WAFFLE HOUSE #449

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled egg basket and other pieces of soiled equipment being stored inside hand washing sink. CDI - PIC removed items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in RIC one container of chili date marked 10/1-10/6 above 41F. CDI - PIC also took a temperature reading and found chili to be above 41F and voluntarily discarded chili. 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)(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 time stamp for raw shell eggs (6:00AM-10:00AM). Raw shell eggs were not discarded per procedures of 4 hour limit. CDI - EHS instructed PIC to discarded TPHC raw shell eggs.

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 several coffee cups stored clean on counter top with liquid splash and food debris. CDI - PIC moved coffee cups to dish machine. PIC will relocate coffee cups to other side.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled plastic containers being stored inside handwashing sink near dish pit area. CDI - PIC removed items out of hand washing sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice machine white panel with pink build up. Increase frewuency of cleaning unit.

CDI, PIC allowed to date/re-date the following TCS food product(s) because In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 several containers of waffle batter containing TCS ingredients date marked for nine days 4/9-4/17 in low boy cooler. CDI - PIC corrected date marking to 4/9-4/14. 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 no time stamp for raw eggs held on 4-hour TPHC. Employee stated he just removed eggs from cold holding. CDI - PIC place time stamp on dry erase board.

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 debris and pooling water in both low boy coolers. Increase frequency of cleaning units.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and cubed ham in flip top unit above 41F. CDI - PIC voluntarily discarded both pans. See temp chart. 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 three containers of chocolate and one container of whole milk without any date marking. CDI - PIC stated containers were opened yesterday and was allowed to date marking items. 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 .

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 plastic food containers with date marking stickers still attached. CDI - PIC removed stickers and placed items in 3-comp-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 build up in storage drawer where clean utensils/equipment is stored.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bag of personal food co-mingled with customers foods in WIC. CDI - PIC labeled and placed personal foods on lower shelf.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few stainless steel containers with built up food debris on food contact services in storage cabinets. CDI - PIC moved all the items back to 3-comp-sink to be W/R/S again. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink residue starting to form along the walls and ice shield of ice machine. Increase frequency of cleaning unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, lettuce, diced ham, sliced ham and sliced cheese above 41F in flip top unit. Sliced tomatoes, lettuce, cheese, and diced ham were all prepared yesterday. Sliced ham was opened at 9:30AM. CDI - PIC voluntarily discarded all items. See Temp Chart. 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 .

REPEAT 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 4-hour TPHC board with time stamp of 6:00am-10:00AM. Time of inspection started at 12:51PM. CDI - PIC voluntarily discarded basket of eggs above grill area.

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 a few knifes stored in between metal trays of waffle makers. CDI - PIC moved knifes to dish area.

4-501.11 Maintain equipment in good repair. Observed ambient air of flip top unit between 51F-54F. PIC attempted to troubleshoot issue during inspection but was unsuccessful. TPHC was offered for TCS until flip top unit is fix. Currently, PIC is using both cold drawers for TCS foods. 10VR visit for cold holding compliance. 4-502.11(A) Maintain utensils in good repair. Observed two serving spoons stored clean with melted food contact surfaces. CDI - PIC voluntarily discarded both items. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cold drawer gaskets with food/grease build up and lower shelving of RIC with pooling yellowish water. Increase frequency of cleaning.

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 several plastic food containers above 3-comp-sink with date marking stickers still attached. CDI - PIC moved items to 3-comp-sink.

REPEAT 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed food container of adulterated chopped lettuce in reach in cooler. CDI - PIC voluntarily discarded container of chopped lettuce.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a bag of onion and lemons stored on top of raw steak and raw pork along with gallons of milk co-mingled all on the same shelf. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stainless steel containers and utensils with built up food debris on food contact services in storage cabinets. CDI - PIC moved all the items back to 3-comp-sink to be W/R/S again. 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 counter top steam unit with chili and gravy hot holding below 135F from yesterday. CDI - PIC voluntarily discarded both containers of foods. See emp chart. 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 .

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed in C/H cabinet container of mushrooms 2/17/25-2/30/25, four containers of waffle batter 12/22/25-12/25/25 incorrectly date marked. PIC was able to accurately determine the correct dates for items in question and allowed to properly 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 .

REPEAT 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 4-hour TPHC board with time stamp of 6:00am-10:00AM. Time of inspection started at 12:30PM CDI - PIC voluntarily discarded basket of eggs above grill area.

REPEAT 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 handle submerged inside hash browns in flip top unit. CDI - PIC removed scoop. 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 two in-use knives being stored wedged between flip tip lid and shelving. CDI - PIC moved items to dish machine.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cold drawer gaskets with black grease build up and lower shelving of RIC with pooling yellowish water. Increase frequency of cleaning.

