EARLY WAFFLE

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee pick up trash from the floor and then put on clean gloved without hand wash. CDI - PIC washed hands and put on clean gloves.

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 2 containers of salsa made on Sunday with the date mark from June 20th. PIC stated she does not know how to use date marking gun. Correct date mark was added to Salsa's. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed potato and cooked chorizo made yesterday without date marking. CDI - PIC added date. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker still on in flip top.

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 non TCS pickles with spoon handle stored inside pickles. CDI - spoon removed.

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 ground chorizo stored above Raw shell eggs. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up inside. PIC stated they use vinegar to clean out ice machine every three weeks. EHS educated PIC on wash rinse and sanitize ice machine for proper cleaning. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter and condensed milk sitting on counter cold holding above 41. PIC stated they leave condescend milk on counter to soften. CDI - PIC moved to RIF for rapid cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloth laying on the counter. CDI - PIC put in bin to be laundered.

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 ice scoop handle buried in ice machine. CDI - PIC took out handle from ice.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer soiled with old food debris. CDI- Thermometer cleaned. Keep food thermometer cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and chocolate milk in mini cooler holding above 41F. CDI- Salsas placed in tall reach in to cool. Salsa cooled back down to 41F. Milk was in the unit since Sunday and was discarded. Ambient air temp of the unit was 49F. Get unit fixed so that it is 41F or less. 3 DAY VERIFICATION REQUIRED. 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 .

3-501.18 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 chocolate milk dated 11/18, however, milk was opened 11/16. CDI- 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure for undercooked items. Menu only has the reminder in the asterisked denotation. Menu must state that the food items will be served undercooked, raw, other.. .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in hallway near office. Keep food off the floor.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed card board in use to line shelves in tall reach in. Card board is not smooth and easily cleanable. Card board was also visibly soiled. Discard and replace with a smooth and cleanable surface if needed.

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 flour bins on shelf in need of cleaning. Observed breading pan in need of cleaning.

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 shell eggs stored above raw fish in 3-door reach-in cooler. CDI: PIC rearranged storage order.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoon and knife in handwashing sink. CDI.. Items were removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed veggies over clean diced tomatoes. CDI Storage order was changed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Grits,chorizo& refried beans under 135F..CDI items were 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled eggs above 41F. Sent to WIF to quickly cool also changed to metal pans. 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 .

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 sliced deli ham with incorrect date. PER PIC ham was sliced yesterday. 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 Deli ham dated 3/16 per PIC deli ham was opened and sliced on yesterday. CDI.. PIC corrected the date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles without lables

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flying pests in back of kitchen 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pests on floor in kitchen

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor under shelf

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 scoop handled touching food. REPEAT. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used for cutting cooked food stored between the prep unit and prep table.

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 Tall RIC.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink behind the counter 73F hand sink in kitchens 116F

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine at 0ppm. Facility will use dishwasher to clean dishes and 3 comp to sanitize. EHS checked sanitizer and it was EHS will return in 3 days. Facility will use quat to sanitize in t3 comp. facility has quat test strips. 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 pooled raw shell eggs at 46F. CDI.. Eggs 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 .

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 cup stored in pecans

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test stripes that expired in 2022. EHS will return in 10 days.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -Observed employee wash hands then turn off faucets with clean hands, no barrier was used. P 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 employee prepare food without hand wash after being on register, handling payments and call in orders. CDI. EHS educated employee 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observe employee don gloves to prepare food without hand wash after being on register, handling payments and call in orders. CDI. EHS educated employee 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste baskets and step ladder block front hand sink. Observed wastebasket blocking back hand wash sink. CDI.. Items where moved REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water pitcher in hand sink. CDI.. Pitcher was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several coffe cups stacked as clean with food debris inside cup. Also Observed sticker residue on several plastic containers. CDI.. Items were moved to dishwasher to be cleaned. 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 .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste bin blocking hand sink. CDI..PIC moved waste bin

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of detergent not labeled. REPEAT PIC labeled bottle

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed box of chicken wings thawing in 3 comp sink. REPEAT.. CDI. PIC moved chicken to Tall RIC

