LONDON D'S

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the items held in the front counter steamtable to be held on TPHC as per the PIC and we’re not time stamped with their discard times. PIC stated that they only serve breakfast from 8-10:30am and then discard all the items before holding the lunch items on TPHC as well from 11-3pm, when the facility closes for the day. CDI - PIC placed time stamps on the steamtable items.

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 the consumer advisory to be correct on the large white board at the facilities entrance but no asterisks were liking the menu items to the consumer advisory. PIC stated when they re-wrote the board they forgot to put the asterisks back on the burgers and egg items that are served cooked to order. CDI - Asterisks added to menu board items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a canister of “Gum Remover” containing various toxic substances to be stored on a lower prep shelf at the front counter directly adjacent to a box of croissants. CDI - Canister voluntarily discarded. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a canister of “Raid Ant & Roach” spray to be stored on the shelf below the front counter steamtable. This pesticide is not commercially approved and states for “household use” only. CDI - Can of raid removed from the facility.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of metal insert containers to be wet nested on the clean dish rack adjacent the 3 compartment 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 the gaskets, interior, and exterior surfaces of the refrigerated grill drawers to have accumulations of grime/food debris/grease. REPEAT.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed a few employee drinks stored inside the make table commingled with sauce bottles and dressing packets. Ensure employees keep drinks stored away from consumer food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items inside the WIC cold holding above 41F (see temp chart). Ambient air temp of the WIC had not changed in temperature after 20 minutes had passed, and when EHS was getting second temperature inside the WIC where it was reading 44F, an employee opened the WIC door and ambient air temp immediately increased to 50F. INTENT TO SUSPEND is being issued today, due to facility having two consecutive prior cold holding violations from the WIC, with additional visits for the WIC in between the two routine inspections. PIC was told she may continue selling the remaining hot holding food items stored in proper temps at the serving line, and the potato salad cold holding at the serving line. PIC voluntarily discarded all TCS food items cold holding above 41F inside the WIC. PIC contacted technician to come and check on the WIC, to which technician stated he would arrive on-site around 2:00PM today. Facility closes at 3:00PM normal operating hours. PIC was told she has to close as soon as the serving line food items are sold out, and may not re-open for operations until repairs have been made to the WIC. REPEAT VIOLATION. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. Observed TCS food items cold holding above 41F on a pan over ice. PIC stated these items were brought out from the WIC around 10:30AM. CDI: PIC voluntarily discarded these TCS food items since WIC was down and length of time in TDZ is unknown. 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 thin-probe thermometer provided by PIC had messed up digital reading, to where numbers were not legible. Observed back up thin-probe thermometer was out of battery. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 interior surfaces of the cooler drawers holding bags of bread heavily soiled. Observed non-food contact surfaces of the deli slicer soiled with dry food seasonings, stored on the clean dish rack. Increase cleaning frequency.

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 the edging around the physical can wash in disrepair. Repair edging at can wash so that it is smooth and easily cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at the handsink next to the make line. CDI: PIC refilled with roll of paper towel right away.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS food items hot holding at the HH serving line below 135F (see temp chart). PIC stated they filled the HH serving line around 8:00AM (less than 2 hours prior to EHS's observation). EHS noticed that the serving line had not been turned on. CDI: PIC turned on the HH serving line, and had food employee reheat all TCS food items at the flattop and in the oven; EHS observed all food items were reheated to above 165F before placing in the HH serving line. 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 one metal bowl of chef's salad (prepped 8/18) and deli container of coleslaw (prepped 8/17) cold holding above 41F (see temp chart) inside the WIC. CDI: PIC voluntarily discarded both TCS food items. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only two TCS food items were observed to be cold holding above 41F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points. 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 .

4-501.11 Maintain equipment in good repair. Observed front 1-door make table by the HH serving line out of order. PIC stated that the maintenance crew came by to work on changing the gaskets and are waiting for gasket to be replaced. EHS advised PIC not to use make table until repairs have been made.

