BB Q CHICKEN

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site at beginning of inspection. CDI - PIC arrived during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. CDI - CFPM arrived during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/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 pans and containers used for adding sauce to chicken wings not washed every 4 hours. CDI-all bowls and pans taken to 3-comp sink. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed during quat sanitizing step at 3-comp sink pans were dunked and put on drain board to air dry. CDI-pans put back into sanitizer after discussion with PIC. 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 heavy cream >41F. Heavy cream in container stored in prep top cooler. There is not enough cold air flow to maintain temperature. Store in reach in. CDI-voluntarily discarded. 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 .

3-304.12 (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 down in ice in ice machine. CDI-removed and sent to 3 comp for W/R/S

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed containers wet stacked. Air dry before stacking. Do not wipe dry.

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 back sides of refrigerator handles sticky. Clean more frequently.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing a drain plug.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site at beginning of inspection. CDI - PIC arrived during inspection. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. CDI - CFPM arrived during inspection. 0 pts. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs being stored above RTE foods in main prep unit during inspection. CDI - Employee corrected storage. Repeat. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm quat during inspection. Maintenance contacted during inspection. PIC dosed sanitizer manually. Facility to manually dose until repair. 72 hour VR required. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken cooling since 12:00pm holding at 70F at 2:55pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Chicken voluntarily discarded. 1.5 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items throughout kitchen holding above 41F during inspection. See temperature chart. CDI - All items voluntarily discarded. 0 pts. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed TV menu consumer advisory void of disclosure statement during inspection. Observed physical menu void of consumer advisory. Observed items served with undercooked eggs missing asterisks leading to consumer advisory on both menus. Correction necessary. 10 day VR required. 0.5 pts.

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 cooked chicken cooling in WIC while in a container wrapped with plastic wrap. Chicken had missed cooling window. Observed cooked kimchi and cooked eggs cooling in WIC while covered and/or stacked under other containers. CDI - Chicken voluntarily discarded. Cooked eggs and kimchi uncovered and unstacked. Repeat. 1 pt. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed cutting boards being stored as clean with heavy damage to cutting surfaces. Observed utensils being stored as clean with visible cracks and chips in the food contact surfaces. Repair or replacement necessary. Repeat. 0.5 pts.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed wash solution at three compartment sink visibly soiled. Ensure wash solution is changed at a frequency necessary to keep solution clean. Observed rinse compartment of three compartment sink void of clean water and filled with food debris and dirty dishes. Ensure all dishes are rinsed in between being washed and sanitized. 0 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink being stored above customer foods in main prep unit. Ensure employee beverages are stored in a manner that does not promote contamination of customer foods. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to cool hard boiled eggs at beginning of inspection. CDI - Eggs moved to prep sink. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored above RTE foods in main prep unit. CDI - Shell eggs moved to bottom of prep unit. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked chicken being cooled in Under Grill Prep unit immediately after being cooked. Observed remainder of cooked chicken being cooled while atop a container of ice and tightly covered with plastic wrap. Ice did not reach up the sides of the containers of chicken, and no water was added to the ice bath to aide in the cooling process. Observed hard boiled eggs being cooled while under running water. EHS suggested adding ice to hasten cooling process at beginning of inspection. Ice had melted and eggs had not been moved to WIC by end of inspection. CDI - All containers of cooked chicken were uncovered and moved to WIC. Chicken from Under Grill Unit began cooling hastily. Chicken from Ice Bath had not achieved 135F by end of inspection, but EHS did observe steep drop in temperature after being moved to WIC. Hard boiled eggs were moved to WIC. EHS recommended utilizing WIC or RIF to hastily cool items moving forward. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles of sauces not baring label identifying their contents. CDI - PIC labeled. Repeat. 2 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of chicken being stored directly on floor in main prep area during inspection. CDI - Container was moved to appropriate location. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non-Absorbent. Observed various cutting boards with deep grooves and heavy damage to cutting surface during inspection. Repair or replacement necessary. Observed various unsealed wooden spoons being stored for use at main prep line during inspection. Replacement necessary. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed various squeeze bottles being stored as clean while baring labels for items they previously stored. CDI - Stickers were removed and bottles were placed in dish pit. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement on premises during inspection. -CDI- EHS sent a copy of the employee health policy agreement to PIC. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 use bare hands to turn off the water at a hand sink. -CDI- EHS coached food employee through proper handwashing procedures. Employee rewashed hands. (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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer without label. REPEAT*** (1 pt)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil, sauces, and a large container of salt without labels. All items must be labeled when taken out of the original packaging. REPEAT*** (2 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers while being stored as clean. Separate the necessary items to allow proper air drying. Improvement from last inspection. REPEAT*** (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose in the mop sink while under continuous pressure. -CDI- EHS educated PIC on backflow. Water was turned off and pressure was released from the hose. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a tool used to poke holes in chicken with old chicken residue built up on it. This was the only soiled food contact surface. -CDI- PIC placed the tool in the 3 comp sink to be properly washed and sanitized. No points deducted (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 cooked chicken in a low cooler drawer without a date mark. -CDI- PIC placed the correct date on the cooked chicken. REPEAT*** This was an improvement from the last inspection. Points not escalated (1.5 pts) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single spray bottle of sanitizer without a label. -CDI- PIC labeled the bottle. Due to severity, no points deducted (0 pts)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of oils that were not labeled while in use. -CDI- PIC labeled the necessary bottles. REPEAT*** (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked while being stored as clean. -CDI- PIC separated the necessary containers to allow proper air drying. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed the 3 compartment sink faucet leaking at the base of the faucet. Repair faucet. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over shredded cheese. CDI Order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of fried foods (ex: onion rings) with no cover in reach in freezer. Cover items

