CAROLINA FAMILY RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw sausage patties stored directly over open bags of french fries in RIF. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed Observed metal spoons and plastic portioned cups fully submerged in dry ingredients. CDI- PIC removed utensils and will obtain longer serving spoons.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a NON-ANSI approved upright RIF in use in the back dry storage room, adjacent to commercial chest freezers. 4-501.11 Maintain equipment in good repair. Observed in-use metal ice scoop pitted and damaged with visible debris. CDI - PIC voluntarily discarded ice scoop

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic container of blue cheese dressing above 41F in flip top unit. CDI-PIC voluntarily discarded container of blue cheese. PIC called maintenance company to ensure unit is working correctly. Unit needed freon. PIC will switch to metal containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic container of cooked vegetable soup in stand in cooler in cooling process..Inititae temperature was observed at 64F. 1 hour later temperature was observed at 62F. Cooling rate 0.03 does not meet .12 rate. CDI - PIC portioned cooling vegetable soup into small metal pan. Cooling rate increased to .36 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 .

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a NON-ANSI approved upright RIF in use in the back dry storage room, adjacent to commercial chest freezers.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items and foods stored on top of ice machine. CDI - PIC removed all items from above ice machine.

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 in double door RIC marinated raw chicken stored directly on top of raw beef tips. CDI - PIC rearranged containers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked potatoes in double door RIC#2 plate of raw beef patties making contact with container of cooked potatoes. To prevent contamination PIC moved raw beef patties to other side of RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one open carton of pasteurized liquid egg white in RIC without any form of date marking. CDI - PIC stated the one carton was opened yesterday. EHS allowed PIC to date mark open carton. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed insect device stored among and spices no live or dead insects were observed. CDI - PIC insect device was removed.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved upright RIF in use in the back dry storage room, adjacent to commercial chest freezers. 4-501.11 Maintain equipment in good repair. Observed metal screw sticking out of flip top unit on both sides with rust build up. 4-501.11 Maintain equipment in good repair. Observed metal colander with dents and compromised service. CDI - PIC voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed brown cutting boards that's coved and discolored. CDI - PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed metal and pan with black build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on top of potatoes in kitchen and other personal items above ice machine. CDI - PIC moved all items to back of house storage.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed Observed metal spoons and plastic portioned cups fully submerged in dry ingredients for example, black pepper, powder garlic, powder cinnamon. CDI- PIC removed utensils and will obtain longer serving spoons.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed column of plastic food containers on prep table wet stacked. CDI - PIC stacked food containers in a self draining position.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved upright RIF in use in the back dry storage room, adjacent to commercial chest freezers. 4-501.11 Maintain equipment in good repair. Observed metal white sifter damaged hanging above 3-comp-sink. CDI - PIC voluntarily discarded item 4-501.11 Maintain equipment in good repair. Observed metal potato masher damaged hanging above 3-comp-sink. CDI - PIC voluntarily discarded item

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed some baseboards pulling away from the wall. Overall, the facility is clean and maintained well.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a chemical spray bottle that is used to clean countertops and food contact surfaces of equipment with the sanitizer solution at <50ppm. CDI - Sanitizer solution for spray bottle remade and restested at 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a covered, deep bucket of shredded lettuce and carrots stored in the WIC. Product was observed at 56F at 8:55am and 56F again at 9:25am. Cooling rate calculation shows the product cooling at a rate of 0 degrees/min. REPEAT. CDI - Cooling method changed. PIC used ice to rapidly cool and removed the covered lid. Temperature was observed at 37F at 10:05am. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of bottled apple juice stored directly on the floor, beneath the soda storage racks in the back dry storage room.

4-502.13 Single-use and single-service articles cannot be reused. - Observed the single use egg flats being reused throughout the facility. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved upright RIF in use in the back dry storage room, adjacent the chest freezers. 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. - Observed the exterior surfaces of the 2 door RIC/RIF adjacent the steam table and the tabletop oven to be covered in an accumulation of grime/food debris.

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 ceiling tiles missing in the back dry storage room, above the upright RIF. PIC stated they had a leak and are actively trying to repair it. REPEAT.