6-303.11 Provide required lighting intensity. Observed 4 lightbulbs out in the hood system. PIC stated she will reach out to the maintenance crew to have lightbulbs replaced.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Breading for raw fish stored on shelf above ready-to-eat foods in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Breading moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All pans of TCS foods in walk-in cooler measured 43-44F. PIC moved foods to freezer to cool to 41F. Establishment needs to have walk-in cooler evaluated/repaired. Establishment must not use walk-in cooler until it is repaired. VR - Verification required within 3 days that cooler is repaired. 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 .

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 in kitchen.

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. Employee drinks observed on prep tables and on clean dish shelf. Do not store employee drinks where they can potentially contaminate food or clean utensils. Store in a separate area, such as a low shelf.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at back hand washing sink at start of inspection. CDI - PIC placed soap at hand sink.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Establishment thermometer is not functioning properly. VR - Verification required within 10 days that establishment has accurate thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC placed roll at sink.

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. Raw salmon was still in ROP packages in drawer cooler. Raw fish must be removed from ROP packaging before thawing. CDI - PIC educated and she slit open package. 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 gaskets of refrigeration and surfaces around cooking equipment. Clean these areas more frequently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 employee drink observed on clean utensil shelf. Do not store employee drinks where they can potentially contaminate clean utensils or food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer at 3-compartment sink measured less than 50 ppm. Chlorine sanitizers shall be 50-200 ppm chlorine. CDI - Bleach added to solution and it measured 100 ppm. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 pieces of meat loaf measured 108-130F on steam table. TCS foods in hot holding shall measure 41F or less. CDI - Meat loaf pieces discarded. 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 Cheese slices and tomatoes both measured 53F in drawer cooler. . TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler. PIC will not use drawer cooler until it has been repaired. Risk control plan will be implemented next inspection if there are cold holding violations. 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 .

5-205.15 Maintain a plumbing system in good repair. Leak present on sprayer of 3-compartment sink. Repair leak. 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 in some areas in kitchen, especially underneath equipment. 0 pts.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee begin to don gloves with out hand wash before. CDI Food employee washed hands and donned new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in WIC holding above 41F. Ambient air read 37F. PIC stated door propped open for 20 min to bring in food delivery. CDI Observed all foods begin to quickly cool during inspection. Discussed not propping door open for extended periods of time. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees engaged in food prep that did not have head and beard guards.

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 service items stored in direct contact with floor.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer compartment measuring 0ppm. CDI PIC opened new container and refilled sink bay. Remeasured at 150 ppm quat sanitizer. 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 WIC ambient and all TCS items holding above 41F. All items that were above 41F were voluntarily discarded. Repairman has been called. 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shell eggs in WIC holding above 45F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple items in WIC that need date marking had no date marking. CDI. All items with no date marking were voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean that were stacked wet. Allow to air dry first before stacking.

4-501.11 Maintain equipment in good repair. Prep unit up front not working. Repair, replace or remove.

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 bottom of RIC across from service line with build up on bottom shelf. Observed sticker residue on outside of container stored as clean.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed macaroni and cheese reheated to less than 165F. CDI: Macaroni and cheese was placed back in the oven and allowed to reheat to 165F.

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 container of slaw in cooler drawer with no date mark. PIC stated it was from yesterday. CDI: Product dated. Overall facility has excellent date marking system. 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 no label on squeeze bottle at the grill. PIC identified product as oil.

4-501.11 Maintain equipment in good repair. Observed gasket on cooler drawer damaged. Observed walk in cooler compressor leaking.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salad on ice at 56 degrees F. Observed walk in cooler with ambient air temperature of 61 degrees F. Observed small reach in prep unit below grill with ambient air temperature of 66 degrees F. TCS foods such as Tomatoe, lettuce, cheeses in low reach in prep cooler voluntarily discarded. All TCS foods in walk in cooler including, package of chicken, milk, liver mush, sour cream, 4 packages of cheese, container of corn, container of nacho cheese, Cole slaw, container of crab mix, pork fat, package of turkey and chicken salad cold held between 49-53 degrees F. CDI, foods voluntarily discarded. Facility voluntarily closed and contacted refrigeration company which is scheduled to come out today for repair. Contact information left with PIC to contact EHS prior to resuming operation to ensure long term compliance visit and verification that 2 refrigerators able to maintain TCS foods at 41 degrees F and below. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed walk in cooler and low reach in refrigerator below grill not working or holding TCS foods at 41 degrees F. Only other refrigeration is small prep refrigerator. CDI, Facility has voluntarily closed and long term compliance visit required to ensure equipment is calibrated. Refrigeration company is scheduled to come out today.

