WAFFLE HOUSE #2336

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed large box of eggs stored over top a case of orange juice present in the WIC. Ensure that raw animal foods are stored below RTE foods. No contamination observed at the time of the inspection. -CDI- PIC rearranged storage order so that raw foods were no longer present over the top of RTE foods. 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- Observed several foods present in the prep top unit above 41F. PIC stated that the pans were just flipped 1 hour prior. Foods above 41F were above the fill lines of the containers. EHS coached PIC on being mindful not to surpass filling metal containers over the fill lines, and to ensure that lid of the prep unit is closed in between rushes. -CDI- PIC moved foods over 41F to the WIC to cool. Foods cooled to 41F and below by the end of the inspection. Ensure all TCS foods are maintained at 41F and below. 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 chili in Stand Up RIC at the far end of the facility dated for 3/13. PIC stated that the chili was prepped yesterday -CDI- PIC properly date the Chili. Observed open milk containers in the facility opened from the day prior with no date marking. -CDI- PIC backdated milk to day of opening. Ensure that all RTE foods are date marked on the day of prep and marked correctly. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no food thermometer present in the facility at the time of the inspection. PIC told EHS that they did not have a thermometer upon his arrival into the facility. PIC stated that a food employee accidentally threw out the thermometer the day before and after her shift today was going to get a thermometer for the facility. EHS will come back for a verification visit to ensure that a food thermometer is acquired. -10 DAY VERIFICATION-

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 grease and buildup present on the handles of the cold holding equipment of the facility, Observed cold holding units with a build up of food debris and residue on the bottom of them. Ensure that non-food contact surfaces are cleaned and maintained as clean in the facility.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed greyish microbial buildup in interior surfaces (catch plate) of ice machine. Clean and maintain clean. -0-

REPEAT: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed three containers of hash browns not meet cooling parameters after being soaked in water yesterday during second shift. Hash browns stored in paper carton are prepped by running cold water through it and then draining the cold water. After draining, PIC explained the hash brown container is placed in reach-in unit to cool back to 41 F or below. These containers of hash brown were temping between 49-57 F in the reach-in unit during today’s inspection. CDI - PIC voluntarily discarded the containers of hash browns. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception of grits hot holding at 119 F degrees inside of hot well. Water level in well discovered to be low. CDI - PIC voluntarily discarded grits. -0- 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 41 F or less. - P. Observed various TCS applicable foods in the prep unit holding above 41 F. See temperature chart. Discussion with PIC revealed that most foods in prep top had been placed inside early morning and waffle batter in the prep reach-in had been in use. Upon further investigation, one pan in use found to be shallow. EHS discussed using containers deep enough to allow cold air to circulate effectively and maintain at food < 41 F. CDI - All items discarded and replaced with new ones with exception to waffle batter which was used for services. -1.5- 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.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed three containers of hash browns not meet cooling parameters after being soaked in water yesterday. Hash browns stored in paper carton are prepped by running cold water through it, and then draining the cold water. After draining, PIC stated hash brown container is placed in RIC to cool back to 41 F or below. EHS discovered the hashbrowns cooling in high density and in closed paper cartons. CDI - PIC voluntarily discarded the hash browns. EHS and PIC discussed methods to rapidly cool hash browns, including using colder water to soak hash browns, placing hash browns immediately in WIC after draining, or placing hash browns in freezer shortly, after draining. -0.5- 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.

REPEAT VIOLATION: 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 and ice building up along sides of prep top equipment and heavy ice accumulation on condenser lines in the walk-in freezer. No point escalation due to different source of violation from past inspection. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed loose front hand sink fixture and water leaking out of the fixture. Repair. -0-

