LUPIES CAFE

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a case of raw beef patties stored underneath two sheet trays full of raw marinated chicken, on a speedrack inside WIC 2. CDI: Storage order was corrected to prevent contamination. 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 a metal pan full of cooked hamburger patties hot holding on the stovetop under 135F. Hamburgers were cooked less than 2 hours prior. CDI: PIC reheated hamburger patties and EHS observe hamburgers were temping at 189F. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed few gaps underneath the back door located in dish room area. Repair haps under the back door to prevent possible entrance of pests.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed condensation dripping onto top sheet tray full of (packaged) food items stored directly under the condenser inside WIC 1. Store all food items away from areas accumulating condensation to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside both WICs and in dry storage areas throughout the facility. Replace/repair rusted shelves so that surfaces are smooth and easily cleanable.

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 section of the ceiling in the dry storage room. Observed bulging floor inside WIC 2. Observed black baseboards falling off of the wall in the hallway between make line and WIC 1. Observed missing edging along the walls of the hallway in between make line and WIC 1, exposing the unsealed wood underneath. Repair/replace all above mentioned items so that they are smooth and easily cleanable. REPEAT VIOLATION.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored over prep unit. CDI PIC moved drink. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield in the ice machine with buildup in the corners.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe in the prep top above 41F. PIC stated that it was put in the unit at 10 am today. CDI PIC put the cut cantaloupe in the WIC and cooled down to 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed an aerosol can of bug spray at the facility. CDI EHS educated PIC and she removed can from the premises

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food directly on the floor in the storage room and in the WIC. CDI PIC put food on a shelf.

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 shelves lined with cardboard, Also observed rust buildup on bottom shelf of prep table and shelves in storage and the WICs. Also observed multiple walls throughout the facility with peeling paint.

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 Shelves in storage and Walk in cooler, gaskets of refrigeration units, sides of cooking/holding equipment, legs/shelves underneath equipment have buildup on them and need to be cleaned. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed multiple cracked floor tiles and wall and baseboard damage throughout the facility. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed Floors, walls and ceilings need to be cleaned throughout. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 2 budging ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vitamins on the shelf above the prep top. CDI PIC moved vitamins.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Some employee drinks observed on dry storage shelf and on ledge above prep table near oven. Store employee drinks in a separate area, such as a low shelf. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had multi-day buildup on it. Utensils and food-contact equipment must be cleaned to sight and touch. Replace can opener if it can’t be easily cleaned. CDI - Can opener moved to 3-compartment sink to be re-washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup observed inside ice machine. Clean ice machine more frequently. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed near hot water heater. Also, cobwebs observed on walls in several areas in kitchen. Clean off cobwebs and maintain premises free of pests. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves in both walk-in coolers and several other shelves in kitchen are also rusted. Dish machine is not functioning and not in use. PIC is waiting for replacement parts or replacement machine. Warmer drawer also being held closed by duct tape. Repair/replace listed equipment. Establishment is washing all utensils in 3-compartment sink and establishment is doing a good job cleaning food-contact equipment and utensils so no action taken due to dish machine not working. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelves, sides of cooking/holding equipment, legs/shelves underneath equipment have buildup on them and need to be cleaned. REPEAT

5-205.15 Maintain a plumbing system in good repair. Sprayer beside dish machine is leaking. Repair leak. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Heavy floor and wall damage throughout kitchen. No ceiling in dry storage room. Repair physical facilities. 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. Floors, walls and ceilings need to be cleaned throughout. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup in ice machine. Clean ice machine more frequently. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans and containers that were stored on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves present in both walk-in coolers. Warmer drawer is held closed by tape. Shelf below prep table is rusted. Also, dish machine is not functioning and establishment is waiting for motor to be replaced. Repair/replace listed equipment. REPEAT

4-501.15 Operate a warewashing machine in accordance with the data plate. Dish machine is not functioning and establishment is waiting for motor to be replaced. Establishment has agreed to use to-go boxes instead of plates until the dish machine is repaired. EHS will follow up to ensure dishes are being washed properly and to ensure dish machine is repaired. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present at sprayer at pre-wash sink. Repair leak. 0 pts.

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. Wall and floor damage present throughout kitchen. Insulated ceiling is exposed in dry storage room. Repair physical facilities. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on cutting board. Do not store employee drinks where food is prepared. Store in a separate area, such as a low shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup on interior of ice machine. Clean ice machine more frequently. 0 pts.

3-501.14 Cooling (P) Corn, green beans, and peas were cooling after opening can in walk-in cooler. After 1 hour, foods had not dropped any temperature. Use shallow pans to rapidly cool TCS foods. TCS foods from a can must cool to 41F within 4 hours of opening can. CDI - PIC moved items to shallow pans to continue cooling. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 pan of chili measured 125-130F at steam table. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated pan of chili on stove top to above 165F. 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 .

3-501.18 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 Container of turkey and ham in sandwich cooler bottom was prepared on 10-20. 2 quiches in walk-in cooler were prepared on 10-19. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No asterisk tying hamburgers to consumer advisory on the bottom of the menu. Menu also needs notation that states “*may be cooked to order”. VR - Verification required within 10 days that menu is corrected.

3-501.15 Cooling Methods (Pf) Corn, green beans, and peas in walk-in cooler measured 61-68F. PIC stated the cans were opened 30 minutes ago. Use shallow pans to rapidly cool TCS foods after opening. CDI - PIC moved items to shallow pans to continue cooling. REPEAT

2-303.11 Prohibition - Jewelry (C) 1 food employee preparing food with watch on wrist. Food employees must not wear jewelry on their hands or wrists. // 2-402.11 Effectiveness - Hair Restraints (C) 1 food employee was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves present in both walk-in coolers. Middle prep table has a rusted shelf underneath it. Equipment shall be maintained in good repair.

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. Wall damage present in several areas in kitchen. Floor tile damage in dish machine area. Wall in dish machine area is also damaged/bowing up. Ceiling in dry storage room has exposed insulation that is falling down onto old equipment. Repair damaged floor tiles and wall damage. Drop ceiling needed in dry storage room. 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. Floor cleaning needed underneath equipment throughout kitchen. Wall and ceiling cleaning needed throughout kitchen as well. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hamburgers in hot holding measured 118-120F. TCS foods in hot holding shall measure at least 135F. CDI - Hamburgers reheated to above 165F. 0 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 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 Spaghetti held using TPHC was not labeled. TCS foods held using TPHC must be labeled with time food was removed from temperature control. CDI - PIC placed time label on board.

