RED@28TH

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Ensure there is a CFPM present at the facility during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles stored on the chemical rack. PIC stated one was fabuloso and guesses that the other spray bottle is bleach; PIC stated they have a different cleaning crew in the morning who uses this shelf. CDI: Both spray bottles were labeled. 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 containers of ORTHO brand household insect killer, HOT SHOT brand fly killer, and BORIC ACID roach powder. CDI: PIC voluntarily discarded all chemicals as they are not approved to be used in commercial kitchens.

4-501.11 Maintain equipment in good repair. Observed the handsink located next to the dry food storage racks in need of re-caulking. Re-caulk handsink.

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 missing tiles on baseboard at the entrance to the kitchen, exposing the absorbent material underneath. Replace missing tiles so that they are smooth and easily cleanable. REPEAT VIOLATION. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large pile of multiple trash bags full of unknown items stored on the corner outside of the WIC. PIC stated this is not food trash, and that it was piling up from the cleaning crew. Observed 2 hotboxes, a yogurt machine, a floor mixer, a sliding glass-door reach-in cooler, and a standing reach-in freezer all currently not in use. PIC stated they do not need these pieces of equipment to operate, and have been stored inside the kitchen ever since they were permitted. EHS advised removing all pieces of equipment not necessary for operation or maintenance 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 heavily soiled exterior surfaces of standing reach in freezers near dry storage. Observed food residue on walls. Observed oil accumulation on ceiling tiles throughout the facility. Increase cleaning frequency. REPEAT VIOLATION.

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 - REPEAT - PIC unable to show proof of food protection manager certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink by dish machine. CDI PIC replaced soap.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine testing 0 ppm sanitizer. Changed out sanitizer and dish machine still not distributing sanitizer, tested at 0 ppm. PIC replaced sanitizer and dish machine tested 150 ppm chlorine. ITS will be implemented due to multiple repeat issues with this dish machine. CDI PIC filled three bay with quat sanitizer testing at 150ppm. Repairman called. Intent to Suspend has been issued. Send weekly log of dish machine testing with correct sanitizer concentrations. Until repairman repairs, use three comp sink to submerge all dishes coming out of dish machine. Test three comp sink sanitizer daily.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooking oil and boxes of syrup for drink machine on floor. Store at least 6 inches above. 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 food residue and debris on shelving, ice puddle in RIF. Great deal of improvement overall. Reduction to 1/2 points. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors, walls and ceilings in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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 tiles missing from bottom of wall in prep area. Replace or repair.

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 - REPEAT - PIC unable to show proof of food protection manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand sinks without paper towels or other approved method for hand drying. CDI PIC put paper towels at each station.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine testing 0 ppm sanitizer. Changed out sanitizer and dish machine still not distributing sanitizer, tested at 0 ppm. PIC replaced sanitizer and dish machine tested 150 ppm chlorine. RCP will be implemented due to multiple repeat issues with this dish machine. VR required. 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 several containers stacked clean with sticker residue on outside of one container, stacked and touching inside, food contact surface, of next container. Items moved to dish are for re wash. VR required. *** shelving that containers stacked clean on must be thoroughly cleaned. 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 . 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 cut tomato and pepperoni in right side of prep top holding over 41F for unknown amount of time. PIC voluntarily discarded. Repeat VR required to check on unit. 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 cut tomatoes and marinara with no date. CDI PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of liquid food substance with no label. Label. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooking oil, box of condiments and box of dressing stored directly on the ground. Store at least 6 inches above. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC lacking hair restraint while handling food. Repeat

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 single service small plastic cup inside container of tartar sauce.

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 box of single use cups stored in direct contact with the floor. Observed to go boxes stored facing up with customer access.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 food residue exterior and interior of freezer units, cold holding units, on shelving, under equipment, top of oven, and between fryers. Clean and increase cleaning frequency to maintain clean. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed drain for dish machine draining so slowing water overflows. VR

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several pieces of equipment (I.e. deli slicer) not used and stored in prep area. Remove equipment and storage items not for in use for 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 floors, walls and ceilings in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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 tiles missing from bottom of wall in prep area. Replace or repair.

