IHOP #4431

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed residue throughout basin of the hand sink on the cook line. Hand sinks are not to be used for anything other than handwashing. REPEAT*** (2 pts) 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand sink on the cook line upon arrival. -CDI- PIC provided hand soap for the hand sink. REPEAT***

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded sliced tomatoes in the flip top unit on the cook line. Also observed 2 containers of molded strawberries in the WIC. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (2 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine at a concentration of 10ppm while actively being used. -CDI- The dish machine was primed and was able to reach between 50-100ppm. The dishes were then rewashed. EHS educated staff on priming the dish washer to ensure correct sanitizer concentrations are being produced. Due to corrective action and education provided, points not taken. (0 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 one container of sliced tomatoes and one container of cut lettuce that were not date marked in the flip top unit on the cook line. -CDI- PIC voluntarily discarded the necessary items. Due to the severity of the violation, no points taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle without labeling. PIC stated that it was degreaser. -CDI- The bottle was correctly labeled. Due to improvement from last inspection, points not escalated. REPEAT***(1 pt)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed batter being stored directly on the floor/on cardboard upon arrival. Employee was portioning the batter into containers. -CDI- Employee placed the batter off of the floor. Due to immediate correction without any correction from EHS points not taken. (0 pts)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed an ice cream scoop being stored in a container of water with noticeable food debris at 99F. -CDI- Employee removed the scoop and discarded the water in the container, then placed the items to be W/R/S. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the RIC on the cook line. Repair damaged gaskets. The damaged gaskets do not appear to be affecting the integrity of the unit. Points not escalated. REPEAT*** (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris/residue on the doors of the flip top and RIC on the cook line. Also observed the accumulation of debris/residue on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (1 pt)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a nozzle on the hose in the mop sink under continuous pressure. -CDI- The water was turned off and the pressure was released. REPEAT*** (1 pt)

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 the accumulation of food debris/residue on the floors and walls throughout the facility. Increase cleaning frequency. REPEAT*** (1 pt)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee not use soap and then use barehands when turning off the hand sink. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee return from the WIF without changing gloves or washing hands before working with food. -CDI- EHS intervened, employee washed hands. (2 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bucket of water and food debris in the cookline hand sink upon arrival. Hand sinks may not be used for anything other than hand washing. -CDI- PIC removed the bucket of water. PIC Also stated that she uses the bucket of water to clean the basin. REPEAT*** (2 pts) 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not made available at the hand sink on the cookline. -CDI- PIC opened the soap dispenser to find that the soap had not been placed in the unit correctly. Soap was able to be provided.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 2 containers of molded strawberries in the WIC. Also observed a plastic ramekin stored in direct contact with the chocolate pancake mix and the gravy. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (1 pt)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles of what was said to be cleaners and sanitizers without labels. All working containers of cleaners and sanitizers must be labeled. (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout the facility during inspection. Service facility for pests. (0 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets in the RIC on the cook line. Repair damaged gaskets. REPEAT*** (0.5 pts)

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 areas all around the main grill and fryers heavily soiled with grease and residue. Also observed heavy build up of food debris in the RIC on the cook line as well as the flip top unit on the cook line. REPEAT*** (1 pt)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a pressure washer that was not in use attached to the hose in the mop sink while under continuous pressure causing the hose attachment on the faucet to leak. -CDI- Water was turned off and the pressure was released. The leaking stopped. (1 pt) 5-205.15 Maintain a plumbing system in good repair. Observed damaged faucet at the hank sink in the server station. PIC stated they are waiting for it to get repaired.

