THAT CHEESESTEAK PLACE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. For more information on becoming a certified food protection manager 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 a food employee not vigorously rub hands for required time when washing and use bare hands to turn faucet off. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell egg stored over RTE items in tall reach in refrigerator . CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee pick up soiled item from ground but not discard gloves before proceeding to handle clean single-service articles and food preparation.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employees not rinsing prior to putting clean equipment in sanitizer solution. CDI to rewash and sanitize. Observed quat sanitizer testing between 0-100 ppm and quat sanitizer bottle empty below 3 compartment sink. CDI, santnizer refilled with new sanitizer bottle. 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 .O

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed ribeye par-cooked and not cooked fully prior to placing in tall 2 door reach in to cool. CDI, ribeye transferred to finish cooking process on flat top and observed ribeye cooked to 152 degrees F. Facility to discontinue non-continuous cooking unless procedures approved .

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 onion cooling in low reach in drawer and steak par cooked coolingi n low reach in drawer. Cooling temperature 1 of onion was 48 degrees. Cooling temp 2 remained at 48 degrees F. Cooling parameter calculation indicated method not effective to reach cooling parameters . 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no small diameter probe thermometer available. Vr required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead cockroach on ground. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food handler employees not wearing hair restraint.

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 inside of prep cooler in need of cleaning.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed no parasite destruction letter available for ACME smoked salmon. Product description on brand indicated lightly cooked salmon. Vr needed to ensure parasite destruction if cold smoked. Operator contacted supplier and working on obtaining parasite destruction letter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tomato recently prepared and cold held at 43 degrees F. CDI, tomato relocated to cool. Observed unit with ambient air temperature of 43 degrees F and operator stated new thermostat ordered. Vr needed to ensure prep unit calibrated and maintaining TCS foods at required concentration . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (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 sausage and potato held on TPHC but times not recorded. Repeat. CDI, times recorded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed smoked salmon not identified with consumer advisory. PIC could not determin if cold or hot smoked but had in contact with supplier. Vr required.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed several cleaning agents such as stainless steel cleaners, Windex stored near clean pans as well as cleaning agent stored on clean drainboard. CDI, chemicals relocated for proper storage.

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 shaker containers not labeled by common name of spice. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test strip indicator not working. Vr to ensure accurate test kit available. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site not able to demonstrate that they had ANSI accredited certified food safety manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at front handwashing sink. CDI, towels provided.

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 some cream cheese not date marked and another with discard date of 8/8. Observed open package of turkey in standing reach in refrigerator opened last Saturday according to staff as well as smoked salmon. CDI, foods 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 egg wash held on TPHC but 2nd batch not recorded per written procedures. CDI, operator recorded egg wash held on Time As a Public Health Control.

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 spice shaker stainless steel containers not labeled by common name of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 employee not wearing hair restraint.

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 board stored at splash zone of 3 compartment sink on faucet handles.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed test kit color indicator not legible on quart test kit. Vr required to ensure proper kit is available on site to accurately measure concentration of quaternary ammonium sanitizer.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed written procedures on site for bodily fluid clean up incomplete and non-compliant. EHS provided proper bodily fluid clean up procedures during previous inspection. PIC sent PDF to be printed during inspection. 10 day VR required. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed gloves and test strips being stored on handsink during inspection. CDI - PIC moved to appropriate location. Repeat. 2 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham and turkey in under grill unit not baring label indicating its date of opening. Observed pork roll in under grill unit labeled 1/17. Observed turkey chub in RIC not baring date of opening. PIC stated that turkey was opened on 3/3, and that the turkey in the under grill unit is from the same chub. CDI - PIC was able to verify that the pork roll had been opened on 3/7 and corrected date. Ham was properly labeled with opening date. Turkey was voluntarily discarded. Repeat. 3 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans stacked together while wet during inspection. Ensure all equipment is properly dried before stacking. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial grade chest freezer still in use despite owner having had been in process of purchasing replacement during last inspection. Replacement with commercial grade freezer required. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees using hand sink to catch crumbs from cutting bagels during inspection. CDI - EHS advised PIC and employee to cut bagels elsewhere. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink stocked with hand sanitizer instead of hand soap during inspection. CDI - PIC replaced sanitizer with soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with visible food debris behind the blade during inspection. EHS observed employee wipe down slicer and not properly remove this food debris. CDI - EHS had employee reclean. 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 opened chub of ham, opened chub of Taylor ham, sliced meats, and sliced pepperjack throughout kitchen not baring date label indicating the date the items were opened. CDI - PIC was able to verify the date of opening and had employee label. 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 .

