TERIYAKI MADNESS

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee wash, rinse but not sanitize pan. CDI, pan relocated to properly wash , rinse and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 grill cleaner stored over prep tables. CDI, cleaning agents relocated for proper storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash her hands (two different times) at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated and employee re-washed her hands.

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 3 large tubs of cut cabbage temping above 41F, stored inside the reach-in cooler. PIC stated that the cabbage was all prepared last night and had not been taken out recently. Three other tubs of the same cabbage prepared last night were temping 41F or below, also stored inside the same reach-in cooler. CDI: PIC voluntarily discarded all 3 tubs of cut cabbage. 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 .

3-501.18 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 pan of pre-cooked chicken and veggie gyoza, pan of pre-cooked eggrolls both stored inside the cooler drawers date-marked with a prep date of 10/09. PIC stated that the employee improperly dated these and were actually prepared yesterday. CDI: PIC removed old date stickers and replaced with the correct dates. REPEAT VIOLATION. 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 three large tubs of cut cabbage that had not met the cooling rate (prepared last night and temping above 41F today). PIC stated they cool the cut cabbage down inside the WIC before moving the tubs into the reach-in cooler; lids are covered during the cooling process. CDI: PIC voluntarily discarded the tubs of cut cabbage temping above 41F since it had not met the cooling parameters; EHS went over different 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 .

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed facility without test strips to test the chemical veggie wash used at the facility. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 heavy debris and oil accumulation on clean dish racks. Increase cleaning frequency. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not escalating point deduction today since not an egregious violation and different non-food contact surfaces were in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of grilled spicy chicken temping above 41F (see temp chart) stored inside the lowboy cooler at the make line. PIC stated that it was not prepared today and they have not taken that container out of the unit to re-stock the station. Observed containers of grilled spicy chicken temping above 41F stored inside the WIC. PIC showed that they were all cooked from the same batch yesterday. CDI: PIC voluntarily discarded all containers of grilled spicy chicken temping above 41F since the 6-hour cooling window had surpassed. 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 a container of pre-cooked dumplings and a container of pre-cooked eggrolls both stored in the cooler drawers that bore no dates. CDI: Date labels were created for both TCS food items. Observed a container of tofu and a container of portioned out (commercially made) lomein noodles both stored inside the WIC with discard dates of 8/06. PIC stated that they were prepped today and should have had 8/05 as the discard date, but food employee who prepped these is new and may have misunderstood the date-marking procedures. CDI: PIC had food employee fix date labels to correct discard date so that employees are not serving TCS food items past the 7-day window. 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 .

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed facility without test strips to test the chemical veggie wash used at the facility VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic cambros and bins wet-stacked and stored in the clean dish rack. Ensure all multi-use containers are completely air-dried before stacking together.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single-serve containers and lids stored out of it's protective packaging, right-side up, at the expo line. Observed stack of single-serve paper plates stored out of it's protective packaging, right-side up, at the dry storage rack. CDI: PIC inverted all single-use articles to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in clean dish rack and rusted shelves of the overhead storage racks for clean pots/pans. Replace/repair rusted shelves so that they are smooth and easily cleanable.

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 black buildup around the ice chute of the soda machine. Observed standing pool of water inside interior surface of lowboy cooler at the make line. Observed heavy oil buildup on the hood vents at the wok station. Increase cleaning frequency. REPEAT VIOLATION.

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 oil accumulation throughout ceiling tiles in the kitchen. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw beef stored in sandwich cooler top behind cooked chicken. Store raw animal foods in the front to prevent cross-contamination when employees take portions of the raw food out to cook. CDI - PIC moved raw beef to front of cooler. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 2 pans of diced cooked chicken measured 46-47F. PIC stated it was cooked last night and then cut at 9:30AM this morning. Use shallow pans or containers and leave cooling TCS food loosely covered or uncovered so it cools within the correct time to 41F. CDI - Chicken discarded. 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 .

