drawers in much need of cleaning

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods to be ANSI/NSF certified or equivalent - observed freezer w/no NSF listing - 4-501.12 - Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized - observed scarred cutting boards - replace or have professionally planed smooth - 4-501.11 - maintain equipment in good repair - observed rusted shelving in reach-in Vulcan refrigerator - replace or have professionally epoxy-dipped any rusted shelving - do NOT spray paint!

4-601.11 (C)/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris - observed fans in walk-in and reach-in refrigerator to have dust and mildew on them, compressors with heavy buildup of dust

5-103.11 (B) Provide sufficient hot water to meet the peak hot wate demands - oberved 4.5 kW water heater labelled with installation date of 07-20-09 - need minimum recovery of 15kW

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed women's toilet and men's toilet and urinal in need of cleaning

6-502.12 Floors, walls, and 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 wall and ceiling vents to be dusty; need to provide separation between handsink and prep refrigerator - splash guard would be acceptable - floors in walk-in in much need of cleaning - raise racks for ease of floor cleaning

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens, or single-use articles - observed missing end caps and bulb shields in back area with food prep sink and prep table.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified person in charge (PIC)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several drinks on food prep tables, front counter and soda boxes where food and customer items are kept. All drinks discarded or moved to a lower shelf away from food and customer items. Designate a space for all employee drinks and items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed prep sink and ice machine with build up and in need of cleaning. 10 day VR ( verification required).4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed raw chicken tub placed on prep table while flour was added and table was not cleaned and sanitized afterwards. Employee was instructed to clean and sanitize table.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili being heated in a household listed crock pot. Employee removed chili from the crock pot, put it in an 1/8 pan and heated it to 174F on the flat top grill.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking system in place for items such as cut bologna, ham, chili and cut produce. 10 day VR

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household listed crock pot in use and table top household fryer still in the box. Remove or replace with approved equipment.4-501.11 Maintain equipment in good repair. Observed white commercial chest freezer with cracked lid inside, rusted shelving in coolers and cracked/ split counter tops under the hot hold unit.4-502.11(A) Maintain utensils in good repair. Observed reused white square lidded buckets with heavy staining on the outside used for potato wedges. Replace as needed.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning and spilled mice poison pellets removed from under dry storage racks. Drain pipes, drains and dusty wall over ice machine need to be cleaned.

2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Observed fries and hot dogs hot holding below 135F. Fries discarded. Hot dogs reheated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Cut tomatoes, slaw, cheese and lettuce in cold holding unit above 45F. Items were moved to large reach-in cooler to rapidly cool. Cold holding unit not holding at proper temperatures. Verification to ensure compliance on 6/13/14.

2-402.11 Effectiveness-Hair Restraints - C. Food employees shall wear hair restraints. Observed food employees without hair restraints.

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

3-304.12 In-Use Utensils, Between-Use Storage - C. Ensure scoops with handles are used for dry goods and are stored with handle out of product. Scoop stored in sugar with handle in product.

4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be NSF or ANSI listed. Observed facility using non-NSF listed crockpot for chili hot holding.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed rusted shelves and split gasket on large reach-in cooler.4-501.12 Cutting Surfaces - C. Once cuttingboards become scored or pitted they must be replaced or resurfaced. Observed one cuttingboard scored.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be clean to sight and touch. Observed buildup on shelves under hot holding unit. Observed food debris on equipment beside frier.

2-102.12 Certified Food Protection Manager- Person in charge must be a certified food safety manager from an accredited program by Jan 2014 or a 2 pt. deduction will be taken.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All TCS foods held in refrigeration must be date marked with date prepared or date opened (for packaged foods, hot dogs, bologna, cheese). Observed open hot dog package, bologna, and cheese without date mark. CDI by date marking.

7-201.11 Separation-Storage- Store all toxic chemicals in a designated storage area when not in use. Observed bottle of bleach stored on 3 compartment sink next to wash compartment (in use). CDI by relocating to chem storage.

3-304.14 Wiping Cloths, Use Limitation- Store wet wiping cloths in a sanitizing solution when not in use. Observed wet wiping cloth stored on counter top.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Observed single service sauce cups stored underneath hand towel dispenser at handwash sink. Cups were getting wet from dripping water when reaching for hand towels. Relocate hand towel dispenser.