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 beverages stored over prep area.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken stored over RTE food in tall refrigerator in storage room behind sliding door. Observed raw beef stored in contact with containers of raw chicken. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 potato cooling at 106 degrees F at 10:32 and at 2nd cooling temperature was as t 100 degrees F at 11:07 inside flip to prep refrigerator. Cooling calculation indicated method not effective to reach cooling parameters. CDI, potato transferred to shallow uncovered containers to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed livermush and cheese overstocked in prep unit and above 41 degrees F. See temperature observation chart. CDI, items recently placed in unit per PIC and relocated to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

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 cooling at 106 degrees F at 10:32 and at 2nd cooling temperature was as t 100 degrees F at 11:07 inside flip to prep refrigerator. Cooling calculation indicated method not effective to reach cooling parameters. Observed baked potato cooling in deep container. CDI, potato transferred to shallow uncovered containers to rapidly cool. 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service cartons for shell eggs re-used and not immediately discarded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed standup non commercial refrigerator in storage room located behind sliding door near employee restroom and behind locked door near 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. Observed storage room behind sliding door near employee restroom with ceiling tiles missing and stained ceiling tiles.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle bowl of raw egg to prep with raw egg on edge of bowl and then proceed to handle RTE toast. CDI, employee removed gloves and washed hands.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed onion reheated to 153 on initial reheat. CDI, 2nd reheat reached 173 degrees F.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed a couple soiled towels on prep areas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pooled eggs stored over hash browns in prep unit. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed container of raw marinated chicken stored over raw beef. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice HH at 131F. -CDI- PIC reheated item to 167F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today cooling with lids/protective coverings and at a slow rate. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids/removed coverings. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 items in prep unit with no labels. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw marinated beef above cut potatoes in front reach in cooler. CDI PIC corrected storage order. For more information on food storage order 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 cut liver mush not date marked. CDI PIC dated liver mush. 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility reusing open can of corn beef hash. CDI EHS educated PIC and she transferred to a container.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook cracking eggs and returning to cooking on grill without washing his hands and changing gloves. PIC stated that he normally only does eggs but they are understaffed today. CDI PIC had cook wash his hands and put on clean gloves

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in the reach in cooler in the back kitchen above 41F. Ambient air was at 46F. CDI PIC moved TCS foods that were put in this morning to the WIC and she voluntarily discarded all other TCS foods that were above 41F. See temperature chart. PIC called maintenance during inspection today. Observed salad in prep top at 44F. PIC stated it was prepared about an hour ago. CDI PIC put salad on ice in WIC to cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.11(A) Maintain utensils in good repair. Observed back kitchen reach in cooler not operating properly. TCS foods above 41F. PIC will not put TCS foods in reach in until repaired. Maintenance actively working on unit during inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burgers set on top of egg crates (there was a barrier between them). Moved to bottom shelf. Observed raw beef in freezer (unboxed) stored above boxed foods. Moved to bottom shelf. Advised even in freezer, proper storage order must be maintained if the raw animal protein box/package is opened.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions sitting on top of the steam table (not in the well). Staff advised they reheat to order. Today they temped at 109F. They were moved back to the griddle to be reheated to 165F and then they will hot hold on the griddle.

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. Person in charge could not locate their TPHC procedures. They had a blank template and it was filled out during the inspection.

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 Discussed proper cooling of salad in depth as it was observed in a large plastic container with the lid on in the walk-in cooler. It was temping at 65F. The salad was cut/prepped this morning. Previous inspector observed the same violation during last inspection. Lid was removed from the container. Recommended breaking salad down in to a couple metal pans to cool in walk-in uncovered.

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 multiple boxes of single service napkins, to go carriers, etc stacked on the floor in the side room. Facility does not have the space for dry storage. Advised to move items on to cleanable shelving at least 6 inches off the floor.

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 some buildup on the handles of scoops. They were pulled to be washed, rinsed, and sanitized. Recommended replacing dish machine racks as they have a lot of buildup.

