WAFFLE HOUSE #1319

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several food employees wash hands and tern off hand sink without a protective barrier. CDI - employee re washed hands correctly. PIC stated they will reach out to maintence to re install a free flowing hand sink that turned off on its own.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ready to eat country ham stored below, raw bacon. Observed raw shall egg stored above, ready to eat waffle batter. CDI - PIC rearranged storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several bins of clean dishes stored in containers with food debris, build up, and liquid grease. Observed egg pan stored clean with visible food buildup and debris. CDI - All contaminated dishes moved to 3 comp for proper cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11(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 a max/min thermometer.-P. Observed high temp dish machine temping at 112F. PIC called maintenance to come out and fix unit. Maintenance will arrive on site within the hour. PIC will use 3 comp sink to sanitize until fixed. EHS will arrive back on sight to verify. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 tomatoes, ham, and cheese stored in FT above 41. Foods where staked above fill fine. CDI - PIC voluntarily discarded all items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS opened cabinet underneath ice machine and a large quantity of flys flew out. EHS observed buildup within cabinet that bugs were attracted to. Increase cleaning frequency and pest control.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in bleach, sanitizer with concentration, bleaching out strips. CDI - PIC remade at 50ppm

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 observed high temp dish machine thermometer batteries dead. EHS will be back on sight within 10 days to verify thermometer is on an accurately reading.

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 cabinet underneath ice machine with food buildup from spill. Equipment was covered in grease, food build up, and black debris. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and drinks stored on prep tables above equipment and above single service items. Designated area for employee personal storage.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored on prep surfaces and near utensils.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC filling up wiping cloth container with water from the handsink. CDI: PIC redirected and used the prep sink to obtain water. No contamination of the sink as water was being obtained.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk in cooler. CDI: Products were reorganized. 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 handle raw bacon and crack eggs and then handle a clean plate for a customer. CDI: Plate was moved to dish area. EHS educated employee on when to change gloves and washed hands. Employee doffed gloves, washed hands, and donned fresh gloves before handling ready to eat items.

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 a max/min thermometer.-P. Observed dish machine reaching final rinse of 115F. CDI: PIC was able to reset the booster heater and then dishes reached 160F upon first wash after resetting. REPEAT VIOLATION All previous violations corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed significant build up on blender used for omelets. Per PIC this is a clean in place piece of equipment as the blender piece cannot be disconnected. When asked about cleaning procedure, PIC provided a compliant procedure outside of frequency. Ensure this area is cleaned more frequently to preclude build up. CDI: equipment properly washed, rinsed, and 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 . 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. Through discussion, PIC stated that utensils are changed 1 time per shift. Shifts are 7 hours and this cycle is not compliant. CDI: Utensils washed, rinsed and sanitized during inspection. 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 one pan of grits in back warmer below 135F. Water was not touching the bottom of the pan. CDI: Grits voluntarily discarded. All other hot holding in compliance at time of 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, sliced cheese, hashbrowns, and cut lettuce stored in flip top above 41F. PIC removed items to rapidly cool to 41F in walk in cooler. Prep cooler top was turned down. PIC reached out to maintenance during inspection. Temperatures will be monitored by PIC. If products do not maintain 41F and below, then items shall be held on TPHC until unit is repaired. REPEAT VIOLATION Future visits with violations of cold holding will result in a risk control plan and/or permit action. VERIFICATION REQUIRED on or before 12/11 to confirm that cold holding has been fixed. 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 eggs with TPHC time of 9:30-1:30 marked. It was 9:15 at the time of this observation. CDI: Eggs were voluntarily discarded and new eggs were brought out and time stamped correctly. Observed no time stamp on waffle batter on counter. EHS observed waffle batter at 43F. Employee stated that she pulled the batter at 9am. CDI: Time added to waffle batter due to employee and PIC confirmation as well as the temperature of the product being likely based on the statements above.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in dry containers behind tables. CDI: Sanitizer properly prepared and fresh wiping cloths added. Soiled cloths moved to dirty laundry area.