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 wear watches and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths in sanitizer at 100ppm. According to manufacturer sanitizer should read between 200-400ppm. Sanitizer corrected to 200 ppm.. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covers on waste bins

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys in prep area. REPEAT. CDI..items were moved.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Immersion blender was in hand washing sink at start of inspection. Do not place items in hand washing sinks. CDI - PIC removed immersion blender. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser jammed at 1 hand washing sink in kitchen at start of inspection. CDI - PIC fixed dispenser to dispense paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Waffle mix made with raw egg stored on shelf above pre-cooked Canadian bacon. Do not store raw animal foods above ready-to-eat foods. CDI - Waffle mix moved to bottom shelf. 0 pts. 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 Dish machine was dispensing 0 ppm chlorine. Bucket is empty and establishment has no low-temp dish machine sanitizer until order tomorrow. Establishment will use 3-compartment sink to wash, rinse and sanitize dishes until they receive dish machine sanitizer tomorrow. VR - Verification required within 3 days that dish machine is functioning. 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. Waffle mix began cooling at 10AM. EHS checked waffle mix at 11:30AM and it measured 62F. Waffle mix measured 61F at 12:30PM. This rate is too slow to reach 41F within 4 hours of preparation. Establishment needs to use ice bath or freezer with constant stirring to cool waffle mix properly. CDI - PIC placed waffle mix in ice bath. 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://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 Waffle mix measured 62F beside grill. Container of raw eggs on cutting board measured 52F. TCS foods must be held at 41F or less when in cold holding. CDI - PIC placed items in back cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Diced ham, cooked sausage, diced turkey, chub of ham, bag of turkey, and opened bag of hashbrowns were missing date labels. TCS ready-to-eat foods must be labeled with date if held for over 24 hours. CDI - PIC placed date labels 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 spray bottle of cleaning chemical was not labeled. All containers of toxic chemicals must be labeled. CDI - PIC labeled bottle. 0 pts.

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 Waffle mix with raw egg was cooling in reach-in cooler and in upright cooler in deep containers with lids on containers. Establishment must use freezer or ice bath with frequent stirring to cool waffle mix. CDI - PIC put waffle mix containers in ice bath. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing in 3-compartment sink during inspection. Establishment must thaw TCS foods in cooler or under running water that measures 70F or less. CDI - 68F water turned on and ran over raw chicken. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw chicken thawing in 3-compartment sink. Do not use 3-compartment sink to prepare food. Use prep sink to prepare food. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths were being stored in bucket with no sanitizer. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. Reach-in cooler is not working and establishment was not using it. Gasket on cooler door is also torn. Repair cooler and replace torn gasket. 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. Clean shelves and inside coolers throughout. Clean nonfood contact surfaces more frequently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink, car keys and phone observed on back prep table. Do not store personal items on prep tables. CDI - PIC removed items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Canadian bacon (46F), sausage (44F), turkey sausage (44F), and ham (45F) were above 41F in sandwich cooler bottom. PIC stated that she was opening door frequently in the last hour. CDI - PIC moved warm foods to freezer to cool as the food was warmed up in the last 2 hours. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of chemical was not labelled. Toxic chemicals in establishment must be labeled. CDI - PIC labeled the container. 0 pts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Biscuits in warmer are wrapped in cloth towel. Do not contact food with linen. 0 pts.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Mop head was being washed in the 3-compartment sink. Do not wash mops in 3-compartment sink. Only wash in mop sink. CDI - PIC removed mop, disinfected sink basin with bleach, then washed, rinsed and sanitized the sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee at grill remove gloves and push them down in the trash can causing contamination to hands and go to put on new gloves. CDI - EHS interrupted employee and employee washed hands before putting on new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handsink. CDI - Ice was melted and EHS and PIC discussed that handsink may not be used for dumping.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken on top of a box of raw shell eggs. CDI - PIC rearranged storage order. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed spinach wraps on shelf in between raw shell eggs and raw chicken. CDI - Spinach wraps were relocated. REPEAT. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed immersion blender, pans, and other utensils with food debris stored as clean. Observed two large bins of utensils stored as clean with food debris on them. VERIFICATION REQUIRED. REPEAT. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine was out of sanitizer. Facility did not have any additional sanitizer for the dish machine. CDI - Facility is going to wash dishes in 3-comp sink until able to go to the store and get sanitizer for dish machine. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed box of raw shell eggs sitting out on prep table at an ambient temperature of 70 F. PIC state he had pulled out the eggs during the morning rush to access easily and they had been sitting out for at least 30 minutes. CDI - Eggs were moved to WIC. EHS recommended facility uses TPHC for eggs. Points not increased due to major improvements in cold holding. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths scattered on counters throughout kitchen. Needs to be stored in sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal utensils on shelves. 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 old raw chicken bags (packaging from distributor) stored with utensils. CDI - Bags were removed and discarded. Dishes were moved to be cleaned.

