TATSIS RESTAURANT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to washing gloves. CDI- PIC had employee discard gloves and properly wash hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to use barrier to turn off sink after washing hands. CDI- EHS spoke with PIC, PIC had employee properly rewash hands.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. 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 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed establishment holding multiple TCS foods without date labeling throughout establishment. Items include dice ham, cut tomatoes, pulled pork, liver mush, potato salad, house slaw. CDI- PIC was aware of dates and applied correct labeling due to items being within 7-day parameter. *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 .

3-501.15 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 establishment cooling large deep densely packed containers of beans in reach-in freezer without stirring step. Cooling below .52F/min in first 2 hour parameter. CDI- PIC increased monitoring and stirring frequency to increase cooling frequency. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed soiled cloths being used to degrease different orders of sausage patties. CDI- PIC removed cloths from area. EHS discussed using single use paper towels. *REPEAT*.

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 soiled aluminum foil being used at Hot holding station. PIC stated that foil is used to catch debris and is discarded infrequently or every other week. Increase cleaning frequency. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed handsink near dish machine leaking.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee storing personal drinks on prep tables. CDI- PIC removed items to designated area.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee fail to wash hands after switching task of working with raw shelled eggs without gloves to plating Ready-to-eat foods. CDI- EHS discussed with PIC, PIC had employee cease task and properly wash hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after contacting face with gloves being used as utensils. Food employee also used cloths held on grill to rest gloved hands. Potential for cross contamination. CDI- EHS discussed with PIC, PIC had food employee discard gloves and properly wash hands before replacing. *REPEAT*

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed cooking spatulas being wiped off on unclean cloth used to degrease bacon and wipe off surfaces, per the PIC. CDI- PIC had employee remove items to dish machine and replaced. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed liver mush repackaged on 1/7, per the PIC, being held without a date mark in standing 2-door reach-in. CDI- PIC had correct date label marked. *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 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed bag of liver mush opened without a date marked. PIC stated item had been opened earlier in the week. CDI- PIC had date label made. *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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed raw shell eggs held on prep shelf above grill and hash browns held on prep counter without 4 hour time indicator. When asked PIC was unaware when items were originally pulled for use. CDI- EHS reviewed TPHC procedures with PIC, PIC was allowed to label items due to foods not being pulled prior to opening (530am).

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed soiled cloths being used to degrease bacon, per the PIC. CDI- PIC removed cloths from area and replaced with metal container lined with single use paper towels, after discussion with EHS. *REPEAT*.

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 soiled aluminum foil being used at Hot holding station. PIC stated that foil is used to catch debris and is discarded infrequently. Increase cleaning frequency.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee crack eggs with gloved hands and with same gloves grab RTE(lettuce) food..CDI..EHS did educate PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a small amount of dishes with debris.CDI..Moved to 3 comp to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken strips, ham , rehydrated hash browns and tomatoes above 41F. CDI Items were allowed to cool off. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed Milk that was open from previous days and ham that was prepped previous days without date. CDI..Dates were added. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed Milk that was open from previous days and ham that was prepped previous days without date. CDI..Dates were added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cooked bacon being placed on wiping cloth to drain grease, also observed sliced cheese on wiping cloth, both cloths had visible debris and stains.

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several plates with cracks and chips. CDI PIC will discard

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

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 trim in female bathroom in need of repair.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed an incomplete employee health policy in the facility during inspection. CDI. Provided PIC with one and also provided education on the changes in the new version.

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 items in the facility without dates. CDI. PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beans in RI at temperatures above 41F. CDI. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed gravy from yesterday in RI cooler with date. CDI. PIC date marked. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in RI without dates. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves in the WI. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks in the from the roof in the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in same place as customer food. Designate a safe location for employee items to prevent contamination.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no employee health policy in the facility during inspection. CDI. Provided PIC with one.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC using bare hands to place lettuce and tomatoes on sandwiches and to transfer hotdogs from original package to another container CDI-PIC was advised to wear gloves. Hands were washed and gloves were donned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an opened package of hotdogs that PIC stated was opened on Tuesday. CDI-Hotdogs were given a correct date mark. Points not escalated due to improvements in overall date marking.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack multiple raw shell eggs, whisk, and then proceed to touch RTE liver mush. EHS asked if raw shell eggs or pasteurized eggs were being used. It was confirmed raw shell eggs were in use. With this in mind, the EHS advised the employee that a glove change and handwash would be needed. The employee stated this was not reasonable for them, as there were only two food workers in kitchen/prep space. EHS advised that pasteurized eggs could be used, or batch cracking eggs as a means to reduce the number of times they would have to wash hands when going from raw to RTE foods. VR required within 3 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ham and turkey that had been sliced in house, on Monday, per PIC. PIC stated they throw sliced meats out at the end of the week. Observed cooked chili that had been thawed on Monday with no date mark. CDI-PIC added correct date marks to all items listed.