3-302.15 Wash fruits and vegetables prior to use. Observed head of lettuce still in packaging in prep top cooler. EHS asked PIC how vegetables are washed and PIC stated he thought they were prewashed. CDI: Lettuce washed in the prep sink. All produce to be washed before use in the prep sink.

4-501.11 Maintain equipment in good repair. Observed gasket on bottom left of 4 door cooler damaged and causing the door to not be able to close completely. Items in cooler today were at 41F and below, however cooler is left ajar approximately 2 inches at all times. EHS advised PIC to limit product stored here or eliminate product stored here until it can be repaired. Per PIC, he has put in a ticket and the technician ordered a new gasket but it has not been repaired yet. Observed standing water in prep top unit. REPEAT VIOLATION

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 significant build up on and inside of equipment throughout facility including but not limited to gaskets, interiors of coolers, shelving in coolers, along rails/sides of coolers where pans are held, under prep top lid, between equipment, and in dry storage drawers, and under the tea brewing station inside of the cabinet. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain from dumpster.

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 floor in dry storage area with sticky build up. Clean floors and hard to reach areas. REPEAT VIOLATION Overall, improvement made in cleanliness of the floor since previous inspections. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed 2 absorbent ceiling tiles in back kitchen.

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 provided by PIC for the facility insufficient in procedures for how to prevent further contamination from incident. CDI- EHS provided public heath handout. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3- 6 stack of mini bowls stored as clean above steam well with food debris. CDI- PIC removed items to dish machine For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11(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 a max/min thermometer.-P. Observed facility without irreversible high temp thermometer or high temp measuring device. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with black buildup.

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 chili temping at 78F in standing 2D RIC after cooling for more than 2 hours. CDI- PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, sliced cheese, and cut lettuce stored in flip top above 41F. CDI- PIC removed items to rapidly cool to 41F in WIF. *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 .

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 chili and sliced tomatoes dated 4/4-4/11. TCS items held for more than 24hrs should be dated for the 7 day parameters per the food code. CDI- PIC correct dates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chili not cool through parameters properly. Observed large plastic bins of TCS being cooled with tight fitting lids. CDI- see item #20. EHS discussed cooling methods with PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects at front of facility near dish machine.

4-501.11 Maintain equipment in good repair. Observed flip top unit with standing water under pans. PIC stated that the unit is newer but would put in a work order to assess unit. *REPEAT*

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of 4D RIC and shelf above grill with food debris and dust accumulation.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed waffle batter container in sink..CDI.. Items was removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed waffle batter and creamer above 41F.. CDI.. Items were voluntarily discarded.REPEAT EHS will not escalate points , vast 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on milk, RTE ham. REPEAT..CDI dates were added 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 .

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility didn’t have letter for variance approval.. CDI.. EHS emailed letter to facility. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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

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 forks stored on the floor

4-501.11 Maintain equipment in good repair.Observed RIC with standing water. PIC states repair tech has been called out. EHS will follow up with facility.

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 other debris on floors. Clean floors and hard to reach areas. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates and several utensil with debris and build up. CDI..PIC moved items for 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 Ham cubes,Ham slices, tomatoes , egg based waffle batter and lettuce all above 41F please see temp. CDI..PIC moved to WIC to quickly cool down. 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 no date marking on open milk and RTE bag of cubed ham. CDI. PIC added dates.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 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 degreaser located above plates. CDI PIC moved degreaser to cleaning shelf.

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 utensils stored in utensil drawer with food and debris in drawer. CDI..PIC moved utensils and cleaned drawer.

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 RIC cooler and under sand which prep top with food debris and build up.CDI..PIC cleaned bottom of RIC and under sandwich prep top during inspection Observed sticker residue on clean storage containers. CDI.. Items were moved to w/r/s Also Observed food debris and build in gasket of RIC. CDI..PIC cleaned gaskets during inspection Observed black buildup behind handles of soda nozzles.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed back up in drainage in kitchen Facility voluntarily closed to fix drainage. CDI. Clogged was fix during inspection.Clog was due to glove in drain. Tech added screws to second drain so drain cover can’t be removed. Facility is opened and drain is working properly.