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 cups and pack of paper towels on floor in back storage area.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle lying on shelf over bread. CDI - Bottle was removed by PIC.

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 over ready-to-eat sauces, milks, cheeses. CDI - Eggs were moved to an appropriate location. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed tongs, peeler, and imersion blender with food debris on them stored as clean. CDI - Items were moved to be cleaned. REPEAT. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed tongs for fried foods and containers of flour used for breading fish and chicken dirty on shelf. PIC stated the tongs had not been used today and that no fish or chicken had been cooked this morning. PIC stated breading containers are refilled when necessary and cleaned every couple of days. CDI - PIC removed all items to be cleaned at 3-compartment sink. EHS and PIC discussed that breading containers contain raw animal food residue need to be cleaned every 4-hours.

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 food in reach in above 41 F (See temperature log). Facilities prep cooler is not operating properly and is not in use. Facility is working out of the reach in and pulling food out leaving it on the counter and placing food back in. CDI - Food was cooled. Ambient temperature of the unit is 30 F. EHS and PIC developed temporary TPHC to use today as PIC stated they plan to close early and a technician to repair the prep unit has already been contacted.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sausage dated 8/13. CDI - PIC stated sausage had been placed in unit today and date was left and never pulled from the container when cleaning. Date was changed. Points decreased due to improvements in date marking. REPEAT.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility is holding butter on TPHC on counter. Facility has time marked but does not have prepared procedures. CDI - Facility had printed procedure form that was blank and appropriately filled out form during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of bleach and other chemicals stored on shelf over 3-compartment sink. CDI - Chemicals were relocated.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach near back door of facility in dry storage. Needs removal.

4-501.11 Maintain equipment in good repair. Observed prep unit is not operating properly. Needs repair. PIC has contacted technician to have the unit fixed. REPEAT. Points not increased due to fixing items from previous inspection. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed duct tape on bottom edges inside large reach in cooler. Needs removal. Observed wires holding oven and microwave in place. Wires are unnecessary projections and are not easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris build up in reach ins, on prep sink, shelving and other equipment throughout the facility. Needs 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 debris build up on floors throughout the kitchen. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored mixed with items for use in the kitchen and on dry storage shelving. Employees need a designated area to store items.

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 a box of raw bacon over provolone and hashbrowns. 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: 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 . Observed three pairs of tongs with debris and grease residue in the handles. CDI - Tongs were moved to 3-comp sink to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened chocolate milk and a cut head of cabbage with no date mark. CDI - Chocolate milk was dated and cabbage was voluntarily discarded. REPEAT.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed facility has advisory on kids eggs. Facility reminder statement does not have correct wording for consumer advisory. Advisory needs to be corrected. REPEAT. VERIFICATION REQUIERED.

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 squeeze bottles next to grill missing labels.

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 scoop in ham in contact with food.

4-501.11 Maintain equipment in good repair. Observed scoops with handles broken off being used in flip top cooler. EHS explained that these could not be used as the broken handles make the scoops no longer smooth and easily cleanable. Scoops should no longer be used.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on prep surface. CDI - Keys were removed.

