SNOOZE AM EATERY #604

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. Observed a multitude of repeated P and Pf violations during inspection. More thorough SOPs and active managerial control necessary to preclude further violations. 10 day VR required. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy peppers in WIC and slimy tomatoes in pancake prep during inspection. CDI - Both items voluntarily discarded. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle shredded cheese with the same pair of gloves they donned while cracking raw shell eggs. CDI - REHS intervened and had employee doff gloves and wash hands. Container of shredded cheese voluntarily discarded. 1.5 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed various items that had been portioned out prior to REHS arrival miss cooling window during inspection. See temperature chart. Cooling ethods insufficient to support proper cooling. See violation 33 for further details. CDI - All items voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items in under grill unit holding above 41F during inspection. See temperature chart. All items in unit voluntarily discarded. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. Raw meats at or below 45F moved to WIC. Facility to utilize adjacent units to store items until repair. 72 hour VR required. Repeat. 3 pts. Risk Control Plan to be discussed during follow up visit. 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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time label for any TCS food being held on time during inspection. CDI - REHS able to witness all items placed on time be removed from cold holding during inspection. All items labeled. Repeat. 3 pts. Risk Control Plan to be discussed during follow up visit.

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 various food items cooling from ambient while in deep, covered containers. PIC stated all items had been portioned out earlier in the day, and had likely warmed up due to the amount of time they spent outside of temperature control during this process. All items missed proper cooling window. CDI - All items voluntarily discarded. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed sauce made with tomatoes thawing at room temperature during inspection. Sauce was visibly thawed. PIC unable to confirm how long it had been out of temperature control. CDI - PIC voluntarily discarded. 0 pts.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles on main line void of labels identifying their contents during inspection. Ensure all working containers are properly labeled to identify their contents. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use while still baring produce sticker during inspection. Ensure all produce is properly washed before use. 0 pts.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tomato soup, poached eggs, scrambled eggs, and porridge hot holding below 135F. CDI: Tomato soup and porridge were reheated, poached eggs and scrambled eggs were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chiles, tomatoes, onion jam and shredded cheese above 41F in prep top. Ambient air of prep top was 44F. Items were placed in walk in cooler to cool. VERIFICATION REQUIRED. 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 (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 raw shell eggs and liquid eggs being held on TPHC, items are not listed on TPHC procedures. CDI: new TPHC procedure was provided. TPHC procedure template may be found at: www.mecknc.gov/foodsafety. 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 unsalted butter being held on TPHC without a time label. CDI: Item was voluntarily discarded. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat. CDI: Buckets were changed, new concentration is 200ppm quat.

4-501.11 Maintain equipment in good repair. Observed mixing faucet at 3 comp sink dispensing sanitizer at 0ppm quat. Facility was not actively sanitizing at time of inspection. PIC hand mixed sanitizer to 200ppm quat.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near cook line leaking from the faucet. Observed drain pipe on rinse compartment of 3 comp sink detached. Repair techs arrived onsite during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in hand sink at server station. CDI: EHS and food employee discussed hand sink usage.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over liquid pasteurized eggs inside walk in cooler. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan and/or permit action may be required. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple occurrences by same food employee crack raw shell eggs wipe hands on apron then proceed to handle ready to eat foods. CDI: gloves were removed and employee washed hands after each violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal pans with sticker and sticker debris while containers were stored as clean. Observed scoops and ladles with food debris while being stored as clean. CDI: All items were placed to be rewashed. 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 .

3-501.14(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 sweet potatoes at 107F after more than an hour of cooling. CDI: PIC started reheating sweet potatoes to start over the cooling process. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed scrambled eggs hot holding underneath hot window at 123F. CDI: Eggs were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs and shredded cheese in prep top above 41F. All other food items were 41F or below. CDI: Liquid eggs were moved to walk in cooler, shredded cheese was voluntarily discarded. Points decreased due to improvement from last inspection. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed container of ham, cooked poblanos and hot pickled onions without dates. CDI: Ham was voluntarily discarded, poblanos and pickled onions were dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed unsalted butter being held on TPHC without a time label. CDI: Butter was voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed scramblin’ eggs and toast on children’s menu without a consumer advisory. VERIFICATION REQUIRED.

