POPEYES #13483

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one handsink. CDI PIC replaced them.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans, lids, and plastic containers stored as clean with food sticker label residue. EHS advised PIC to have all these dishes w/r/s. CDI PIC moved to 3 comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and slice cheese holding above 41F. CDI PIC replaced cheese. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin proved thermometer. VR required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no head covering on. 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 shelves and countertops with residue and debris. Clean with more frequency. 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 throughout the facility with grease and food debris

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed both handwashing sinks with ice dumped in them. Also observed employee wet a wiping cloth in the back handwashing sink. CDI PIC cleaned and sanitized both sinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3 comp sink at 0ppm Quat. CDI PIC adjusted hose and sanitizer concentration increased to 200 ppm Quat. 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 metal pans stored as clean with sticker residue on them. CDI PIC moved to 3 comp sink. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no head covering on. CDI employee put on a hair net..

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 soda machine drain with large amount of buildup.

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 rice that started cooling at 9:30 am at 78F in the WIC. EHS advised PIC that rice must be cooled to 70F within first 2 hours. CDI PIC voluntarily discarded. 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 .

3-501.15 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 rice cooling in a covered plastic container in the WIC. Rice has been cooling since 9:30 am and is not below 70F. CDI EHS advised PIC of faster cooling methods. PIC voluntarily discarded the rice. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during duration of inspection. EHS advised employee to close the door but he didn’t.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food directly on the floor in the WIF.

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 scooper for breading buried in the bin. REPEAT 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scooper for dry ingredient stored unprotected on top of the container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being stacked wet. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Observed facility reusing single service aluminum pans. CDI PIC voluntarily discarded pans.

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 open employee drink on shelf above breading station. CDI Employee moved the drink. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and cooked rice in the WIC at 44F. CDI PIC voluntarily discarded. PIC also contacted maintenance. Maintenance arrived during the visit. The WIC has ice in the compressor and the unit is shut off . Facility voluntarily closed today and will notify me when the WIC is back up and running. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle on the shelf with Single service items. CDI PIC moved chemical spray bottle.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed scoopers at HH station stored in water well without water turned on. CDI PIC stated that they were just put in there this morning. PIC turned water on. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed 2 scoopers for flour breading mixture stored unprotected on top of the bins. CDI PIC took scoopers to dish room.

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

4-501.11 Maintain equipment in good repair. Observed WIC ambient air at 49F and there is ice buildup on the side of the condenser. Also observed water leaking on top of boxes in the WIC and Ice accumulation in WIF. Also observed the inside of both microwaves damaged. PIC stated that they will replace one microwave today.CDI Maintenance arrived during inspection.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC unable to answer operational questions and had several priority item violations today. CDI EHS educated PIC on corrections needed and advised that he obtain CFPM certification. PIC is new to this position. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC was not knowledgeable of the health policy or how employees are trained on the health policy. CDI EHS educated PIC and left health policy poster and form for employees to read and sign. For more information on employee health policy, 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. Observe 2 open employee drink on prep tables.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves several times when changing tasks without washing her hands and continue to handle food. CDI EHS educated employee and she washed her hands.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed mustard to-go packs open and sticky. CDI PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans, lids, and plastic containers stored as clean with food debris and sticker label residue. EHS advised PIC to have all these dishes w/r/s. CDI PIC moved to 3 comp sink. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Buttermilk and Blackened Ranch to-go packets (labeled keep refrigerated) at drive through window at 73F. CDI PIC voluntarily discarded and got fresh packets from WIC. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Cole slaw and cooked rice in WIC not date marked. CDI PIC put date mark on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 employee put wrong date on portioned cups of Cole slaw. She was putting the date that she portioned them out instead of the date the Cole slaw was made. CDI EHS educated PIC and he corrected the date mark. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bug in female bathroom and near WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in both the WIC and WIF. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 containers of melted butter on prep tables unprotected.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees with jewelry on their arm and a ring on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a hair restraint or beard guard on. CDI Employee put on a cap.

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 scooper for ice machine stored unprotected on top of prep table in on a tray with food debris, next to machine.

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 pie holders stored unprotected and with a soiled tray sitting on top of them. Observed single service lids at drive through and cups on front counter next to cash register unprotected.

4-501.11 Maintain equipment in good repair. Observed large amount of ice on the fan in the WIF and ice accumulation on top of boxes in WIF.

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 biscuit warmer, shelves throughout facility, single service bowl holders throughout facility, inside of Biscuit reach in cooler, outside of all ovens, Bottom of hot holding cabinets, Bottom of lowboy cooler, Low shelves, and frozen lemonade drip trays with grease buildup and food debris. 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 throughout the facility with grease and food debris 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large hole in wall next to back door.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed handling and preparing raw chicken. Employee then began taking out cooked chicken from fryer and handled rack that cooked chicken goes on with hands. Employees must wash hands when switching between working with raw animal foods to ready-to-eat foods. CDI - Employee educated on when to wash hands and he did so.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most pans and plastic containers had grease residue and food residue on them and were stored as clean. Utensils and food-contact equipment must be cleaned to sight and touch. CDI - Soiled utensils moved to 3-compartment sink to be re-washed. 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 2 containers of rice measured 125-128F. TCS foods in hot holding shall measure at least 135F. CDI - Rice discarded by PIC. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of shredded cheese measured 45-46F in upright cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC stated that cheese was just transferred 30 minutes ago which probably caused the temp to rise. PIC moved the cheese to the walk-in cooler to rapidly cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. In-use utensils were being stored in dipper well, but water faucet wasn't on. Establishment must keep water on to store in-use utensils in the dipper well. REPEAT