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 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps or written procedures for eggs that are being held out of temperature control. EHS indicated that items should be marked with discard time indicating 4 hrs out of temperature control. CDI-Written procedures provided via email on inspection report. VR will be completed within 10 days to ensure eggs are correctly held on time (w/ TPHC procedures and discard time) or on temperature.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones and belongings throughout various parts of the kitchen. Designate a safe location for employee items to prevent contamination.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee's open drink stored on cutting board near steam table. CDI - Employee drink was stored in designated area. -0.5 points-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for raw shell eggs, cheese, and hashbrowns being held without temperature control. CDI - A TPHC written template was given to and reviewed with PIC. -0 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of mail and papers stored on top of flip top cooler in kitchen area. -0.5 points-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees using bare hands to place lettuce and pickles on hamburgers. Observed employee using bare hands to handle hamburger buns. CDI - Employees were advised to use gloves when handling ready to eat foods. Employee stated that she cannot and her hands were very clean. Employees were still advised to use gloves when handling foods in ready to eat form. -2 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing and cooking food while wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food at flip top while not wearing a hair restraint. -REPEAT- -1 point-

3-304.13 Linens and Napkins, Use Limitation. Because of their absorbency, linens and napkins used as liners that contact food must be replaced whenever the container is refilled. Observed establishment using cloth towels as pan liners to hold fried chicken. Cloth towel was not replaced with container was emptied and refilled. Change towels when container empties or use alternate method to hold fried chicken. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -REPEAT- -0.5 points-

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 on shelving with corn starch. Designate an area for the storage of employee drinks away from clean equipment, food, and clean utensils. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking food while wearing a bracelet. -REPEAT- -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink in kitchen. Establishment is using a plastic bucket to catch water leaking from pipe. Repair leak at handwashing sink. -REPEAT- -2 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. -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 shelving with corn starch. Designate an area for the storage of employee possessions away from clean equipment, food, and clean utensils. -0 points-

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 for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above ready to eat coleslaw and sliced tomatoes in reach in cooler. CDI - Storage order was corrected. -0 points-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed raw shell eggs held on shelf without temperature control and begin and end time. PIC stated that eggs are held on shelf and used within an hour. PIC has been e-mailed written procedures for holding items on TPHC during previous inspection and will be given written procedures again. CDI - Eggs were placed on TPHC. -REPEAT- -3 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wrist watch. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink near dish machine. Establishment is using a plastic bucket to catch water leaking from pipe. Recommend repair. -REPEAT- -2 points-

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 handwashing sink separating from wall. Establishment is using a 2x4 to hold handwashing sink upright. Re-caulk sink to wall. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near dish machine. CDI - Paper towels were restocked. -0 points-

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 single piece of fried chicken sitting on grill top at 94F. PIC stated that chicken is fried and cooked to completion then held on cook top until customer order. PIC then stated that items are held for 4 hours then discarded. PIC did not have begin and end times for chicken. CDI - Correct TPHC procedures were explained to PIC and begin and end times were posted.