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 damaged floor tiles throughout the facility causing the accumulation of pooling water and food debris. Repair damaged tiles. REPEAT*** 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observe food debris and grease on the floors throughout the kitchen. Increase cleaning frequency. REPEAT*** (1 pt)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cook line hand sink with foods debris inside basin. CDI- PIC cleans and sanitizes basin. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either dispenser available in women’s restroom. CDI- PIC stocks restroom with paper towels for hand washing. (-1)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two black and rotted bananas inside WIC on top of useable supply. CDI- PIC disposes of rotted bananas. (-0)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stored as clean with food debris and grease residue. EHS also observed waffle iron above unused flip-top heavily soiled with food debris. PIC states waffle iron is not in use at facility. EHS advises PIC that equipment should be either made clean to sight and touch or fully removed from service area. CDI- PIC removes dishes for re-cleaning and sanitizing. (-3)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tartar sauce in squeeze bottle at flip-top closest to wall at cook line, portioned baggies of shredded cheese in large RIC, top 1/3 of butter in ice at prep top, and all TCS sauces in condiment flip-top near juice dispensers above 41F. CDI- PIC voluntarily disposes of all items above 41F. TCS foods not to be stored in condiment flip-top until repairs conducted. PIC places work order during inspection. (-1.5)

REPEAT. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing dangling metal bracelet. CDI- Employee removes arm jewelry. (-1)

REPEAT. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on clean dish rack stacked while wet. (-1)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed metal racks with rubberized coating in WIC spray painted to conceal deterioration, not approved for use in kitchens or on food storage equipment. PIC should replace racks that are rusted, peeling, or otherwise no longer smooth and cleanable. Facility should not spray paint over equipment. EHS also observed unused flip-top and lowboy not capable of cold holding, one flip-top holding TCS foods above 41F, and knives with deteriorated handles on magnetic strip, no longer smooth and cleanable. PIC states they will remove these knives from service. Broken and unused equipment should be repaired, replaced, or removed. PIC shall not store TCS foods in any equipment not capable of holding foods at 41F and below. (-0.5)

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 heavy accumulation of grease residue at fryers, as well as residue, food debris, and spills on racks inside cold holding equipment. Increased cleaning frequency is recommended. (-1)

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue at handicap restroom stall. CDI-PIC refills dispenser. (-0)

REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipped and missing floor tiles throughout facility, as well as multiple paper towels dispensers in poor repair. Repair items at earliest opportunity. (-1) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease on floors throughout, food splatter on multiple walls, and ceiling tiles with stains and debris. Maintenance to floors and walls needed throughout.

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./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 food employee drinking in kitchen area from a container without a straw. -CDI- EHS educated PIC on proper drinking areas and using a lid and straw if drinking in kitchen areas. **REPEAT** -0.5-

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed food employee drinking out of a container without a straw and begin to return to food prep. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands without using a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed PIC begin to engage in food prep (working with clean equipment and utensils) without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

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 removing hash browns off the grill and touch hash browns with bare hands to assist in removing items off the grill. -CDI- EHS educated PIC on no BHC with RTE foods and food employee discarded items and placed gloves on bare hands. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed pasteurized liquid eggs stored under raw steak, beef tips and other raw items in RIC. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items in RIC (ham, onions, provolone cheese), WIC (grapes, pineapples, raw chicken) and sausage links at hold holding unit with no protective coverings. -CDI- PIC properly covered items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -3- **OVERALL IMPROVEMENT NOTED WITH DISH CLEANLINESS** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sink and surface sanitizer pulling at 170ppm at 3-comp sink. -CDI- PIC repaired tube so that it was properly/consistently pulling at 700PPM+. **REPEAT** **ENSURE THAT SANITIZER IS CONSTANTLY PULLING AT PROPER CONCENTRATIONS** 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage links holding between 114-162F and hash browns hot holding on grill between 129-153F. -CDI- PIC reheated sausage links to above 165F and discarded hash browns below 135F. -0- 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sink and surface sanitizer at 170 PPM. **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple plates stored in grill area/cook line with heavy food splash and debris. **STORE ITEMS IN A PLACE WHERE THEY ARE NOT EXPOSED TO CONTAMINATION**

4-501.11 Maintain equipment in good repair. Observed fryer not properly functioning. Repair or replace. Per PIC, work order has been placed. -0- 4-502.11(A) Maintain utensils in good repair. Observed dull knives with chipped tips. Replace.