3-501.15 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 Cut chicken was cooled in deep pans with lids on pans. Use shallow pans and leave TCS foods that are cooling loosely covered or uncovered. CDI - Talked to PIC about cooling methods and the chicken was 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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. Clean legs of equipment and legs of shelving units in back. Clean these areas more frequently. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not find signed employee health policies during inspection. CDI - PIC educated on requirements for informing employees to report the big 5 symptoms and big 6 illnesses. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was not dispensing paper towels. Ensure hand washing sinks are equipped with paper towels. CDI - PIC fixed dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Unopened portions of raw beef stored on shelf above broccoli in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw beef to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Some TCS ready-to-eat foods, such as low main and chicken were being dated for over 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation or opening commercial package for pre-cooked food. If pre-cooked chicken is opened at 9AM on Jan. 1, then it must be discarded or used by 9AM on Jan. 8. CDI - Discard dates corrected during 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on upright freezer. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 1 deep pan of cut chicken measured 45F at 2:30PM. Employee told PIC it began cooling around 10AM. Ensure TCS foods that are prepared at room temperature are cooled to 41F within 4 hours. CDI - PIC educated on cooling methods and she discarded the chicken. 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 Portioned lo mein in sandwich cooler top was stacked over the fill line. The portions above the fill line were 45-54F. TCS foods in cold holding shall measure 41F or less. CDI - Lo mein moved to walk-in cooler to cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 Cut cabbage was cooling in upright cooler with lid on it tightly. Also, cut chicken in walk-in cooler was 45-46F at 2:15PM after cooling for more than 4 hours. Chicken was cooling in containers with lids on them. Ensure TCS foods are cooled properly: leave uncovered, use freezer, walk-in cooler or ice bath, use shallow pans, etc. CDI - Chicken was discarded. Cut cabbage was moved to walk-in cooler and left uncovered to continue cooling. 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Some stacks of pans and containers that were stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. An employee was also observed using a cloth towel to dry containers after she took them out of the sanitizer. Utensils are not allowed to be dried with cloths. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on upright freezer door. 0 pts.

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. Clean low shelves and legs of equipment around the grill and stove top. Clean these areas more frequently. Improvement from last inspection so reduced to 0 points. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks stored on shelf above prep table. Employee drink observed on prep table behind cutting boards that are used to cut chicken during service. Do not store employee personal items where they can potentially contaminate food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P PIC threw piece of chicken away off the ground and went to cutting chicken without washing hands. Employees must wash hands after contaminating their hands. CDI - PIC washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 pan of chicken measured 120-131F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated chicken to above 165F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee preparing food with no hair restraint. Food employees must wear hair restraints, such as a hat or hair net. REPEAT

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 1 robot coupe blade had a jagged spot on the blade. Sharpen the blade smooth or discard. // 4-501.11 Maintain equipment in good repair. Torn gaskets present on upright freezer and walk-in cooler doors. Replace torn gaskets. 0 pts.

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. Clean shelves above 3-compartment sink and storage shelves behind 3-compartment sink. Also clean legs of equipment on line. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. Small RIC next to prep unit not working and not in use. Repair or replace.

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 to shelving and inside of reach in coolers as well as outside and handles throughout facility. Observed sticker residue on outside of container stacked clean.

5-205.15 Maintain a plumbing system in good repair. Continual dripping of water from hand sink in prep area. Unable to turn off. PIC stated the repairman has been called. 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 in need of cleaning with emphasis on hard to reach areas such as under equipment.Clean and increase cleaning frequency to maintain clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand-sink on front line. CDI. Employee replaced paper towels.

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 multiple large containers of cut green cabbage that was cut yesterday evening, holding above 41F. These items were in cooling equipment that was holding other TCS items 41F and below. CDI. Spoke with PIC about not cooling cabbage in deep well containers with lids secured. Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 Multiple items with 8 day expiration date marking instead of 7. Additionally inconsistency with providing expiration date or date of preparation. Observed sauce marked with a 14 day expiration that included cooked vegetable (fresh ginger) CDI all items were correctly date marked with the date of expiration. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items with no date marking, particularly premade items coming out of the freezer. CDI. All items properly date marked. 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 cut cabbage cooling in large plastic bins with secure covers attached. Items did not reach cooling parameters. CDI PIC voluntarily discarded items. Cool in shallow containers or in smaller amounts with out any covering until cooling process has completed. 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 one set of tongs in a raw beef container with the handle touching the food. Handles cannot touch the food.