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 several plastic food containers above 3-comp-sink with date marking stickers still attached. CDI - PIC moved items to 3-comp-sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of spoiled 2% milk from the 10/20/24. CDI - PIC discarded container of 2% milk.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bleach sanitizer concentration below 50PPM in three different containers with wet wiping cloths. CDI - PIC discarded cloths and solution. New bleach solution was made and reached the proper concentration levels. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced tomatoes, and cubed ham above 41*F in flip top unit See temp chart. CDI - PIC voluntarily discarded container of sliced tomatoes and cubed ham. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of sausage gravy, container of waffle batter, and cut lettuce prepared yesterday in reach in cooler. CDI - EHS allowed PIC to properly label/date mark foods from yesterday. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open chocolate milk and 2% milk without any date marking in reach in cooler. CDI - PIC discarded both containers milk and was unable to verify when the containers were opened. 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)(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 TPHC for raw shelled eggs with a discard time of 12:00PM. Raw shelled eggs were not discarded till 12:15PM. EHS reminded PIC to discard raw shelled eggs. EHS observed PIC discard raw shelled eggs and changed the time for the next 4hr interval.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed personal medication bottle stored on top of prep table near coffee machine. CDI - PIC moved bottle of medication to office.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats throughout kitchen and dining room area. PIC stated pest control company comes once a month.

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 metal fork submerged in raw chicken in low boy cooler. CDI - PIC removed metal fork from container.

4-501.11 Maintain equipment in good repair. Observed flip top unit/low boy cooler with built up ice on the inside of unit and leaking onto floor. PIC will call for repairs.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both sliding garbage doors open for outside dumpster. CDI - PIC closed the doors.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy grease build up on hood system filters.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook not wash their hands after contaminating them by cracking eggs, and continued to prepare food for example bread, bacon, and cheese. CDI - PIC instructed cook to wash hands and discard food being prepared. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed cook pick up food from the floor with a rag proceeded to discard rag and don on new gloves to work with food without washing hands.

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 pork next to raw chicken side by side on last shelve in RIC#3. CDI- PIC was instructed to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of milk expired from 05/01/24. CDI - PIC voluntarily discarded milk. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chocolate milk and 2%milk open without any date marking. CDI- PIC discarded 2% milk and dated chocolate milk with yesterdays date. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed fourth wet in-use wiping cloths stored on prep counters. CDI- PIC removed cloths to discard bin. 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 a few dry heavily soiled wiping cloths near grill area. CDI - PIC removed cloths to discard bin.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoop buried inside harsh browns touching in flip top. CDI - PIC moved scoop to dish machine. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed whisk inside sanitizing water measuring below 135*F

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed torn and misaligned gasket around WIC door. Gasket was not allow WIC to not self-close properly.

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 stored clean tray holding clean coffee cups soiled with food build up. CDI - PIC moved coffee cups and tray to dish washer. Observed bottom of RIC soiled with food build up.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 2 open employee water bottles and coffee cup in kitchen and storage area. CDI PIC through away employee drinks.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cooks not wash their hands after contaminating them by cracking eggs, wiping hands on face and cloths, leaving station and going in the back and returning to grill. EHS observed very little handwashing today. EHS advised PIC train employee on handwashing. REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men restroom and the sign in women restroom is torn in half. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one head of lettuce in WIC with mold on it. CDI PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top above 41F. Pan was filled too high. PIC stated that it was put in about 2 hrs ago. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes, lettuce, and chili in reach in not date marked. Also observed 2 open containers of milk in reach in not date marked. CDI PIC stated the food prepped yesterday and he put date on them. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths throughout kitchen not in a sanitizer bucket. Also observed sanitizer in both wells above 400 ppm. REPEAT

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed gaskets on all the reach in coolers torn and cracking.

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 large amount of rust buildup on inside of cabinet under hot wells. Food containers are kept in this cabinet.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees crack eggs and not wash hands and continue to cook food. Hand sink on cookline has water turned off due to plumbing issues. CDI Employee washed his hand and put new gloves on. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dirty dishes in front hand sink. CDI PIC stated hand sink is broken and removed items from hand sink. REPEAT -2- 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in men’s bathroom. CDI EHS provided sign

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 only reaching 141F. CDI PIC Maintenance repaired during inspection. Temperature reached 168F. REPEAT -1.5- 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 lettuce, sliced tomatoes, hash browns, and sliced cheese in prep top above 41F. PIC stated that the prep top was filled last night. CDI PIC voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer wells above 400ppm. Test strip turned purple and then back white. CDI PIC discarded and made fresh solution.