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 shelving, interior of reach-in coolers, and all sides of equipment with heavy buildup of grease and food residue. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken/damaged floor tiles throughout. Observed damaged/missing ceiling tile near WIC. Per PIC, work order has been placed for ceiling tile. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over retail items in WIC. -CDI- PIC relocated items. -0-

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 open/uncovered employee drink stored on top of grill and above prep table. CDI - beverages were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef and raw steak stored above RTE foods (hash browns) inside standing RIC. Observed raw shell eggs stored above pasteurized liquid eggs inside RIC 2. CDI - Storage order was rearranged. 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 raw ground beef in direct contact with raw turkey bacon inside RIC 1. CDI - Both items were voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 3 comp sink was observed with no sink and surface sanitizer, establishment will use bleach as sanitizer at 3 compartment sink until sanitizer comes on truck. Establishment will use chemical dish machine as well, Dish machine observed at proper concentration. REPEAT. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stored as clean with food debris and residue present on food contact surfaces. CDI - Pans moved to dish pit to w/r/s properly. REPEAT. 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 . Establishment will placed on a Risk Control Plan for dishes cleaned to sight and touch. Violation has been out of compliance for 4 consecutive inspections. If Risk Control Plan can not bring violation into compliance permit action may be taken.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 0 PPM of sink and surface sanitizer. CDI - Buckets replaced at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers wet stacked and stored in the clean dish rack. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service/single use items stored in the kitchen not inverted and without a protective package. CDI: PIC inverted single service/single use items.

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 shelving, interior of reach-in coolers, and all sides of equipment with heavy buildup of grease and food residue. EHS advised that cleaning is needed. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed continuous leak at mop sink faucet.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in need of grouting. No point escalation, work order has been submitted.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash their hands and turn the faucets off with no paper towel barrier before drying hands. PIC explained to the food employee how they re-contaminated their hands and food employee re-washed their hands properly. CDI - PIC had employee re-wash hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce being stored atop RTE foods in the WIC. EHS advised PIC on correcting the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled metal pans stacked and stored in the clean dish rack with food debris. CDI: All pans were placed in the dish room to be properly washed, rinsed, and sanitized. REPEAT VIOLATION. This has been a repeat in consecutive inspections, if this issue is not resolved establishment will be placed on a Risk Control Plan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets throughout the kitchen with sanitizer reading too high of a concentration. CDI: Food employee replaced sanitizer buckets with proper concentration. 3 comp sink was observed with no sink and surface sanitizer, establishment will use bleach as sanitizer at 3 compartment sink until sanitizer comes on truck. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of diced tomatoes portioned in 2-ounce cups cold holding above 41 degrees F in a reach-in cooler. All other food items in this unit were temping at 41 degrees F or below. CDI: PIC moved container of diced tomatoes to a different cold holding unit for rapid cooling. REPEAT VIOLATION. This has been a repeat on multiple consecutive inspections, if this is not resolved the establishment will be placed on a Risk Control Plan for Cold Holding. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple containers and pans that were prepared over 24 hours prior to the inspection that bore no label. REPEAT VIOLATION. 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 is not been labeled, or if the label is incorrect. -P Observed a couple of different batters and a pan of sliced tomatoes that had expired time/temperature windows. CDI: PIC voluntarily discarded all food items. REPEAT VIOLATION. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed two packages of ROP farm-raised salmon thawing under refrigeration without any opening for oxygen flow. CDI: PIC opened ROP packages of salmon.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an insect crawling on the dish machine. EHS advised to bring attention to pest control company.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of water used for storing in-use utensils temping at 67 degrees F. PIC stated that the temperature control was not turned on, but another container of water used for storing in-use utensils were temping at 135 degrees F. EHS advised to just use the container that is properly working.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked and stored in the clean dish rack.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service/single use items stored in the kitchen not inverted and without a protective package. CDI: PIC inverted single service/single use items.

