APPLEBEE'S #1096

REPEAT. TEN DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed verifications for employee health training onsite. EHS providing form for PIC to send signed copies via email or text within 10 days. (-1) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

REPEAT. 10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black residue inside ice machine and 3 dishes stored as clean with visible food debris. EHS did observed improvement compared to last inspection. Facility should continue to work on food contact surface cleanliness, or a risk control plan may result if out of compliance at the next inspection. CDI- returned to warewashing for re-w/r/s. EHS will make return visit within 10 days to reassess ice machine. (-3)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled containers of spinach artichoke dip, ranch dressing, cooked vegetables, and sliced cheese at far right fliptop. CDI- PIC explains that fliptops are employ overnight and filled each morning; items brought over from WIC this morning around 10am. PIC rapidly cools items in WIC and disposes of overfilled portions. EHS observed the fliptop is not in poor repair, and had an ambient temp of 39F. (-3)

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 single service cup without handle sideways inside non-TCS sauce container of lowboy. CDI- PIC removes single service scoop. EHS advises PIC to use a multi-use utensil with scoop above the food going forward. (-0)

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed significant mildew accumulation inside high temp dish machine. Clean at earliest opportunity and increase frequency of routine maintenance cleaning afterwards. (-0.5)

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 food splatter and debris on outside of equipment throughout facility- cooling equipment gaskets, shelving of RIC’s and lowboys, outside of dish machine, etc, require increased cleaning frequency. No escalation of points due to separate area than last inspection. (-0.5)

REPEAT. 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 stained ceiling tiles throughout, and cracked/damaged tile, particularly near ware-washing machine. EHS also observed flooring at corridor between WIC and WIF is deteriorated and in need of repair so it is cleanable. (-1)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed proper documentation for EHP onsite and correct answers from staff, but no signed verifications of training. CDI- EHS provides forms for employee signatures. Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement (-0)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris and date mark sticker residue. CDI- Dishes returned to warewashing for W/R/S. (-3)

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes in steamwell at 90F for over an hour, and at 100F 25 minutes later. Item not on track to meet proper cooling time parameters. CDI- PIC relocates potatoes to reheat steamwell and rapidly reheats to 165F in order to meet reheat parameters. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods closest to door in WIC between 42F-44F. Also observed overfilled cheese, portioned rice, spinach artichoke dip, and garlic mayo placed into fliptops this morning above 41F, as well as raw ribs at 47F moved to cold drawer from WIC this morning. CDI- All items rapidly cooled in WIC. Overfilled portions removed so cold holding can be maintained. PIC advised to monitor cold drawers for proper temperature and make corrections as needed. (-1.5)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops in dipper well at 127F. PIC advised to bring water to 135F for use storing utensils. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed vegetable oil stored in single service cup. Also observed wood platters for serving fajitas in deteriorated condition. EHS advises PIC to immediately remove splintering wooden platters from service. Food contact surfaces made of wood must be sealed in food-safe coating, be non-absorbent, smooth, and in good condition. (-0.5) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with severe scoring. Replace at earliest opportunity.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed accumulated grease residue on cook line equipment throughout. Increased cleaning frequency is advised. (-0) 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 dark residue on non-food contact portion of ice machine. (-0.5)

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed overflow of cardboard at dumpster. Increase trash pickups as required to manage volume. (-0)

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 damaged flooring in WIC causing difficulty accessing WIF and cleaning floor tiles properly. Repair at earliest opportunity. 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 and walls in need of cleaning throughout facility. Beneath equipment should be cleaned to remove food debris. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several bowls stored as clean and bottle but soiled with dried food debris. Observed sticker residue on metal pans and stacked in contact with food contact surface of other pans. CDI, equipment relocated for 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed dried food residues in microwaves on line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed steak in pan in low reach in unit that operator had recently completed repairing in morning at 46 degrees F. EHS verified unit operational and had ambient air temperature of 37 degrees F. Other TCS foods in unit were cold held at 41 degrees F and below. CDI, steak voluntarily discarded by PIC. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed food thermometer not accurate to + or - 2 degrees F. CDI, thermometer removed from use. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI. CDI, thermometer removed from use.

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 containers collecting food debris. Observed clean items stored in pan but pan had food debris and soil inside. Repeat. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans wet stacked .

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 articles stored on ground.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and particles collecting in gaskets on bottom of prep units throughout.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.

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 debris and soil accumulating on floors behind and under cooking equipment in hard to reach areas and corners of floor.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed food thermometer not accurate to + or - 2 degrees F. CDI, thermometer removed from use. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open upon arrival.

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 single-service portion containers and bowls used as scoops.

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 containers collecting food debris. Observed clean items stored in pan but pan had food debris and soil inside. Repeat.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed particles and food debris collecting on clean drainboard.

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 no food contact surfaces of equipment in need of cleaning and floors along prep line. General cleaning needed on floors and behind equipment on line.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed several microwaves with heavy soil and debris. Repeat 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates stored as clean but with soil. CDI, items relocated for 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 of 2 food thermometers not accurate to + or - 2 degrees F. CDI, thermometer removed from use. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkIs

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 equipment stored on bottom shelf less than 6 inches from ground on prep line and clean utensils stored in stainless steel container collecting debris . CDI, equipment relocated for cleaning.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat sanitizer on site with no test strips. CDI, Operator stated no longer use quaternary ammonium sanitizer and removed from use. Facility using sink and surface cleaner.

