WAFFLE HOUSE #1675

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands correctly and then contaminate hands on the faucet by turning it off without a barrier. -CDI- EHS coached food employee on proper hand washing techniques and employee rewashed hands correctly

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food employee run rags under hand sink to wipe down a table. -CDI- EHS discussed and coached violation with PIC and PIC discussed with staff. Ensure that hand sinks are used for hand washing only. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the rear hand sink. -CDI- PIC replaced paper towels. Ensure paper towels are provided.

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 not functioning at the time of the inspection. Dish machine read at 97F. -CDI- PIC placed work order during inspection, and service tech arrived and fixed dish machine. PIC still had 3-comp sink set up for proper W/R/S. PIC also rewashed all dishware that was washed this morning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of soil and debris on the internal portion of the ice machine. Ensure ice machine is cleaned and maintained as clean. 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 sliced, tomato, and cheese sliced in the make top well above fill lines. Food was above 41F. PIC stated that food entered into unit from WIC 2.5 hours earlier. -CDI- Food was moved into WIC to properly cool. Food cooled by end of inspection. Observed waffle batter above 41F. PIC voluntarily discarded waffle batter. Ensure CH food is maintained at 41F or 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed chlorine sanitizer in sanitizer buckets to strong at greater than 200PPM. -CDI- PIC diluted to approximately 100PPM. Ensure proper sanitizer concentrations.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed a metal container of sausage gravy on HH in the steam well at 118F. PIC lifted pan, steam well had no water present in the pan. Ensure that HH equipment is maintained ensure that all HH foods are maintained at 135F or above. -CDI- PIC voluntarily discarded out of temperature HH Gravy. 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 a container of mushrooms improperly date marked for 3/29. Container was completely full PIC assured that container of mushrooms was filled today, and updated date sticker to reflect proper date marking. Ensure proper labeling for all TCS foods. -CDI- PIC adjusted label to reflect proper date marking. 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 .

3-501.19(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 Eggs on TPHC with yesterdays labeling present on the Egg TPHC white board. Ensure that TPHC is maintained and updated to reflect proper TPHC start and discard time per Waffle House SOPs. -CDI- PIC updated TPHC board to reflect proper discard time.

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 2 forks with the handles resting in a container of raw chicken. Ensure that in use utensils have handles stored above food.

4-501.11 Maintain equipment in good repair. Observed RIC adjacent to the office with a leak/drip, bottom of the RIC had the presence of puddled water. Ensure that equipment is maintained in good repair and that the cooler is no longer leaking.

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 presence of soil and residue present below prep surfaces, on shelving, and on the handles of holding equipment. Ensure that non-food contact surfaces are continued to be worked on and cleaned and the facilities non-food contact surfaces are maintained as clean.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed 2 dumpsters in the dumpster area with the lids/doors open. Ensure that dumpster doors and lids remain closed when not in use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed Sticker residue and full stickers present on multiple plastic cambros and plastic cambro lids on the clean dish rack. Ensure that all old stickers are removed during the W/R/S process. Observed biofilm present on the ice scoop for the ice machine -CDI- PIC removed old stickers and moved all dishes back to be properly W/R/S. PIC placed ice scoop to be properly W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a buildup of pink and gray biofilm present on the interior of the ice machine. Ensure ice machine is cleaned at a frequency to preclude the buildup of any soiling. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed approximately 12 cartons of hasbrowns above 41F. PIC stated that the hash browns were prepped last evening by the night shift team. PIC stated hash browns were prepped around 11:00 p.m. Hashbrowns were at 45F after about 9 hours. Therefore missing the 4 hour cooling window. EHS spoke to PIC about proper cooling times and temperatures. -CDI- PIC voluntarily discarded all hash brown containers that missed the cooling window. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple foods in the make top above 41F. PIC stated that all foods in the make table should be cold. Out of temperature foods in the make table were well above fill lines of metal containers. EHS spoke to PIC about being mindful of fill lines. -CDI- PIC voluntarily discarded all out of temperature foods. (see temp. log for foods above 41F) -RISK CONTROL PLAN- Due to this violation being the 4th consecutive violation for cold holding the facility is being placed on a risk control plan. Risk control plan was described to PIC and all documentation required for risk control plan was sent to facility by EHS. EHS shall return for future compliance. 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 (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 3 milk gallons in the facility that were opened with no date marking present. PIC stated that milks were opened day prior. -CDI- PIC properly date marked all undated milk gallons. Ensure RTE foods are date marked upon opening. 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 .

