WAFFLE HOUSE #1157

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P EHS observed food employee preparing raw pork products, change gloves without hand wash, and begin to prepare toast and handle other TCS items. EHS intervened, provided education, and instructed employee to wash hands. CDI - Food employee properly washed hands prior to returning to food preparation. (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. EHS observed high temp dish machine not reaching 160F for sanitizing. EHS observed dish machine in use and advised to begin sanitizing after being washed in the three compartment sink. Facility has 40 seats. EHS observed dishes clean to sight and touch. PIC stated facility will wash and rinse dishes in dish machine and then sanitize in three compartment sink. PIC contacted repair technician for repairs. (1.5) 3 DAY VR. 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. EHS observed sliced tomatoes, cut lettuce, American cheese, and ham in flip top next to grill above 41F (see temp chart). PIC stated items are still cooling in flip top from being prepared this morning. PIC stated items were prepared at 7:00am. EHS advised PIC that these items have missed the four hour cooling window and provided education on cooling/cooling methods. CDI - PIC voluntarily discarded items. REPEAT. (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 .

3-501.18 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) EHS observed numerous boxes of hashbrowns in 6-door RI unit without proper date marks. PIC stated all boxes were made the night prior and should have a 7-day date mark on them. PIC verified prep date with prep list. CDI - PIC date marked all containers with proper dates. REPEAT. (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 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 EHS observed American cheese, sliced tomatoes, cut lettuce, and ham actively cooling in open top make unit next to grill. EHS observed these items cooling since 7:00am per PIC. EHS advised against cooling in make units, especially open top units next to a large heat source such as the grill. EHS advised to cool TCS foods from ambient temperature in WIC prior to storing in make unit. CDI - PIC voluntarily discarded items. REPEAT. (1) 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed pans above three compartment sink stacked together wet. EHS advised to stagger pans and dishes to allow for adequate air drying prior to stacking for storage. (0)

4-501.11 Maintain equipment in good repair. EHS observed torn gaskets on 6-door RI unit and single door RI. Repair. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee drinks and food stored co-mingled with food for service and not stored in designated area. CDI - PIC removed items from storage. (0)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed numerous containers of hashbrowns above 41F. PIC stated these hashbrowns were rehydrated with cold water the day prior and immediately placed in unit after initial soak. EHS advised to cool items prior to placing in make unit to stored to provide adequate temperature and air flow to cool items down. PIC stated no temperatures had been taken of hashbrowns since they were made. EHS advised to actively observe temperatures during the cooling process to avoid missing cooling window. CDI - Hashbrowns were voluntarily discarded due to missing cooling window. (0) 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 EHS observed TCS foods in WIC including American cheese, ham, milk, and cream at 42F. EHS observed ambient temperature of WIC at 43F. After thirty minutes temperature of unit did not drop. PIC stated repair technician had just looked at it this morning stating it was in good working order. PIC did state that the volume of food in unit has increased due to thanksgiving which could be affecting the air flow. EHS instructed PIC to relocate all TCS foods to front units or freezer until unit can be assessed and ambient temperature can be held below 41F. EHS observed adequate refrigeration available in facility until unit can be repaired. 3-day VR required. REPEAT. (3). EHS discussed potential risk control plan if cold holding is observed out of compliance on next inspection. 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) EHS observed numerous containers of has browns in make unit without date markings. PIC stated after rehydration of has browns they are supposed to date items for 7 day hold. EHS observed container of chili with old dates still present on containers and some items missing dates. CDI - Hashbrowns were voluntarily discarded due to missing cooling window. EHS confirmed dates of chili and other prepped items with food employee onsite and allowed items to be dated. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed chemical spray bottle being stored on hand sink. CDI - PIC removed spray bottle and relocated to approve storage area. (0)

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 EHS observed waffle batter cooling in WIC at 42F. EHS observed containers of batter in medium size plastic containers with tight fitting lid. EHS observed WIC unable to provide adequate cooling due to being in disrepair. PIC stated no temperatures had been taken since batter was made this morning. EHS observed numerous containers of has browns in reach in unit above 41F. PIC stated these hashbrowns were rehydrated the day prior and placed immediately into unit for storage. EHS advised to place hashbrowns in WIC or WIF to quickly cool prior to placing in make unit. Make units and reach in units are not designed to cool. CDI - Hashbrowns voluntarily discarded due to missing cooling window. Waffle batter was removed from WIC and placed in WIF to quickly cool. REPEAT. (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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths in container at 0ppm. CDI - PIC removed containers and remade sanitizer at proper concentration. (0)

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 EHS observed max/min thermometer used for facility. EHS observed thermometer turning on prior to placing in dish machine. After first cycle thermometer turned off and would not turn back on. PIC stated they will obtain new high temperature disk. 10 day VR required. REPEAT. (1)