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 shelving, interior of reach-in coolers, interior of microwaves, and all sides of equipment with heavy buildup of grease and food residue. EHS advised that cleaning is needed. REPEAT VIOLATION.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in need of grouting.

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 coffee cup on prep table and water bottle on clean side of the drainboard.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork over sliced and diced ham containers. CDI items relocated. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to crack eggs then return to grabs sliced cheese. CDI gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed spatualas, spoons, and plates on serving/cook line that was soiled with food debris from the night before. CDI items moved to dish for cleaning. Repeat. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hashbrowns from the night before under heat lamp at 111F. CDI items discarded. Observed hashbrowns from today under heat lamp at 128F. CDI items placed back on grill to reheat. Suggest maintaining using grill to keep hashbrowns above 135F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce overstacked in prep top at 44F. CDI item just prepped and top portioned moved to cool down. Observed walk in ambient at 36F but TCS products all holding between 42-50F. CDI TCS items discarded. Facility voluntarily closed temporarily. AC repair person showed up stating unit needs to be charged and there may be a leak and is in the process to handle issue. Verification required. 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 Black Forest sliced portion ham, hollandaise from yesterday, sausage from the night before, carton of egg whites, and carton of milk not dated. CDI items discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed diced ham and smoked sliced sausage from 5/22 and 5/29. CDI items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket that was filled with detergent. CDI container emptied and filled with detergent.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling dishes without wearing a hair restraint.

4-501.11 Maintain equipment in good repair. Observed walk in unit that is not able to maintain food at 41F. And in need of repair. Observed sanitizer dispenser at 3 comp sink not working and in need of repair. Facility gets sanitizer from the can wash dispenser. 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 microwave, shelving, interior of reach in units, racks, fryers, grill area, and hoods in need of cleaning. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in need of grouting.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed hoods over fryers that are not operational and unable to pull excessive fumes and grease from cook area. Repeat. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on the prep table. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager for first half of the inspection. Must have a certified manager during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed the kit but no written procedures for proper clean up. CDI provided poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 grab food from fryer and eat while in the kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in front waitstaff handsink and knives stored in side. CDI sink emptied.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs above RTE diced tomatoes and hams in reach in, raw turkey sausage stored above smoked sausage, and raw salmon above RTE food in walk in. CDI items relocated. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and utensils on cook line that were soiled with debris. CDI items moved to dish room for cleaning. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets in kitchen that were at 0ppm of lactic acid sanitizer. CDI buckets refilled at proper levels. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed portioned pot roast that was cooling from 10am that was at 45-47F. CDI items 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed waitstaff serving prep unit that was holding TCS items above 45F. CDI all items discarded. Observed butter in ice bath that was not fully submerged at 62F. CDI butter moved to walk in to cool down. Observed facility with hashbrowns that were out of temperature and not at temperature in cartons. Facility has approval but no variance approval letter or written procedures present. Verification required. Facility was not following approved procedures where products were not labeled or followed preparation process. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a bottle of raid inside of the managers office. Told PIC they are not allowed to use product in facility and must be removed from facility. CDI discarded.

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 pans of portioned pot roast that was not at 41F or below within 4 hours. CDI items discarded. Suggest spreading portioned products in shallow pan to allow to proper air flow. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pests near dish machine, drink machine and behind equipment in kitchen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests at various stages of life crawling throughout facility. Repeat. PIC stated they have pest control come out weekly for spraying. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door where there is a gap at the bottom to potentially allow entry of pests.

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

4-501.11 Maintain equipment in good repair. Observed waitstaff prep unit that was holding TCS items above 45F. PIC stated that the unit has had an ongoing issue of not working. Will put in a work order to fix unit.