3-501.15 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 large hash brown containers that missed the 4 hour cooling window. Hash brown containers shall be cooled using methods such as ice baths, open venting, and active stirring. -CDI- PIC voluntarily discarded all hash brown containers that missed the cooling window. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a fork with its handle resting in a container of raw chicken. Ensure that in use utensils have handles stored above food.

4-501.11 Maintain equipment in good repair. Observed leak underneath both ice machines adjacent to the cook lines. Ensure that all leaks are remediated and equipment is repaired and maintained in good repair. PIC stated that he would put in a work for the leaks.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin present in the female restroom. Ensure that a covered waste bin is provided.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food above food for service in stand up RIC behind register of the facility. Ensure that all employee food is kept in designated areas and below food for service. -CDI- PIC moved food so that it is no longer above patron food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash their hands at the front handsink, then close the faucets without a protective barrier. CDI: PIC educated food employee and they re-washed their hands properly. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the paper towel dispenser located at the handsink in the back. CDI: PIC refilled the dispenser with paper towels. REPEAT VIOLATION. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the front handsink next to the dish machine. CDI: EHS provided PIC with handwashing signs, and PIC placed handwashing sign at this handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic cambros air-drying on the clean dish rack with old date labels still in-tact. CDI: PIC removed all date labels from the cambros and placed into dish room to be re-washed/rinsed/sanitized, so that the residue from the old date labels could not contaminate food. REPEAT VIOLATION. *Note: Although a repeat violation, previous inspection report stated three different violation citations, whereas only one of those violation citations was observed during today's inspection. Points deducted but not doubled today, but full points will be taken if observed as a repeat violation during the next routine inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F inside the cooler drawers (see temp chart). EHS observed ambient air temp in the cooler drawers were temping above 41F after inactivity. Observed multiple containers of TCS food items (gravy, waffle batter, chili) cold holding above 41F inside reach-in cooler 3 (see temp chart). EHS observed the TCS food items on the left hand side inside this unit were temping at or below 41F, but the TCS food items on the right hand side inside this unit were temping above 41F. EHS observed the ambient air temp of the left hand side inside this unit was temping at 33F, and the ambient air temp of the right hand side inside this unit was temping at 46F. PIC stated the only TCS food item that was prepared today was the chili, and was prepared during the 2nd shift, at around 4:00AM this morning. CDI: PIC voluntarily discarded all TCS food items temping above 41F in these cold holding units, as none of these items were in the cooling process and had surpassed the cooling window, and PIC moved all the TCS food items that were temping at or below 41F into a different cold holding unit. PIC contacted repairman right away to check on these cold holding units, and repairman showed up on-site while EHS was still conducting the inspection. **Repairman stated that the fan was blocked by too much stored inside the make table lowboy, causing not enough air flow to the cooler drawers. Repairman also noticed there was heavy ice buildup inside the cooler drawer vents, which he cleared out. Ambient air temp of cooler drawer now reading 39F. **Repairman stated that there was too much dust buildup on the fan vents for the right side of the reach-in cooler 3, to which he cleaned out for proper air flow. Ambient air temp of reach-in cooler now reading 38F. REPEAT VIOLATION. *Note: This is the third consecutive time this same violation has been marked out of compliance at the facility. If observed as a repeat violation during the next routine inspection, then a Risk Control Plan will be implemented for the facility to follow, to ensure that long-term compliance is observed for cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled container of chlorine sanitizer holding in-use wiping cloths by the front handsink. CDI: PIC had food employee label the container as "sanitizer."

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 was out of battery. PIC had backup thermometer, that was calibrated and within one degree of EHS's thin probe thermometer, but was not a thin-probe thermometer. VERIFICATION REQUIRED within 10 days to ensure facility has properly working thin-probe thermometer to accurately measure temperatures of thin foods.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single-serve plastic bowls stored right-side up, out of it's protective package, above the prep table at the make line. Observed a stack of coffee filters stored in a container without a lid, at the make line. CDI: PIC inverted all single-serve articles and covered the container of coffee filters with a lid to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed damaged corners of the sealed wooden cutting board at the make table, no longer making the entire surface smooth and easily cleanable. Replace or repair. 4-501.11 Maintain equipment in good repair. Observed large ice buildup all around the interior walls of the make table, and inside the lowboy under the make table. PIC stated they have to melt the ice buildup inside this unit before every shift change with hot water. Observed ambient air temp of cooler drawers temping above 41F (see temp chart), insufficiently cold holding TCS food items. Observed ambient air temp of the right side of reach-in cooler 3 temping above 41F (see temp chart), insufficiently cold holding TCS food items, but the left side of the same reach-in cooler temping at or below 41F (see temp chart), sufficiently cold holding TCS food items. CDI: PIC contacted the owner of the facility to reach out to repairman for an on-site visit ASAP. Repairman showed up on-site before EHS was done with the inspection, to check all of the cold holding units mentioned above. 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 soiled gaskets in reach-in coolers and cooler drawers. Observed interior walls of reach-in cooler 3 soiled with food residue. Observed a pool of standing water on the interior floor inside reach-in cooler 3. REPEAT VIOLATION. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the women's restroom. Obtain a covered waste bin for disposal of sanitary napkins in the women's restroom.