5-205.15 Maintain a plumbing system in good repair. Observed toilet in employee rest room out of order. Plumbing needs to be repaired under the parking lot. The plan is in place for July.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed some floor tiles damaged and some baseboards pulling away from the wall. Overall, the facility is clean and maintained well for its age.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed collard greens hot holding at 121 F. Food confirmed that the item was cooked, set out on prep table and then placed into hot holding steam table moments before EHS arrival. All other foods registered > 135 F. CDI - Collard greens re-heated > 165 F. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed home fries cooling in the reach in cooler and salads cooling while covered with lid inside walk-in cooler. PIC stated that home fries and salads were just cut and prepped. CDI - Home fries relocated to reach-in freezer and lids were taken off of containers to allow for rapid cooling. -0.5-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on knives stored on magnetic wall mount. CDI - Utensils removed to dish pit for W/R/S. -0.5-

4-501.11 Maintain equipment in good repair. Observed damaged gasket/seals at upright reach-in unit nearest 3-compartment sink. Repairs needed. -0-

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 bottles of oil above grill that were not labeled.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed salad cooling in the reach in cooler while covered with lid. PIC stated that salads were just cut and prepped. CDI-lids were taken off of containers to allow for rapid cooling. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusting of shelving in reach in cooler.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw burgers being stored over raw fish in reach in cooler. CDI-fish was moved to the shelf above the burgers.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed rice cooling while covered. CDI-lid was removed from rice to allow for rapid cooling.

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 bottles of oil above grill that were not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on table tops and not in sanitizer,

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of resurfacing.

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 debris build up in reach in coolers and freezers.

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 frozen steak stored above frozen French fries. CDI-steak was moved to another shelf above other meats.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chicken cooling while tightly wrapped. CDI-chicken was unwrapped and allowed to rapidly cool.

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 without a beard guard.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cups near food items. CDI-PIC moved cups to designated area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee wallet on top of microwave. CDI-PIC moved wallet to designated area.

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 bare hand contact with cheese on eggs that were ready to eat. 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed bacon diced with bare hand for use in omelets. CDI instructed employees on proper glove use.

4-501.11 Maintain equipment in good repair. Observed torn gasket on rear reach in cooler .

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 debris on surfaces on kitchen area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw burger patties over box of butter. CDI - Storage order was rearranged. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on counters.

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

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 debris on shelving, side of reach in coolers and top of the dishmachine. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken tips over raw beef tips. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of utensils with food debris on them. CDI - Utensils were moved to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken on the floor in the WIC. CDI - PIC moved chicken off the floor.

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 debris on shelving, side of reach in coolers and top of the dishmachine. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone sitting on tray with coffee cups. CDI - Phone was moved.

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 a container of applesauce on the prep line dated to be discarded on 12/23. PIC stated the date was incorrect. CDI - PIC voluntarily discarded applesauce. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken on a box on the floor of WIC. CDI - PIC moved the chicken onto a shelf. REPEAT.

4-602.13 Nonfood Contact Surfaces - C Observed build up around the outside of the dishmachine.

3-302.11(A) Separate the different types of raw animal foods. -P. REPEAT. Observed raw philly steak stored on raw fries freezer. CDI. PIC relocated the steak to a different storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed country ham cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Significant improvement from last time

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 cheese in the RI with no date mark. CDI. PIC date marked Significant improvement from last time

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT. Observed raw chicken stored directly on the floor in the WI freezer. CDI. PIC removed to the shelve.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees working in the kitchen with no hair cover. Needs to wear a hair cover when working with food.

3-302.11(A) Separate the different types of raw animal foods. -P. REPEAT. Observed philly meat stored on raw fries freezer. CDI. PIC relocated the philly meat to a different storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed milk in RI and diced ham at prep unit at temperatures above 41F. CDI. PIC voluntarily discarded the milk and diced harm placed in the cooler because it was prep this morning. Improvement from last inspection

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 opened can Ketchup with no date mark on it. CDI. PIC date marked. Improvement from last inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw burger stored directly on the floor. CDI. PIC removed to the shelve.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food stored in same exact area as customer food in the RI. CDI. PIC removed the food to a designated location.

2-301.14 Wash hands after activities that contaminate them. -P Observed of eggs and then handline of ready to eat food. Facility does not wish to change the procedure. Return Visit Required. 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 employees recontaminate their hands after washing by not using a barrier to turn off the water. RVR. rewashed.