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

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service manufacture containers being washed and reused at 3 compartment sink.

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 above liquid pasteurized egg product in walk-in cooler. - CDI - Education provided. PIC corrected storage order by placing raw shell eggs on bottom shelf.

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 sliced tomato, boiled eggs, and shredded lettuce holding above 41F on serving line. These items observed being held on ice. EHS recommends placing these items on time. - CDI - Per PIC, items were placed on the line at 10am. PIC moved items to walk-in cooler to quickly cool. PIC agreed to place items on time once removed from cold holding.

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 container of meatloaf dated 12/1 in walk-in cooler for service. - CDI - PIC voluntarily discarded meatloaf.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed lunch items holding in hot box not properly labeled. Hot box has permanent time labels indicating two TPHC holding periods of 7AM-11AM and 11AM-3PM. Per PIC and TPHC procedures, lunch items are supposed to be placed in the hot box at 11AM but EHS observed items in hot box upon arrival. - CDI - Education provided. Items placed on time must be correctly labeled. PIC corrected time labels.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed multiple utensils stored not inverted. Invert utensils during storage to prevent the food contact surface end from being touched when removed for use. - CDI - PIC inverted utensils. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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 of the cooler drawers. Clean and increase cleaning frequency to maintain clean.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed package of raw chicken stored partially laying on top of raw pork ribs. CDI - chicken moved away from ribs. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed various unwashed produce items stored directly above ready to eat food items in the WIC. CDI - unclean produce relocated to bottom.

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. 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 sausage gravy cooling since 10:30 am still at 77f in WIC. CDI - gravy discarded. Cool hot foods from 135-70 within 2 hours and then finish to 41f within a total of 6 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked burger patties and hot dogs holding below 135f in heated cabinet in back of house. CDI - items allowed to remain until end of 4 hours - end of service today. Maintain cooked burgers and hot dogs at 135f or higher or use TPHC procedures completed during inspection.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed special blue jerk burger on menu not denoted with asterisk indicating part of consumer advisory. CDI - asterisk added during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 sausage gravy cooling at improper rate in WIC (see #20) in deep plastic tub sealed with lid. CDI - gravy discarded. When cooling hot foods, use methods that allow air flow to the food. Do not cool in deep plastic containers and do not seal cooling food with lids. Food must cool quickly. REPEAT

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 case of single service items stored directly on floor in back storage room. Store single service items and food items at least 6 inches off of floor.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed unpackaged raw beef patties laying in same pan with unpackaged fully cooked hot dogs in grill drawer. CDI - hot dogs relocated away from raw meat. REPEAT - no point escalation as all other items properly stored.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plate inside of bulk ice machine. clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed half and half and cream cheese portions in front line service cooler holding above 41f. See chart. Ambient air temperature of unit at 41f. CDI - half and half and cream cheese discarded. PIC turned down thermostat on unit. 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 cooked corn with date mark 5/17 in WIC. CDI - discarded. Observed open half and half, cooked eggs, and various other prepared TCS foods with no date marking in service coolers. CDI - date marks applied. All TCS foods which are opened or prepared and kept on site longer than 24 hours must have a date mark and must be discarded after 7 days.