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 ceiling tiles above the make table at the make line, damaged and concaving in. Observed the FRP wall above the WIC door damaged and falling apart. Repair or replace ceiling tiles above make table and repair and the FRP wall above the WIC door. 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 oil buildup on the ceiling tiles throughout the facility. Observed heavy oil buildup in the hoods. PIC stated hood cleaning company came to conduct routine maintenance on their hood system last month. Increase cleaning frequency. REPEAT VIOLATION.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee pick up utensil from floor and proceed to don clean gloves with out a proper hand wash. CDI - Employee educated and washed hands. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no disposable towels available at front end hand washing sink. CDI - Employee replenished station with hand towels. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed container holding lettuce at prep top which had reddish-brown spots and appeared wilted. CDI - Product voluntarily discarded by PIC. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple frying pans and utensils stored as clean at lower reach-in drawer but soiled with heavy food debris/residue. CDI - Equipment relocated for cleaning. 4-602.11(A)(2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. - P. Observed plastic spoon stored on top of cracked egg shells used to stir ready-to-eat chili. CDI - EHS immediately intervened and educated food employee. Utensil removed to be W/R/S, new clean spoon procured to stir and chili reheated > 165 F. 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 160 F as measured by an max/min thermometer. - P. Observed dish machine only reach 152 F after two runs. CDI - Employee reset and drained dish machine. Cycle ran and reached final rinse temperatures of 160 degrees F. -1.5- 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. 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods such as cheese, diced ham, hashbrowns and sliced tomatoes cold holding between 43-51 degrees F. Items transferred from the walk-in cooler to prep top at 6:59 AM, according to PIC. CDI - PIC transferred out of temp foods to the walk in cooler/freezer for rapid cooling. -3- 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.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed 3 of 3 in use sanitizer buckets with high chlorine solution of over 200 ppm chlorine. CDI - Associate discarded buckets and refilled with adequate concentration < 200 PPM. -1-

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 3 knives stored between top and sliding portion of flip top unit. This surface is not cleaned every 4 hours. Do not store utensils here. -0-

REPEAT VIOLATION: 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 boxes of single service cups stored on the floor of dry storage area. -0.5-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken gaskets on doors of reach-in unit. Replace gaskets. -1-

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 cleaning needed inside refrigeration units (ice build-up around vents and prep top) and on refrigeration door gaskets, surrounding coffee mugs station, on and behind hot holding equipment and inside of cabinets to remove dirt and debris. -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 hard to reach areas of floors in need of cleaning including underneath equipment and between equipment. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed buckets being filled up and stored in hand sink. CDI-PIC removed bucket from hand sink.

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 steak over raw sausage patties in the reach in cooler beside grill. CDI-PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patties over cooked sliced ham in reach in cooler beside grill. CDI- PIC relocated cooked sliced ham to a different reach in cooler. 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 cut tomatoes cold holding at 58 and cut lettuce cold holding at 53 in cold holding prep top unit. PIC stated items were prepared from cold vegetables in the walk in cooler and placed directly into the unit an hour prior. CDI-PIC placed cut tomatoes and lettuce in the walk in cooler for rapid cooling. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed nearly 2 dozen raw shelled eggs on TPHC procedures with a start and end time of 11am till 3pm and by 3:40pm the eggs were still observed on TPHC. EHS asked PIC about end time for raw shelled eggs and why they were not discarded and PIC stated at 1pm they replaced the basket with new eggs and did not put a new 4 hour start and end time. A food employee then came up and stated they just replaced the eggs not long after seeing the end time. CDI-PIC informed PIC and food employee to ensure the start and end time are being changed when raw shelled eggs are being placed on 4 hour time procedures so that there is no confusion on the true start and end time. 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

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 with handle submerged in hash brown container in prep top cooler.

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 boxes of single service cups and a box of napkins stored on the floor of dry storage area.