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 shelving, fryers, grill area, reach in unit, unused grill, handles of microwaves and other surfaces in need of cleaning and soiled. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors around equipment that are in need of cleaning. Repeat. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles that are peeling and need to be replaced. Repeat

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed hood system over fryer station that was not on and not in good repair and unable to provide ventilation from heat from fryers. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and speakers stored with toaster and utensils for the facility above prep area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet without using a paper towel barrier to prevent contaminating hands again. CDI - Employee was educated and washed hands properly.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw eggs stored above onions inside RIC. Observe raw bacon stored above cooked okra. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 2 knives, stored as clean, with food debris and build up on the blade. CDI - Knives were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed pancake batter beside the flat top grill held above 41F. CDI - Batter was voluntarily discarded.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed sausage and cheese sauces on TPHC without written procedures. CDI EHS provided form and PIC completed form during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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: 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 . Observed sliced and diced tomatoes tightly wrapped. Tomatoes only cooled by -1F after 30 minute interval. CDI - Plastic was removed from the containers to promote air flow 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 powdered sugar with no label. CDI - Sugar was labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 live roaches during the inspection. Establishment advised to call extermination company and increase frequency.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0 PPM. CDI - Buckets refilled with sanitizer at the proper strength.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop stored in water at 130F. CDI - Establishment will use another well functioning properly to store utensils above 135F.

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 containers and lids stored unprotected. CDI PIC inverted single service containers and lids

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 and accumulations of food debris on prep tables, cold-holding equipment, and inside multiple RIC throughout the facility. Equipment throughout the facility in need of cleaning.

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 grime and build up on walls throughout the 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. Observed floors inside the WIF coming apart. Observed wall molding throughout the kitchen separating from the wall. Observed damage and holes in wall in need of repair.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chopped steak being cooked to 130F. CDI PIC voluntarily discarded and recooked order to 155F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, and sliced cheese in prep top above 41F. Foods were put out this morning. CDI PIC put foods 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed sausage and cheese sauces on TPHC without written procedures. CDI EHS provided form and PIC completed form during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs in unused prep unit and on floor alone walls. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening at bottom of back door.

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 containers and lids stored unprotected. CDI PIC inverted single service containers and lids

4-501.11 Maintain equipment in good repair. Observed WIF down. Facility not using freezer. PIC stated it has been down for 3 days and he is expecting repair soon.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing tiles in dish room. Standing water in these areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple dishes and utensils with food residue that were stored as clean. CDI: dishes and utensils placed at the dish machine to be rewashed and sanitized. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes. REPEAT VIOLATION. -1-

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 gaskets throughout kitchen with food debris. Recommend to clean as often as needed. REPEAT VIOLATION -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer at the 3 comp sink dispensing at 0 ppm. Facility is to use the dish machine until 3 comp sink is properly working again. VR within 3 days. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of disinfectant stored on food prep surface in the server station. CDI: bottle removed -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in quat sanitizer at 0ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacking of metal pans. Ensure dishes are fully air dried before stacking. -0.5-

4-501.11 Maintain equipment in good repair. Observed leak in walk in freezer with thick layer of ice on the floor. Recommend to clean and repair. REPEAT VIOLATION -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine, quat, and sink and surface test strips. VR within 10 days. -0.5-

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 gaskets throughout kitchen with black buildup and food debris build up. Recommend to clean as often as needed. REPEAT VIOLATION -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the prep sink faucet. No points escalated due to improvements from last inspection. REPEAT VIOLATION -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed caving in ceiling tile in the dining area. Observed dead light bulb in the hood system. Recommend to replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored with rack of bread in the kitchen. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several TCS foods on the flip top over 41F. Per PIC, it is lunch rush and had the flip top lid open for easier access. EHS recommend to keep close when not in use to maintain safe temperatures. CDI: flip top lid closed and temperatures are 40F-41F by end of inspection. REPEAT VIOLATION -3-

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 boxes of lids stored on the floor at the dry storage room. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket at the prep reach in at the cook line. Recommend to replace. Observed leak in walk in freezer with large thick ice at the back of the freezer. Recommend to clean and repair. -0.5-