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 - REPEAT - PIC unable to show proof of food protection manager certification.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, turn faucet off with bare hands, then dry hands in order to engage with food prep. CDI Employee rewashed hands and used paper towel as barrier to turn faucet off.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine testing 0 ppm sanitizer. Changed out sanitizer and dish machine still not distributing sanitizer, tested at 0 ppm. Will use three comp sink to sanitize until repaired. 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 several containers stacked clean with sticker residue on outside of one container, stacked and touching inside, food contact surface, of next container. Items moved to dish are for re wash. VR required. *** shelving that containers stacked clean on must be thoroughly cleaned. 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 . 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 2 cut tomatoes holding above 41F with no known last time of 41F and below. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with cleaner with no label. CDI Spray bottles were labeled.

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 ROP fish thawing not removed from ROP packaging. CDI PIC removed fish from ROP by cutting corner of packages.

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 several working bottles of liquid food substance with no label. Label.

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

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC lacking hair restraint while handling food.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single use lids and other items stored in direct contact with the floor. Observed to go boxes stored facing up with customer access.Repeat

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two pieces of portable cooking equipment that are cooking items emitting oil laden vapors. Observed grease residue on underside of shelf equipment is partially under. Move items to place where there is proper hood system or discontinue use and remove from premises.

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 residue exterior and interior of freezer units, cold holding units, on shelving, under equipment, and between fryers. Clean and increase cleaning frequency to maintain clean. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking at prep sink next to hand sink on prep line.

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 ceilings in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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 - REPEAT - PIC unable to show proof of food protection manager certification.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs over ready to eat food in prep unit, raw beef over pepperoni in the WIC, batter with raw eggs over ready to eat food in prep unit, raw beef over fries in freezer. CDI PIC reordered items. 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 Observed dish machine testing 0 ppm sanitizer. Changed out sanitizer and dish machine still not distributing sanitizer, tested at 0 ppm. VR required. Will use three comp sink to sanitize until repaired. 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 several containers stacked clean with sticker residue on outside of one container, stacked and touching inside, food contact surface, of next container. CDI Items moved to dish are for re wash. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed splash and residue on inside of microwave. Increase frequency of cleaning. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed several dirty dishes in various stages of wash in prep sink on prep line. PIC stated they wash equipment in this sink. EHS explained that the wash rinse, sanitize is required to be done using the dishmachine or three 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 cheese in prep unit and two pieces of raw fish, as well as the cheese in the RIC of the left side of the prep unit was holding above 41F. Ambient was holding above 41F on the left side of the unit. Items were discarded as last time of 41F was the day prior. VR 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 several TCS items that require date marking: chicken wings, mozzerella, marinara, cut lettuce, without date marks. CDI PIC date marked 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 bean burgers with date mark of 6/5. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue exterior of freezer units, on shelving under equipment, and between fryers. Clean and increase cleaning frequency to maintain clean. 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 ceilings in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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 - REPEAT - PIC unable to show proof of food protection manager certification.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - PIC unable to locate employee health policy. - CDI - EHS provided PIC with employee health policy via email. Ensure all employees are trained on policy and maintain policy in facility.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed large container of chicken wings cooling on prep surface at ambient temperature. - CDI - PIC moved wings to walk-in cooler to continue cooling. Do not cool food items at ambient temperature. PIC separated into multiple shallow containers after second cooling temperature was taken.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI - PIC unable to locate thermometer. Obtain a thin probe thermometer. - VR - Verification required within 10 days to ensure facility has obtained thermometer.

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 multiple unlabeled squeeze bottles of condiments. Label all squeeze bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC lacking hair restraint while handling food.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed shield for handsink near dry goods falling off sink. Caulk shield to properly affix the shield to the sink.