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. EHS observed food debris present throughout kitchen under cooking equipment and in bottom of reach in units. Increase cleaning frequency to avoid accumulation. (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 that the high temperature dish machine reached a maximum temperature of 137F. CDI- Facility was able to call a vendor to come and repair the unit while EHS was onsite. EHS verified that unit has been corrected and is reaching 160F. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean lids stored with visible debris on a rack with dust and food debris. Observed containers with stickers stored as clean. CDI- Items were removed to be washed/rinsed/sanitized. 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 135F or above. -P Observed two pans of grits in the hot holding well below 135F. CDI- PIC voluntarily discarded one of the pans and reheated the other pan to 165F. 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 cut lettuce, cut tomatoes, diced ham, and sliced American cheese in the grill prep unit holding temperatures above 41F. See temperature chart. CDI- PIC voluntarily discarded the cut lettuce, cut tomatoes, and diced ham. The sliced cheese was placed in the walk in freezer to rapidly cool. **REPEAT** **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 .

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 cut lettuce, cut tomato, and diced ham cooling in the walk-ion cooler tightly wrapped with plastic wrap. EHS observed that the items did not drop in temperature after being in the cooler for 1 hour. CDI- PIC voluntarily discarded the products, stated they want to start fresh. EHS advised on approved cooling methods such as leaving food uncovered while 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets while preparing food. **REPEAT**

4-501.11 Maintain equipment in good repair. Gasket is torn on sandwich cooler door beside the grill. Replace torn gasket. **REPEAT** 4-501.11 Maintain equipment in good repair. Observed date plate for wash and rinse cycle on dish machine to be in disrepair. Dish plates were showing inaccurate temperatures of 120F for wash and 190F for rinse. High temperature dish plate showed that the unit reached 137F on the final rise. CDI- VEndor was able to come and repair the dish plates during the inspection.

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 the facilities high temperature dish plate to not have working batteries. 10-day VR Required.

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 in gaskets of prep units. More frequent cleaning is recommended.

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 Employee observed washing hands and using bare hands to handle faucet handles after washing. Employees must use a clean barrier, such as a paper towel, to turn off the faucet handles after hand washing to avoid re-contaminating hands. CDI - PIC educated on proper hand washing procedures. 0 pts. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham (44-45F), tomato (47-50F), and mushrooms (45F) were above 41F in sandwich cooler top beside grill. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in freezer to rapidly cool. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 Raw shell eggs held using TPHC had yesterday’s time on them (start time:11AM). Place accurate time label for TCS foods held using TPHC. CDI - PIC stated eggs began TPHC at 7AM so he changed the time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of detergent observed on prep table and bottle of disinfectant observed on drain board of prep sink. Do not store toxic chemicals on prep tables, or in areas where they can potentially contaminate food, clean utensils, or single-use/single-service articles. CDI - PIC moved chemicals to chemical storage shelf. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee on grill was wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets measured 0 ppm chlorine. Wet wiping cloths must be stored in properly concentrated sanitizer when in between uses. CDI - PIC emptied buckets and refilled them with 50 ppm solution.

4-501.11 Maintain equipment in good repair. Gasket is torn on sandwich cooler door beside the grill. Replace torn gasket. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer bucket at 0PPM. CDI employee remade bucket and tested between 100-200ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a container of spoons stored as clean with buikd up. CDI, spoons were relocated for cleaning. Repeat -3 Points 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 EHS observed tomatoes, diced ham, hashbowns, and cooked mushrooms in flip top cooler at 49F. PIC states that maintenance has just repaired flip top cooler. CDI foods were placed in WIF to quickly cool to 41F and then placed back into flip top cooler. EHS verified that cooler is working properly and took a second temperature of foods at 41F. -1.5 Points 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 .

4-501.11 Maintain equipment in good repair. Observed flip top cooler and WIC not functioning properly at beginning of inspection. Ambient air temperature of WIC was at 49F. CDI Maintenance was on site at time of inspection and was able to repair flip top and WIC cooler. All TCS foods in WIC were relocated to freezer. EHS will return in three hours to verify that WIC is holding temperature properly. -1 Point

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. EHS observed build up on shelving above three comp sink. Points were not escalated due to improvement Repeat -.5 Points

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on shelf over prep area.

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 - Observed food employee not vigorously rub hands for required time. CDI, employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a few plates stored as clean but had food residue soil on them. CDI, plates relocated for cleaning. Improvement made since previous inspection. Points not escalated today. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Observed raw shell eggs held on time but TPHC procedures not followed and no time written on chart when eggs were removed or discard time on eggs. CDI, time recorded on chart. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 dead cockroach under hand washing sink in back room and a couple fruit flies.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed water dripping from top of unit inside container that had tomatoes stored. CDI, tomatoes voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed drip on top of reach in refrigerator and leak at beverage line on drink mixes. Operator stated they are aware and are awaiting service. Repair.

