CINERGY 109

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 several seasoning, shakers, and squirt bottles without labels. CDI - PIC added labels

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flys in preparation arias. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed light at the bottom of back door. Repair door to prevent insect/rodent entry.

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 handle stored in ice machine. CDI - PIC removed scoop.

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 food and trash debris underneath equipment throughout establish and in dry storage. Increase cleaning frequency.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food, employee touch phone and then put on gloves to work with RTE food. CDI - food employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed homemade ranch sitting on counter cold holding above 41. CDI - PIC voluntarily discarded ranch. 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 facility date marking several TCS foods for eight days. CDI - PIC added correct dates for 7 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cheese and marinara cooling in flip tops in large quantity and cheese tightly wrapped. CDI - PIC moved to WIC for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOx

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 several seasoning, shakers, and squirt bottles without labels. CDI - PIC added labels

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flys in preparation arias. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped opened several times during inspection. CDI - PIC closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed single use item store on floor. CDI - PIC moved off floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal items on prep top. CDI - PIC moved to appropriate area

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one small container of marinara being maintained below 135F. Pan is wrapped and placed inside of metal pan while in steamwell. EHS advised heating item to well above 135F being adding layer between heat source. CDI- PIC removed item and reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed gaskets on flip top unit on cookline in disrepair.

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 flip top units needing cleaning inside on with tight areas.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paper towel dispenser in disrepair at back of establishment, wall near walk-in needing repair, and sink needed to be recaulked to wall.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed visible debris in hand sink. CDI hand washing sink was cleaned out. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Fries stored on top of portion shaved beef with open lid stored in Reach in freezer. CDI Fries were removed. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed mini corn dogs in reach in freezer not cooling and uncovered. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in use squeeze bottles without labels to identify contents. CDI labels were added

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest in dish area.REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in 2 handwashing sinks. CDI..sink was cleaned out

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest throughout kitchen. Per PIC ecolab comes once a month. EHS encouraged facility to increase pest treatments.

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 handle of cup stored in flour. CDI.. Cup was removed

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 several bins were clean utensils are stored filled with debris.

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 hood dripping and in need of cleaning..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 several employee cups stored on prep tables and with single service items and equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then used clean hands to turn off faucets. CDI.. Employee rewashed hands. 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 working squeeze bottle with clear liquid without a label, CDI..PIC added label to bottle.

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 debris in bottom of several Prep units and and coolers.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee touching(on phone touching phone and screen) phone while prepping food. CDI. EHS educated PIC on when to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternative method for drying hands at 2 hand wash sink. CDI add paper towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris in chopper stored as clean. CDI..PIC move item to dishwasher to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw patties, cheese, sauté onions, and Carne asada all above 41F.. CDI.. Items were discarded REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without hair restraints.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying clean and sanitized dishes with a cloth. CDI. PIC educated employee and dishes were ran through dish machine again

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading at 0ppm. CDI PIC made new sanitizer reading 200ppm REPEAT 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 several pans of shredded and sliced cheese, bags of chicken above 41F see temp chart..CDI items were 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pest.

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

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 utensils stored in water with temp of 109F CDI..PIC adjusted temp to 156

5-205.15 Maintain a plumbing system in good repair. Observed leaking at back hand sink. Pipe was not connected. PIC will all tech for repairs.REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading at 50ppm per manufacturer it should read 150-400ppm. Sanitizer at 3 comp sink and mop sink not pulling sanitizer to meet ppm. PIC called eco lab for repairs. EHS will return in 3 days to check sanitizer. Facility will use dishwasher to wash dishes and will pour the sanitizer from bottle in 3 comp sink to sanitize items in kitchen. ECO LAB came while EHS was still in the build. EHS checked 3 comp sink and mop sink. All read 400ppm 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 buffalo sauce and garlic Parmesan sauce below 135 see temp chart. CDI PIC heated sauces to temp. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Beef burgers, think sliced steaks and shredded chicken above 41 see temp chart. CDI.. PIC discarded items 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and pots stacked wet. CDI PIC moved items to drying rack

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 clean utensils being stored in bin with food debris inside. CDI..PIC moved items to be W/R/S. Also observed sticky residue on outside of clean buckets used for food items.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink stopped up with water. PIC called maintenance to fix sink. Sink was unstopped while EHS was present.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Swiss, cheddar, provolone cheese and cooked onions with temperatures higher than 41F. REPEAT. CDI: PIC took items to WIC to quickly cool to 41F or below. Points not escalated due to improvements from last inspection. 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 salsa cups and ranch cups without date marking. PIC stated that items were prepared Friday and bulk batches in WIC confirmed this. CDI: PIC date marked portioned cups of salsa and ranch. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless glass cleaner being stored over clean dishes at 3 compartment sink. CDI: PIC relocated chemicals to designated area.

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 portioned cooked chicken in plastic container individually wrapped in plastic cooling in WIC. EHS observed no change in temperature after 25 minutes. CDI: PIC moved chicken to WIF to cool quicker. 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 bottles of oil and some shakers of spices without labels. Label products with common name.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen area and many fruit flies in dish area. PIC stated that they have been working with pest control to address the issue. EHS recommended more frequent treatments. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, slicer, and dicer stored as clean with food debris. Observed several pans stored as clean with sticker residue. CDI PIC took all items to dish room. REPEAT 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 Queso being held in hot well at 71F. CDI PIC reheated Queso to 170F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 trays of raw hamburger patties and one pan of chicken breast in cook line cooler at 62F. Unit was not turned on. Items were put in unit 1.5 hrs ago. CDI PIC put hamburgers and chicken breast in WIC to cooled down to 38F. Observed ranch cups in cold cabinet above 41F and dated 6-4-23. CDI PIC voluntarily discarded ranch cups. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner and sanitizer spray bottles above and on prep tables. CDI PIC moved spray bottles. REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of sanitizer not labeled. CDI PIC labeled bottles