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 Green beans were cooling in deep container at 67F at 2PM. PIC stated that they began cooling at 12:45PM. Use shallow pans to quickly cool TCS foods. CDI - PIC moved green beans to sheet pan to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler is not smooth and easily cleanable. Resurface or replace cutting board. // 4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn. Water leaking in walk-in cooler. Shelves rusted in both walk-in coolers. Gasket on door of sandwich cooler is torn. Repair/replace listed equipment. Ensure food is covered to prevent potential contamination from leaking water in walk-in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelves in walk-in coolers need to be cleaned. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Water overflowing from dish machine pipe on to the floor. Repair so it discharges to drain. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage near dish machine. Wall missing behind hand sink in dish machine area. Repair floor and replace/repair missing wall. 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. Buildup on walls in several areas in kitchen. Clean walls. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks stored directly above prep area. Store employee drinks where they can't potentially spill and contaminate food or food prep areas. 0 pts.

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

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 sliced ham and turkey date marked 11/8. CDI PIC stated that was incorrect date, voluntarily discarded. Observed cooked onions, dumplings, and mushrooms with no date mark. CDI PIC 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of beans and spaghetti sitting on floor.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed sugar and flour scoops sitting on top of lid. Lid did not appear clean and left scoops exposed.

4-501.11 Maintain equipment in good repair. Oven in prep room not sealing properly, needs repair. Repeat 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sinks throughout facility with missing sealant. Reseal/caulk sinks to wall.

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. Shelving throughout facility, top of soap dispenser, shelves in reach in and walk in coolers, top of equipment, with debris and build up. Front of equipment with splash and build up. Repeat

5-205.15 Maintain a plumbing system in good repair. Dish washer has overflow water flowing out of uncapped pipe, not grey water. Needs repair. Repeat

5-501.17 Provide a covered waste bin in female restrooms. No cover on waste bin

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 cracked and missing tiles in dish washer area. Needs repair or replacement. Observed sections of wall missing behind hand wash sink. Needs repair using easily washable material. Observed several ceiling tiles with water damage and metal brackets with peeling paint. Needs replacement. Observed cracked and missing tiles throughout facility. 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 heavy build up on walls throughout facility. Walls need to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager. Repeat For more information on becoming a certified food protection manager 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 can opener with build up and residue, CDI moved to dish area. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-202.16 Exterior Walls and Roofs, Protective Barrier (C) Observed large leak from roof in prep area with water dripping onto ovens. Observed leak above cook line from AC dripping into bucket in pathway. Did not observed food contamination at this time. Roof and AC need to be repaired immediately to preclude continued water intrusion and future contamination of food if leaks continue and worsen. Intent to Suspend has been issued. 30 days are provided to repair issues with spot checks from EHS during 30 days to ensure no contamination of food is occurring. VR required

4-501.11 Maintain equipment in good repair. Oven in prep room not sealing properly, needs repair. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelving throughout facility, top of soap dispenser, shelves in reach in and walk in coolers, top of equipment, with debris and build up. Front of equipment with splash and build up. Repeat

5-205.15 Maintain a plumbing system in good repair. Dish washer has overflow water flowing out of uncapped pipe, not grey water. Needs repair. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several cracked and missing tiles in dish washer area. Needs repair or replacement. Observed sections of wall missing behind hand wash sink. Needs repair using easily washable material. Observed several ceiling tiles with water damage. Needs replacement. Observed hood system with heavy residue, needs more frequent cleaning.

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

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 sliced and diced tomatoes throughout facility with no date mark. Observed deli meat with no date mark. PIC date marked items. CDI 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta salad with 4/26 date and house made pimento cheese with 4/25 date mark. PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Oven in prep room not sealing properly, needs repair. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelving throughout facility, with debris and build up. Front of equipment with splash and build up. Repeat

5-205.15 Maintain a plumbing system in good repair. Dish washer has overflow water flowing out of uncapped pipe, not grey water. Needs repair. Repairman came and ordered part.

For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety 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 PIC’s food protection manager certification has expired. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.Repeat

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee retrieve items from storage room and then without a glove change and hand wash begin to cut onions. PIC redirected employee and had employee wash hands before continuing food handling. Repeat CDI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine utilizing chlorine as sanitizer, was reading 0ppm. 2 comp sink filled with sanitizer to sanitizer multi use equipment until repairs can be made. VR required. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener to have residue and build up. PIC placed can opener in dish area for cleaning. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 multiple TCS items with no date marking. Mac and cheese, 1/2 and 1/2, tomato slices, chicken casserole, potato salad. PIC placed date marking on all items. CDI 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 .

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 cooked mushrooms being held on time with no written procedure. PIC wrote up TPHC procedures and placed time on item. CDI TPHC procedure template may be found at: http://meck.co/FoodSafety

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. Dry bulk items stored are not labeled (flour, corn meal). Need labeling.

4-501.11 Maintain equipment in good repair. Double door oven not closing and securing properly. Needs repair.

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. Shelving throughout facility with debris and buildup. Need cleaning.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in employee restroom.

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. Tiles throughout kitchen broken and in need of repair. Repeat

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 No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cash at cash register and then went to bringing plates of food to customers without washing hands in between. Employees must wash hands after engaging in activities that contaminate hands and before handling food. CDI - Employee instructed to wash hands and did so correctly. REPEAT. Kept at half credit due to all other employees washing hands correctly throughout inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling lemons with bare hands at beginning of inspection. Do not handle ready-to-eat foods with bare hands. CDI - Lemons discarded and employee used tongs.

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 . Cut cantelope (51F), quiches (55-56F), veggie burgers (52F), blue cheese (56F) and cole slaw (52F) measured above 41F in first walk-in cooler. Pulled chicken (49F), Mac and cheese (45F), and raw hamburgers (44F) in other walk-in cooler measured above 41F. PIC stated employees have been going in and out of walk-in coolers during lunch rush causing temperatures to rise. PIC stated foods in coolers were below 41F before opening at 11AM. CDI - Doors remained closed for remainder of inspection and foods began dropping to near 41F by end of inspection in second walk-in cooler. First walk-in cooler was still had 53F so PIC moved all TCS foods to other walk-in cooler. VR - Verification required within 10 days to check first walk-in cooler.

4-501.11 Maintain equipment in good repair. Torn gaskets present on walk-in cooler door and sandwich cooler door. Shelf below prep table is rusted. Shelves beginning to rust in both walk-in coolers. Replace/repair listed equipment. REPEAT. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Water leaking from pipe below hand washing sink near dish machine. Repair leak. 0 pts.

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. Baseboards peeling or peeled off wall in various areas in kitchen. Floor tiles damaged near ice machine and around grease trap lid in dish machine area. Repair floors. REPEAT. 0 pts.

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. Employee cell phone observed on shelf where to-go containers are stored. Store employee personal items in a separate location. 0 pts.

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 PIC’s food protection manager certification has expired. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC could not find signed copies of employee health agreements. CDI - EHS e-mailed PIC copy. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) PIC could not find vomit/diarrhea clean up policy. CDI - EHS e-mailed PIC example policy. REPEAT.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P PIC observed adjusting face mask several times during inspection with gloved hands and did not discard gloves and wash hands before beginning to engage in food preparation again. Employees must wash hands after touching face or contaminating hands. CDI - Employee educated on when to wash hands and did so correctly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Container of raw bacon stored on shelf above pickles in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Raw bacon moved to bottom of cooler. // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P PIC observed adjusting face mask with gloved hands and did not discard gloves before working with food again. Discard gloves when switching tasks or after they become contaminated. CDI - PIC educated and discarded gloves and washed hands. 0 pts.