7-201.11 Store toxic materials to avoid contamination. -P Observed smokeless tobacco products stored with uncooked bacon and raw meats in reach in freezer. CDI - PIC removed smokeless tobacco products. -1 point-

3-501.13 Use approved thawing methods. Observed metal bowl of fish thawing in submerged in water on prep table. Use approved thawing methods such as completely submerging under running water with a temperature of less that 70F, thawing under refrigeration, and as part of the cooking process. CDI - Fish was moved to prep area to begin preparation. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink near dish machine. Recommend repair. -REPEAT- -2 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -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 top of flip top unit. Designate an area for the storage of employee possessions away from clean equipment, customer food, and utensils. -0 points-

REPEAT: Observed dishes being cleaned in a solution of detergent & bleach, and then rinsed off in the middle basin. Need to utilize the 3rd basin for sanitizer and do not put bleach in detergent solution. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI by filling up 3rd basin with bleach solution and making up new detergent basin. Tested at 100PPM.

REPEAT: Observed large/deep plastic container of gravy just placed in the reach in freezer. Temp was still over 140F.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 CDI by splitting up food item into 2 metal pans/bowls and utilizing an ice bath and ice wand. Cooling temperatures recorded and cooled accordingly.

Observed: The interior of some reach ins and inside of some drawers collecting crumbs/debris. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

REPEAT: Observed: The kitchen hand sink leaking at the P-Trap. 5-205.15 Maintain a plumbing system in good repair.

REPEAT: Observed: Ceiling vents collecting rust in the staff restroom. The baseboards no longer sticking to the wall in the Men's Restroom. Minor damage to walls and doors in kitchen. 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.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed line cook touch food that was being plated on 3 occasions. CDI-through discussion line cook said he had been talked to previously about bare hand contact and put on gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed batter made with eggs stored above potato salad. CDI-batter moved to bottom shelf 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed foods in contact with stained kitchen cloths. Foods cannot contact linens except for bread rolls in a bread basket or equivalent.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishwasher manually washing dishes with the wash and sanitizing combined. PIC stated that he does not want to sanitize at the end because bleach residue gets in the food. Dishmachine not set up. Had dishmachine set up and checked for proper operation. Line cook chastened me for running the dishmachine a second time saying they have to pay for each load run. The equipment and utensils must be run through a properly operating dishmachine OR properly washed, rinsed, then sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed large container of gravy, made yesterday from stock in reach-in at 49F. CDI-voluntarily disposed of. -Posters given to PIC-reach-in food storage guide, cooling for hot foods and cooling room temp foods

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF REPEAT- Observed no date marking of TCS items in coolers back of house and sporadically on the cook line. PIC stated he doesn't date mark because he knows when he cooked it. CDI-discussed with PIC that in the future foods requiring date marking will need to be discarded if not properly date marked. Verification Required

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed imcomplete consumer advisory on menus. Disclosure is unclear on which foods are asterisked for the consumer advisory. On the breakfast menu almost every item had at least one asterisk. Verification required

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee's medication on shelf above prep surfaces. Store meds with personal items, in office, etc 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer with wiping cloths >200 ppm chlorine. CDI-sanitizer diluted

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of gravy still cooling from yesterday in reach-in. Observed large beef roast in refrigerator, observed stew and other TCS items in deep containers previously cooled. PIC stated that they do not cut large pieces of meat into smaller pieces or use shallow pans. CDI-gravy disposed of.

2-303.11 Prohibition-Jewelry - C Observed line cook wearing a watch and a bracelet. Only a plain wedding band can be worn on wrists/hands

5-205.15 (B) System maintained in good repair - C Observed leaking plumbing at hand wash sink in kitchen and sink fixture in wait area. Repair all plumbing leaks

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 moldy ceiling tiles in men's bathroom. Repair any leaks

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed yams on the steam table holding at 118F. PIC reheated yams to 165F and place back on steam table.

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 meatloaf, chopped bbq, and potato salad prepared the day before stored in the tall reach in unit without a date. CDI-PIC dated items on the day it was prepared.

