PENGUIN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in the WIC above 41F (queso, marinara, au jus, milk, cut lettuce, sour cream, raw chicken, raw ground beef, house-made buttermilk ranch, raw philly steak, hot dogs, yellow cheese block, shredded cheese, sliced cheese). Observed ambient temperature of WIC at 49F. -PIC voluntarily discarded all the items listed above. During inspection, refrigeration technician arrived onsite. Technician stated repairs were completed and EHS observed ambient temperature of WIC drop to 41F. -PIC stated additional service technician will arrive today to verify repairs and ensure WIC can maintain food at or below 41F. Facility may remain open as long as WIC holds TCS foods at or below 41F. -EHS will follow up to ensure foods are maintained at or below 41F. 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 .

3-501.15 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 raw shrimp cooling in prep top unit, stacked high above fill line. -CDI- PIC immediately moved shrimp onto thin sheet tray into the WIC for rapid cooling. EHS observed shrimp cooling at sufficient rate to reach 41F within 4 hours. -EHS and PIC discussed efficient cooling methods, including using the WIC and thin, small portions. 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 in-use wiping cloths stored directly on table top surface, not within sanitizer solution. Store in-use wiping cloths in a properly concentrated sanitizer solution.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed cut romaine directly touching the underside of salad-mixing bowl in prep top (salad bowl placed on top of romaine). -CDI- PIC moved bowl to prep table surface, so that it is not directly touching the lettuce. 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 visible white linen residue on interior of dishes, stored as clean. Per PIC, linens are sometimes used to dry dishes. -CDI- PIC moved dishes back to be re-washed. EHS and PIC discussed proper air drying methods, or drying using paper towels, not linens. 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 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 sliced mozzarella (4/3), artichokes (4/2), and anglaise (4/2) held past its 7-day timeframe. -CDI- PIC voluntarily discarded the foods. -Observed sliced ribeye, with a date-mark displayed today (4/10), when PIC stated the ribeye was originally cooked yesterday, and sliced today. PIC and EHS discussed proper date marking procedures, such that the date mark reflects the original cook-date, not the date it was sliced. -CDI- PIC corrected date mark to reflect the original cook date. 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 .

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 stamp on ranch held on 4-hour TPHC. -CDI- PIC verified ranch was removed from temperature control at 11am and properly added 4-hour time stamp.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed queso and au jus in WIC uncovered, stored without lids. -CDI- PIC covered foods with lids.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed buttermilk above 41, stored at room temperature, used for breading raw chicken for frying. PIC stated buttermilk was moved out of cold holding approximately 30 minutes ago, to be used for breading raw chicken, and was unintentionally left out. -CDI- PIC moved buttermilk to lowboy for rapid cooling. By end of inspection, EHS observed buttermilk cooling at sufficient rate to reach 41F within 4 hours. Ensure buttermilk is held in cold holding when not in active use. 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 portioned cups of spinach artichoke dip in low reach-in cooler with incorrect date mark (date listed today, 12/3, when it was originally prepared on 11/29). PIC stated dip was portioned today, and original bulk container of dip showed date mark of 11/29. EHS explained that food must retain the original date mark, so that it does not exceed the 7-day limit. -CDI- PIC corrected date mark to show 11/29. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple dishes, stored and stacked as clean, with visible food and sticker residue. Sticker residue on exterior of dishes was observed stacked and directly touching the food-contact surfaces of clean dishes. -CDI- PIC moved dishes back to the dish machine to be properly washed, rinsed, and sanitized. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 opened container of whole milk without a date mark. Observed cooked onions and mushrooms in WIC without date marks. -CDI- PIC verified when items were opened/cooked and properly added date marks for yesterday. 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 .

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

3-302.15 Wash fruits and vegetables prior to use. -Observed avocados with stickers intact on the surface after being washed, per PIC. Remove stickers from avocados during the wash process.

4-501.11 Maintain equipment in good repair. -Observed low reach-in-cooler with liquid visibly dripping inside unit. Repair leak.

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 buildup of debris along shelves used to store clean dishes and utensils. Increase frequency of cleaning to prevent debris buildup.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed strawberries with white build up. CDI: Item was voluntarily discarded.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored above spinach dip inside lowboy. CDI: Chicken was relocated. 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 multiple plates, bowls, and small slicer with food debris while being stored as clean. CDI: 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of disinfectant on table beside clean dishes and single service items. CDI: Spray bottle was relocated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed fork and cloth napkin being stored inside hand sink at dish machine. CDI: Items were removed.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw calamari being stored above spinach dip inside lowboy. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with pink build up. Clean as needed.

