QUEEN'S SOUL FOOD

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a bag of molded carrots present in the WIC. PIC stated that he does not use the carrots and that he will throw them away. Observed no carrots present on the HH line of the facility during the inspection. -CDI- PIC voluntarily discarded carrots.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of cabbage and sweet potatoes with no coverings over the top of them in the WIC. Observed fish and chicken in the Stand up RIC 2 with no coverings over the top of them. -CDI- PIC covered all foods in cold holding units that were uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal containers stored on the clean dish rack with food debris present on the interior and exterior portions of the pans and stacked together. Observed metal strainer with food residue present stored hanging on the side of metal shelving. Observed plastic containers stored as clean above the dish machine with residue present on them. -CDI- PIC moved all dishes to the 3-comp sink to be properly W/R/S when the dish washer arrives later this afternoon. 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 2 containers of beans with no date marking present. PIC stated beans were cooked on 3/15/26. -CDI- PIC back dated beans. Observed cut cabbage in the WIC with no datemarking. PIC stated Cabbage was cut on 3/17/26. -CDI- PIC back dated cabbage. Observed Container of open RTE coleslaw with no date marking on the original container. -CDI- PIC back dated to date of opening 3/16/26. Ensure that all TCS foods are date marked for prep/cook. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 3 metal containers wet stacked together. Ensure that equipment is properly air dried prior to being stacked together.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving of RIC and in the WIC, walls and floor of WIC and WIF with rust and buildup. Observed cardboard on the floor of the WIC. Observed floor of the WIF with a large indent and the metal paneling on the floor lifting.

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 residue present on the bottoms of prep surfaces on the external surfaces of cooking and holding equipment. Observed small RI Chest freezer with a presence of food debris residue and build up present on the interior of the freezer. PIC stated that they are removing the small RI chest freezer. Ensure that non food contact surfaces are cleaned and maintained as clean.

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 the lower walls and the wall / floor joints throughout the facility not smooth or easily cleanable.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed facilities lack of control of food safety measures in the facility and an inability to demonstrate knowledge on food safety principles. During inspection facility received 8 Risk factor violations 3 of which were repeat risk factor violations. EHS spoke with PIC pertaining to food safety principles specifically referencing the risk factor violations from today’s inspection. EHS will return to further evaluate facilities ability to demonstrate knowledge. -10 DAY VR- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a certified food protection manager present in the facility at all times of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed soap dispenser not working for the hand sink that is present in the kitchen. -CDI- PIC added soap to the hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink that is present within the kitchen. -CDI- PIC added paper towels to the hand sink.

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- Observed raw chicken stored over raw beef in the WIC. Ensure that raw animal foods follow proper storage order. -CDI- PIC adjusted storage order to reflect proper storage order procedures. 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 heavy soiling on pots and pans in the clean dish rack of the facility. Observed food residue and debris present on the knives stored adjacent to the 3-comp sink. Ensure that all food contact surfaces are clean and maintained as clean. -CDI- PIC moved soiled equipment to the 3-comp sink to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed commercially processed corn reheated to be placed on to hot holding. Corn was reheated to 129F and PIC was about to place into steam well. EHS took temperature of the corn and told PIC that corn needed to be heated to the proper temperature before being placed on HH. -CDI- PIC reheated corn back up to 167F and placed on HH. Ensure all commercially processed RTE foods are reheated properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed several foods below 135F present on the hot holding line at the front of the facility. Foods included White rice, Yellow Rice, Yams, beans, and Mac and cheese. PIC stated that all foods were made this morning. Approximately 1 hour prior. -CDI- PIC reheated all out of temperature foods back up to 165F or higher and placed back onto hot holding well. 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 large container of potato salad with no date marking present in the WIC. PIC stated that the potato salad was from 2 days prior. -CDI- PIC added proper date marking to the large container of potato salad. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several cockroaches on the floors throughout the facility. Observed 2 small cockroaches present within a bin of sugar in the facility. Ensure that pest control is increased in thoroughness and frequency. EHS notes that large sugar container was discarded. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed crack in the back door of the facility so that screen door is not fully shut when closed. This is an entry point for pests. Ensure that the screen door is able to be fully shut.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed container of sugar with 2 small insects present inside, the container had a lid present. Ensure that all food is kept clear from any forms of adulteration and contamination. -CDI- PIC discarded large container of sugar. Ensure that pest control is increased in the facility. No other observations of pests in contact with food in the facility.