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 sweet potatoes cooling on sheet tray underneath oven. CDI: EHS and PIC discussed cooling methods. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados in prep top. Ensure avocados are washed and stickers are removed prior to use.

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

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 general cleaning needed on fans inside walk in cooler, walls behind cook line and back of monitors.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored behind cooked peppers in prep drawer. CDI: Storage order was rearranged. REPEAT 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 food employee handle raw sausage then proceed to handle ready to eat bacon without changing gloves. CDI: Food employee changed gloves and washed hands. Bacon was voluntarily discarded.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sweet potatoes and stuffed French toast in lowboy 1 above 41F. Observed items such as shrimp, cooked peppers, ham, chorizo, etc. in lowboy 2 above 41F. Ambient air of both coolers were 44F. Items were moved to reach in freezer to cool. PIC stated items will be relocated to functioning coolers until equipment is repaired. Observed liquid eggs and egg whites above 41F in prep top, other items were 41F or below. Items moved to freezer to cool. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at 50ppm quat.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle touching rice in prep drawers. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between flip top lids.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed glove changes but no hand washing after cracking eggs then going to working with ready to eat such as handling bread. Also observed not washing between touching dirty dishes and then clean dishes. CDI - Violation pointed out and hands washed. PIC to enforce.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored over cooked sous vide brisket in the walk in cooler. CDI - moved to correct. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg station holding TCS foods such as pasteurized eggs and cheese at 42-46F. Verification required. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 50-100 ppm quart with wiping clothes.

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 missing TPHC stickers for melted unsalted butter. CDI - Item was labeled for the time it was prepared.

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 cherry tomatoes attempting to cool in the prep cooler. Prep coolers are designed to maintain temperature, not cool. Manager stated that it is corporate policy to cut cherry tomatoes each morning. CDI - Item will be discarded within 4 hours of preparation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food while wearing watches and bracelets. Observed one employee without a hair restraint or a beard restraint for a longer beard.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed avocados chefs knife stored inside of a sanitizer bucket. CDI - Item was removed and brought to the dish pit.

4-501.11 Maintain equipment in good repair. Observed three ladles with plastic stripping off of the handles.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the pre-rinse spray hose faucet.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed 3 missing pages for the Vomit and Diarrhea policy. CDI - EHS provided new policy during inspection.

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 one employee drink stored above food in the reach-in freezer.

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 missing TPHC policy for Butter and Hollandaise. CDI - EHS provided during inspection.

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

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with <100ppm Quat.

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

4-501.11 Maintain equipment in good repair. Observed one low-boy cooler not properly working. Managers have not been using the cooler and have submitted a work order to have it repaired.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed a dish washer employee handle dirty dishes and then switch to clean dishes without washing hands. CDI - Employee rewashed the dishes and then washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above onions in the walk-in cooler. Manager stated that the onions had just been delivered. Observed raw bacon and sausage stored above cooked crab meat in the walk-in cooler. CDI - All items were moved to the correct order.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several chemicals stored above single-service gloves. CDI - Gloves were moved to a separate area.

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 containers of salt and oil bottles without labels on the cook line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces of the kitchen.

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 utensils stored in soiled storage bins.

4-101.19 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. Observed several melted utensil handles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed server area handwashing sink being used as a dump station (ice in bottom of basin). Use sink only for handwashing. CDI - PIC cleaned sink. - 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 Cooling shall be accomplished in accordance to time and temperature by using one of the following listed above methods. Observed cooked chorizo cooling in a covered, deep metal pan in upright refrigerator. CDI - Chorizo was transferred to a shallow pan and placed in WIC to continue cooling process. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets below approved levels of quaternary ammonia. CDI - buckets were changed out to concentration at 200ppm. - 0.5 -