3-304.11 Food Contact with Equipment and Utensils - P Observed rice being prepared at the 3 compartment sink at the same time dishes were being washed and splashing occurred. The entire sink may only be used for dish washing or food prep after cleaning or sanitizing at a single time. CDI - food removed from the area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice at 117F in the steam table. CDI - reheated on the stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods stored at below 41F such as cut lettuce at 50F, liver mush at 49F, cut tomato at 52, sliced cheese at 55F and 62F in the prep unit. Observed cole slaw at 43F in the 2 door cooler. Observed food at 44F in the walk-in cooler. CDI - Items were moved or switched out. Units appeared to be properly functioning but food was placed above the chill line in some cases. Time as a public health control for 6 hrs can be used in the prep unit if items stay below 70F but not 41F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed multiple items not date marked including meatloaf, sliced deli meats, and other ready to eat foods. VR to check date marking.

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 not marked with the times and being held out of temperature control. No procedures are available. Procedures to be emailed with inspection.

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 hash browns cooling in the original carton. Hash browns cooled from 106f to 101F in 40 minutes. CDI. Hash borns were moved to a shallow container to successfully cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with a bracelet and watch on during food prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items coming out of the dish machine were being towel dried. Air drying is required.

4-502.11(A) Maintain utensils in good repair. Replace cutting board that is stained and in poor repair. 4-501.11 Maintain equipment in good repair. Observed rusty shelving in several of the refrigeration units.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sink in the employee restroom with mold around the basin.

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 a floor tile missing in the employee restroom.

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 two employees wash hands and turn faucet off with bare hands. CDI - EHS corrected both employees and hands were re-washed. 2-301.15 Food employees shall clean their hands in handwashing sink. May not clean their hands in sink used for food preparation or warewashing. - PF Observed female employee wash hands at 3 comp. sink after entering from outdoors. CDI - Employee washed hands at handwashing sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods in walk in cooler. CDI - PIC reorganized to correct storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored above cooked meat and deli meats. CDI - PIC reorganized to correct storage order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed homefries in metal pan on counter; temperature recorded at 100F. PIC stated homefries were cooling from earlier this morning and was not able to identify how long item had been cooling on counter. CDI - Homefries were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw bacon sitting at grill line holding at 59F. PIC stated the box was out for cooking, but bacon was not actively being cooked. CDI - Box of bacon placed in walk in to cool rapidly and cold hold properly. Observed mac & cheese and beef tips in reach in cooler holding 42-45F. CDI - Items left to cool in reach in. Observed tomato slices in flip top holding at 43F. Tomatoes were overstacked. CDI - Tomatoes used for immediate service. Observed lettuce in walk in cooler holding at 43F. CDI - Lettuce left to cool in walk in cooler. REPEAT. Points not escalated due to majority of items holding 42-45F as first inspection since January 1, 2019. Full points may be taken next inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed eggs held on time without time stamp. Cartons used earlier this morning had time stamps. CDI - PIC immediately time stamped carton of eggs on counter.

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 homefries cooling on counter without cold air flowing around product to remove heat. Homefries were at 100F. CDI - Homefries discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt, sugar, and pepper at server station without identifying labels. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed metal pans of raw chicken and several deli meats on floor of walk in cooler. CDI - PIC relocated to shelf at least 6 inches above the floor.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored with food contact surface exposed to contamination. EHS recommended inverting cleaned utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed toasters, inside reach in coolers, and outside of equipment with food debris and residue in need of cleaning. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed raw eggs near grill at 71F. PIC stated the items are on a for hour time hold. PIC was unable to provide written procedures and item was not clearly marked for time. CDI- PIC was able to place these items on a four hour time hold 8AM-12PM. NOTE: EHS provided PIC with a MCPHD TPHC form .

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 cut tomatoes, cut lettuce, ham, pasta salad, liver mush, cooked potatoes and bologna all without dates. PIC stated items were all prepared yesterday and are not kept any longer than two days. CDI- PIC was able to properly back date the items.

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 in use metal shakers and squeeze bottles without labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed PIC preparing RTE foods with a hair tie on the wrist.

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 cold holding equipment on cook line in need of cleaning do to minor food debris and grease residue build up. Observed floor fan with minor dirt and dust build up. Clean items as often as needed to prevent and reduce the build up.

5-501.17 Provide a covered waste bin in female restrooms.- Observed shared employee bathroom without a covered trash can.

4-204.11 Ventilation Hood Systems, Drip Prevention - Observed two out of three hood system filters not in place. PIC stated repairs are being made on the system. EHS observed an invoice dated 12/8/18 from when the repairs have been started but not completed according to the PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed commercial containers reused for food storage in the facility. Sticker debris was observed to be present on the exteriors of the stacked containers in the clean dish area. Sticker debris must be removed during the wash/rinse/sanitize process. EHS will make a return visit by 7/6/18 to verify that steps have been taken to address the sticker debris.