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 several gaskets with black buildup and food residue. Recommend to clean as often as needed. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed several water leaks at the 3 comp sink faucet and mop sink faucet. Recommend to repair. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara sauce, sour cream, and salsa verde at 43F-44F. PIC stated it was individually packaged about an hour ago. CDI: items were removed to the walk in cooler to quickly cool to 41F or below. REPEAT VIOLATION -3-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed 2 bags of roast tomatoes and several individually packaged mac n cheese prepped on 1/18 in the walk in cooler. CDI: items voluntarily discarded. -1.5-

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 couple broken floor tiles in the dish pit. 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 low grout in between the floor tiles in the dish pit. Recommend to regrout. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer dispenser at the 3 comp sink at 0ppm. PIC has placed a call for someone from EcoLab to come out to take a look at it. For the time being, facility is to use the dish machine to sanitize. -1.5- VR within 3 days to ensure quat sanitizer dispenser is working properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top layer of individually packaged gravy and cheese in the flip top across the grill at 46F-60F. CDI: PIC voluntarily discarded. EHS had suggested to PIC to place those individually packaged gravy and cheese in the prep cooler instead of the flip top. REPEAT VIOLATION -3-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live and dead insects in the facility kitchen. Per PIC, pest control was just here yesterday (10/6/2021) and that's why there were a lot of insects seen. EHS suggested to sweep the dead insects during slow hours of operation to ensure cleanliness of the facility. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 in use wiping cloth buckets at the server station at 0ppm. PIC stated it was the quat sani from the 3 comp sink. EHS suggested PIC to change it to their sink & surface sanitizer for now until the quat sanitizer dispenser is fixed. CDI: quat sani was changed to sink & surface during inspection -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. REPEAT VIOLATION -0.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of to go lids stored on the floor. PIC stated it was going to another store and he had placed it there until his shift is over. CDI: PIC stored the box on a platform 6 inches off the floor. REPEAT VIOLATION -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Ensure all lids and doors are closed to prevent harborage of rodents and/or insects. REPEAT VIOLATION -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several items in the refrigerator that were stored above 41 F. Thermometer in refrigerator was reading 50 F. CDI- diced tomatoes, diced ham, cooked rice, raw chicken, and shredded cheese were denatured and discarded into trash can. PIC informed cook on the importance of keeping the refrigerator closed.

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 cooked sausage on steam table that were not marked for TPHC with a time in-time out stamp. CDI- Employee marked items correctly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stacks of single-service trays that were not inverted while stored. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. Replace one torn gasket on cooling unit near grill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of waffle makers, grill, fryers, cold-holding units, and shelving in kitchen area.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet without using a barrier. CDI - Employee re washed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee drop item on floor, retrieve item, and return to dish washing area to handle cleaned utensils. CDI - Employee was asked to rewash hands. Recommend reviewing when to wash and correct hand washing procedures. -2 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink in dish pit area and hand washing sink near food prep line without paper towels. Provide and maintain supplies for hand washing sinks to promote as much hand washing as possible. CDI - PIC provided paper towels. -0 points-

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw beef in reach in cooler at prep line. Correct storage order signage is posted on reach in coolers. CDI - PIC corrected storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above prepared ready to eat foods in walk in cooler. CDI - PIC corrected storage order. -1.5 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dish machine with a chlorine sanitizer concentration of 0 ppm. Bottle of chlorine sanitizer was found to be empty. CDI - PIC replaced chlorine sanitizer resulting in a sanitizer concentration of 50 ppm. Recommend using test strips to test sanitizer concentrations at the beginning of each work shift. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket at drink station with a quat sanitizer concentration of 0ppm. CDI - PIC refilled sanitizer bucket with a quat sanitizer concentration of 200 ppm. -1.5 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal ice scoop with handle making contact with ice at drink station. CDI - PIC moved metal ice scoop to clean location. -0 points-

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on top of large stand mixer. Recommend designating an area for the storage of employee possessions that will not contaminate equipment, food, or utensils. -0 points-