5-501.17 Provide a covered waste bin in female restrooms.-Womens bathroom is lacking a lid on the trash can.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee cracking raw shelled eggs and separating white and then wipe hands on soiled apron. Employee used same gloves to guide RTE meat onto plate for order. CDI - PIC educated food employees on when to wash hands. Hands washed. -2-

3-302.11(A)(2) Separate the different types of raw animal foods. -P Observed brine used for both raw pork chops and chicken on prep table during inspection. CDI - PIC made a new brine for raw pork chops. -1.5-

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 eggs ar room temp. PIC stated facility does not desire to use TPHC. CDI - Eggs used within 30 minutes from removing from temp control. REPEAT -1- Points not escalated today until PIC can determine TPHC/cold holding processes that will help with long-term compliance.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee cooking food without wearing an effective hair restraint. -0-

4-501.11 Maintain equipment in good repair. Observed cracked table mount for can opener. Observed split gasket on reach in. -0-

2-301.14 (G) Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee cracking and cooking raw shelled eggs that are not pasteurized and then resume plating and handling RTE foods without handwashing. CDI - PIC educated staff about when to wash hands. Hands washed. -2-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee hand dispensing RTE cheese into grits and into omelet without wearing gloves, using tongs or other means to prevent bare hand contact with RTE food. CDI - PIC cooked all foods to above 165F. -1.5-

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 eggs declared held on TPHC without written procedure to ensure TCS foods do not stay at room temperature longer than four hours. CDI - PIC filled out procedure today during inspection. Have procedure available during all future inspections. -0-

4-203.12 (B) Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometer in reach in cooler nearest front counter reading 45F and ambient air inside is 36F as verified by EHS thermometer. CDI - PIC inserted accurate ambient air thermometer during inspection. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0-

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee prep raw fish and handle soiled equipment. After the employee placed the raw fish in the fryer the employee donned gloves and started to prepare RTE celery without a hand wash. Before any cross contamination occurred EHS instructed the employee to wash hands and don new gloves before preparing RTE foods. CDI- Education was provided and EHS observed proper hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cut lettuce (50F), cheese (50F), and eggs (55F) all above 45F. CDI- PIC was able to place items on a four hour hold time 8AM-12PM.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-REPEAT- Observed potato salad, pork, hot dogs, bologna, kielbasa, boiled eggs, RTE cooked peas, RTE cooked carrots, and RTE tomato sauce all without dates. PIC stated all items were made Wednesday or Thursday of this week. CDI- PIC was able to correctly back date the items.

3-304.12 In-Use Utensils, Between-Use Storage - Observed several knives being stored inbetween soiled equipment. Store 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.

4-501.11 Maintain equipment in good repair.-REPEAT- Observed rust/damage to several prep area tables. Items may be resurfaced to provide a smooth, cleanable surface. NOTE: EHS observed improvements with this violation. Point deduction not increased since item is in progress and low risk/stagnant violation. Point deduction will occur if violation is noted again.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.- Observed an employee washing soiled metal containers in wash water at 90F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cooking equipment and some cold holding equipment in need of cleaning do to grease and food debris build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages with a lid and straw stored above dry food products such as beans in the rear storage area. Drinks were removed. Employee beverages should be stored in areas where spills or leaks will not contaminate food or utensils.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw sausage product stored over top of lidded containers of ready to eat foods in the prep area reach in cooler. Sausage was moved and cooler re-ordered such that all raw products are kept on the lower cooler area, and ready to eat foods such as deli meats and salad greens are kept in the top portion.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight residue accumulation on the can opener blade of the establishment. Item was removed for cleaning by PIC.

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 chili that had been prepared 2 days prior not correctly dated. EHS allowed PIC to back date the container. Observed correct date marking in all other areas of the establishment, as such only half points deducted as it seems that facility has made progress in this area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sweet potatoes cooling while covered in a cooler. Item was vented by PIC. Proper cooling parameters met after venting. Facility was observed to be using ice wands and baths to properly cool items before placing into coolers, parameters were monitored by EHS during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of food in storage without the name of the product present. Items are stored in re-used commercial containers of various food products. Label all containers of food products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of raw cabbage in the dry storage area, item had fallen off of storage racks. Cabbages were placed on a low storage table in the kitchen area and will be washed thoroughly before service.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knife and utensil storage drawers with accumulated residue/debris present. Observed clean knives kept in a cardboard sleeve. Utensils must be stored in a clean area, with no food debris or residue present, cardboard does not constitute a clean surface as it absorbs moisture and is not sanitizeable.

4-501.11 Maintain equipment in good repair. Observed rust/damage to several prep area tables. Items may be resurfaced to provide a smooth, cleanable surface.