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 multiple containers of deli meat dated for longer than the 7 day hold time allowed by the cooler temperatures. PIC stated that the restaurant had been closed for multiple days and the items had not yet been discarded, and discarded the items during the inspection. EHS recommends that discard of expired foods occurs before food prep begins.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored on the top of a flip top cooler. Item was moved by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken on the floor of the walk in cooler. Item was stored in such a manner so that raw protein storage order is observed. Facility may need provide a separate area/cooler for raw chicken storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small amount of wet stacked plastic containers in the clean dish area, allow such utensils to air dry before stacking.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed food employee unaware of cleaning food contact surfaces every 4 hrs. CDI - educated PIC that food contact surfaces shall be sent through a proper cleaning procedure every 4 hrs.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed two containers of lettuce and and two containers of tomato that has been prepared over 24 hrs ago without date labels. CDI - educated that TCS food that has been prepared over 24 hrs ago shall have a date label for the product. Placed a date label for the product.

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 Time as a Public Health Control procedural paper work for eggs that get stored out of temperature. PIC also states that the left over eggs are used for corn bread. CDI - provided TPHC procedures over email to PIC. Educated that all products on TIME control shall be held accoutable for on procedure paperwork. Educated that product on TIME control does not get cooled down, reheated, or reused for other products; all products are discarded after being held on TIME control.

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 of oil not labeled.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on the floor in the cooler. Educated PIC that food is stored at least 6" above the floor.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in use utensil stored on dirty cloth. CDI - educated to not store in use utensil in dirty location nor on absorbent materials. Relocated utensil.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed the stove oven dirty with rust and chipping material. Observed food build up around the stove top. Advised to keep non food contact surfaces of equipment cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dusty fan that is stored above the flip top unit. Advised to keep fan free from dusty and other debris.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching cheese with bare hands. CDI discussion with PIC, employee donned glove.

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 hydrated hash browns cooling out of temperature control. CDI hash browns placed in large reach-in cooler.

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 touching sandwich with bare hands. CDI sandwich voluntarily discarded. Employee donned gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions hot hold below 135F. See temperature chart for temperature observations. PIC stated cooked onions will now be hot held on stove top.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer available in spray bottle measuring 0ppm; CDI sanitizer corrected to required levels of concentration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live roaches harboring on side of mechanical dish machine. Pest control company called during inspection.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (handles on reach-in holding units)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling pot with water from handsink. CDI: Employee directed to obtain water from the 3-comp sink and only use the handsink for handwashing.

4-502.13 Single-use and single-service articles may not be reused. Observed cottage cheese containers and a bread bag being re-used to hold food items. These containers are not easily cleanable. Discontinue re-use of single service containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, livermush, and cooked potatoes stacked above chill line in flip top cooler. CDI: Product moved to reach in cooler or below chill line. Observed eggs held out on counter one flat at a time for breakfast preparations. Discussion with PIC about holding eggs on time from now on. CDI: Eggs placed on time today and TPHC paperwork given in email.

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 ham, turkey, and bologna not date marked. Significant improvement from last inspection. Facility is attempting to date products but forgot some or did not remove old dates. REPEAT VIOLATION

4-502.13 Single-use and single-service articles may not be reused. Observed cottage cheese containers being reused. Significant improvement from last inspection. Observed new containers that have been purchased. Continue to eliminate SS articles being reused. REPEAT VIOLATION

. 4-501.11 Maintain equipment in good repair. Observed bread warmer with duct tape holding it together. REPEAT VIOLATION

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed reusing of plastic single use containers. CDI: Discussion with PIC about not reusing any single use containers for food.

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 bologna, turkey, and feta with no date marking. PIC stated items were pulled out of the freezer on Sunday. CDI: PIC allowed to 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 soup cooling on counter. CDI: Soup moved to 2 door cooler. Observed grits cooling in 2 door cooler tightly wrapped in deep container. CDI: Grits moved to shallow metal pan with no lid.

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 squeeze bottles with oils with no label. CDI: Items labelled.