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 re-packaged potato salad, portioned blue cheese dressing, and cut lettuce ambient cooling in service units or in display unit. CDI - items relocated to WIC to quickly chill to 41f before placing into service. After preparing or portioning cold TCS foods, quickly chill back to 41f in the WIC or WIF before placing into use in service coolers or into display units as these units are not made to cool foods quickly.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present during inspection. Establishment is under transitional permit. 0 point deduction.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wash hands and then not dry them but instead use wet clean hands to turn off unclean faucet handles before donning gloves to begin food handling tasks. Observed another employee consume personal beverage and then don gloves to serve food to customers without washing hands. CDI - EHS discussed hand washing procedure and hand washing/glove usage procedures to PIC and to both employees. Hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels for drying hands at either hand sink. CDI - towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee remove soiled gloves and set them aside and then don them again to serve food to customers. CDI- EHS discussed glove usage procedures with PIC and employee. Gloves discarded and new gloves donned. Observed employee use gloved hands to crack raw unpasteurized shell eggs and then proceed to handle clean utensils and other ready to eat food items with same soiled gloves. CDI - EHS discussed glove usage and hand washing procedures with employee. Gloves changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed carton of liquid eggs sitting grill side not in ice bath or under refrigeration with temperature of 57f. CDI - eggs cooked. New liquid egg container stored on ice bath during use.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed egg products and burgers on menu employees confirmed can be cooked to order not denoted with asterisk as being part of consumer advisory. CDI - asterisk added to egg and to burger products which may be offered cooked to order. 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 statement with consumer advisory hand written on menu. Consumer advisory reminder statement with asterisks only provided. CDI - Disclosure statement added during inspection. REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer solution hand mixed at potentially toxic concentrations in 3 part sink. Concentration testing off the scale of test strips. CDI - solution diluted to 200ppm.

4-501.11 Maintain equipment in good repair. Observed cambro in use in kitchen area with heavily melted areas. Repair or replace. REPEAT - no point escalation as all other repair issues resolved.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment has switched sanitizer from Sink and Surface to Quat. No test strips to check quat concentrations available in establishment. Sanitizer solution checked with EHS test strips during inspection. Obtain test strips to check concentration of product in use. Verification required within 10 days.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present during inspection. Establishment is under transitional permit. 0 point deduction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed containers of raw shell eggs stored directly above ready to eat food in WIC. Observed unwashed produce stored mixed with clean ready to eat produce items and stored directly above prepared ready to eat food in WIC. CDI- eggs and unwashed produce moved to bottom shelves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hash browns, turkey sausage links and pork sausage links holding less than 135f on hot service line. CDI- items re-heated to above 165f as they had been out less than 2 hours. Maintain TCS foods in hot holding above 135f or use TPHC procedures discussed during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various TCS foods which were opened or prepared and kept on site longer than 24 hours in WIC with no date mark. CDI - date marks applied as PIC was aware of open/prepared date of each.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed egg sandwiches on menu employees confirmed made with raw shell eggs can be cooked to order and served undercooked with no consumer advisory. CDI - PIC directed employees to fully cook eggs well done at this time. If eggs will be served cooked to temperatures less than well done, consumer advisory statement including disclosure and reminder must be added to all menus. Denote the eggs with an asterisk indicating part of consumer advisory.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed packaged grab and go cakes and muffins available for customer self service with no labeling present. CDI - PIC removed items from grab and go and relocated behind counter so no longer available for customer self service. Employees now must serve the item to the customers. If items are to be placed back out for grab and go service, they must be labeled with the following: Name of the food List of ingredients in descending order Quantity of contents Major food allergens present in the food Name and address of business

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed whole washed apples in basket on front line for customer self service displayed unprotected. CDI - PIC relocated fruit basket to area behind sneeze shield and then will wrap apples (and any other fruit with edible peeling) individually in plastic film going forward.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups in open sided dispensers at both cash registers unprotected from contamination. Cups should remain in plastic sleeve in the open dispenser or placed into dispenser with closed sides to protect from contamination. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed various cases of single service items stored directly on floor in back storage area. Store all food and food contact items at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed in use cambro with severely melted areas no longer smooth and cleanable. Repair or replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household countertop fryer present in establishment. Remove. Observed the following equipment items listed on transitional permit remain non-compliant with 0 point deduction: -Repair or replace rusty can opener -Repair condensate drip in walk in freezer -Repair or replace front line double flip top unit that is currently out of service -Re-seal prep sink to wall surface

6-303.11 Intensity - Lighting. Observed the walk in freezer and walk in coolers with lights inoperable providing 0 foot candles of light. Flash light must be used to illuminate for use. This item was noted on transitional permit and remains non-compliant. 0 point deduction.