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 scoops in several dry goods throughout the facility with there handles stored directly in contact with food. -CDI- Scoops lifted so that handles were no longer in contact with food.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving of RIC and in the WIC, walls and floor of WIC and WIF with a large amount of rust and buildup. Also observed cardboard lining shelves that hold spices. 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 heavily soiled shelving and handles on cold holding equipment throughout the facility. Observed prep surface adjacent to the steamers with buildup of residue, grease and debris. Observed gaskets throughout the facility with buildup of debris and residue.

5-205.15 Maintain a plumbing system in good repair. Observed drain below the dish machine with buildup of food and debris present in the catch basin. This led to the drain being slow to move water. Ensure that the food and debris present in the catch basin is cleaned out so that the drain moves water.

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 the lower walls and the wall / floor joints throughout the facility not smooth or easily cleanable.

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 over top open containers of tilapia and catfish in the stand up RIC. No contamination observed. Ensure that employee food is stored in designated areas separate and apart from patron food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stew pot and large can opener that were stored as clean with food debris on them. CDI PIC took items to the dish washing area. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Black eye peas HH at 125F in the steam table. PIC stated that they were put in the steam table at 11 am. CDI PIC reheated them to 170F. REPEAT points not escalated due to improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed spaghetti not date marked. Facility is putting the date on a piece of paper that is tucked between the lid and the container or hung on the edge of the container. Pic stated that they often blow off. EHS advised PIC to use a different method to label foods, such as labels. CDI PIC provided date for spaghetti. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen in back door in disrepair. Solid door was open. REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 small live insects crawling on wall above 3 comp sink. Observed dead insects on the floor behind equipment. EHS discussed pest control with PIC. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on steam table and counter. CDI PIC put wet cloths in the sanitizer bucket

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 scooper in 2 dry product container touching the food. CDI PIC moved scoopers to the dish wash area to be washed.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving of RIC and in the WIC, walls and floor of with WIC and WIF with a large amount of rust and buildup. Also observed cardboard lining shelves that hold spices. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with deep groves that can not be effectively cleaned and sanitized.

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 door gaskets of both the WIC and WIF with large amount of buildup.

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 the lower walls and the wall / floor joints throughout the facility not smooth. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.Observed multiple areas where in the kitchen and storage room where the floor is not sloped to drain and there is standing water.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC recontaminate hands by not using barrier to turn off water after properly washing hands. CDI- EHS discussed when to wash methods with PIC, PIC rewashed hands correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 meat cleavers stored as clean on magnet strip above prep sink with food residue accumulation. CDI- PIC removed to be w/r/s. *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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 10ppm. CDI- EHS discussed concentrations based on manufacturer instructions, PIC primed machine while EHS was present, dish machine got to 100ppm. *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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY If these violations are seen during the next inspection, EHS may begin the process of taking permit action.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Mac and cheese hot holding on counter, greens hot holding on stove, and fried chicken and ribs temping below 135F in steamwell. CDI- Mac and cheese, greens were voluntarily discarded by PIC due to being out for unknown amount of time, per the PIC. Fried chicken and ribs were removed to be reheated to 165F or above due to being in holding units for less than 2 hours. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with green chemical unlabeled stored near dish machine. CDI- PIC marked correct label on bottle. *REPEAT* 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer concentration of sani buckets above 200ppm. CDI- PIC diluted to 100-200ppm.

3-501.13 (A), (B) Use approved thawing methods. Pf. Observed two large bags of raw chicken being thawed under submerged water without water running. Temp of water was above 70F. PIC turned on faucet to have running water. Temp of running water was above 70F. CDI- EHS discussed approved thawing methods with PIC, PIC removed bags of chicken to WIC to continue thawing.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screening of back door in disrepair, not sealing all points of entry. Repair or replace screening. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 small live insects crawling on cold holding equipment in kitchen. Observed 2 dead insects in kitchen area. EHS discussed pest control with PIC, PIC stated they come monthly.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving of 2D RIC, shelving in WIC, and bottom shelf of prep table with heavy rusting. Repair or replace rusted shelving throughout establishment and where food is stored.