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

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 . All TCS foods in sandwich cooler measured 48-57F. PIC stated she unplugged unit because it was frozen up this morning and plugged it in again at 9AM. CDI - TCS foods moved to ice bath and walk-in cooler as they were at temperature this morning according to PIC. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pulled chicken, chicken casserole, cooked hamburgers, chicken wings, and bbq pork were missing date marks. CDI - PIC dated items. // 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 . Pasta salad date marked 7-19. Pimiento cheese date marked 7-23. Use or discard TCS ready-to-eat foods within 7 days of preparation. CDI - Items discarded.

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 PIC states establishment uses time as a public health control for spaghetti. Spaghetti was not marked with time it was removed from temperature control. CDI - Time label placed on bowl by PIC. // 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety No written procedures available for time as a public health control for spaghetti. CDI - PIC e-mailed TPHC form and filled out during inspection. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Macaroni noodles cooling in deep bucket. Potato salad cooling in deep container. Cool TCS using shallow pans or containers. Do not cool in thick portions. CDI - PIC spread out potato salad into multiple pans. PIC spread out macaroni noodles onto multiple shallow pans. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy amount of gnats in establishment. Gnat observed landing in cheese and on clean utensils during inspection. Contact pest control for solutions to flies.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed gnat land in shredded cheese in sandwich cooler top. Protect food from contamination from pests. CDI - Cheese that gnat landed on was discarded. Keep food covered to prevent potential contamination from flies. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wiping cloth observed on line during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting heads of lettuce directly out of box. Wash fruits and vegetables prior to use. 0 pts.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Scoops for pimiento cheese observed as being stored on shelf in sandwich cooler. Shelf needed to be cleaned. Do not store in-use utensils on surfaces that are not cleaned and sanitized. CDI - Scoops taken to dish machine and washed.

4-501.11 Maintain equipment in good repair. Torn gaskets present on walk-in cooler door and on sandwich cooler door. Rusted/chipping shelves in both walk-in coolers. Establishment is using single-service sauce cups as sink stoppers for warewashing. Replace shelves and gaskets. Acquire re-usable sink stoppers for 3-compartment sink. REPEAT

4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. Do data plate on dish machine. Replace missing data plate. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelves in walk-in cooler need additional cleaning. Shelves in sandwich cooler need additional cleaning. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water went from 140F to 108F after filling up 1 vat in 3-compartment sink. Establishment has recently installed a 20 gallon hot water heater. This is too small of a hot water heater is supply sufficient hot water to establishment. Establishment is under intent to suspend until the hot water heater has been replaced with one of sufficient size and recovery rate.

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster is rusting through at bottom. Replace //5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Dumpster missing drain plug. Replace dumpster as it is rusted through. REPEAT. 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. Heavy floor damage in dish machine area. Floor damage around ice machine. Baseboards peeling off wall in various areas in kitchen. Repair damaged floors and reattach or replace baseboards. // 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. Floor cleaning necessary throughout establishment, especially underneath equipment. 0 pts.

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 all items at prep unit cold holding above 41F. Observed internal temperature of unit at 46F. PIC states unit is opened and closed a lot during lunch rush. PIC states items are at 41F or below when establishment opens. PIC states items have not been at unit for more than 4 hours. CDI, items at flip top placed on TPHC. All other items discarded by PIC. EHS printed out copy of TPHC form for facility to use. PIC placed work order for equipment. EHS explained that TPHC is a temporary solution until unit is repaired.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep unit at kitchen cold holding above 41F. Verification required.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored on shelve with other items to be used. CDI, item separated.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed PIC drying plates with paper towels. EHS explained that utensils shall be air dried.

Repeat: 4-501.11 Maintain equipment in good repair. Observed rusted shelving at walk in coolers. Need replaced.

4-204.113 Warewashing machines shall be provided with an easily accessible and readable data plate. Observed worn out data plate. Need replaced.

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 grease build up at hood vents. Need cleaning.

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

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 and damaged/broken baseboard coving and trimmings throughout facility. Need repaired.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up and residues inside ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal pan of burger patties hot holding on grill top. Liquid in metal pan ranged in temperature between 145F and 160F. Burger patties held outside of liquid were temped at 127F - 134F. CDI - PIC added more liquid to metal pan to cover all burger patties and reheated to 171F. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe, tomatoes, coleslaw, and chicken salad in flip top cooler holding at temperatures between 46F and 48F. Items were removed from walk in cooler and placed in flip top cooler prior to lunch service. Food was also filled past fill line of metal containers. Observed BBQ, potato salad, and pasta salad in walk in cooler holding at temperatures between 42F and 44F. Ambient temperatures in walk in cooler were measured at 41F but fluctuated briefly to 44F. CDI - PIC moved flip top items to second walk in cooler to rapidly cool to 41F or less and PIC was advised to stop overfilling metal pans. Lids in walk in cooler were removed to promote rapid cooling and PIC has been advised to conduct frequent temperature checks. -REPEAT- -3 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered and tightly wrapped cooked noodles, cooked chicken, and mac and cheese cooling in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food product. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food containers stored on floor in dry storage area. -0 points-

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with rust and flaking paint. Repair/replace shelving to prevent physical contamination of food. -2 points- -REPEAT-

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed incorrect rinse temperature measuring device on high temp dish machine. Rinse temperature did not move past 150F but was measured to be in excess of 160F using secondary temperature measuring device provided by regulator. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water as the water enters the hot water sanitizing final rinse manifold. A verification is scheduled by 9/2/2021 to determine if temperature measuring device has been repaired. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. CDI - Sliding doors were closed during inspection. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelf with single serve food containers. Observed employee keys and drink stored on shelving with cooking spices. Designate an area for the storage of employee possessions away from equipment, customer food, or utensils. -0.5 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above drink cans in walk in cooler. CDI - Drinks relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS products holding 44F and above in flip top unit - see temp chart. CDI - All TCS items filled within 4 hours taken back to WIC to cool to 41F. All TCS items held more than 4 hours discarded. Temporarily any TCS items brought up for later service will be placed on ice and no items held in bottom portion for long-term storage. Observed TCS items holding 42F and above in side walk in cooler. Ambient temperature provided at 41F. CDI - All TCS items uncovered to cool quickly. EHS recommended to adjust temperature based on weather conditions and perform daily temperature checks.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top unit holding TCS products at 43F. Verification required within 10 days of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean dish shelf.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Repair/replace as necessary. REPEAT 4-501.12 Cutting Surfaces - C Observed cutting board at flip top unit in need of resurfacing / replacement.

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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged floor tiles around the dish washing area and absorbent tiles above the warewashing area. REPEAT.