4-501.11 Maintain equipment in good repair. Several wire shelves in establishment were rusted. Replace rusted shelves. 0 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. Additional cleaning necessary on low shelves, bottom of small sandwich cooler, and bottom of hot holding cabinet. Clean these areas more frequently. Improvement from last inspection so reduced to half credit. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink with no lid or straw observed on prep table. Do not store employee drinks on prep tables. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC could not provide vomit/diarrhea clean up policy. CDI - Establishment given sample policy to use. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bucket observed in hand washing sink beside 3-compartment sink at start of inspection. Do not store items in hand washing sinks. CDI - PIC removed bucket. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most utensils stored on clean utensil shelves were greasey and had food residue on them. Utensils and food-contact equipment must be cleaned to sight and touch. CDI - All utensils moved to 3-compartment sink to be re-washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had visible black buildup on them and needed to be cleaned. Clean beverage dispensers more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pepperjack cheese in small sandwich cooler measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - Pepperjack cheese moved to walk-in cooler to cool. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pan of rice and pan of gravy in walk-in cooler were both missing date labels. TCS ready-to-eat foods must be labeled with date prepared, and held for no longer than 7 days from preparation. CDI - PIC put date labels on pans. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies observed throughout kitchen. Contact pest control to treat for flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes stored on the floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Scoop was stored in dipper well, but water was turned off. Water must be running to store utensils here. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers and pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 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. Clean throughout kitchen: hot holding equipment, inside coolers, and shelves throughout. Clean more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. Handle is loose at 3-compartment sink faucet. 0 pts.

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. Clean floors underneath equipment throughout kitchen. Clean walls in prep areas and wall behind 3-compartment sink. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Facility needs thorough cleaning. There is build up on every single article. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel unable to dispense at any of the sinks. CDI. PIC fixed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Needs to be have some. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in sanitizer at concentration of 10ppm. CDI. PIC changed the solution. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned dishes. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipments, RI and WI coolers and microwaves. Needs to be cleaned. REPEAT. General cleaning on all equipment is needed through out the facility.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed opened dumpster at the back of the facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on Walls, floors behind cooking lines. Needs to be cleaned. Repeat.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Facility needs thorough cleaning. There is build up on every single article. Repeat

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC using hand sink to dump ice, store equipment. CDI. Educated PIC on uses of hand sink-. Employees should be educated on hand sink uses. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rice, gravy, beans, hot holding at temperatures below 135F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical bottles stored directly on prep table CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Needs to be have some.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths health in sanitizer at concentration of 10ppm. CDI. PIC changed the solution.

4-501.11 Maintain equipment in good repair. Observed broken hand sink at the back. Needs to be fixed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipments, RI and WI coolers and microwaves. Needs to be cleaned. REPEAT. General cleaning on all equipment is needed through out the facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on Walls, ceilings, floors. Needs to be cleaned. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees eye glasses stored by customer food through out the facility. CDI. PIC removed.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no one in the facility with knowledge of food borne illnesses and preventions. CDI. Provided PIC a copy of Employee health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC using hand sink to dump water. CDI. Educated PIC on uses of hand sink. Had a complain about hand washing in the past. Employees should be educated on hand sink uses.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lots of build up on cleaned dishes in the cleaned dish area-. CDI. PIC cleaned it.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no batteries in the thermometer in the facility. CDI. PIC ordered for new one.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipments and microwaves. Needs to be cleaned. REPEAT. General cleaning on all equipment is needed through out the facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on Walls, ceilings, hood and vents. Needs to be cleaned. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a mop bucket blocking the hand sink. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed multiple chemical buckets stored directly on food stuffs. CDI. PIC removed.

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 rice scoop stored with handle touching the rice. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipments and microwaves. Needs to be cleaned. 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 build up on Walls, ceilings and vents. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks stored by customer food through out the facility. CDI. PIC removed.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of food borne illnesses and symptoms and PIC could not locate the employee health policy. CDI. Provided PIC with one.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lots of build up on the thermometer. CDI. PIC cleaned it.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no batteries in the thermometer in the facility. CDI. PIC replaced.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths health in sanitizer at concentration of 20ppm. CDI. PIC changed the solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed sugar scoop stored with handle touching the sugar. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned dishes. CDI. PIC removed.

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 in and out of micro wave, WI door handle and other cooking equipment. Needs to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice dumped in the hand washing sink. CDI. PIC cleaned it.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed gravy in the WI cooler without date marks. CDI. PIC date marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of spice in the food prep area without labels. Needs to be labelled.

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 build up on vents on the ceilings in the facility. Needs to be cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal and plastic containers stores as clean. CDI, items removed for Wash/Clean/Sanitize.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of fries stored on floor in walk in freezer. CDI, item relocated.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap in men’s restroom. CDI added hand towels. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels in men’s and women’s restrooms. CDI added hand towels.

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 scoops stored in dipper well. Dipper well did not have running water.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide QAC test strips during inspection. Verification required within 10 days.