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 chunk of prime rib at 85F with approximately 35 mins left in cooling window. Prime rib was cooling at a rate of 0.36F/min. CDI: Prime rib was sliced and placed in walk in cooler. At end of 2 hour cooling window EHS observed item at 66F. 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed unsalted butter hot holding below 135F, item was double panned. CDI: Item was voluntarily discarded. Points remain the same 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 .

3-501.19(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 ranch being held on TPHC without a time label. CDI: Item was voluntarily discarded.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed prime rib cooling in a large chunk. Observed brisket cooling at a rate of 0.06F/min inside container tightly wrapped with Saran Wrap. CDI: Saran Wrap was removed, prime rib was sliced thin. Prime rib cooled below 70F and brisket cooled to 41F by end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 with handle down in cheese, and containers being stored in cooked onions and mushrooms.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed par cooked chicken wings being stored above tortillas inside walk in cooler. CDI: Chicken wings were voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. Observed chicken wings in walk in cooler and prep unit. According to PIC, chicken wings are cooked to 140F then cooled down and reheated per customer order. Facility does not have approved non-continuous cooking procedures. CDI: Chicken wings were voluntarily discarded. PIC stated they will cook chicken wings from raw to fully cooked per customer order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili, mashed potatoes and gravy hot holding in hot well below 135F. CDI: Items were reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Observed diced tomatoes cooling at rate of 0.02F/min in a container tightly covered with plastic wrap. CDI: Plastic wrap was removed from containers. 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 .

6-501.12 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 flooring throughout facility in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans with food debris and sticker debris while being stored as clean. CDI: 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food items inside walk in cooler above 41F. Ambient air of walk in cooler was 48F-46F. Facility contacted repair tech who arrived onsite during inspection. All items that were not received today were voluntarily discarded, product disposition form was completed. Items received today were moved to other refrigeration and freezers in the facility. Facility has voluntarily closed. VERIFICATION REQUIRED. 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 .

3-501.15 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 raw chicken tenders cooling at a rate of 0.01F/min inside prep unit. CDI: PIC placed chicken tenders inside ice bath. 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 throughout facility.

REPEAT 4-501.11 Maintain equipment in good repair. Observed salad prep top/unit not working during inspection. PIC was aware of nonfunctioning cooler and informed EHS at beginning of inspection. EHS observed facility not holding any food items in the unit. Previous violation corrected.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near fryers and 3 compartment sink. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with out of date food protection management certification. Per conversation with PIC, certification will be updated via recertification. PIC demonstrated knowledge by answering EHS questions during and after inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) package of RTE food (sealed hot dogs) stored beneath ground beef burger patties in WIC. Observed two (2) servings of RTE food (covered cubed cheese for queso sauce and one uncut watermelon) on speed rack trays beneath an unmarked employee food tray, including seasoned raw fish. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed one (1) pan of rewrapped ground beef balls stored above wrapped, packaged shrimp in back storage area reach in freezer. CDI - EHS observed previously provided, properly placed existing storage order chart on WIC door and in retained documents. PIC used charts as a reference to reorganize WIC and reach in freezer. Note: No escalation in point deduction due to noted improvement from previous inspection; food was observed only contact properly sanitized equipment surfaces. Fewer RTE food products were observed stored beneath raw animal foods. 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 entirety of salad prep unit TCS foods (approximately nine (9) servings) with temperatures ranging from 53F to 58F. When examined, prep unit was unplugged at rear of unit. PIC stated that cleaning service personnel were within the kitchen approximately one hour prior to EHS arrival and may have unplugged unit when leaving. CDI - All TCS food was rotated to WIC for immediate corrective cooling. Unit was replugged and showed effective return to cold holding temperatures prior to EHS departure. 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 .