6-303.11 Intensity-Lighting - C Observed light bulb out under hood.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield in ice machine in need of cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes reheated on stove top; product reheated with cold spots of 125F and placed on steam table. Mashed potatoes had not reached 2 hours yet. CDI - Employee continued reheated product immediately.

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 pimento cheese (8/31) and Chicken salad (9/1) out of time/temperature window. CDI - PIC discarded both containers.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Repair/replace as necessary. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine in need of cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged floor tiles around the dish washing area and absorbent tiles above the warewashing area. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS foods hot holding below 135F in hot box; see temp chart. CDI - All placed in oven to reheat to 165F or above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes wet stacked on clean dish racks. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Repair/replace as necessary. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on door jams of hot hold box. Observed inside of white microwave in need of cleaning. Observed air filters on outside of ice machine in need of cleaning. Increase cleaning frequency of all equipment listed.

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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged floor tiles around the dish washing area and absorbent tiles above the warewashing area. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine shield inside machine. Increase cleaning frequency.

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 canteloupe cooling in back walk in cooler without a change in temperature in 35 minutes. Ambient temperature of walk in cooler was recorded at 53F. CDI - Canteloupe was uncovered and placed in front walk in to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese slices, american cheese slices, and shredded cheddar in prep unit holding at 45F and above. All items were in prep cooler since 7/3. CDI - All items voluntarily discarded. REPEAT.

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 container of pimento cheese in prep unit without date mark. PIC stated pimento cheese was made 7/3. CDI - Item was correctly date marked. Observed container of chicken with date mark of 6/28. PIC stated it was put in freezer on 7/2 and pulled today 7/8. CDI - EHS educated PIC on date marking with original, freeze, and pull dates to correctly meet time/temperature window. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed boiled eggs with date mark 6/26. CDI - Boiled eggs were voluntarily discarded. 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 canteloupe cooling in prep unit not manufactured for cooling. Canteloupe being served during cooling process. EHS recommended letting prepped items cool in walk in before service. Observed canteloupe, salad, and other prepped items from earlier cooling with closed lids in back walk in cooler with ambient temp of 53F. CDI - All items in back walk in cooler moved to front walk in and lids removed to cool rapidly. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed items cooling and holding in walk in cooler with ambient temperature of 53F. Verification required within 10 days of inspection.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes wet stacked on clean dish racks.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Repair/replace as necessary.

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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged floor tiles around the dish washing area and absorbent tiles above the warewashing area. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans with buildup on them from what appeared to be water drainage from other pans. CDI: Both pans were removed and sent through the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and mushrooms holding below 135F during inspection. CDI: Both products reheated to 165F on stove top. PIC asked about placing hot dogs on TPHC and EHS sent a copy of procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one stack of cheese holding at 44F in flip top unit. Cheese was placed into pan in a manner that made half of it rise above the fill line of pan. CDI: Cheese sent to walk in unit for cooling to 41F.

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 hamburger patties, pork, and deli ham and turkey with no dates. PIC stated that hamburgers were from yesterday, and that pulled pork and deli meats were from Saturday. CDI: PIC dated all items with the opening/prep date. 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 tuna salad cooling in a walk in unit in a covered plastic container beneath the fan. CDI: EHS vented tuna salad and moved it closer to a zone of air flow.

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 oil bottles along cook line.

6-501.11Floors, 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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged floor tiles around the dish washing area and absorbent tiles above the warewashign area. 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 tuna salad with a date of 02/08 in flip top on cook line. CDI: Tuna salad voluntarily discarded. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on shelving in side room ith walk in unit.

4-501.11 Maintain equipment in good repair. Observed shelving throughout facility showing signs of heavy rust. PIC stated that she is in the process of replacing shelving bit by bit.

6-501.11Floors, 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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged tile around the dish washing area an an absorbent tile above walk in unit in prep area. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors of hard to reach areas in need of cleaning due to grease and food build up throughout the establishment. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cold spot in chili hot holding at 119F in hot box. Some parts were 150F or higher, but many cold spots were found. CDI: Chili reheated to 200F in oven. 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 eggs with a date of 11/03 in walk in unit, as well as three quiches from 11/15 holding at 45F. CDI: All expired items voluntarily discarded. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedure for TPHC during inspection. CDI: EHS provided template to PIC Larkin to be filled out on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cut today cooling in a covered plastic container in walk in unit. CDI: Container vented to facilitate rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in dry storage room and around dish area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cheese sitting on prep table in contact with wall while cheese was being grated. CDI: Cheese pulled away from wall.

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 knives stored in space between prep table and flip top unit across from ovens. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single use cups throughout front of house displayed with lip contact surface exposed.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed final rinse gauge not working properly during inspection. Dish machine read 179.6F and gauge never rose above 130F. VERIFICATION REQUIRED within 10 days to determine compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in back dish storage area and hard to reach areas around grill in need of cleaning.

6-501.11Floors, 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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged tile around the dish washing area an an absorbent tile above walk in unit in prep area. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors of hard to reach areas in need of cleaning due to grease and food build up throughout the establishment. Observed fan covers in both walk in units covered in dust. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor line of pink buildup on front of ice machine flap. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with food residue on blade after cleaning. CDI: Can opener sent to dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observd chicken and beans hot holding below 135F in hot box in prep room. CDI: Both products immediately reheated to well over 165F. 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 half in half in reach in unit with no date, quiche with no date, and pimento cheese with a date of 09/04. CDI: Quiche date matched with larger batch in walk in unit and dated accordingly, half and half was determined to be opened earlier today, and pimento cheese was discarded. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket for wiping cloths reading 50 ppm QAC sanitizer. CDI: Bucket changed out with freshly dispensed sanitizer reading 400 ppm QAC.

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 knives stored in space between prep table and flip top unit across from ovens.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired QAC test strips in facility.CDI: EHS provided QAC strips and PIC added them to list of items to get at chef store this evening.

6-501.11Floors, 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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged tile around the dish washing area an an absorbent tile above walk in unit in prep area. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors of hard to reach areas in need of cleaning due to grease and food build up throughout the establishment. Observed fan covers in both walk in units covered in dust. REPEAT

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine final rinse temp reading 152-157F after multiple cycles. PIC made call to EcoLab rep for maintainence during inspection and by the end of inspection, machine reached 180F. In the meantime, facility has set up 3 compartment sink for warewashing and sanitization. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of chicken holding at 123F in steam wells. All other hot held items were within temperature compliance. CDI: Chicken reheated to 165F in oven, as it had been on line for less than one hour.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw, tomatoes, and cheese in flip top in main cook area holding above 45F. CDI: All TCS foods in flip top unit were placed on TPHC. EHS recommended using TPHC for items in the flip top as a permanent measure, as unit historically has trouble holding temperature and facility depletes product rapidly.

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 4 quiches with the incorrect prep date (06/16, when it should have been 06/19) and one quiche that was made on 06/16 on its 5th day of shelf life between 42F and 45F. Observed half and half in beer reach in with no date. CDI: Expired quiche was discarded, remining 4 quiches were dated properly, and half and half was dated for its opening date (06/19).