3-501.19(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 bacon, sausage, and cooked potatoes being held on time on stove and pooled eggs adjacent to stove during inspection. All items had been labeled for 7:00am, and were still out at 11:30am. When questioned, the employee stated the bacon, sausage, and potatoes had all been cooked at 9:30am, and the eggs had just been replaced. The time chart had not been undated to reflect this. CDI - Employee write the proper time on the chart.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager onsite at beginning of inspection. CDI - Certified food protection manager arrived 15 minutes into inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare hands after washing. CDI - Employee rewashed hands. EHS reminded employee to use a barrier to turn faucet off.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed package of cheese with heavy mold growth in RIC during inspection. CDI - PIC discarded. Package was unopened and unused, and had likely been delivered in this state.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed home fries and cooked sausage in hot holding below 135F during inspection. Burner was not turned on. CDI - Employee reheated foods to 165F before placing back into hot holding. Burner was turned on the maintain temperature. 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 cooked potatoes and sliced tomatoes in prep unit not baring label indicating date of preparation. CDI - PIC was able to verify food was prepare on 8/21. Employee labeled. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes being stored on the floor at beginning of inspection. CDI - Employee moved to appropriate location. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no employee donning head coverings while working with customer food. All employees must wear head coverings while handling and preparing customer food. Repeat.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer in facility that is not graded for commercial use. Remove or replace with proper equipment. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification during inspection. PIC with active certificate arrived at end of inspection. At least 1 employee shall with active ANSI food protection manager certification during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed cracking eggs and then handling ready-to-eat foods without washing hands in between task multiple times during inspection. Employees must wash hands after switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated on when to wash hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser at hand sink had a hand sanitizer cartridge in it instead of soap. Hand washing sinks must be equipped with soap. CDI - Employee put soap cartridge in dispenser. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw sausage stored in same pan as cooked sausage in drawer cooler. Some raw sausages were touching the cooked sausage. Raw animal foods must be stored separately from ready-to-eat foods. CDI - PIC discarded cooked sausage that were touching raw sausage, and then separated the raw sausage and cooked sausage in to 2 separate pans. // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed cracking eggs with gloved hands, and then handled deli meat and a bagel with same pair of gloves. Employees must discard gloves when switching between raw animal foods and ready-to-eat foods. CDI - Employee educated, discarded. 0 pts.

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. Employee refilled container of raw eggs held using TPHC with fresh raw eggs at 11AM. Raw eggs were placed in container and held out of temperature control originally at 7AM. Utensils that contact TCS foods and are held out of temperature control must be washed, rinsed and sanitized or switched out every 4 hours. CDI - Employee washed container. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. Repair door so it self-closes. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of potatoes stored on floor. Store at least 6 inches off the floor. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees not wearing hair restraints at beginning of inspection. Food employees must wear hair restraints, such as a hat or hair net. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. Wiping cloth buckets must be 150-400 ppm quat. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezer is not NSF commercial equipment. Remove and replace with commercial freezer. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sliced ham, sliced tomatoes, smoked salmon, and pre-cooked sausage without dates. Verification required within 10 days. 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 .

3-603.11 (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. Observed cold smoked salmon on menu without an asterisk indicating it is served raw or undercooked. Verification required within 10 days.