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 refrigeration equipment and freezer accumulating soil and particles. Observed debris accumulating on top shelf on prep line and top of dish machine. Repeat.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed several microwaves with heavy soil and debris. Repeat. 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. Observed cutting board and several tongs from previous day with food debris and soil accumulation. CDI, equipment relocated for 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed slaw, soup, chicken cold held between 43-44 on cart that was transferred in unit from previous day in walk in cooler. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several shaker containers of spices missing labels by grill. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets below required concentration of lactic acid sanitizer.

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 ice scoop stored in same container as hammer tool.

4-501.11 Maintain equipment in good repair. Observed drains leaking at 3 compartment sink and sink stoppers not maintaining water or sanitizer in vat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat sanitizer on site but no test kit. Vr required. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observe soiled rack and soil accumulation on clean drain board of 3 compartment sink.

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 refrigeration equipment and freezer accumulating soil and particles. Observed heavy debris accumulating on shelving throughout kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed damage to outdoor dumpster.

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 grout missing and in need of resurfacing in some areas in kitchen floor near dish machine. 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 in hard to reach areas such as under and behind equipment. Observed hammer stored in same container as ice scoop. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink with no paper towels which is located at the rear of the kitchen. CDI PIC added paper towels to dispenser.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed four microwaves heavily soiled in need of cleaning.

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 unlabeled bottle of oil by grill area. CDI PIC placed label on bottle.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed three stored clean pans with food debris. CDI PIC placed soiled pans in dish room to be recleaned. 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 low boy refrigerator heavily soiled with food debris.

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 general cleaning needed to be done throughout kitchen and hard to reach areas also walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean steak knives stored in metal container with soiled water at the bottom. REPEAT. CDI - PIC re washed knives. 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 items in lowboy such as raw salmon, veggie burgers, pasta, and raw chicken above 41 F. CDI - PIC voluntarily discarded and will contact technician to repair unit. Unit had an ambient temperature of 50 F. 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 open containers of spinach dip, onion soup, marinara, and rice with no date mark. REPEAT. CDI - PIC voluntarily discarded. 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 pico in prep top with 7-24 prep date. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of oil and water at grill.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored under leaking condenser in WIC. CDI - PIC removed food from underneath condenser. PIC stated that technician is scheduled to look at the unit today.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink by dish machine not sealed or secured to wall. Secure and caulk sink to wall.

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 buildup on low reach in unit gaskets. Observed buildup on WIC shelves. REPEAT.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed turkey in direct contact with rusting racks inside the WIC. CDI - The turkey that was in contact with racks was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans stored as clean with debris still present on the food contact surface. CDI - PIC moved pans to dish machine to be washed properly. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food build-up and debris a on the interior of multiple microwaves. CDI - PIC cleaned the interior of microwaves.

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 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 . Observed marinara sauce inside the RIC with no label. CDI - The PIC discarded marinara sauce.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed utensils stored inside containers with build-up and debris. CDI - utensils were removed and cleaned.

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 the interior of the RIC at the prep unit and the standing RIC in need of cleaning due to food debris build up. Observed shelving inside the WIC with dark accumulations and debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. CDI - Dumpster door was closed.

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 large amounts of build-up and debris on the floor inside the WIF.

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 food residue on the food contact surface of pans stored as clean on drying racks near the 3-compartment sink. CDI - The pans were moved to the dish pit to be washed again.

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 diced tomatoes stored in the prep unit 1 held above 41F. CDI - PIC voluntarily discarded tomatoes. Observed tartar sauce, salsa, and sour cream being held above 41F in an ice bath. PIC stated that the items were placed there approximately an hour before. CDI - The ice bath was remade and stirred periodically to get items to 41F rapidly.

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 pico de gallo and corn/black bean mix stored inside the prep unit for cooling. CDI - The items were moved to the WIC. Observed pasta cooling inside the WIC with lids securely on. CDI - PIC removed lids for rapid cooling.

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 contact with seasonings inside container. CDI - The scoop was removed from the container.

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 cleaning needed of gaskets at cold drawers, and cleaning to remove food buildup from inside of Traulsen upright freezers.

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 broken tiles near the grill and the dish machine. Observed floors inside the WIF in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal medications stored in kitchen above utensils. CDI - The PIC discarded medications.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed in use sanitizer buckets with 0ppm quat sanitizer. CDI-Food employee corrected solution to 150ppm.

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 measuring cups with handles lying in pico container and shredded cheese container at cold drawers below grill.

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

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 Cleaning needed of all equipment and gaskets such as max induction burners, grills, inside and on doors and handles of prep coolers, cold drawers, walk in cooler and freezer to remove dirt, grease, and debris and cleaning to remove food and grease buildup from inside and outside of traulsen upright freezers. Cleaning needed for removal of dirt and debris on all shelving throughout kitchen including clean dish and equipment shelving, walk in cooler shelving, chemical shelving, and dry spice shelving.

5-205.15 Maintain a plumbing system in good repair. Repair faucet leak at back prep sink

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. Clean floors throughout facility, specifically behind and under equipment, for removal of dirt and debris. 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. Repairs needed for broken floor tiles near dish machine, near grills, and inside of walk in cooler at freezer door as well as walk in freezer door latch, door will not latch close.