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 spaghetti noodles on TPHC with no time stamp and no written procedures on site. PIC stated that noodles had been removed from walk in unit 30 minutes prior to EHS arrival. CDI: Time placed on noodles and EHS emailed written procedure to be filled out on site. 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 spaghetti and macaroni noodles cooling in deep plastic containers in walk in unit. CDI: EHS recommended spreading noodles out on sheet pans to cool rapidly to 41.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups on cook line and at drink station displayed with lip contact surface exposed to potential contamination from air.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility in need of cleaning to remvoe dust/buildup.

6-501.11Floors, 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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged tile around the dish washing area. -REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors of hard to reach areas in need of cleaning due to grease and food build up throughout the establishment. -REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands by allowing water to run over hands door less than 5 seconds before getting paper towel to dry. CDI, Corrected by instruction. Employee returned to wash hands using soap, scrubbing for 15 seconds and rinsing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up in ice machine.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed potato salad in prep cooler without date mark. Observed cooked squash and onion mixture not date marked in walk in cooler. Ensure date marks from large batch follows the smaller portions. CDI, potato salad and squash were dated. Repeat- Significant improvement noted.

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 spaghetti pasta on TPHC without correct beginning time. CDI, PIC corrected label. Ensure beginning and end times are clearly marked.

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 without identifying label.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors on arrival.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11Floors, 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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged tile around the dish washing area. -REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors of hard to reach areas in need of cleaning do to grease and food build up throughout the establishment. -REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a sanitizer bucket being used at concentration less than 50 ppm Qt. CDI- PIC brought the concentration to 200ppm quat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with heavy dark build up around blade. CDI, can opener was taken to be washed. -Repeat

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed lettuce in walk in cooler at 47F. Lettuce was prepared on 1/17. Lettuce was held in large, tightly covered container. Observed lettuce and cut tomatoes in cooling process in large tightly covered containers at 47F. After explaining to food employee cooling procedures, food employee uncovered lettuce and tomatoes. When EHS returned to get a second temperature food was once again covered. Lettuce and tomato remained at 47F. CDI, Lettuce was voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat loaf at hot well, hot holding at 125F. CDI, PIC voluntarily discarded product.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed foods in prep cooler without date marks. Ensure date marks from large batch follows the smaller portions. CDI, food at flip top was dated. 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 coleslaw dated 1/15 held in walk in cooler. Food employee stated coleslaw was to be used today. CDI, PIC voluntarily discarded coleslaw.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several foods such as potato salad, tuna salad, lettuce, pasta and tomatoes cooling in large, tightly covered containers. Foods would have not made cooling rate if EHS had not intervened. CDI, foods were placed in shallower, open vented pans/container to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles without identifying label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back doors closed with an air gap at the bottom large enough for small pest to enter facility. Ensure air gap is sealed. -Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food, such as green beans, in walk in cooler stored on the floor.

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 prep side of kitchen sanitizer bucket with debris accumulation. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer concentration of less than 50ppm. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal pans, and cups stacked while still wet. -Repeat

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets at under counter cooler in main cook line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed deep cuts and grooves on prep top cutting board. Prep top cutting board in need of replacing or resurfacing. -Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and debris on shelving throughout establishment. Repeat

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11Floors, 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 detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. Observed damaged tile around the dish washing area. -REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors of hard to reach areas in need of cleaning do to grease and food build up throughout the establishment. -REPEAT

6-303.11 Intensity-Lighting - C- Observed light out in walk in cooler, no other source of light available. Provide at least 10 ft candles of light at 30 inches off of the floor. -Repeat

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- REPEAT- Observed high temp dish machine functioning at 150-153F. The machine was actively being used during the inspection. CDI- PIC switched the dish machine to a Cl sanitizer. A VR will occur no later than 12/01/17 to ensure facility is properly sanitizing food contact surfaces. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed a sanitizer bucket being used at 0 ppm Cl. CDI- PIC brought the concentration to 50 ppm Cl. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives and metal pans stacked together with food debris and residue left on them. CDI- Items were moved to dish pit area to be properly cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black build up on the inside walls of the ice machine.

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 pasta on time, according to the PIC, however there were no written procedures, start time, or end time documented for this item. CDI- Item was voluntarily discarded and EHS provided PIC with written procedures and educated on the importance of documenting the start and end time.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed a consumer advisory on the menu with only a reminder. A VR will occur no later than 12/01/17 to ensure the facility provides a disclosure statement on the menu.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back doors closed with an air gap at the bottom large enough for a small pest to enter. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies in the back storage area.

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. - REPEAT- Observed several dry wiping cloths stored on a prep top with visible debris. Ensure wiping towels are changed out when debris accumulate. Observed prep side of kitchen sanitizer bucket with debris accumulation as well. Also observed wiping cloths being stored on employee aprons. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wet cloths stored on prep surfaces.

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

4-501.11 Maintain equipment in good repair.- Observed dish machine not functioning properly. Also observed rusted shelving in cold holding equipment and dry dishware rack. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed prep top cutting board in need of replacing or resurfacing do to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed several gaskets throughout the facility and handles of equipment in need of cleaning due to food debris and residue build up respectfully. Also observed grease build up on cook line equipment. Clean items as needed to reduce and prevent build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. -REPEAT- Observed detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed walls and floors of hard to reach areas in need of cleaning do to grease and food splatter build up.

6-303.11 Intensity-Lighting - C- Observed light out in walk in cooler. Provide at least 50 ft candles of light in the walk in.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - REPEAT- Observed high temp dish machine not functioning at 180F. A VR will occur no later than 9/22/17 to ensure facility is operating the machine at the proper temperature. Facility is to use two comp sink until the issue is resolved.

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 chili cooling in the walk in at 112F. 45 mins later the chili was still at 111F. At this rate the chili would not have met the first cooling parameter. CDI- EHS had the employees split the chili into three pans to quickly cool in the walk in. 30 mins after the correction the chili was at 68F. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- EHS observed cut melon in the walk in cooling at 48F. According to an employee the item had been cooling since 10 AM. CDI- PIC voluntarily discarded the item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed two large containers of chicken hot holding at 117-126F. CDI- An employee reheated the chicken to 180-191F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Repeat- Observed two sanitizer buckets not labeled and one degreaser spray bottle not labeled. CDI- Items were labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed potato salad (68F), melon (48F), and chili (112F) attempting to cool in large containers. CDI- The potatoes where spread onto a sheet pan to quickly cool. After 30 mins the potato salad reached 53F. The melon was voluntarily discarded by the PIC and the chili was split into three containers which cooled to 68F after 30 mins. Facility was provided with a cooling parameter poster and EHS discussed proper cooling methods.