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 in use squeeze bottles and spice shakers without labels. Label items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 50ppm quat. CDI: Sanitizer bucket was changed, new concentration is 200ppm quat.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-commercial freezer housing food items for the facility.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in back area with multiple dishes being stored in the basin making the sink not accessible. CDI: Items were removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw shell eggs with gloves on, rinse them in hand sink then proceed to handle ready to eat foods. CDI: Food employee removed gloves and washed hands.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine. VR required within 3 days. Until machine is repaired facility will be using 3 compartment sink to wash/rinse/sanitize. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy food debris build up on deli slicer and a spatula. CDI: Items were placed to be wash/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed ham ( 7/4) and pre-cooked sausage patties (6/28) with dates exceeding the 7 day requirement. CDI: Items were voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice shakers and in use squeeze bottles without labels.

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

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-commercial freezer housing food items for the facility.

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 build up in bottom of prep units and reach in coolers. Clean as needed.

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 facility with dust build up.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. No PIC was on duty during most of inspection. CDI: Facility owner/manager arrived towards the end of inspection. Owner/manager is certified as a food safety manager. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in prep area with apron hanging on soap dispenser into basin, bottles of sanitizer test strip and empty box being stored in basin and a trash can and chair blocking access to sink. CDI: All items were cleared away from hand sink to allow access.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer measuring 0PPM in sanitizer bucket on grill counter. Employee refilled sanitizer with required level of quat sanitizer. Observed dish machine sanitizer output less than 50PPM. VERIFICATION REQUIRED within 3 days to ensure dish machine sanitizer output is required level.

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 sausage links hot holding in pan near grill at 95F. CDI: Employee reheated sausage to 167F to hot hold.

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 assorted milk containers opened in coffee low boy cooler, a container of roasted tomatoes in RIC, a chub of ham in RIC and sliced deli ham in grill drawer all missing date mark labels. CDI: PIC date marked all items as they were opened within the past 2 days. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a packaged smoked salmon thawing on prep counter at 35F. CDI: Employee placed salmon in RIC and EHS provided education on proper thawing methods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employee’s handling food without the use of hair restraints. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non commercial, or ANSI certified freezer being used to store food items.

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 approx. 5 seconds and turn faucet off with bare hands before returning to handle food. CDI: EHS educated employee on proper hand washing procedures and instructed employee to rewash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can being stored directly in front of hand sink in prep area and strainers being stored in same hand sink. CDI: PIC relocated trash can and strainers. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink paper towel dispenser not operable and no paper towels available. CDI: PIC removed paper towels from dispenser until dispenser is operable.

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 milk container in low boy and opened container of roasted tomatoes each without date mark. CDI: PIC date marked items as they were opened today.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Printed menu does not contain consumer advisory. VERIFICATION REQUIRED within 10 days to ensure consumer advisory is added to menu. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Enlarged menu posted on wall behind serving line contains incorrect verbiage. There are also additional items not cooked to order on this menu that are not raw or undercooked items. PIC states both enlarged menu and printed menu for individual customers are in the process of being updated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI PIC could not locate thin probe thermometer during inspection. VERIFICATION REQUIRED within 10 days to ensure thin probe thermometer is obtained.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on counter at grill not being held in properly concentrated sanitizer.

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 a box of single use cups being stored on floor directly under 3 compartment sink.

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 liquid eggs stored using TPHC without times marked. CDI - Time item was removed from cold holding was marked. - REPEAT - 3 -

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 metal shakers of seasoning and plastic squeeze bottles without labels. Label as needed. - 0 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips present in facility. A VR will occur no later than 10/2/2022 to ensure test strips have been purchased. - VERIFICATION REQUIRED - 0.5 -

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee restroom. - 0 -

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 sausage stored above pasteurized containers of eggs. CDI removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY observed dishwasher using chlorine to sanitize at 0 ppm. Vr

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 sausages stored at 125°. CDI discarded

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 multiple tcs foods cold held above 41 f. CDI removed to reach in to cool at closing

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 pasteurized eggs on TPHC for 6 hrs above 73°. CDI discarded

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.observed visible debris in sanitizer bucket.