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 residue and debris on the interior and exterior of freezer units, on shelving under equipment, and between fryers. Clean and increase cleaning frequency to maintain clean.

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 ceilings in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

6-303.11 Provide required lighting intensity. - REPEAT - Observed lightbulbs not working in 3 light fixtures over the ice machine, part of dry storage, and reach in freezer area. Replace lightbulbs to increase lighting intensity.

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 on site during visit.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not discuss exposure. CDI: EHS provided PIC with updated 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 vomit and diarrhea plan on site. CDI: EHS provided PIC with a link to the state plan via email and explained requirements.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed chicken tenders stored in walk in cooler upstairs that PIC stated is not in use because the cooler is not holding proper temp. Chicken tenders were heavily covered in microbial growth. CDI: Product voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored over ready to eat items in the reach in. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer in dish machine at 0ppm chlorine. EHS noted that the stock bottle of solution was empty. PIC did not know how to prime the machine. CDI: Facility will use 3-comp sink until this evening when Kitchen Manager comes in. Kitchen manager knows how to switch chemicals and prime machine. VERIFICATION REQUIRED to ensure dish machine is working properly as facility has more than 50 seats. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda/juice guns at the bar with build up. CDI: Equipment cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings cooked yesterday stored on counter above 41F. CDI: Product was permanently placed on TPHC today as PIC stated that product is sold quickly. TPHC paperwork filled out during inspection.

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 and 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety For more information on date marking please visit: http://meck.co/FoodSafety Observed chili meatballs and rice and beans in prep top with no date mark. Observed the same items thawing in the walk in cooler. CDI: Products properly dated. EHS explained that when items are frozen they should be dated and then a PFF (pulled from frozen) date should be added as well when it is pulled to thaw in the cooler. REPEAT VIOLATION Continued non-compliance with date marking will result in any undated/incorrectly dated food being discarded next inspection and could result in a Risk Control Plan and/or permit action.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabeled spray bottles with chemicals and cleaners. CDI: Chemicals identified and labeled. REPEAT VIOLATION

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken wings thawing on prep table near prep sink. CDI: EHS educated PIC on how to thaw food. Food shall be thawed under cold water (70F or less), in the refrigerator, or as it cooks. Chicken was processed/prepped. REPEAT VIOLATION

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 ice scoop stored with handle down in the ice. CDI: Scoop removed from the ice bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups stored as clean near drink machine at bar.

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 cup lips exposed near drink station for servers with soda syrup spatter on the cup lips. 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 several boxes of paper goods stored on the floor in dry storage area. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed walk in cooler in upstairs area holding at 50F. PIC stated that unit is not being used and needs to be repaired. Based on volume seen today and amount of storage in the walk in cooler, this cooler does not seem to be needed at this time. Repair cooler in order to use for back up storage if space is needed. EHS recommends putting a sign on the cooler to state “not in use” to ensure no food is stored here.

6-303.11 Provide required lighting intensity. Observed lightbulbs not working in 3 light fixtures over the ice machine, part of dry storage, and reach in freezer area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near ovens, and paper towel dispensers not properly functioning when needed. CDI- Paper towels were provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee using to wash equipment. Employee was only using soap and rinsing afterwards. CDI-Stopped and instructed to use the 3-compartment sink or the dish machine to properly wash, rinse, and sanitize equipment.

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 chicken wings, meatballs, and sauces with no date labels in the walk in cooler. CDI-The employee knew exactly when the products were prepared and the items were date labeled. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemical cleaners. CDI-The bottles were properly labeled.