4-502.11(A) Maintain utensils in good repair. Observed spatula with tape and rubber band on handle. CDI: Item discarded. 4-501.11 Maintain equipment in good repair. Observed bread warmer with duct tape on face and drawer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones throughout kitchen/food area. CDI: Items moved to a new location where food is not located.

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 employee handling bacon in preparation for plating. PIC also stated that wait staff places lemon wedges on cup lips with bare hands. CDI- bacon discarded and discussion on lemons, and other RTE foods.

|3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed food stored in plastic bread wrappers that were being re-used. CDI- direction to cease re-using bread wrappers.

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 hash brown potatoes cooked same day sitting next to grill 98 F, after two hours. Immediately placed hash browns on flat top and reheated to 204 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed hash brown potatoes cooked previous day on counter 78 F. Hash browns reheated to 204 F on flat top and hot held.

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 potato salad, pasta, egg salad, tuna salad all made in house not date marked. CDI- allowed to date, and discussion on date marking with PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed incorrect Consumer Advisory. CDI- PIC ordered new menus while on site. 10 day verification needed.

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 cooling at room temperature. CDI- reheated to 204 F and held hot.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer in facility. 10 day verification needed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oils not labeled at grill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths on surfaces at drink station.

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

4-502.13 Single-use and single-service articles may not be reused. Observed bread wrappers re-used for food storage.

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 square-cornered 2-comp sink with screwed-in drain boards. CDI- PIC has purchased three comp sink. 4-501.11 Maintain equipment in good repair.Observed ice machine with exterior in poor repair.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Facility has 2-comp sink. PIC stated a three comp sink has been purchased.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tiles, detaching base tiles.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety manager. PIC Maria Kotrotsios advised that she has registered to take the test for the food safety manager. Mrs. Kotrotsios advised that the test is scheduled for 9/2014. CDI- verbal correction as to requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Facility dish machine is sanitizing at 0ppm for chlorine. Operator Maria Kotrotsios called for repair of dish machine, and that repair personnel will be out within 45 minutes. Operator was advised that as they have a 2 comp sink they will either have to wash and rinse all utensils, then empty both compartments to fill with sanitizer or use all single service items for service. Mrs. Kotrotsios advised that they have enough plates, cups, and utensils for a complete day's service also. Return visit by September 14, 2014 to check for repair of facility dish machine.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Operator provided menus that she advised had been corrected. Operator placed asterisk on menus for all food items that are potentially hazardous and included statement. CDI- verbal correction as to requirement; explained in detail as to options for providing accurate statement on all menus.

3-502.11 Obtain a Variance for specialized processes. -Pf. Operator has set procedure for washing, rinsing, and sanitizing at 2 comp sink when needed, but has asked for assistance with the information that must be provided for submitting a variance request for using a 2 comp sink. Picture of 2 comp sink was taken and attached to file. CDI- verbal correction as to rule requirement; additional information and handouts for variance provided to operator today.

8-103.11 Provide the required information to obtain a variance to the regulatory authority. -Pf . See item #27

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use oils, liquids, and shakers at the cook line not labeled per rule requirement. CDI- verbal correction.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. One pitcher of tea and one pitcher of water placed at back service area. Neither container was covered/ protected. CDI- verbal correction.

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

3-202.15 Package Integrity - PF: FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants Observed severely dented cans on storage shelf. CDI- dented cans separated out for return.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: TCS foods shall be date marked with date of preparation being DAY ONE, with expiration date not to exceed seven day holding maximum if held at 41 F or below. Food held at 42-45 F shall be held a maximum of four days. Observed foods date marked with expirations more than seven days. CDI- instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF: Provide approved Consumer Advisory on menu for eggs and ground beef items, and steaks. Observed disclosure and reminder incorrect. CDI- gave Word Doc with 3-603.11 specifications.

7-102.11 Common Name-Working Containers - PF: Properly label toxic chemical bottles with contents. Observed bottle of degreaser not labeled.

3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label all working containers of foods with contents. spray bottles of cooking oils not labeled.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF: Facility must have a 3-compartment sink. If facility does not have a 3-compartment sink, a variance must be granted by the regulatory authority to operate with a two compartment sink. If a detergent-sanitizer is used in conjunction with a two-compartment sink a variance is not required. Cleaning procedures using a two compartment sink must be posted at the cleaning area. CDI- gave variance application.