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 No Serv safe certified food protection manager present during the time of the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen hand sink missing paper towels. Towels were supplied during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer in 3 comp sink used for sanitizing at less than 100ppm. New solution was made but still did not register the correct concentration. Supplier was called to adjust unit. CDI - sanitizer is being measured by hand until dispenser is adjusted. Hand made concentration was 200ppm. 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 several pans stacked as clean on shelf with food residue on interior surfaces. CDI - Pans were placed in dish area to be recleaned. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical bottles unlabeled. Per PIC, bottles contained peroxide cleaner. CDI - Labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 sanitizer buckets below approved levels of Quat. CDI - buckets were changed out to Quat at 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet metal pans tightly stacked on top of each other. Recommend food establishment start pyramid stacking dishes. - 0.5 - 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 Cooling shall be accomplished in accordance to time and temperature by using one of the following listed above methods. Observed pico cooling in a tightly packed, covered container. Ensure that foods are actively cooling at a faster rate such as vented lids in smaller amounts. 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 secondary containers without labels attached in bulk containers and working containers on the line. Items included seasoning shakers. CDI- Labeled during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with labels attached. After further communication with the person in charge, it was determined avocados were not being washed prior to use. Avocados were moved to prep sink to be washed and labels removed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ladle handle making contact with pooled eggs inside of the prep unit. CDI- Removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet metal pans tightly stacked on top of each other. Recommend food establishment start pyramid stacking dishes.

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 Ensure that foods are being cooled using effective cooling methods such as venting lids while in the walk in cooler. Observed a team member cooling down pancake batter containing eggs and buttermilk without lid tightly attached. CDI- vented during the inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed secondary containers without labels attached in bulk containers and working containers on the line. Items included squeeze bulk containers, bottles, and seasoning shakers. CDI- Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed team member cooking on the front line without a beard restraint present.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with labels attached. After further communication with the person in charge, it was determined avocados were not being washed prior to use. Avocados were moved to prep sink to be washed and labels removed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ladle handle making contact with pooled eggs inside of the prep unit. CDI- Removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet metal pans tightly stacked on top of each other. Recommend food establishment start pyramid stacking dishes.

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 No serve safe certified food protection manager present during the time of the inspection. You have 210 days from permit issuance to have proof of certification before points are deducted.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed PIC unable to tell REHS the six reportable foodborne illnesses and symptoms or find poster to refer to during the inspection. PIC was guided by REHS. CDI- EHS educated PIC on the poster and recommended training for all employees. EHS also left a copy of employee health poster with person in charge.

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 Barbacoa only drop 2F total in 36 mins. Observed sausage gravy only drop a total of 1F in 30 mins. Ensure that foods are using proper cooling methods to meet time parameters.

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 Barbacoa cooling inside of a pan in the walk in cooler in bulk amount causing the food to cool at a slower rate. Recommend cooling the Barbacoa down by spreading a thin layer on a sheet pan. CDI- Barbacoa was divided in to smaller portions during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed team member cooking on the front line without a beard restraint present.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with labels attached. After further communication with the person in charge, it was determined avocados were not being washed prior to use. Avocados were moved to prep sink to be washed and labels removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet metal pans tightly stacked on top of each other. Recommend food establishment start pyramid stacking dishes.

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 Certification is held by 2 people on site including the PIC but their certificates are not on site yet (just opened). You have 210 days from permit issuance to have proof of certification before points are deducted.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed Employee Health poster but no Reporting Agreement. Left copy on site and reviewed during inspection.

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 No plan on site. Left copy and reviewed during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 kitchen hand sinks missing paper towels. They were supplied during the inspection.

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 shrimp stored above unwashed potatoes. Moved shrimp to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit on the right side of the line holding foods 42-50F. Unit will be turned down and lid will be closed when not in use. One of the drawers was not completely shut so we believe this may be the reason for the increase in temperature. All TCS (potentially hazardous) food will be discarded upon closing at 2:30pm. Return visit required to ensure unit is properly functioning. Observed half n half in carafe at 52F. They only hold these for one hour so TPHC procedure was filled out during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical bottles unlabeled. Labeled during the inspection.

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 crab mix, asparagus mix, ham, buttermilk batter, and French toast batter not cooled before being placed in the prep units. We discussed properly cooling in metal pans (which are on order) to 41F in walkin cooler before placing on the line. These items were needed quickly so they were made and immediately moved to the line. Discussed prepping early enough to cool product. These items will be discarded at close at 2:30pm.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 sanitizer buckets below approved levels of Quat. They were changed out to Quat at 200ppm.

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 boxes of containers on the floor. The facility has run out of storage for the bulk order. Manager working on a solution.