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 butter held out on counter at 65 F. CDI- EHS and PIC discussed holding butter using TPHC and proper documentation and procedures were provided to PIC. Butter was placed out at 7 and time was marked and will be used from now on. REPEAT.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ham in reach in dated 2/18 and 2/20, observed sausage in reach in dated 2/22, observed tomatoes in flip top dated 2/22. CDI - All food was voluntarily discarded by PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut lettuce in flip top with no date label. CDI - PIC stated lettuce was cut Sunday and appropriate date was added. REPEAT.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure missing for “one egg” that can be cooked to order on menu. VERIFICATION REQUIRED.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service to-go trays stored in bathroom.

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 of debris on shelving under and next to grill and in bottom of reach in units.

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 was not a CFPM and was unable to demonstrate knowledge of the food code when asked about cleaning utensils and date marking.

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 PIC was not a certified food protection manager.

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 facility has only the Employee Health poster. CDI - PIC discussed updates to the employee health policy and provided PIC with the link to the Employee health Agreement for the 2017 Food code.

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 facility does not have cleaning procedures for a vomiting or diarrheal event. CDI - EHS discussed requirements for cleaning procedures with PIC and provided link to state procedures.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in kitchen blocked by chair and mop bucket. CDI - Mop bucket and chair were moved.

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 eggs over precooked sausage patties in reach in. CDI - Storage order was corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plate with food debris. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed utensils used at grill not cleaned or changed during inspection. PIC stated he changes and cleans the utensils at the end of the day. Facility is opened from 7 am -3 pm. CDI - EHS discussed appropriate cleaning of utensils with PIC. Utensils are to be switched or cleaned after 4 hours. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black residue in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato in flip top at 50 F and raw bacon left out at 53 F. CDI - Tomato was voluntarily discarded. PIC stated raw bacon had been left out when some had been removed to cook. Bacon was out approximately 30 minutes. Bacon was placed in cooler to cool.

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. Observed ham in reach in with no date label. CDI - Ham was voluntarily 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed cheese, tomato, and lettuce in flip top with date labels for 11/3 or 11/4. CDI - PIC stated the dates had not been changed when containers are refilled. Food was voluntarily discarded or dates were corrected. REPEAT

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 squeeze bottles next to grill of various liquids with no labels.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed used wiping cloths dry with visible debris on them on prep surfaces and on shelf under grill. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths on prep surfaces.

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 handle of scoop in contact with food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service cups and trays on floor.

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 of debris and residue in mop sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not a CFPM. Facility still within 210 day window.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee pick up cut tomato with bare hand. CDI - Employee discarded the tomato and EHS discussed with employee the importance of no bare hand contact.

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 sliced ham, lettuce, and slaw with no date marks. CDI- Correct dates were added to all items. REPEAT.

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

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on food prep table with food. CDI- covered and stored below work surface.

3-302.11(A) Separate the different types of raw animal foods. -Pf 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw beef and raw ground beef stored in same container. Both food items had been removed from original packaging. CDI by rearranged storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine fail test strip test for QAC sanitizer. CDI- PIC will utilize 3 compartment sink to complete wash, rinse, sanitize steps. Dish machine is overflowing with detergent and may be giving a false reading for test strip. See item # 45. Verification required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shell eggs stored at grill > 41F. CDI- eggs moved to freezer for rapid cooling and returned to cooler. PIC will begin utilizing TPHC for eggs held at grill off of temperature control.

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 sliced turkey in prep cooler without date mark. CDI by discard. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced ham with 3-1 date mark, diced tomatoes 2-27 date mark. CDI by discard.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed incomplete consumer advisory. Asterisks are not being used to identify all undercooked foods. Verification required within 10 days.

4-204-112 Temperature Measuring Devices-Functionality - PF 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer to be broken. Need a thin probe thermometer. Verification required within 10 days.

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 oil stored on the floor in back storage room. Observed open bags of dry food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizing buckets stored on the floor.

4-501.11 Maintain equipment in good repair. Observed large 3 door upright cooler air temp > 41F. PIC has requested service repair. PIC has added a beverage cooler to store food temporarily until other cooler is repaired. Observed all food in beverage cooler < 41F. Verification required within 10 days. 4-205.10 Food Equipment, Certification and Classification - C Observed newly installed beverage cooler in use. Cooler is not approved for food storage. 4-501.11 Maintain equipment in good repair. Observed dish machine overflowing with detergent suds. Repair dish machine.