5-501.17 Provide a covered waste bin in female restrooms. Observed the both unisex employee restrooms with no covered waste bin. *REPEAT*

6-303.11 Provide required lighting intensity. Observed one of the lightbulbs out in the hood system. Replace with a new lightbulb. Observed lighting in WIC below 10 foot candles. Increase lighting in walk-in units. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC stated that his ServSafe is expired, and is planning on going soon to get re-certified. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the soap dispenser in the employee restroom jammed and unable to dispense soap. CDI: PIC got a new soap bottle to replace the broken soap dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade food contact surface of the can opener soiled with food debris. CDI: PIC removed the can opener from the prep table and took it to the dish room to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine used to sanitize utensils and equipment reading 0ppm of chlorine. PIC tried to prime the machine, and was not working. CDI: Food employee arrived during this time to repair the dish machine, stating that he noticed it wasn't working last night. Food employee also mentioned that the tube pulling the chlorine sanitizer into the machine was the issue, and brought a new tube to replace it. Food employee worked on repairing the dish machine as EHS was still onsite. EHS observed the dish machine properly working and chlorine tested at 200ppm. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 multiple pans of RTE, TCS foods (housemade potato salad, cooked pork, cut cabbage, cooked turkey wings, and cooked pinto beans) stored in the WIC without a date label. PIC stated that all of these food items were prepared yesterday morning. CDI: PIC created date labels for all food items; EHS advised to utilize painter's tape, date dot stickers, a white board, or a physical paper to keep track of date-marking their TCS foods, because the facility currently writes the date on a small torn piece of paper which is then just placed on the corner of the containers (PIC stated that the date-marking papers fly off the containers sometimes when the WIC doors are opened or closed). *Note: EHS observed that the other RTE, TCS foods stored in the WIC were date-marked with yesterday's date. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle near the dish machine that was unlabeled. PIC stated that it is a bottle of sanitizer. CDI: PIC labeled the spray bottle as "sanitizer." Observed one spray bottle at the server station that was unlabeled, that was a different color from the bottle of sanitizer. PIC stated that it is a bottle of cleaner. CDI: PIC labeled the spray bottle as "cleaner."

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two metal pans of tilapia and a large metal pan of catfish that were all submerged in undrained water, stored in a reach-in cooler. PIC stated that all the fish comes in frozen packs, and not in ice. EHS explained why unpackaged food may not be stored in direct contact with undrained ice. CDI: PIC drained the water from all pans of fish.

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 the scoop handles inside the non-TCS food bins (flour, rice, fish flour, AP flour) fully submerged in the food products. CDI: PIC removed the scoops from the non-TCS food bins.

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving inside the reach-in cooler 2 (near the make line). Replace rusted shelves. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed the unisex employee restroom with no covered waste bin. Obtain a covered waste bin for sanitary napkins.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the shared dumpster missing a drain plug. EHS advised PIC to contact their waste company to have them replace their missing drain plug.

6-303.11 Provide required lighting intensity. Observed one of the lightbulbs out in the hood system. Replace with a new lightbulb.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted in facility but no signed copies of policy or acknowledgement of policy available. - CDI - EHS provided a new employee health policy poster for all employees to review and sign. Maintain signed copy in facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. - Observed handsink in restroom lacking required signage. - CDI - EHS provided signage for PIC to post.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed mashed potatoes stored below raw fish in RIC. - CDI - PIC placed mashed potatoes above raw proteins. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - REPEAT - Observed dish machine with chlorine sanitizer concentrations less than 50ppm. Also observed chlorine sanitizer concentrations greater than 150ppm in spray bottle. - CDI - PIC primed dish machine to bring chlorine sanitizer concentrations up to 100ppm. PIC also diluted spray bottle chlorine sanitizer concentrations to 150ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed fried chicken and macaroni and cheese holding below 135F (see temperature chart). Per PIC, items had been hot holding for about one hour. - CDI - PIC rapidly reheated items 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 .