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 several ready-to-eat food items in refrigeration without date marks (sliced ham, diced ham, sliced turkey, mac and cheese, turnip greens, roast beef, meat loaf). CDI by date mark by PIC. REPEAT VIOLATION

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed bucket for wiping cloths containing solution testing > 200ppm chlorine. CDI by diluting soluiton to 100ppm.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed wiping cloth container stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack.

2-401.11 Store employee drinks/personal food items below/away from all other food, equipment, etc. to prevent contamination. Observed employee drinks/drink cups & food stored inappropriately. CDI: Items re-located. Repeat; Cook must not chew gum during food prep. Observed this - CDI: gum discarded.

3-302.11(A) Separate different types of raw animal food in the freezer, when items have been removed from original packaging; store ready-to-eat items away from raw proteins. Observed raw chicken stored on top of "in-house" packaged raw beef; observed bread directly on top of raw eggs. CDI: items properly relocated/separated. Do not store towels drectly on food (fried chicken) - CDI: removed.

3-501.17 Date label all TCS, ready-to-eat foods once opened & held more than 24 hours; Observed deli ham (in reach-in) sliced & cubed w/out labels. CDI: items labeled properly. Repeat - not doubled in pt. deduction since improvement has been made.

7-204.11 Sanitizer must be made at proper concentration. Observed bucket w/ towels at toxic concentrtaion. CDI: Discarded; remade correctly.

2-402.11 Cooks must wear head covering when preparing food; Observed grill/fry/prep cook w/ no hair covering. Repeat.

4-701.11 Do not re-use egg cartons because absorbant nature - may cause cross contamination from (broken) eggs. Observed re-use of egg cartons throughout. CDI: cartons discarded & items stored on cartons were w/r/san in dishmach.

5-501.17 Provide covered wast bin in female restroom.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two open employee drinks stored on food prep tables. CDI- Drinks removed.

2-301.14 Wash hands after activities that contaminate them. -P Observed PIC wearing gloves cracking raw shell eggs then handle plates, toast, and other RTE foods while plating foods and was not changing gloves or washing hands. CDI- PIC washed hands, changed gloves and separated RTE food handling with other employee.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork chops stored above potato salad in fridge unit. CDI- Items re-arranged and stored by final cook temperature. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed fried foods being placed on stringy towels to blot the grease. CDI- Corrected by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pancake mix held out of temperature control during food service. Need to keep on ice bath or use TPHC procedure. CDI- Mix disposed of.

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 a few foods, beans, and spaghetti sauce made moret than 24 hrs ago not date marked. CDI- Items properly 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 sliced turkey date marked for 9 days ago on cook line fridge unit. CDI- Turkey disposed of.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook at grill not wearing hair restraint. CDI- Employee put on a hat.

4-702.11 All food contact surfaces need to be sanitized. Observed dish washer washing dishes in a two step process with bleach water in the wash water, 3 compartment sink not properly set up for dish immersion of rinsing nor sanitizing. CDI- 3 compartment sink properly set up for wash, rinse, and sanitize with proper strength chlorine sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food particles stuck to them. CDI- Dishes re-cleaned.

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 baked potatoes that had been left out to cool without temperature control at 85 degrees 3 hrs since cooling began. CDI- PIC voluntarily disposed of potatoes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few food items stored in oven for hot holding with oven set too low, foods observed at 122 including lasagna and salisbury steak. Observed foods on steam table under 135 includng salisbury steak at 125 and brown gravy at 122. CDI- Foods had been hot holding less than 4 hrs and were reheated for proper hot holding.

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 in menu to notify customers and connect to the reminder. Recommend asterisking a statement "These Items may served raw or under cooked" and asterisking the eggs in the menu that may be served under cooked. Other methods that meet the food code are allowed. Have problem corrected within 10 days, will follow up.

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 potatoes that were improperly cooled without proper cooling methods. CDI- Reviewed cooling methods with PIC.

4-501.11 Maintain equipment and utensils in good repair. Observed torn gaset on cooler drawer of fridge unit that needs replacing. Observed damaged strainer in use, observed severely pitted pot in use. Strainer and pot removed.

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 wall by stand up fridge and freezers in kitchen with a hole in wall needing repair. GENERAL COMMENT: Will follow up within 10 days to check item 23. Investigated SR# 67216 during inspection.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw burger above cooked potatoes in the reach in cooler. Observed raw sausage above chicken and tuna salad in the reach in cooler at the front. CDI - raw items were moved to a correct location.

