CHEX GRILL & WINGS

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Pepsi cooler graded by NSF for prepackaged foods only holding portioned TCS sauces near the register. Equipment in good repair may continue to be used as long as cold holding can be maintained at 41F or below but should be replaced either at earliest opportunity, or immediately, if in poor repair. (-0) 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one fryer basket with deteriorated wire pulled apart from the metal frame, no longer safe to use. PIC states a replacement has been ordered, and damaged basket will not be used in meantime. EHS advised PIC to remove the basket from service and from the cook line. (-0.5) 4-501.11 Maintain equipment in good repair. Observed broken handle on RIF revealing insulation material underneath. PIC states a work order has been placed, and either the front plate, or entire cooler will be replaced.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash and various debris outside dumpster on ground. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid to dumpster on left side with open lid. (-0)

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 nesting on clean rack while still damp. CDI- Dishes spread apart to facilitate drying. EHS advises addition of extra clean dish rack space. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed over-stacked cheese at 44F in fliptop. CDI- PIC voluntarily disposes of cheese which was in fliptop overnight. (-0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce in undrained ice water inside WIC. EHS advises PIC not to allow sliced lettuce to remain stored in undrained water once ice has melted following the cooling window. (-1)

REPEAT. *No escalation of points due to separate area than prior inspection. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in gasket of RIC and fliptop lowboys. Increased cleaning frequency advised. (-0.5)

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 chemical dispensers at 3 comp sink no longer in use with dark residue. Clean wall attachments at earliest opportunity, and remove unnecessary hard-wear from wall. 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 chipped flooring tile throughout main kitchen. PIC states reflooring has already been scheduled for near future. (-0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice accumulation inside WIF reaching cheesecake containers. No breach of containers by ice observed. Also observed rack for storage of raw onions with lowest level not 6 inches off the ground. PIC to move cheesecakes over to adjacent rack until ice build up is removed and keep bottom rack of onion storage empty, or with non food items only. (-0)

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 toaster oven stored on top of flattened cardboard near cook line. PIC states they will replace with plastic at earliest opportunity. (-0)

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 dry storage shelves with dirt and rust build up which PIC states cleaning efforts have not been able to remove. EHS advises replacing racks no longer cleanable at earliest opportunity. (-1)

REPEAT. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and food on ground of surrounding area. Boxes and chicken bones observed on dumpster pad. If a shared dumpster cannot be maintained in compliance, additional refuse container(s) should be procured. (-0.5) **EHS not escalating points until next inspection to allow additional time for improvement. PIC demonstrated attempts to involve property manager and secure additional dumpster space. Full points to be taken at next inspection if not improved. PIC encouraged to reach out with questions or concerns.

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 several chipped and damaged floor tiles collecting stagnant water. Repair at earliest opportunity. (-0)

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed broom handles soiled stored hanging over prep sink. Observed bag of single-service jugs stored in can wash. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers wet stacked .

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in prep refrigerator door.

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 food employee manually washing equipment and hot water was at 99 degrees F. CDI, vat refilled to hot water greater than 110 degrees F.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some soil on shelving.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one open box of raw breaded shrimp stored above mozzarella sticks in one door freezer. CDI- items rearranged. Points not taken due to significant improvement; all other items in facility properly stored.

7-202.12(A) Use pesticides approved for use in commercial food service only.-P. Observed bottles of pesticides listed for household use only. PIC stated that product is used on floors and baseboards only. CDI- PIC will discontinue use and obtain commercial pesticide as needed.

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 in deep containers of water in walk in cooler at 54F that were cut prior to lunch service. Lettuce decreased to 52F after 30 minutes. CDI- Lettuce was drained and placed in uncovered bus tubs in walk in. Observed decreasing in temperature to 48F after 30 mins. 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 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean cutting boards stored behind faucet of food prep sink. Store on shelf so not exposed to splash from sink usage.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving under prep tables lined with aluminum foil and with some food debris/residue. Remove foil and properly clean shelving.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose with spray nozzle attached and laying in sink submerged in sanitizer basin at 3 compartment sink. Backflow preventer required at can wash if spray hose is to remain connected. CDI- spray nozzle detached.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed cleaning needed for wall behind and on side of cook line. Observed cleaning needed for ceiling around vents.

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 1 food employee not vigorously rub hands for required time when washing. 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 .

General Comment: 3-201.11(A) Use food from approved sources only.-P - Observed buffalo sauce in packaged container that PIC stated was prepared at another Chex but didn’t know of location. Observed no receipts or invoices on-site. Observed no ingredient / allergen labeling on containers. Vr to follow up on source and ensure food from safe approved source.

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 container of raw beef stored on boxes of raw chicken in WIC. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed fried pickles removed from commercial packaging stored in boxes previously used to store uncooked chicken. CDI, foods voluntarily discarded. 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 chlorine sanitizer testing below 50 ppm while equipment in sanitizer being sanitized. CDI, sanitizer refilled to required concentration. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken hot held on grill at 77 degrees F. CDI, chicken reheated to 168 degrees F 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly near back exit door and prep sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths in prep sink and prep tables.

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

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood vent collecting oil and grease buildup in need of cleaning. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee stored on prep table.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed dented can of marinara sauce. CDI, container removed from use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef removed from commercial package in freezer stored over RTE foods. CDI, foods relocated for proper storage. Improvement made since previous inspections. Points not escalated today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed sauce held on TPHC with incorrect start time and wrong date on TPHC board. CDI, TPHC board updated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers wet stacked. 4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed linen to be cleaned stored in prep sink

4-502.13 Single-use and single-service articles cannot be reused. Observed raw chicken box being reused used to store wings to be discarded below prep table.