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream and shredded cheese holding above 41F. Cheese had recently been out, cream was opened 1 hour prior and was holding in metal container with ice. CDI Both items relocated to cool quickly. 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 boiled eggs, cooked rice sticks, and cut cabbage in cold holding drawer with no date mark. Items date marks were from containers in WIC. CDI PIC date marked all items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two working containers of different oils with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls, plastic containers and metal pans wet stacked.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. observed around hand sink next to fryers pealing and missing sealant. Replace sealant.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on a few of the shared dumpsters.

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 heavy grease build up behind stove. Observed build up on walls under three comp sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed employee handle trash then attempt to prep chicken. CDI EHS advised employee to wash hands and wear new gloves. -2 points

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. EHS observed cooked chx in WIC PIC states that chx was just prepped cooling at 63F at 12:15. A second temperature was taken at 12:50 at 63F. CDI Chx was placed in ice bath and temped at 41F . -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date mark on garlic and oil mixture and cooked chx in WIC. EHS states that both were made this morning. CDI date mark was placed on both containers by PIC. -0 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 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 cooked chx stored in a tightly wrapped container in WIC at 63F at 12:15. A second temperature was taken at 12:50 at 63F. CDI EHS educated PIC on cooling methods and chx was placed in ice bath and tempted at 1:15 at 41F. -.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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw eggs being stored over ready to eat sauces inside prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings hot holding below 135F. CDI: Chicken wings were reheated to above 165F. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding cooked chicken on TPHC without written procedures. CDI: PIC filled out procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 cooked chicken being held on TPHC with a start time of 11am at 4:14pm. CDI: PIC voluntarily discarded items.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls, plastic containers and metal pans wet stacked.

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 build up of grease/food debris on fryers, and in bottom of reach in freezer. Clean as needed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small ice machine with heavy black build up. Clean as needed.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed household roach spray near prep sink. CDI: PIC removed item from facility.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw chicken cooling at a rate of 0F/min. Chicken was in a pan tightly covered in Saran Wrap. CDI: Saran Wrap was vented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 in use squeeze bottles of sauce not labeled. Points not increased due to improvement from last inspection.

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 tongs being stored in water at 100F. CDI: PIC dumped out water.

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

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 ceiling vents throughout the kitchen with dust build up. Clean as needed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed one (1) bin of cooked diced chicken in prep unit underside at 89F. Conversation with food employees elaborated that this item had been placed to cool approximately four (4) hours earlier. CDI - Food was voluntarily disposed of by PIC. EHS provided cooling charts for prepared and two step cooling and affixed them to station with other documents within the kitchen. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of disinfectant stored over spices at storage rack. CDI - Bottle was relocated to avoid potential contamination.

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 one (1) pan of cooked chicken having failed to cool within 2 hours. Observed three (3) pans of cut and trimmed chicken cooling in the WIC with plastic wrap over their surface. Wrapped chicken was observed cooling at an effective rate. CDI - Coverings were removed from chicken wrap. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed six (6) unlabeled powdered food items (two cheeseling powder bins, two bins of radish pickling powder, and two bins of sugar) stored at prep table underside shelving without effective labeling. CDI - Station labels were affixed by EHS. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) wiping cloths stored on prep table. CDI - Sanitizer bucket was prepared for in use wiping cloths and damp cloths were placed in properly concentrated sanitizer. REPEAT.