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 accumulating in floor drain under drink & coffee station. Clean and maintain clean. -0-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. -Observed high temp dish machine sanitizing dishes at 136F, per EHS’s high temp dish plate. -PIC moved all dishes to be sanitized in the 3-compartment sink using bleach as the sanitizer. PIC called for repair on dish machine. PIC stated repairs will be made today. Until dish machine is repaired, facility will only use single-service utensils/articles. PIC will reach out to EHS when dish machine is repaired. -3 day verification visit required- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -Observed container of hash browns not meet cooling parameters after being soaked in water yesterday. Hash browns stored in paper carton are prepped by running cold water through it, and then draining the cold water. After draining, PIC stated hash brown container is placed in RIC to cool back to 41F or below. EHS observed two containers of hash browns, prepped yesterday, at 45F in RIC. -CDI- PIC voluntarily discarded the two containers of hash browns. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed container of hash browns not meet cooling parameters after being soaked in water yesterday. Hash browns stored in paper carton are prepped by running cold water through it, and then draining the cold water. After draining, PIC stated hash brown container is placed in RIC to cool back to 41F or below. EHS observed two containers of hash browns, prepped yesterday, at 45F in RIC. -CDI- PIC voluntarily discarded the two containers of hash browns. EHS and PIC discussed methods to rapidly cool hash browns, including using colder water to soak hash browns, placing hash browns immediately in WIC after draining, or placing hash browns in freezer shortly, after draining. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed non-functioning high-temp dish thermometer. PIC stated district manager will bring batteries for thermometer today, to be able to test high-temp dish machine after repairs and ensure it reaches 160F or higher.

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 trays holding coffee mugs, shelves holding multi-use bowls/plates, and along sides of equipment. -No point escalation due to different source of violation from past inspection.

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 sausage stored over pork chops in the tall reach in cooler. CDI- Pork chops placed on the top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine washing dishes at 142F. CDI- Dishes sanitized in a basin of sanitizer. Dish machine is not getting up to temp. Dishes will be sanitized at the 3 comp sink. If dish machine cannot be fixed today, facility will go to single service only. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 ham, mushrooms, cheese and deli meat in the prep top holding above 41F. CDI- Items were placed in the unit at 6:45am. None of them were replaced or taken out of the unit. All items discarded and replaced with new ones. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 eggs on TPHC without time stamp. CDI- Eggs time stamped. Ensure that eggs are marked as soon as they are place on time.

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 cutting board and knife store behind the faucet at the sink. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed dish machine not getting up tp temp. Get repaired

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no dish thermometer. Get thermometer.

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 roller cart tall reach ins and tall reach in shelves in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and charger stored with customer items. Place employee items in designated areas.

REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate them by shutting off water supply (i.e. using paper towels as a barrier). CDI - Employee instructed to rewash hands, followed by compliance. -4-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no towels at handwashing sink near office. CDI - Towels supplied. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on multi-use plastic cups and coffee mugs stored as clean. CDI - Employee removed utensils to be washed, rinsed and sanitized. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception of gravy hot holding at 128 F degrees inside of hot well #2. Employee present stated that the unit’s thermostat had been accidentally turned down. CDI - Compliance achieved by voluntarily discarding gravy. -0- 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.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed several damaged plates during today’s inspection. CDI - Utensils removed to be discarded. REPEAT: 4-501.11 Maintain equipment in good repair. Observe damaged gasket at door of under counter reach-in unit. Repair. -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ice-build up on floor of walk-in freezer and dust building up on ceiling vent cover in dry storage room. Clean and maintain clean. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate them on faucet handles. CDI - Employee instructed to rewash hands, followed by compliance. -2-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed chili and sliced tomatoes cold holding > 41 F. Refer to temperature chart. PIC stated that the items had been placed into refrigeration an hour prior to EHS arrival. CDI - Foods transferred to the WIC/WIF to quickly cool down towards < 41 F. Points scaled back due to notable improvement since previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-304.12 (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 2x knives stored in between crevices of prep top lid. CDI - Utensils relocated to dish pit to be w/r/s. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observe 1x damaged gasket at under counter reach-in unit. Repair. *** No escalation of points due to different equipment in need of repairs. -0.5-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulated grease residue on stainless steel equipment surfaces below grill station. Clean and increase cleaning frequency to maintain clean. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. EHS counted several turkey vultures perched on top and inside of the receptacles. -0.5-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed Hight temperature dish machine unable to reach 160F surface temperature after multiple attempts. PIC called maintenance to service dish machine and EHS observed technician arrive. Technician stated a heated element is needed and will be repaired by the end of the day. Facility to use only disposable plates and utensils until repairs are made. Verification visit required within 3 days to ensure compliance. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chili in RIC that was prepared at 1:00 AM. Chili temperature was above 41F. CDI: PIC voluntarily discarded chili. 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 .