4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving throughout facility. Replace. *NOTE: Points not escalated due to nature of violation. Points will be deducted at next routine inspection if issue persist.

5-205.15 Maintain a plumbing system in good repair. - Observed significant leak underneath dish machine. Repair.

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. - REPEAT - Observed floors throughout kitchen area to not be sealed and therefore not smooth and easily cleanable. Observed floor damage throughout with emphasis on rusted flooring in walk-in freezer.

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager onsite during inspection. PIC states that training to be a CFPM has been scheduled for June 2024. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed 1 of 2 hand washing sinks covered with a plastic shopping bag. Employees present advised that the spout has been broken since yesterday by a former employee and the station is not available for use. Handsink is located at server station adjacent to swinging doors which lead into the kitchen area. 2 of 2 handsink is immediately available upon entry to kitchen. EHS did not observe any hand washing violations throughout today’s inspection. CDI - PIC is aware of the issue and is actively working on restoring the fixture. Replacement part is being picked up from the hardware store and repairs to handsink are scheduled for today. -0- ***Compliance visit will be made by no later than 4/29/24 to verify repairs to hand washing sink.

REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed can opener stored clean with white build up on blade as well as multiple metal food containers stored clean with food debris and blue painters tape affixed. CDI - All utensils moved to dish area for re-wash. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed chemical dish machine with sanitizing concentration of 10 PPM chlorine. CDI - PIC primed machine and wash cycles now result in concentrations of 50 PPM. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed containers of TCS applicable foods which include: Mac & cheese (3x), meat loaf (2x) and sweet potatoes (2x) holding below 135 degrees F inside of hot cabinet. According to PIC, the items had been hot holding since 7:30-9:30 AM. PIC advised that the unit’s well had insufficient water. CDI - All food from early morning voluntarily discarded. Well water filled and cabinet was observed to be maintaining temperature > 135 degrees F after 20 minutes. -1.5- Product disposition form made available to facility email address on file. 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 incorrect date marking on coleslaw stating that it’s first use date was 4/17/24. According to the label, the product would have expired on 4/23/24. PIC advised that staff did not replace the label and that the product arrived from U.S. Foods on 4/23/24. PIC provided invoice which substantiated the claim. CDI - Date marking corrected for compliance. -0- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable purple chemical substance in spray bottle which PIC identified as general disinfectant. CDI - Chemical labeled. -0-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky fly trap with dead pests hanging down from kitchen ceiling. Remove. -0-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping clothes on prep counter. -1-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed two cracked/damaged plastic lids being used for corn meal and corn bread. Replace with lids that are smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed water leak at water line behind dish machine while in use. Repair. Observed heavily rusted shelving racks inside of upright reach-in unit across from cook line. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from facility’s dumpster. -0-

REPEAT VIOLATION: 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 floors in kitchen area not sealed and not smooth and easily cleanable. Observed floor damage throughout especially cracked floor in WIC. -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. -REPEAT VIOLATION- For more information on becoming a certified food protection manager 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 can opener stored clean with build up on blade. CDI item moved to dish area for re wash. -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: 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottles and sani buckets with over 200 ppm chloro concentration. CDI bottles and sani buckets refilled and tested to reach 150 chlor ppm. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live toad in the dish machine. CDI-PIC removed toad from facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer holding above 200 ppm chlorine concentration as well as stored on counter tops. CDI-sanitizer levels were adjusted and wet cloths were stored in correctly concentrated sani buckets. -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 buildup on outside of clean containers, shelving in need of cleaning throughout kitchen and under and around cooking equipment under hood ventilation system. Also observed cleaning needed in microwave with food debris and walk in cooler and reach in cooler shelving with food debris and rust on shelving. -Repeat violation-

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 floors in kitchen area not sealed and not smooth and easily cleanable. Observed floor damage throughout especially cracked floor in WIC. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC serve safe expired 2018. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked turkey and cooked Mac noodles in WIC and Mac noodles in WIF with completed cooling process with no lids. Lids need to be placed on food after cooling process is complete.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with build up on blade and pans with residue store cleaned. CDI All items moved to dish area for re wash. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottles with over 200 ppm chloro concentration. CDI both bottles refilled and tested to reach 50-150 chlor ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork chops and curry chicken holding below 135F on hot holding front line. CDI. Items were placed out on hot line less than 1/2 hour prior. Items quickly reheated to 165F and placed back out on line. All other items on line holding above 135F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of chemical not labeled. CDI, chemical labeled. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer holding above 200 ppm chlorine concentration. CDI PIC corrected to 50 ppm.