4-501.11 Maintain equipment in good repair. Observed Broken gaskets on various cooler units. Replace gaskets. -REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on drink dispensers with syrup buildup on exterior of machine as well as in coolers and gaskets, on and behind hot holding equipment and inside of cabinets to remove dirt and debris. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe date mark labels on 2 containers of milk. CDI-PIC discarded containers of milk. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 of 3 in use sanitize3r buckets with high chlorine solution of over 200ppm chlorine. CDI-PIC dumped buckets and refilled with 100ppm chlorine solution.

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 cleaned round food containers with date mark stickers still on exterior of containers. Remove stickers before washing, rinsing, and sanitizing.

4-501.11 Maintain equipment in good repair. Observed Broken gaskets on various cooler units. Replace gaskets.

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 cleaning needed on drink dispensers with syrup buildup on exterior of machine as well as in coolers and gaskets.

5-202.12 Provide at least 100F water at handsinks. Observed 1 hand washing sink in womrne’s restroom reaching 89 degrees F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several plates and plastic containers stored as clean but soiled with food debris/residue. CDI, equipment relocated for cleaning. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 container of sanitizer for wet wiping cloth toasting below 50ppm chlorine.

3-304.12 (E) In-use utensils must be stored in a clean and protected location. Observed some knives stored on shelving in walk in cooler and freezer.

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 single-service coffee filters uncovered / unprotected on shelf.

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 open employee beverage stored on prep sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open uncovered and unprotected package of ham stored in reach in prep refrigerator. CDI, ham voluntarily discarded as food out of temperature. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ground beef, steak, eggs chicken and ham cold held above 41 degrees F in prep unit from prior day according to PIC. CDI, foods voluntarily discarded. Maintenance arrived during inspection. Follow up needed to ensure long term compliance of cold holding and calibration of tall reach in unit. Risk Control Plan to be requested if cold holding out of compliance next inspection. 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 .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed start time of 6 am and discard time of 10 am but TPHC chart not updated for current eggs per PIC. CDI, eggs voluntarily discarded. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach not labeled. Observed degreaser container stored on shelf above food items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach found on cookline.

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 cup used as scoop for sugar in container.

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 bags of clean linen and single-service containers stored on ground.

4-501.11 Maintain equipment in good repair. Observed 2 door reach in refrigerator not calibrated to maintain TCS foods at 41 degrees F and below. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed residue on the outside and inside of refrigeration units. Increase cleaning frequency to prevent buildup and maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and doors left open.

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 hard to reach areas of floors in need of cleaning including underneath equipment and between equipment as well as shelving.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf - Observed bucket of soapy water stored in hand sink upon arrival. Observed employee use hand sink to fill bucket of soapy water. Observed another employee use handsink to discard excess water from wiping cloth. Hand sinks are only to be used for handwashing. - CDI - Education provided. Handsink cleaned and sanitized. PIC moved bucket of soapy water from handsink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed water dripping from leaking condenser directly onto uncovered container raw pork chops stored in RIC. - CDI - PIC voluntarily discarded pork chops. EHS observed maintenance repair unit.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple uncovered items (raw meats) stored in RIC. Ensure items are covered if not actively cooling.

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 an max/min thermometer.-P. 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. - REPEAT - Observed dish machine only reach 150F after multiple runs. - VR - Verification required within 3 days to ensure dish machine has been repaired. 3 compartment sink must be utilized for sanitizing dishes until dish machine has been repaired. 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 containers in drawers under grill/stove used to store clean dishes visibly dirty with food debris as well as utensils/pans stored in containers. - CDI - PIC moved containers and utensils to dish washing area to be cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 6 containers of hash browns cooling from overnight to be above 41F reading between 46-51F. - CDI - PIC voluntarily discarded all 6 containers of hash browns. EHS strongly recommends cooling hashbrowns on sheet trays in walk-in unit or placing containers in walk-in freezer to cool. Reach-in units are not meant for cooling.

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 diced ham, sliced American cheese, lettuce, hash browns, and sliced tomato holding above 41F in flip top unit. - CDI - PIC voluntarily discarded all products holding above 41F. Switch to unit was accidentally turned on. PIC turned unit back on. EHS observed ambient temperature of unit reach 41F.

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 - REPEAT - Observed raw shell eggs marked for 9:30AM - 1:30PM at 3:00PM. Eggs were still being used for service and not discarded. - CDI - PIC voluntarily discarded eggs.