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.- REPEAT- Observed several dry wiping cloths stored on a prep top with visible debris. Ensure wiping towels are changed out when debris accumulate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed several gaskets throughout the facility and walk in fan covers in need of cleaning due to food debris and dust build up respectfully. Also observed grease build up on cook line equipment. Clean items as needed to reduce and prevent build up.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached baseboards, damaged FRP, missing door molding, and a few holes throughout the facilities walls. 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 walls and floors of hard to reach areas in need of cleaning do to grease and food splatter build up. NOTE: Facilities management has made a great improvement concerning this violation.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- REPEAT- Observed chicken wings, ham, turkey and lemons in storage without covering. All TCS foods were at or below 45F. CDI- Items covered. Ensure all TCS and RTE foods are covered.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - REPEAT- Observed dish machine functioning at 151F on temp disk after three cycles. CDI- Employee brought temp back to 161F during the inspection. All items were re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black and pink build up on the ice machine. Clean as often as needed to reduce and prevent build up.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed several sanitizer buckets not labeled. Also observed a bottle of water labeled degreaser.

6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed several flies and fruit flies throughout the facility.

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 dry wiping cloths stored on a prep top with visible debris. Ensure wiping towels are changed out when debris accumulate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several wet stacked pans in the back storage area. EHS observed an improvement from the last inspection.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed several split gaskets throughout the facilities cold holding equipment and rusting shelving throughout the facility. Repair or replace items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed several gaskets throughout the facility and walk in fan covers in need of cleaning due to food debris and dust build up respectfully. Also observed grease build up on cook line equipment. Clean items as needed to reduce and prevent build up.

5-205.15 Maintain a plumbing system in good repair.- Observed spray arm near dish machine in need of repair due to major leak. Facility manager had replacement installed before the inspection was over.

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. -REPEAT- Observed damaged and missing ceiling tiles throughout the facility, missing tiles on the floor throughout the facility, detached baseboards, damaged FRP throughout, and a few holes throughout the facilities walls. EHS also observed tile repair in kitchen however some tile on the floor is still in need of repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT-Observed absorbent ceiling tiles throughout the facility. Also observed plywood being used near the back hand sink on the floor. Repair or replace all items. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors in hard to reach areas in need of cleaning due to dust and grease build up. Hard to reach areas are behind or underneath equipment.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- REPEAT- Observed missing light shield in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT-2pts Observed No employee/manager present, during the inspection, certified in a food protection managers course. Work towards the inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P 0pts- Observed employee bare hand RTE chips and cheese. CDI- Employee voluntarily discarded the items and was instructed to wash hands and don gloves. EHS observed proper handwashing.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. 0pts- Observed uncovered lemons at wait station. Cover items.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 0pts- Observed dish machine functioning at 156F on temp disk after three cycles. CDI- Employee brought temp back to 161F during the inspection. All items were re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT 3pts- Observed burgers (127), hot dogs (130), gravy (118) and meat loaf (120) all below 135F. CDI- PIC brought all items well above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 1.5 pts- Observed cut tomatoes at 53F. Items were stacked above cold hold line. CDI- Employee voluntarily discarded cut tomatoes that were above 45F. NOTE: In 2019, if TCS items are not below 41F a violation of this rule will occur.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several working squeeze bottles and shakers not labeled. Label items.

6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed several fruit flies throughout the facility. Contact a certified pest management corporation to fix issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0pts- Observed a few stacks of pans stacked wet. Items were re-washed.

4-501.11 Maintain equipment in good repair. REPEAT 1pt- Observed several split gaskets throughout the facility, a non-functional hood near the dish machine, and rusting shelving throughout the facility Repair or replace items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing due to deep cuts and grooves.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf 0pts- Observed a 2 comp sink being used to wash, rinse and sanitize utensils. A VR will occur no later than 3/29/17 to help the facility obtain a variance application for the use of the 2 comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0.5pts- Observed several gaskets throughout the facility and walk in fan covers in need of cleaning due to food debris and dust build up respectfully. Clean items as needed to reduce and prevent build up.

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 and missing ceiling tiles throughout the facility, missing tiles on the floor throughout the facility, detached baseboards, damaged FRP thrpughout, and a few holes throughout the facilities walls. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Observed absorbent ceiling tiles throughout the facility. Also observed plywood being used near the back hand sink on the floor. Repair or replace all items. REPEAT 1pt

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. REPEAT 0pts- Observed missing light shield in kitchen area.

Observed no ANSI Accreted Person in Charge at time of inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed no soap at one hand sink, CDI - refilled. 6-301.11 Provide soap for handwashing at each handsink. -Pf

Observed chili cooling in walkin for 2 hours 30 minutes, no known start temperature. CDI - Reheated to 165 to cool again. 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 hot dogs on line at 98 degrees. CDI - reheated to 165. Observed vegetarian chili and tex beef in warmer below 135, see chart. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed pasta on ice in bucket in prep sink at 56 degrees, in strainer at 86 degrees. CDI - Discarded. Observed pasta in bucket dated 12.27 at 52 degrees. CDI - Discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed pulled chicken with todays date, chicken was cooked and cooled yesterday. Date with date food was cooked. CDI - dated. 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 damaged hot box door. Observed cooler used for cold holding, filled with ice on cook line, damaged around top plastic broken. Observed exhaust hood over dishwasher not in use. 4-501.11 Maintain equipment in good repair.

Observed pressure gauge for final rinse not functioning. 4-204.118 Warewashing Machines, Flow Pressure Device - C

Observed residue collecting on top of oven, used for hot holding. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no backflow preventer on mop sink outside. 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P

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

Observed absorbent ceiling tiles throughout. Observed damaged ceiling tiles throughout. Observed floor damaged throughout. Observed wood on floor to cover damaged areas. Observed water stains on ceiling tiles and pans in place to catch drainage. Observed damaged light fixture in prep area, melted. Observed wall damaged throughout including taped hole in wall in prep area, damage to wall behind cook line. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 lights not shielded or shatterproof at cook line. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

4-501.11 Maintain equipment in good repair. Observed crack in the door of the hot box. Repair. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving throughout the facility and in the hood system. Clean. -1-

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 floor, walls and ceilings throughout facility. Repair. REPEAT -1- 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles over the cook line and prep station. Replace these with cleanable ceiling tiles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed celery and tomatoes located above RTE foods on walk in shelf. CDI - PIC moved the unwashed produce to a lower shelf. -0-

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 pasta salad and cooked wings at 44F and 42F, respectively, date marked 05/27/2016. These should have been discarded by the end of the day on 05/30/2016. CDI - PIC voluntarily discarded these. -1.5- 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 sliced tomatoes, diced tomatoes and backstock of diced tomatoes in the walk in cooling in the flip top and with lids snapped in place. CDI - PIC moved sliced tomatoes out of flip top to walk in to cool and loosened lids and wrapping to allow air flow. -.5-.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed plastic bucket with wet wiping cloths on the floor beneath the hot line prep table. CDI - PIC placed on lower shelf for storage. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on a wiping cloth beside ice chest. Cloth is damp from the wet scoop. Store in a dry place or in ice with the handle up out of the ice for selection. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at wait station out of wrapping. -0-