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 standing water in the bottom of 2 Reach in coolers. CDI PIC cleaned bottom of reach in coolers.

5-205.15 Maintain a plumbing system in good repair. Observed front hand sink leaking and water turned off. This is the only hand sink for the cook line. CDI PIC Maintenance repaired during inspection.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom.

REPEAT: 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. Observed employee cracking eggs with gloved hands and then continue food prep with other food without washing hands. CDI - Employee instructed to wash hands. Gloves discarded and hands washed. -4-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee utilize hand washing sink to fill up plastic container with water. CDI - EHS intervened, instructed that the station is to be used for hand washing only. -1- 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap at hand washing sink right of prep sink. CDI - PIC replenished station with soap pump. -1- 6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance provided at hand washing sink. CDI - Facility provided with proper hand washing guidance posters. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed boxes of ready-to-eat sausages and bacon stored underneath baskets of raw shelled eggs inside standing reach-in unit. No physical evidence of contamination observed. CDI - EHS educated and storage order corrected. -0- For more information on food storage order please visit: http://meck.co/FoodSafety.

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 a max/min thermometer. - P. Observed dish machine unable to achieve required high temperature sanitizing with final rinse temperatures of 142 F. CDI - WF maintenance technician arrived onsite during inspection. Repairs completed and final rinse temperatures now registering at 160 F. No points deducted as immediate action was taken. -0- 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.

3-501.16(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 that were > 41 F inside cold drawer and prep top unit. Refer to temperature chart. It was discovered that the cold drawer unit is unable to maintain product at adequate temperatures. CDI - PIC voluntarily discarded all foods.***3-DAY VERIFICATION REQUIRED. -1.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed x1 sanitizer bucket concentration reading > 200 PPM Cl. CDI - PIC diluted solution with water and concentrations now registering at 100 PPM. -1-

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 gravy cooling covered in plastic containers inside of standing reach-in unit. Items were prepped and placed into unit an hour prior to inspection. CDI - Foods relocated to walk-in cooler and vented. Temperatures began to decrease towards < 41 F after 20 minutes. -0- 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.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee leave grill station and go to back of facility, then come back and put on gloves to prepare food. CDI-EHS instructed PIC to stop employee and have him wash his hands. 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 Observed employee cracking eggs with glove hands and then continue food prep with other food without washing hands. CDI-Employee instructed to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at back of facility. CDI-paper towels provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed mushrooms, milk, gravy and chili in the reach in units that were not properly date marked. PIC stated that items were prepared and opened the day before, and that they do not last more than 7 days. CDI-items were correctly date marked. REPEAT EHS Advised PIC to go over date marking procedures with staff.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags not being held in sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for chlorine sanitizer on site. VR to be done by 07-21-22

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 milk opened without a date mark. PIC was unaware of when the milk was opened. CDI-milk was discarded. 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 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 mushrooms, gravy and chili in the reach in cooler that were not date marked. PIC stated that foods were opened 05-11-22. CDI-foods were date marked. EHS advised PIC that if foods are going to last longer than 24hrs to date mark them.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags not being held in sanitizer.

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 ice machine vents in need of cleaning.

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 ham in the cold drawer that was above 41F. Ham was on a plate and was above the fill line in the drawer. CDI-ham was put into the WIC to quickly cool down. Observed waffle mix on counter above 41F. Waffle mix was being used to make waffles and was left out. CDI-mix put into reach in cooler to cool back down. EHS suggested putting waffle mix on TPHC or holding it in ice to maintain temperature.

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 milk opened without a date mark. PIC was unaware of when the milk was opened. CDI-milk was discarded.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets torn on reach-in cooler at cook line. Observed rusted shelving in the reach-in cooler. REPEAT

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 ceiling panel near the grill in need of repair REPEAT

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 one on site being a certified food protection manager. Ensure that someone is always onsite with certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed interior of ice machine in need of cleaning.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoop handle touching food in flip top. Corrected during the inspection (CDI) Scoop was removed.

4-501.11 Maintain equipment in good repair. - Observed gaskets torn on the reach-in cooler on the cook line. Observed rusted shelving in the reach-in cooler. Needs to be repaired/replaced. NOTE: Items were listed on transitional permit.

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 build-up underneath grill area. Observed food debris beside the hot wells used for grits and chili. Needs to be cleaned.

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 ceiling panel near the grill in need of repair...(cont. on general comment page) 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 underneath the dish machine in need of cleaning.