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 accumulating on shelving throughout and floors under cook line and hard to reach areas. Observed some beverage line leak causing some water accumulating on floor near office.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed 1 dumpster door left open.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V/D procedures in facility. CDI - EHS provided to PIC. For more information please visit: http://meck.co/FoodSafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee handling soiled dishes then washing dishes and handling clean dishes. CDI - EHS directed food employee to wash hands after handling soiled dishes.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one food employee rinse spatula at hand sink and another food employee mix up bleach sanitizer at same hand sink in front grill area. CDI - EHS reminded food employees that hand sinks are only for hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw cheesesteak stored over waffle mix and raw shell eggs stored over cartons of hash browns in RIC. CDI - PIC rearranged food storage. 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 cheesesteak and raw chicken stored over raw bacon in RIC. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored over milk and unwashed tomatoes stored over juice in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P Observed used knives at prep top that PIC stated were last washed at 7 am. CDI - PIC removed knives to dish machine and replaced with clean knives. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on trays used to store clean mugs. CDI - PIC removed trays and mugs to be rewashed. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomato in prep top that was cooling at a rate insufficient to reach 41 F within 4 hours. CDI - PIC moved tomato to WIC. For more information, please visit: http://meck.co/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 .

3-501.19(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 raw shell eggs at 12:30 pm held on TPHC with a discard time of 10:30 am. CDI - food employee 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 Observed cut tomato cooling in prep top at a rate insufficient to reach 41 F within 4 hours. CDI - PIC moved tomato to WIC. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer buckets. REPEAT. CDI - PIC put wiping cloths in buckets.

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 CFPM during today’s inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. - Pf. Observed stacked cases of hamburger buns stored in front of hand sink. CDI - Obstruction removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions at hand sink next to prep sink. CDI - Hand towels stocked at station. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance at hand sink next to prep sink. CDI - Hand washing guidance provided and posted at station.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 at 129 F in steamwell. Food had been in hot holding since 1st shift. All other products in hot holding registered > 135 F. CDI - Product voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information 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 x2 opened containers of milk without date marking (one of which was past it’s manufacturer’s use by date 9/26). CDI - EHS educated on date marking and products voluntarily discarded.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths stored on top of sanitizer buckets and below flat grill station on under counter reach-in unit.

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at prep sink when station is in use. Repairs needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door 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 cleaning needed on flooring underneath equipment throughout facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 1 of 3 sanitizer buckets test out at 0 ppm of Cl. CDI - PIC remade fresh solution and recorded new concentration at 50 ppm.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 several TCS foods inside reach-in and sandwich make units > 41°F. Refer to temperature chart. Items had been inside units since 7 AM this morning. CDI - Products voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present during inspection.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths stored on prep table and on top of sanitizer bucket. CDI - EHS educated and cloths removed.

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 boxes of embossed platter trays and lids on floor at back storage room. CDI - PIC relocated to nearby shelving unit.

REPEAT: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and build-up around insides of sandwich make unit and reach-in units. Recommend thorough and higher cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table. CDI - Cell phone removed. 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 beverage stored with and above retail items inside walk-in cooler. CDI - Removed.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed plastic container full of soapy water stored inside basin of hand sink next to dish machine 2x during today’s inspection. Obstruction(s) quickly removed. Towards end of inspection, EHS observed employee use hand sink to fill up plastic container with water. CDI - PIC instructed employee to not use hand sink for anything else but hand washing; re-directed employee to utilize pre-rinse at dish pit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 1x plastic container with sticker present stored as clean. CDI - PIC removed sticker and took utensil to be re-washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top, cold drawer and reach-in unit unable to cold hold items such as sliced tomatoes, diced ham, cut lettuce, American cheese, hashbrowns, boiled eggs and waffle batter. Refer to temperature chart. PIC explained that the items came from the walk-in cooler (WIC) an hour before today’s inspection. CDI. - Items were taken to WIC to cool down. 3-DAY VR REQUIRED. EHS instructed PIC to not utilize the unit until repairs have been made.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed 1x container of beans with out date marking inside upright reach-in. PIC determined that the product was made on 11/21/21. CDI - PIC date marked item.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored on splash guard of hand sink. CDI - PIC removed cloths.

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 2x boxes of cutlery packets stored on floor of back storage room.

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 testing method for high-temperature warewashing. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and build-up around insides of flip top unit. Recommend thorough and higher cleaning frequency.