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. - REPEAT - Observed rehydrated hash browns cooling in deep containers overnight. Per Waffle House SOP, hash browns are rehydrated using cold water, left on prep sink for 2 hours to soak, drained, and then placed under refrigeration. EHS strongly recommends placing hash browns in walk-in unit to cool instead of RIC. Use sheet trays if needed instead of leaving hash browns in original containers. - CDI - PIC voluntarily discarded hash browns.

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 2 knives stored between top and sliding portion of flip top unit. This surface is not cleaned every 4 hours. Do not store utensils here. - CDI - PIC moved knives to dish machine area to be cleaned.

4-501.11 Maintain equipment in good repair. - Observed broken RIC. Repair unit. PIC stated work order has been placed for unit. Follow up visit required to ensure unit has been repaired.

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 residue on the outside and inside of refrigeration units. Increase cleaning frequency to prevent buildup and 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 hard to reach areas of floors in need of cleaning (underneath equipment). Clean and maintain clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no proof of certification or management control in kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked with a chair and mops and squeegees. CDI items 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 unwashed produce stored above RTE food in reach in and walk in unit. CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee going from raw to RTE food without washing hands. CDI hands washed.

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 an max/min thermometer.-P. 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 . Observed high temp dish machine reaching only 155F after 2 tries. Machine was actively being used to wash dishes. CDI dishes moved to sink to be washed at 3 comp sink. PIC called repair person to come out later today. verification required. Observed plates and mugs with leftover food debris. CDI items moved for cleaning. Observed drink chutes with black build up and ice bin with black build up in upper back of container. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. 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 .

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 8 boxes of hashbrowns at 51-43F from overnight. CDI items discarded.

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 grits and sausage patties holding below 135F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, sliced ham, and country ham in reach in unit that was holding above 41F. CDI items discarded.

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 raw shell eggs marked for 730-1130 and it was 1155 and eggs were still used for service and not discarded. CDI items discarded. Observed facility without TPHC procedures for raw eggs. Verification required.

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 hashbrowns with cold water added to product and held on counter for one hour then placed in reach in unit overnight before service. suggest facility open containers of hashbrowns and check temperatures as they are cooling in walk in unit. CDI items discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no thermometer in house. Verification required.

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 facility use thermolabels to check dish machine. Thermoplate was showing temperatures of 153-155F and thermolabel turned orange as if plate reached 160F. Thermolabels are not reliable must purchase min/max thermometer for dish machine.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and emailed PIC the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 stored clean with visible food debris and residue on probe. CDI- PIC had the thermometer cleaned and sanitized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and sliced cheddar cheese cold holding in open make station unit above 41F. The diced tomatoes were stored above the metal containers and prepared around 11am per PIC. The sliced cheddar cheese appeared to be out of temperature due to product being above metal container. CDI- PIC voluntarily discarded the diced tomatoes. The sliced cheese was divided into two portions; the smaller portion stayed in unit to be used immediately and the second portion was moved to the walk-in refrigerator to cool to 41F or below. EHS discussed that food items in make station shall be maintained at 41F or below at all times. All other TCS food items were measured below 41F.

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 raw shelled eggs held using TPHC not properly marked with begin and/or end time twice during inspection. CDI- PIC voluntarily discarded food items the first time. The second time the begin time was marked on the board. EHS emailed PIC the updated TPHC form. EHS recommends PIC continually train employees on the importance of using TPHC and how to follow their written procedures.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door ajar during inspection while no deliveries were being made. Observed large gap in between ground and bottom of rear door. Keep doors closed and install weather stripping to eliminate the gap. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead insects inside establishment. Routinely work with a licensed pest control operator to keep the premises free of insects and other pests. Maintain records in establishment for PIC and health authority review.

4-501.11 Maintain equipment in good repair. Observed rusted shelving and prep tables throughout establishment. Replace all rusted shelving and prep tables. Observed damaged and improperly installed refrigerator gaskets. Repair or replace damaged gaskets.

4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method for their mechanical warewashing machine and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate.

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 accumulation of food debris, food residue and grease within all reach-in and walk-in refrigeration units. Also, observed accumulation of food debris, food residue and grease build up with cabinets and under grill and stove section of make line. Thoroughly clean all areas and increase cleaning frequency to avoid build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outside dumpsters with lids and doors open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored on the ground in and around outdoor dumpster areas.

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 rusted exhaust vent covers throughout establishment. Observed FRP wall surface above walk-in refrigerator detaching from wall. Observed damaged damaged seat cushions that are not smooth and easily cleanable. Observed black non-slip strips on the floor in the walk-in refrigerator in disrepair. Observed hole in door frame going into back walk-in area. Repair or replace all items mentioned above. All items mentioned during transitional permit walk-in through.