General comment 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 2 containers of pasta at 48F and 49F in the reach in cooler. Pasta was made on 4/7 and 4/8. CDI - PIC discarded the pasta.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on reach in freezer drawer, reach in cooler and prep unit. Replace gaskets.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw pork above butter and other cooked items in the reach in cooler in the back. CDI - pork moved to a correct location. Observed 2 containers of raw sausage above chicken salad and tuna salad. CDI - sausage moved to the bottom shelf. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ground beef stored on top of raw pork in the same container in the reach in cooler in the back. CDI - pork was moved to a separate pan.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs and hash browns out on the counter above the grill. CDI - explained that items need to be kept in the cooler or held on TPHC. Will discuss TPHC requirements with PIC. Items placed in the cooler

Repeat violation 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 dates all over the lids of containers. Date marking needs to be clear and legible. Observed no date on the top round, corn, tuna salad and chicken salad. CDI - all items were dated. PIC started to use date stickers during inspection.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in unit at the front by the steam table, the prep unit up front and the reach in freezer in the back. Replace gaskets.

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 the middle of a pot roast at 48F in the reach in cooler. PIC stated it was made yesterday. CDI - Roast was placed in the oven to be reheated to at least 165F. Observed cooked turkey wrapped in foil on the counter in an insufficient ice bath. Turkey was taken out of the oven at 12 pm and was 100F in the middle at 2:40 pm. CDI - turkey was placed in the oven to reheat to at least 165F.

General comment 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 all container lids with labeled with several dates and it is hard to read the dates. Use date stickers or masking tape to clearly write dates. Remove/cover any old dates.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the bottom reach in cooler door across from the prep unit. Replace gasket. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed one heavily cracked bucket in use in the reach in unit in the back. Discontinue use of cracked items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up in the gaskets of reach in units. Clean gaskets.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF; provide have in place correct consumer advisory for raw meats served raw or undercooked; Observed consumer advisory missing from menu having eggs cooked to order; CDI more information regarding advisory requirements emailed to owner.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Keep food contact surfaces cleaned and sanitized; Observed containers stored under prep table collecting food debris; CDI containers pulled and placed into dirty dish sink.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF; Provide consumer advisory for raw meats served raw or undercooked; Observed eggs on menu cooked to order in need of advisory; no advisory posted.

•4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous plastic containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens; Provide consumer advisory for raw meats served raw or undercooked; Observed no advisory on menus for eggs cooked to order.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous containers stacked wet in kitchen area.

(general comment)4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up freezer collecting food debris in bottom.

.3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens; Provide consumer advisory for raw meats products served raw or under cooked; Observed menu having eggs cooked to order in need of advisory with no advisory posted.

•4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed plastic containers stacked wet in kitchen area.

4-201.11 Equipment and Utensils-Durability and Strength; Keep equipment in good repair; Observed one split gasket on stand up cooler in need of repair; Observed broken plastic lids and containers in need of replacing.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Keep food contact surfaces properly washed, rinsed and sanitized; Observed metal containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens; Provide advisory for raw animal meats served raw or undercooked; observed advisory missing from menu for eggs. CDI print out given to staff regarding advisory requirements.

4-901.11 Equipment and Utensils, Air-Drying Required; Observed containers stacked wet in kitchen area.

Properly wash, rinse and sanitize; Observed dishes stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit.

Provide have in place approved consumer advisory for raw meat products served raw or undercooked; Observed eggs on menu cooked to order with no advisory posted. (per management menus pending).

Properly air dry; Observed numerous containers stacked wet in kitchen area.

(general comment) Keep equipment clean; Observed sides of stand up cooler in need of cleaning.

Properly date mark RTE PHF products; Observed numerous RTE PHF products stored in refrigerators not date marked. All RTE PHF products properly date marked during inspection.

Provide consumer advisory for raw meats; Observed consumer advisory missing from menu which is needed dur to eggs on menu. CDI education in place by next inspection.

Keep equipment in good repair; Observed broken door on cold holding unit in need of repair; Observed plastic lids/containers in need of replacing.