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. - REPEAT - Observed waffle mix at 43F sitting out at ambient temperature near waffle makers. Waffle mix contains eggs and must be temperature controlled. REPEAT Observed multiple containers of waffle mix with temperatures around 42F-44F. PIC stated that they get moved from WIC to RI and could have been out for a bit before being placed in cooler. CDI: Per PIC, waffle mix had been out for less than 20 minutes. PIC moved waffle mix to cooler to cool. Cold holding methods for waffle mix discussed with PIC. PIC moved multiple containers of waffle mix from RIC to WIC to quickly cool back to 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili prepped at 1:00 AM with temperatures over 41F. Chili was in a plastic deep container with a tight fitting lid. PIC states that an ice bath is used first to cool chili. EHS discussed effective cooling methods with PIC. REPEAT. CDI: PIC voluntarily discarded chili. 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 .

4-501.11 Maintain equipment in good repair. Observe 2 split gaskets on 4 door RI refrigerator.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf - Observed dirty dishes stored in handsink up front. - CDI - PIC removed dishes from sink.

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. - REPEAT - Observed waffle mix at 74F sitting out at ambient temperature near waffle makers. Waffle mix contains eggs and must be temperature controlled. - CDI - Per PIC, waffle mix had been out for less than 2 hours. PIC moved waffle mix to cooler to cool. - NOTE: Point deduction reduced to half due to overall improvement in cold holding noted.

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. - REPEAT - Observed food debris and residue on the inside and outside of refrigeration units as well as on prep surfaces and in drawers used to store clean utensils. 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 floor of walk-in freezer in need of cleaning. Clean and maintain clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided at handwashing sink near warewashing area. CDI, soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chili hot held at 109 degrees F. CDI, chili recently placed in unit according to PIC and reheated to 186 degrees F.

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 bottom of flip top prep cooler with ambient air temperature of 45 degrees F. Observed ham and cheese cold held between 42-43 degrees F. CDI, foods voluntarily discarded. Maintenance on-site and stated that they made adjustment to unit. Observed ambient air temperature at 44 degrees F. Long term compliance visit needed to ensure calibration of cooler to ensure unit maintaining TCS foods at 41 degrees F and below.

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 cooling temperature 1 of sausage gravy at 120 degrees F and 2nd cooling temperature at 118 degrees F cooling in ice bath but not being stirred. CDI, proper use of ice bath as cooling methods discussed with PIC and sausage gravy relocated to metal pan in ice bath and stirred.

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

4-501.11 Maintain equipment in good repair. Observe 2 split gaskets on 4 door Delfield refrigerator and a split gasket on flip top prep cooler. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3 compartment sink in need of sealing, side of handwashing as well as soiled drainboard of 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 food debris and crumbs accumulating on shelving throughout, gaskets of coolers and low reach in drawer shelving near clean utensils were stored. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some grease on dumpster pad and trash around dumpster. Maintain to prevent pest attraction.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC duties not in compliance. Employees not demonstrating knowledge on food safety. CDI by instruction.

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 dry hands before turning off faucet without recontaminating hands.-P - Observed employee not vigorously wash hands for required time after handling soiled equipment and before handling clean equipment with food. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee with gloves crack raw shell egg then proceed to handle clean plate without removing gloves and washing hands. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels at handwashing sink near office. CDI, towels supplied.

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 beef stored over RTE ham in reach in refrigerator. CDI, foods relocated for proper storage. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee crack raw shell eggs with single-service glove then use same gloves to handle plate without removing their gloves and washing hands. Ensure gloves removed and hands washed when changing tasks.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed high temperature dish machine test 143 degrees F when tested after several runs. CDI, employees to use dish machine to wash and rinse but sanitize at 3 compartment sink. Maintenance contacted while on site per PIC. Visit needed to ensure long term compliance and calibration of dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chili hot held at 127 degrees F. CDI, chili voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe, cut lettuce and cheese in prep cooler on line above 41 degrees F. Operator stated items recently placed in unit and items placed on TPHC. Observed half and half left on warewashing drain board from yesterday according to PIC. Cheese in unit ad half and half from oovernight voluntarily discarded by PIC.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed shell eggs held using TPHC but procedures not followed and had discard time from yesterday 12/12 at 3pm. CDI, chart updated while present.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer testing 200ppm. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed chemicals and degreaser stored o prep sink. CDI, chemicals relocated for proper storage.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no max/min thermometer or device to test dish machine while present. CDI by instruction, provide testing device by next inspection.

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 some food debris collecting inside reach in coolers and on tray where clean coffee cups stored as well as drawers along prep line.