5-205.15 Maintain a plumbing system in good repair. Continual small stream of running water for hand sink in prep area. Unable to turn off. PIC stated the repairman has been called.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed employee turn on faucet, put soap on their hands, and begin lathering the soap without first wetting their hands. Employee only scrubbed for 3-5 seconds before rinsing hands and turning off sink with paper towel. - CDI - Education provided. PIC demonstrated proper handwashing technique to employee. Employee rewashed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed wiping cloths stored in sanitizer at concentrations of less than 100ppm quat. - CDI - PIC emptied buckets and refilled with properly concentrated sanitizer of 300ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. - *NOTE: No point escalation due to improvement noted with only one stack of dishes wet stacked.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service bowls and lids stored outside of their original protective package yet not inverted or protected by other means. - CDI - PIC inverted single service items.

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. - REPEAT - Observed floors in need of cleaning with emphasis on hard to reach areas such as under equipment. Also observed walls in need of cleaning around 3 compartment sink. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed yum yum sauce made in house from commercial mayo holding above 41F in walk-in cooler and display cooler up front. Also observed cut cabbage holding above 41F in reach-in cooler. - CDI - PIC voluntarily discarded yum yum sauce and cabbage. Follow up visit required to ensure reach-in cooler has been repaired. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 - REPEAT - Observed chicken cooling in tightly covered, deep containers stacked on top of each other in lowboy unit. Do not cool in lowboy unit. Utilize walk-in cooler or reach-in freezer for cooling. Do not cover items while covering. Do not stack containers while cooling. Utilize shallow pans for cooling. - CDI - PIC moved chicken to walk-in cooler to continue cooling and uncovered containers. 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. - REPEAT - Observed multiple unlabeled working containers of sauces and spices. Label all working containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in 50ppm quat sanitizer. - CDI - PIC replaced sanitizer with properly concentrated quat of 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

5-205.15 Maintain a plumbing system in good repair. - REPEAT - Observed leak at can wash. Repair leak.

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 light shield near dry storage area. Replace light shield. - NOTE: Transitional permit item. 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 in need of cleaning throughout facility and wall above 3 compartment sink in need of cleaning. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored in contact with unopened dry goods. Designate an area away from food for employee belongings.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash hands and turn off faucet with bare hands. CDI - Discussion had with PIC. Hands re-washed. - 0 -

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed ice wand used for cooling food items stored unwrapped in reach in freezer. CDI - Items to be wrapped with plastic wrap to protect from contamination. 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 egg rolls stored above ready to eat tofu in grill drawer. CDI - storage order rearranged. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed carrots and peas unwrapped and stored in reach in freezer. Cover. - 1.5 -

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 chicken in cooling process from 1130 - 330 at 47F in deep, sealed container. CDI - Chicken spread onto thin sheet pans and placed in walk in freezer for rapid cooling. - 1.5 -

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 chicken in cooling process from 1130 - 330 at 47F in deep, sealed container. CDI - Chicken spread onto thin sheet pans and placed in walk in freezer for rapid cooling. Keep items uncovered and spread thin until they reach 41F, and then seal. - 0.5 -

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 few containers of sauce, and bulk spices without labels. - 0 -

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 bowls used as scoops stored in chicken and steak in prep top. CDI - Bowls removed. - 0 -

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Facility has 180 days from day of permitting to fix items.

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 to shelving and inside of reach in coolers throughout facility. - 0 -

5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash. Facility has 180 days to fix item per transitional permit.

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 3 comp sink and prep sinks in need of being recaulked. Observed light shield cracked in need of replacement. Facility has 180 days from date of permit to fix items. - 0 -