3-501.18 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 one (1) pan of tomato jam sauce in WIC with date of preparation of 10/25. CDI - PIC voluntarily disposed of out of date food item. Note: EHS observed some undated items in prep top, with others marked with previous dates of preparation. Per conversation with PIC, items are placed and replaced daily; items left at the end of service are date marked at end of service if they are retained.EHS advises establishment date mark ALL TCS non date mark exempt foods at time of opening or preparation. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed one (1) bin of thawing whole muscle beef placed on floor of WIC. CDI - PIC elevated to higher storage on WIC shelves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees without effective hair restraints at start of inspection. CDI - Food employees donned effective hair restraints and washed hands without comment by EHS.

4-501.11 Maintain equipment in good repair. Observed grill side lower drawer with missing handle. Drawer handle has been replaced with woven rope. Replace damaged handle such that means of opening drawer is smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items (glasses, car keys, etc.) at fryer prep top unit cutting board and adjacent prep table. CDI - PIC rotated items to lower elevation storage on table to prevent intermingling with food and/or food contact surfaces. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food items (miso paste, raw fish, sausage gravy, etc.) unlabeled and intermingled with food items in WIC. CDI - PIC voluntarily disposed of food items. EHS advises that employee food be kept at lower elevation than food held for resale. EHS also recommends that food employee food be kept in a centralized, labeled container, so as to distinguish it from food held for resale.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) RTE food packages (packaged ham chub and two packaged sliced turkey slice) stored beneath ground beef burger patties in WIC. Observed one (1) open jug of buttermilk stored beneath raw chicken in fryer prep unit. CDI - EHS reorganized storage order of units to prevent potential contamination. EHS observed existing storage order chart on WIC door. EHS provided new storage order charts for WIC and reach in units. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of unwashed red onions double stacked within bin of unwashed bin of white onions. CDI - Bins were separated out to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed effective preparation, storage, and labeling of TPHC fried chicken tenders. Food employee effectively elaborated on process of TPHC within the establishment. PIC stated that TPHC instructions were retained digitally. However, PIC and employees were unable to present TPHC instructions at time of inspection. CDI - EHS provided establishment with two (2) blank TPHC standard operating sheets to be filled out and retained within the establishment. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple recently rotated food items in WIC and prep areas (Washed salad bins in WIC, tomato jam and sliced turkey in main prep top, shrimp and chicken in fryer prep unit) cooling ineffectively. Items were placed in calibrated cooling and cold holding equipment with covers or wraps and/or positioned such that they would be removed from effective cooling. CDI - Items had covers and lids removed and were rotated to WIC for effective cooling. EHS observed ambient and 2-step cooling charts on WIC doors. EHS provided ambient and 2-step cooling charts to establishment.

3-302.15 Wash fruits and vegetables prior to use. Observed cut green tomato slice in fryer prep top with sticker residue. CDI - Food employee removed portion of tomato slice with sticker. Wash fruits and vegetables such that there are no stickers, soil, dust, or residue in the surface of fruits and vegetables prior to cutting or peeling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility dumpster door open at time of inspection. CDI - Door was closed prior to returning to interior premises.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in small prep unit above 41F. Unit temperature setting had been accidentally turned to a lower setting. CDI-Unit temperature adjusted and TCS foods were placed in different unit until small prep temperature decreases. Observed a eggs and noodles in lowboy drawers above 41F. CDI-Items moved to walk-in cooler. PIC will adjust unit. No foods kept in drawers until cooler drawers hold TCS foods 41F and below. Ranch on ice bath above 41F. Ice bath was refilled. Improvement since last 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 chicken and raw shrimp above ready-to-eat foods in prep unit next to fryer station. CDI-Employee rearranged storage in unit during inspection.

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 cold drawers below cooking equipment above 41F. Temperature settings in units need to be adjusted. Items were either discarded or placed into walk-in unit uncovered to quickly cool back down to 41F. Units are being temporarily placed on TPHC for 4 hour hold time unit units are repaired or replaced. Observed tempura batter mix in pan at ambient air (not on ice bath). Buttermilk and tempura mix at fry station will be placed on TPHC. Observed tomatoes on top of ice above 41F. Tomatoes were discarded. Verification required by 9/3/22. EHS provided TPHC template and discussed procedures with PIC.

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 cooked mushrooms in walk-in unit covered with plastic wrap still above 41F. Item was uncovered and cooled quickly.

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 a couple dry food storage containers with flour or sugar unlabeled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in flour in dry storage bin. CDI-PIC removed scoop from food.

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 plates and utensils exposed to food splatter on bottom shelving at expo window.