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 other debris on floors. Clean floors and hard to reach areas.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands then proceed to don gloves to work with food. CDI: PIC intervened and employee rewashed hands properly.

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 cut tomatoes, cooked mushrooms and ham without date mark at prep table. PIC stated that items were cut/opened yesterday. CDI: PIC date marked items to reflect prep date. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep surface. REPEAT CDI: Wiping cloth removed from service.

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 box of single-service food container lids being stored on floor in dry storage area. CDI: box moved to a shelf.

4-502.11(A) Maintain utensils in good repair. Observed 4 cast iron skillets stored as clean with rust present. CDI: PIC removed skillets from drawer and will W/R/S and eliminate rust, then reseal skillets with oil. 4-501.11 Maintain equipment in good repair. Observed tall RI not operating or in use. PIC stated that there is a work order in for this piece of equipment. Facility has enough cold holding equipment to continue operation. Observed soda lines leaking underneath cook line. Repair. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed RICs holding raw proteins in need to cleaning and accumulation splash and food debris inside. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug broken and no longer efficiently sealing drain. Replace.

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 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee preparing food from raw to RTE without washing hands before put on a new set of gloves. Employees needs to wash hands as often as necessary while working and task changed. CDI- Education provided, hands washed properly. -2 pts-

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 dirty pots and pans stored as cleaned in the cabinets/drawers. All dishes need to be cleaned to sight and touch. CDI- PIC took them out for cleaning. -1.5 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed TCS foods in the prep unit next to the flat top and grill holding temperature above 41F. CDI- PIC volunteer to discard all items, PIC called technician on the way to take a look at unit. Meanwhile PIC uses TPHC for all TCS foods until the prep unit get fixed. VERIFICATION NEEDED within 3 days (1/9/2023). -3 pts-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored outside/next to sanitizer container. -0 pts-

4-501.11 Maintain equipment in good repair. Observed prep unit is not able to hold TCS foods at 41F or below, technician is on the way to solve the issues. 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 cutting board at the 3 compartments sink with cracks/chips all around surfaces. CDI- Volunteer discard item. -0.5 pts-

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. Observed no high temp dish plate for high temp dish machine at the facility to test the machine for proper functioning. VERIFICATION NEEDED within 10 days (1/16/2023) to ensure facility obtain the item. -1 pts-

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep unit filled with food debris and standing water inside the unit. NEED Cleaning. -1 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep doors/lids closed to prevent insects/rodents harborage. -0 pts-

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, walls and ceilings in need of cleaning. -1 pts-

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 employees drinks in WIC and reach in mix in with store food items. NEED to have a specific area designated for employees items only. -0 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no PT at the HS in the back. CDI-PIC provided PT

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 eggs over RTE hashbrowns. CDI-PIC voluntarily discarded due to temperature abuse.

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 only getting to 149F, 145F, 155F, 149F. It never reached 160F on the dish plate after several runs. PIC voluntarily closed. VR REQUIRED 8/18/2022.

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 3 coolers holding food above 41F, S1-ambient air was and the half/half 52F. S2-eggs 54, steak 55F. Prep cooler-tomatoes-62, lettuce 60F. All TCS food was voluntarily discarded by FE and PIC. PIC voluntarily closed. VR REQUIRED 8/18/2022

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles with bleach sanitizer and no label. Observed a large shortening jug with pre-mixed sanitizer inside and the label for shortening on the outside. CDI-PIC discarded the small bottles and took off the shortening label.

4-501.11 Maintain equipment in good repair. Observed back prep sink with a slow leak. Dish machine not getting up to 160F. 3 coolers not holding food 41F. Light loose in the dry goods. WIF building up ice on the back wall. A/C was down this morning, PIC explained and could've cause the temperature to go up on the coolers. Hot water heater was out, the hot water at the 3-comp sink was 85F. Stand up cooler door pops open when you shut on side of the door. Prep unit top lid is held up knives and a box of gloves.

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 Observed no high temp dish machine thermometer or test strips. VR REQUIRED 8/18/2022.

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. Grease on the handles of the prep units.

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. Floors, walls and ceilings in need of cleaning.