3-501.13 Use approved thawing methods. Observed chicken thawing in the prep sink. Approved thawing methods are: under cold (70F or below) running water, under refrigeration, or in a cooler. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles of sauces with no labels indicating name of the product. Have labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of gnats/fruit flies in the facility. Work with a pest control company to reduce amount of pests in the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several packages of soap stored above a box of opened rice. CDI-The soap was removed to a different location. Discussed storing chemicals away from facility food product and equipment to help prevent cross contamination. *No food items were stored on the ground during today's inspection, not a repeat violation even though same violation is used.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of paper product and containers stored on the ground. Have placed onto shelving. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hoodvents and to the insides of the front line coolers and hot holding unit. Have cleaned. Observed heavy food debris in the drains at the cookline area. Have thoroughly cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the left faucet of the 3-compartment sink and to the plumbing underneath the prep sink at the cookline. Have repaired. 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 cleaning needed to the floors of the facility, especially around the cookline/fryers area. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. The facility is currently under a transitional permit and have 210 days from the issuance of the permit to have a manager certified as a food protection manager. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands with gloves on in the prep sink instead of the hand wash sink. CDI-Instructed the employee to take gloves off and wash in the hand sink. REPEAT. *Training is needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sinks with equipment stored in them. CDI-The sinks were emptied to allow access for proper handwashing. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above lettuce and vegetables in the walk in cooler. CDI-The eggs were moved to the bottom shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans of equipment with food buildup stored on the clean equipment shelf. CDI-The pans with buildup were moved to the dish machine for cleaning and sanitizing. Discussed with the manager about training and speaking with the employees about proper cleaning and sanitizing.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed missing date labels on the wings, lettuce, and two containers of chilli. CDI-The food items had been prepared and cooked yesterday. A date label was allowed to placed onto the containers of product. REPEAT.

3-501.13 Use approved thawing methods. Observed chicken thawing in water that was 92F. CDI-Explained that thawing can be completed by using the walk in cooler, using cold (70F or below) running water, or immediately cooked. The chicken was moved to the walk in cooler to finish the thawing process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a missing thin probed thermometer onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A THERMOMETER HAS BEEN PURCHASED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on the ground in the kitchen. Have placed onto shelving. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several dirty cloths on the counters in the kitchen. Have placed into laundry for cleaning or store in a sanitizer bucket.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of plastic containers and single service items stored on the ground. Have placed onto shelving. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the faucets at the 3-compartment sink. Have repaired.

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 cleaning needed to the floors of the facility. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. Due to the facility being under a transitional permit, the facility has 210 days from the issuance of the permit to become certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy onsite. Manager explained they are working on having their paperwork moved over from their other location. CDI-A copy of the Employee Health Policy was provided via email in the meantime. Have employees read and sign.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored on prep counters where facility food product is prepared. CDI-The drinks were removed. *Drinks are acceptable as long as they are kept covered and away from facility food product.

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 kitchen employee not properly wash hands after contamination. Employee put on mask and then donned gloves. Same employee also did not wash hands after handling raw chicken. CDI-Stopped and explained to hand wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several blocked hand wash sinks. All sinks had equipment stored in them. CDI-All sinks were emptied to allow for proper access.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several locations where raw food product was stored above ready to eat products. This includes raw chicken over cheeses, raw eggs and raw bacon over cooked meats. CDI-All items were rearranged.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed weak sanitizer at the dish machine. The sanitizer was primed and still was not reaching proper concentrations. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT HAS BEEN REPAIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and orange juice above 41F. The lettuce was sitting on the counter at 70F, and the orange juice was sitting in the prep sink. CDI-The lettuce was moved to the walk in cooler and the orange juice was discarded.

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 missing date labels on food product in the walk in cooler. Including two containers of beans, and rice. CDI-Manager stated they were prepped yesterday and properly dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing consumer advisory and reminder on their menu. The Reds Over-easy Burger requires a consumer advisory and reminder on the menu. The over easy egg is undercooked. A VERIFICATION VISIT WILL BE MADE TO VERIFY THE CONSUMER ADVISORY ON THE MENU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dirty cloths sitting in the container of flour/cornmeal. Manager explained the cloths were accidentally placed into this container than the laundry container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths sitting on counters and containers. Have placed into sanitizer buckets or placed into laundry when finished.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single service boxes stored on the ground. Have placed onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler. Have cleaned.