4-501.11 Maintain equipment in good repair. Observed broken door on hot box in prep area. Repair. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in walk ins and in the prep area near the bar and on equipment handles and doors. Clean. -1- REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed boxes and other litter in the mop wash. Remove these and discard. 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 holes in the floors, walls and ceilings throughout the facility. Repair all these. 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 buildup on floors, walls and ceilings throughout.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2- Call for reinspection when ready 704-336-5100 ask office assistant to generate a service request.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed personal drink stored above food/flip top unit in kitchen. **2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

2-301.12 Cleaning Procedure - P Observed employees turning off water with hands after hand washing. This recontaminates hands. Hands also not washed for at least 15 seconds. Follow proper hand washing procedures. **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 CDI-through verbal instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw bacon stored above swiss cheese and potatoes. Pie shells stored in drip line between hand sink and paper towels **Store raw meats below RTE foods. CDI- bacon and pie shells relocated.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed hamburgers hot held at 129F and hot dogs at 109F. Hot hold TCS foods at 135F or above. CDI- reheated to 165F

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cheddar and swiss cheese on counter at 64F. Sour cream and cut lettuce at 58 and 60F on ice bath. **TCS food shall maintain 45F or below. Cheese cannot sit on counter through lunch rush. Verification Required.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed pimento cheese date marked for 5/5. Dispose of TCS RTE food in 7 days (41F or less) or 4 days (42-45F) **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 CDI- cheese discarded.

7.202.11 Restriction-Presence and Use - PF Observed spray can of Raid Ant and Roach. **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 Verification Required

3-304.14 Wiping Cloths, Use Limitation - C 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet or soiled wiping cloths on the front prep table. Keep in sanitizer between uses. Put soiled wiping cloths in dirty linen bag -.5-

3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop handle down in sugar in dry storage room. **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.

3-304.15 (B)-(D) Gloves, Use Limitations - C Observed prep person rinse gloves in hand sink then continue with peeling carrots. **When gloves are soiled they are to be removed and hands washed. CDI through verbal correction.

4-501.11 Maintain equipment in good repair. Observed broken face on hot box and rusty shelving in the walk in cooler. Repair. REPEAT -2-

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed equipment needs cleaning, primarily the oven and hot box area. **4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

5-501.114 Using Drain Plugs - C Observed no drain plug in dumpster and sludge oozing out onto ground. Need a drain plug. Doors of dumpster open. **Keep doors closed.

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 floors, walls and ceiling needed cleaning and repair. Observed broken ceiling tiles, holes in floors and walls with damage near downstairs bar, as well as baseboard molding that needs to be reattached. Repair. REPEAT -1- 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 buildup on walls and ceilings throughout. Clean. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

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 quickly rinsing hands without forming a lather with the handsoap and then turn off faucet with bare hands. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at the rear handsink. CDI - PIC placed roll at sink. -0-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed uncovered tea pitchers on table below unfinished ceiling for customers. CDI - PIC instructed employee to place lids on containers. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with long facial hair doing food prep without beard guard. Wear guard while preparing food. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths on the front prep table. Keep ion sanitizer between uses. -0-

4-501.11 Maintain equipment in good repair. Observed broken face on hot box and rusty shelving in the walk in cooler. Repair. REPEAT -2-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed condenser fan with buildup present. Clean. REPEAT -1-

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 broken ceiling tiles, holes in floors and walls with damage near downstairs bar, as well as baseboard molding that needs to be reattached. Repair. REPEAT -1- 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 buildup on walls and ceilings throughout. Clean. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace ceiling tiles that are absorbent.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food container and wiping cloth in the basin of handsink at beginning of inspection. CDI - PIC moved items and cleaned sink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in prep unit from 48-50F. PIC stated unit froze from being turned up too high. CDI - Items placed in walk in cooler to cool back down and notify next shift to monitor temperature adjustment before restocking. -1- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the kitchen near 3-comp sink. Clean drains and other attractants for gnat and keep area sealed. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed broken face on hot box with tape present in an effort to seal it while sternos are used to keep food hot. CDI - PIC instructed to monitor temperatures throughout the day and replace unit as soon as possible. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walls of walk in and the condenser fan covers. Clean these. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door on dumpster open. Keep closed. -0- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken ceiling tiles, holes in floors and walls with damage near downstairs bar, as well as baseboard molding that needs to be reattached. Repair. 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 buildup on walls and ceilings throughout. Clean. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles throughout facility. Replaced these with ceiling tiles that are smooth and easily cleanable. REPEAT -1-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad in flip top unit near cook line at 49F. All other items were at 42F or below. CDI - Item was placed in walk in cooler to cool to 45F or below. -1.5-

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 quiches at 42-45F given 7 days on date marking. Items were date marked for 09/11 and 09/12 as the prep date. CDI - Items were voluntarily discarded by PIC. -3- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed table menus with a scotch tape "cooked to order" in the section of the menu for chili. Burgers have the asterisk present, but not disclosure statement. -1- REPEAT VR Required no later than 09/27/2015.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present on the cook line. Maintain pest control for facility to eliminate flies. -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 condenser fan in the walk in cooler near the cook line. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on the dumpster. Keep closed. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceilings with absorbent tiles present. Replace with cleanable tiles that are non-absorbent. -1- REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cleanable wall separating from studs at 3-comps sink, floors with holes present covered by mats or wood planks and cracked ceiling tiles. Observed no ceiling present over dry storage area and hot water heater area. Replace all items.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed PIC and the newest employee not able to tell the symptoms or illnesses that are reportable for restriction or exclusion from work, as well as the time that the employee should be asymptomatic before returning to work. CDI - PIC educated and said owner has signed copies. Cover this information with employees more frequently to ensure they know the responsibility. -1.5-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees using gloves in different areas of the kitchen without washing hands and putting on new gloves, including going into the walk in cooler, touching oven handle and transporting food to hot holding unit. CDI - Hands washed and gloves changed. -2- 2-301.15 Only wash hands in handwashing sink.-PF Observed hand sink near dishwasher used as dump sink. CDI - PIC advised only to wash hands in hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on Dr. Pepper soda nozzle. CDI - PIC cleaned soda nozzle. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed interior of microwaves near the 3-comp sink with buildup present on the inside cavity. -2-

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 container of chili not labeled. CDI - Employee labeled 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 Observed items in flip top unit without date marking that have been in place since Saturday. CDI - PIC instructed on when to label foods. -1.5- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure with an asterisk or other symbol denoting which items are covered. VR required no later than 09/18/2015 to verify consumer advisory with disclosure and reminder. -1- REPEAT