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 PIC wash hands with gloves on for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing techniques and PIC removed gloves and properly rewashed hands. -0- 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken being prepped on a prep table above RTE chicken. -CDI- PIC relocated RTE chicken. -1.5- 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 chicken wings being held on TPHC with no protective covering. -CDI- PIC covered items. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC wash hands with gloves. -CDI- EHS educated PIC on removing gloves before handwashing and PIC rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticky residue on dishes stored as clean. -CDI- PIC placed items in dish pit to be W/R/S. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed items being placed in sanitizer water after W/R without being fully immersed. -CDI- PIC returned items to dish pit to be W/R/S. 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 . -0-

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 chicken breasts prepared today cooling at a rate of less than 0.54. Refer to temperature chart. -CDI- PIC placed items in freezer to facilitate rapid cooling. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken breasts prepared today cooling in metal container filled to the top with a protective covering. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in freezer to facilitate rapid cooling. **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 .

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 lemon juice, water and oil on line with no labels. **REPEAT** -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 mushrooms cooling in deep covered plastic container in RIC at an insufficient rate. CDI - PIC moved mushrooms to shallow container and placed in WIF. 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 unlabeled squeeze bottles of oil and water at grill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned pans stacked while still wet.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored above containers of sauce in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some lettuce debris on clean deli slicer. CDI - food employee dismantled to be rewashed before next use. 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 .

3-501.19(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 sauces held on TPHC without a time stamp. CDI - PIC added time stamp which corresponded with other items held on TPHC (chicken wings, chicken breast). Other items held on TPHC had an adequate time stamp.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed tubs of sauce stored on drywall tile, above unwashed celery and raw chicken in WIC. CDI - PIC removed tile.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep top counter. CDI - PIC moved cloths to bucket of sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored on top shelf of reach in, above customer food. Observed employee phone on prep top counter. Observed employee scarf stored on top of bags of sugar. REPEAT. CDI - PIC removed items to designated area.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed fully cooked chicken wings inside cardboard box being transferred into plastic containers. CDI - EHS intervened, educated and foods voluntarily discarded. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 and cut lettuce with out date marking. PIC confirmed products were first prepped/used yesterday. CDI - Items date marked. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor underneath shelving unit inside walk-in cooler. CDI - PIC picked up food. -0-

REPEAT: 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 foods and drinks comingling and above retail foods inside upright reach-in unit and walk-in cooler. CDI - Personal foods & drinks relocated to designated area. -0.5-

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. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employee wash hands for less than 10 seconds and with out soap. CDI - EHS intervened, educated and hands properly washed. REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed x3 employees wash hands and re-contaminate on faucet handles. CDI - EHS intervened, educated and hands re-washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed diced chicken at a final cook temperature of 145 F. CDI - PIC discarded product.

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 cut lettuce registering > 41 F inside upright reach-in unit. Products from previous day. CDI - Foods voluntarily discarded.

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. For more information on proper cooling procedures please visit:http://meck.co/FoodSafety Observed tightly covered containers of lettuce and (commercially packed) mushrooms cooling inside upright reach-in unit. Products had been placed inside reach-in prior to EHS arrival. CDI - All products uncovered and taken to walk-in cooler to allow proper cooling to < 41 F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee without hair restraint. CDI - Employee put on hair net.

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 white build-up on non-food contact surfaces of soft drink beverage machine in lobby. Recommended higher and thorough 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 phones and keys stored on prep table. CDI - Items removed to designated area. 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 foods and drinks stored on prep table. CDI - Foods relocated to designated area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC wash hands and re-contaminate on handles. CDI - EHS educated and hands re-washed.***No escalation in points due to other category observed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed employee use hand sink to fill cup with water used to calibrate thermometer. CDI - EHS educated employee to not use hand sink for purposes other than washing hands.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cooked chicken wings stored inside cardboard box on prep table. CDI - EHS educated and products voluntarily discarded.

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 opened container of heavy whipping cream without date mark. PIC confirmed 4/28/22 as first use date. CDI - Product date marked.

REPEAT: 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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures for holding wings on TPHC. Did observe start and discard time recorded on white board. CDI - EHS and PIC completed TPHC document during todays’ inspection and posted written procedures in facility; EHS obtained copy for records keeping.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tightly covered containers of lettuce and (commercially packed) mushrooms cooling inside upright reach-in unit and tightly covered container of raw chicken wings cooling inside walk-in cooler. Products had been placed inside reach-in prior to EHS arrival; chicken wings were also taken out of WIC for today’s services prior to EHS arrival. CDI - All products uncovered and reach-in unit items taken to walk-in cooler to allow proper cooling to < 41 F.

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 facility not in compliance yet CDI handout given

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 open employee beverage stored atop coke in a bag. CDI removed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- PObserved food employee donning gloves without first washing hands. CDI coached hands washed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed multiple utensils stored as clean with slight food residue on them. CDI removed to re wash

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken tenders hot held on grill corner at 120 F. CDI reheated above 165F

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. TPHC procedure template may be found at: http://meck.co/FoodSafety observed no written procedures for holding wings on tphc. Did observe start and discard time recorded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety observed improper cooling of shredded lettuce in low surface area to volume ratio, tightly covered plastic container at 55F after 2 hours cooling in reach in. CDI No rate trial because process changed to open shallow pans in walk in cooler immediately in order to save food.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed packaged food on floor of freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on food prep surfaces and not in sanitizer.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.observed house made and packaged pasta salads in Pepsi cooler that has sticker saying “ approved for potentially hazardous foods in their original packaging “