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 two (2) separate portions of non-TCS foods (one bin of chopped garlic in grill drawer, and one bin of cheeseling powder) with scoop handles touching the food. CDI - Scoops were removed and replaced with readily available clean utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately nine (9) small metal bins wet stacking on drying racks. CDI - Bins were separated out and allowed to air dry effectively.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee begin washing dishes manually in wash basin with water at a temperature of 89F. CDI - EHS drained a portion of the existing water and hot water was added through the warewashing detergent tower and 3 compartment sink faucet until a temperature of greater than 110F was observed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several (greater than six (6)) flattened cardboard boxes stored at rear door of kitchen, broken down and awaiting disposal. CDI - At PIC instruction, boxes were removed to outdoor trash storage.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee begin donning gloves after checking concentration of 3 compartment sanitizer to proceed with food prep. CDI - Employee removed gloves and began an effective corrective hand wash. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee perform effective handwashing process, but disengage valve bare handed. CDI - EHS coached employee on effective hand washing; a corrective hand wash was observed, and employee was observed coaching and assisting fellow employees throughout inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC making bare hand contact with cooked boiled eggs when discussing their temperature with EHS. CDI - Eggs were voluntarily discarded. Bare hand contact was discussed in detail with PIC and food employees.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above shredded cheese in prep unit underside. CDI - Storage was reorganized to prevent potential contamination. EHS provided establishment with storage order charts for reach in coolers and the WIC. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple bins of food in the reach in freezer without lids. Observed open bag of rice on dry storage shelving. REPEAT.

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 cooked eggs in the grill drawer at a temperature of approximately 47F. PIC could. Not verify if the eggs had been moved prior to having their temperature checked. CDI - Eggs were voluntarily disposed of. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed small bin of cheeseling powder stored without an effective label. CDI - label was affixed by PIC.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths briefly stored on prep tables throughout the establishment. CDI - Sanitizer buckets were prepared for in use wiping cloths and damp cloths were placed in properly concentrated sanitizer.

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 multiple open bins of TCS food in the reach in freezer with the nonfood contact surfaces of metal bins stored directly in contact with the food. CDI - Metal bins were removed from freezer storage. REPEAT.

4-901.11(B) After cleaning and sanitizing, equipment and utensils may not be cloths dried except utensils that have been air dried may be polished with cloths that are maintained clean and dry. EHS observed employee manually drying recently sanitized metal covers for bins. CDI - Metal covers were placed back within 3 compartment sink sanitizer bin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard and waste dumpsters with open side doors during the inspection. CDI - Doors were closed prior to returning to the interior premises. REPEAT.

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 not in compliance yet. CDI - EHS provided printed written procedures for employees to follow when responding to vomiting or diarrheal events. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed peppers stored above rice cakes in the WIC. CDI - Storage was reoriented to prevent the possible contamination of ready to eat food. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple bins of food in the reach in freezer without lids. CDI - EHS discussed food storage with PIC.

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 1 open heavy cream container and 1 unopened heavy cream container in prep top at a temperature of 51F and 50F, respectively. PIC could not verify that the opened cream had not been place recently, but could attest to the recent removal of the unopened cream from cold holding to the prep top unit. CDI - Opened cream was voluntarily disposed of. Unopened cream was rotated to the WIC for corrective cooling and replaced with a properly cold held heavy cream.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed Pepto bismol and first aid kit stored above dry storage and single use utensils on shelving. CDI - Items were moved to employee storage to prevent potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Initially observed employee without effective hair restraint. CDI - Employee donned hairnet, washed hands, and donned gloves without needing to be verbally redirected by EHS.

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 multiple open bins of TCS food in the reach in freezer with the nonfood contact surfaces of metal bins stored directly in contact with the food. CDI - EHS discussed the proper storage of utensils with the PIC and reoriented the metal bins in the reach in freezer.

4-502.13 Single-use and single-service articles cannot be reused. Observed garlic in grill drawers stored with single service plastic spoon used as a dispensing utensil. CDI - Spoon was disposed of and single-service article use was discussed with PIC 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 1 stack of single service fry baskets stored with exposed food contact surfaces. CDI - EHS reoriented single serve packages to prevent potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard and waste dumpsters with open side doors during the inspection. CDI - Doors were closed prior to returning to the interior premises.

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 in the WIC stored above unwashed produce. CDI - Employee storage was addressed and discussed with PIC.

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 not in compliance yet. Handout given no 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 multiple employee beverages stored on or above food contact surfaces. CDI removed

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P dishwasher observed not washing Hands between soiled and clean utensils. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Food employee observed not wash hands after handling drink an food. CDI coached, hands washed

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed front hand sink blocked by single service utensils cart. CDI removed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P observed multiple employees not changing gloves or washing hands after task change. CDI hands washed gloves changed coached pic s

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed employee improperly sanitizing cleaned utensils. CDI coached resanitized.

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 yesterday s cut cabbage and cooked egg today with no date marking CDI date marked

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bottle water stored under front hand sink. CDI removed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.observed wet wiping cloth stored on counter

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 tongs in room temperature water