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen and dead bugs on floor in storage areas and drink/concession station. Observed dead bugs in unclean warmer. PIC stated it probably was brought from storage and not cleaned yet.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food and single service items on floor in storage room, WIC, and WIF. PIC stated that they have night drop delivery and the staff is supposed to work on putting things away. EHS explained to PIC that during last inspection in the afternoon (1:30-5:00pm) she observed the same conditions and facility should not leave items on floor throughout the day. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clean dishes wet stacked. REPEAT

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 floors behind and under equipment and shelves throughout facility with large amount of grease build up and debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee phones on prep table. CDI employee moved phones. 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 3 employee cups with straws on prep tables, CDI PIC threw away cups. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee talk on his cell and put on gloves then proceed to prepare food without washing his hands. CDI EHS educated employee and he washed his hands and put on new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near concession area. CDI PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several trays, metal containers, food slicer, tomato chopper, spatula and other utensils with food debris. CDI PIC moved items to dish room. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso and BBQ beef holding below 135F. PIC stated that they were just put in the hot well an hour ago. PIC reheated queso and beef in microwave to 170F and then put in the hot well. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 trays of ranch and chipotle dip with no date mark. Observed open pack of ham in pizza station cooler with no date mark. CDI PIC put date mark on trays of sauces and open ham pack. 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 .

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 no written procedures for TCS sauces held on TPHC. CDI EHS provided TPHC form for PIC to complete during inspection. REPEAT TPHC procedure template may be found at: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed aerosol stainless steel cleaner and unlabeled chemical spray bottle stored on bottom shelf of prep table with bbq sauce. Observed kettle cleaner and floor cleaner stored on bottom shelf of prep table with single service items. CDI PIC moved all toxic materials.

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 several squeeze bottles and shakers throughout kitchen with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back concession area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of straws stored directly on floor.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed more than 15 pans wet stacked. 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 pans and container in shelves not inverted and unprotected above.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service trays and popcorn bags stored facing up and uncovered.

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 outside of ice chest with large amount of debris and build up. Observed gaskets of reach in coolers throughout with black buildup. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 cutting boards with deep cuts and black residue CDI PIC took those cutting boards out of kitchen.

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, drinks, and sanitizer bottle on prep tables through facility. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and umbrellas on prep tables. CDI PIC moved all employee items.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pico de galo had no change in cooling in 15 minutes. CDI 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed that grilled onions had a change of 4 F in 15 minutes. CDI

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. Facility does not have any written procedures for TPHC, but states that they area using it. Items in prep cooler #1 and #2 with lids open are not marked for time in and time out. Hold items are not marked as well. CDI- inspector provided facility with paperwork.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed four pans of Pico de galo cooling at room temperature while covered. Also, observed grilled onions cooling at room temperature on cart. CDI- containers were uncovered and put in an ice bath.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food. CDI- employee put on hair restraints.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection.

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 over RTE cut onions. They had labels but they were still in the incorrect place. EHS explained to PIC and they moved some labels. EHS said they should add a few more to be clear exactly where unwashed produce goes. CDI-PIC and EHS moved unwashed peppers. Points deducted due to better storage order throughout facility

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed disinfectant/sanitizer spray above single use items and above where they were reheating food. CDI-PIC moved chemicals to the bottom shelf 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 Observd a pest control spray for bed bugs in the kitchen. It was not an approved spray. CDI-PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the kitchen in several different places. They have added some sticky traps which seem to be helping,

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC on site, there was a kitchen manager but due to the high amount of FC violations there was no PIC that was ensuring food safety.

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 no written vomit plan/procedure/kit on site. REPEAT. CDI-EHS provided vomit kit

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 tortillas under unwashed tomatoes. CDI-PIC moved tomatoes to the bottom and will make a label for where the tomatoes are.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine running dishes at 131. After 30mins it went up to 148F. FE had been running dishes through without testing temp. They have a 3-comp sink but due to the high amount of cleaning violations and FC violations EHS is not confident they could run properly without it. Observed almost 100 dishes that had sticker residue and food debris. PIC, FE and EHS moved dishes to the dish area, to be washed after dish machine is functioning. Slicer had heavy food build-up on the blade and underneath. PIC voluntarily closed and called maintenance. VR REQUIRED 8/27/2022. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed marinara sauce holding at 123F. They reheated in a plastic container, double stacked in metal, on the oven which moved it to 145F after 30mins.CDI-EHS explained they need to reheat it in metal. FE reheated it to 173F.

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 timestamps and no written procedures. CDI-PIC and EHS wrote time procedures for sauces on the shelf, greek dressing and chipotle sauce.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the bar sink above EHS test strips limits. The water was a dark red color from the QAT. CDI-PIC dumped sanitizer and remade to 200PPM.

6-501.111 Keep the premises free of insects, rodents, and other pests. Aggressious amount of fruit flies and flies in the kitchen area. 6-202.13 Properly locate mechanical insect control devices. Observed flies catcher directly touching clean dishes. PIC moved fly trap and set aside dishes the be W/R/S

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine not reaching 160F on the dish plate. PIC voluntarily closed

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 PIC did not provide written procedure for V&D events. CDI - information provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dried food debris on slicer and can opener blade. CDI by wash, rinse, and sanitize.

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 double pan food items in cook line prep cooler (portioned chicken) > 41F. CDI by voluntary discard.

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 ready to eat TCS foods in walk-in cooler with date mark exceeding 7 day hold time. CDI by disacard.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf PIC did not provide an approved thermometer for testing sanitizing temperatures in dish machine. VR required within 10 days.

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. Replace displaced ceiling tiles in the storage areas adjacent to walk-in cooler.