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer on outside of walk in coolers reading 60F ewhen temperature is 44F. Have unit serviced to check the thermometer. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed standing water in cold holding unit at front. Have unit serviced to hold proper temperature and fix leak which is leading to standing water. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed only one employee wearing hair restraint at beginning of inspection. CDI - Employees put on hair restraint except one waitress participating in food prep. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep table while wet after use. CDI - PIC moved wiping cloth to soiled linen container. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean items stored under water lines and exposed ceilin and insulation. Move items away from exposed water lines and insulation. -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use that was donated to facility. All equipment must be commercial. Replace with approved refrigerator/freezer. REPEAT. 4-501.11 Maintain equipment in good repair. Observed oven not funcitoning in kitchen. Have unit repaired. -2-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled, peeling shelves throughout facility. Replace and clean those that are not peeling. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking into bucket. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in women's restroom. Provide covered bin. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled urinal and toilet in men's restroom. Clean. -.5-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles throughout kitchen. Replace with cleanable FRP style tiles. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing ceiling and floor tiles. Replace floor tiles that are cracked and holes in the floor covered by wood. Replace missing tiles in ceiling throughout facility. Repair insulation falling down over dry storage area. 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 buildup on ceiling fan in dry storage. Clean. -1-

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 heavy buildup of grease on all areas of the hood system except filters. Clean often enough to prevent buildup. -0-

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a pan of raw meatloaf stored on the top shelf of the walk-in cooler over RTE foods. CDI (corrected during inspection) Meatloaf relocated to bottom shelf. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed the handle of the lemon wedge tongs in the lemons. CDI by removing tongs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pulled pork not date marked in the prep cooler cooked on the 26th and pulled chicken in the domestic freezer with just the day number on the bag. Use the month also. CDI by dating pork.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the cooked to order disclosure missing from several menus. 10 day VR (verification required) " * can be cooked to order" will be put in the hamburger section as menus are being reprinted next week.

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 wings, noodles and gravy sitting out below 135F. CDI 3 pans of wings, gravy and noodles all placed in walk-in cooler uncovered. Suggest using ice bath on gravy and other items to aid in cooling as not to overload the walk-in coolers.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed inaccurate air thermometer in the walk-in cooler. CDI by replacing thermometer. Walk-in coolers were serviced last week.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator/freezer in use and cracked door on warming cabinet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in the walk-in coolers with build up present. Also noted grease, build up and dust on top of the oven, on sides of equipment and underside of prep tables, sinks and piping under sinks.

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 build up, grease and dust present. Better cleaning needed throughout. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed non washable ceiling. part of the ceiling missing by the water heater next to the walk-in cooler, damaged wall behind the cook line and baseboard molding missing in several areas.

.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw chicken on box of lettuce in walk-in cooler. CDI- moved chicken to proper location.

4-501.11 Maintain equipment in good repair. Door of warmer cracked and shattered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves of walk-in cooler in prep area to be heavily soiled. Shelves in other wal;k-in also with some food residue Surfaces of equipment and containers throughout the facilty in need of cleaning.

.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. 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 floors in needof cleaning under and behind equipment. Repair detaching base tile where detaching. Repair cracked floor tiles.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed hot dogs and mushrooms holding off of temperature control.

.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 : Found quiche and sliced ham held for more than 7 days. CDI- discard. BBQ dated with next day's date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed one item, mac and cheese, cooling tightly covered. CDI- uncovered.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths on surfaces of kitchen.

.4-501.11 Good Repair and Proper Adjustment-Equipment - C: Keep equipment in good repair. Observed doors of warmer cracked. shelves in coolers rusting and peeling.

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

.6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed cracked floor tiles in kitchen. Wall corner coverings damaged, detaching. Base tiles of walls detaching in areas. Damaged ceiling tiles. More frequent cleaning needed.

6-303.11 Intensity-Lighting - C: Observed lighting in prep room inadequate. Bulbs not functioning.

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

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of TCS foods requiring date marking after the maximum holding time has expired. Found BBQ dated 5/26. CDI- discarded.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Found cole slaw and cantaloupe not dated in walk-in cooler. CDI- dated.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Keep drink pitchers covered in open dining room. Observed six pitchers uncovered.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Keep equipment in good repair. Observed doors of warmer cracked. shelves in coolers rusting and peeling.

4-602.13 Nonfood Contact Surfaces - C: Observed surfaces of equipment in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed cracked floor tiles in kitchen. Wall corner coverings damaged, detaching. Base tiles of walls detaching in areas. Damaged ceiling tiles. More frequent cleaning needed.

6-303.11 Intensity-Lighting - C: Observed lighting in prep room inadequate. Bulbs not functioning. Call made to check ballance.

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

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines and bins clean. Detached ice shield and observed buildup on interior of ice machine. Verification.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above when holding. Found tomato bisque 124 F. Reheated to 165 F on stovetop.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: GENERAL COMMENT: Remember to date mark packages of hot dogs when opened.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Keep equipment in good repair. Observed doors of warmer cracked. shelves in coolers rusting and peeling.

4-602.13 Nonfood Contact Surfaces - C: Observed surfaces of equipment in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed cracked floor tiles in kitchen. Wall corner coverings damaged, detaching. Base tiles of walls detaching in areas. Damaged ceiling tiles. More frequent cleaning needed.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an approved program. PIC has not yet attained accredited training.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF: Provide approved Consumer Advisory for burgers on menu. Observed no Disclosure portion of Consumer Advisory. Verification needed.

3-602.11 Food Labels - PF: Food packaged in a facility and subsequently offerred for sale as a self-service item shall bear a label of all ingredients, allergens present, and location where packaged. Observed wrapped desserts at from counter unlabeled. Verification needed.

Equipment shall be constructed of materials so they can be easily cleanable and smooth. Observed shelving peeling, rusting in walk=in cooler.

Keep non-food contact surfaces clean in facility. Observed oven racks with build-up. Surfaces with greasy build-up in facility.

Observed damaged floor tiles. Ceiling tiles of absorbant material. Floors in need of cleaning under and behind equipment.

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

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark cut fruit containing melon. Observed cut cantaloupe with no date marking.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide approved Consumer Advisory on menu for burgers cooked to order. Observed asterisked burgers but no disclosure. Reminder is correct. Facility will provide stickers or handwrite "cooked to order" to gain compliance.

3-602.11 Food Labels: Foods that are packaged in a facility and subsequently offered for sale as a self-serve item shall bear a label indicating ingredients, allergens, and location of packaging. Observed cookies, brownies, pound cake, at front counter not labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises: Keep foods covered in walk-in cooler that have been cooled to below 45 F. Observed pastas in open containers under shelving that needs cleaning.

Equipment shall be smooth and easily cleanable. Observed shelves in two walk-in coolers with rusting shelves.Equipment shall be NSF / ANSI certified. Observed domestic refrigerator / freezer.Equipment shall be in good repair: Warmer with cracked door.

4-602.13 Nonfood Contact Surfaces: Non food contact surfaces shall be clean. Observed shelves in walk-in cooler with build-up.

6-201.11 Floors, Walls and Ceilings-Cleanability: Observed damaged floors, walls, ceilings.