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 on outside of clean containers, shelving in need of cleaning throughout kitchen and under and around cooking equipment under hood ventilation system. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee restroom which employs women and men.

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 floors in kitchen area not sealed and not smooth and easily cleanable. Observed floor, walls and ceiling damage throughout especially cracked floor in WIC. REPEAT Improvement, ceilings and walls painted with easily cleanable paint. Tiles replaced or repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to verify accurate date of certification. Date of original certification has changed and General Manager confirmed with Servesafe that their certification expired in ‘22. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan available. CDI - Poster and example written plan sent today via email. REPEAT -1

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed pasta touched with bare hands during preparation. CDI, touched cooked pasta voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken and cabbage hot held below 135 degrees F. CDI, foods transferred to reheat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of WIC at 51 degrees F. All TCS foods in unit overnight voluntarily discarded and denatured in dumpster as foods were between 49-51 degrees F. Company, United Refrigeration Inc. arrived on-site to repair and service walk in- cooler. See temperature observation chart. Walk in cooler low o refrigerant and repaired. Ambient air temperature of WIC observed at 37 degrees F and nonTCS foods dropped to 41 degrees F after several minutes of monitoring. Ensure regular monitoring of food temperatures to ensure all TCS foods maintained at 41 degrees F and below. Temperature log emailed to establishment. 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 .

3-501.18 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 fried okra not date marked and potatoe salad not date marked. CDI, foods voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of chemical not labeled. CDI, chemical labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed chicken thawing on shelf in storage area outside of walk in freezer. CDI, chicken relocated back to walk in freezer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed small probe thermometer not accurate to + or - 2 degrees F. CDI, battery provided to another thermometer and thermometer now functioning as required.

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 on outside of clean containers, shelving in need of cleaning throughout kitchen and under and around cooking equipment under hood ventilation system.

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

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 floors in kitchen area not sealed and not smooth and easily cleanable. Observed ceiling in rear storage area heavily damaged. Seal these areas and ensure they are smooth and easily cleanable. Observed floor, walls and ceiling damage throughout. REPEAT -1- 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 buildup on ceiling vent covers and floors throughout kitchen. Clean often enough to o prevent buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over food for consumer in walk in cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no policy of training food employees on reportable symptoms and illnesses. CDI - PIC provided Employee Health visual learner poster today with a discussion of symptoms and illnesses. Ensure all employees are educated and understand their responsibilities for restriction and exclusion. -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan available. CDI - Poster and example written plan sent today via email. REPEAT -1-

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 buildup inside containers used for food reheating and hot holding with food debris inside that were identified as clean. -1.5- 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. 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 soiled serving and cooking utensils left from previous day’s food service overnight. Clean at least once every 4 hours and as necessary to prevent contamination.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole in high wall near ice machine close to walk in cooler and holes in dry storage area walls on same side as walk in freezer. Observed screen falling away from back door frame. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy rodent droppings in dry storage area and under cabinets in restrooms. Facility had rodent glue traps in place. Ensure all pests are removed from facility. -1-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go trays stored at front counter with food contact surfaces faci8ng up. Keep these inverted to avoid contamination. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted tooth on table mounted can opener. Replace or repair tooth to avoid contamination. Observed rusty fish scaler stored as clean on magnet. Replace with a scaler that is smooth and easily cleanable. -.5- 4-502.11(A) Maintain utensils in good repair. CDi - Items moved to dish pit for cleaning to remove rust buildup. Ensure rust is removed or replace.

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 buildup inside dish machine at high corners and under rail for stationary rack cleaning. Clean often enough to prevent buildup. -.5-

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 on outsides of food containers, front and back sides of cooking equipment, on hood system, on shelving in walk in cooler, reach in cooler, outside of food bins for raw proteins, on drying shelving over 3-comp sink and on outsides of drink containers at self service beverage station. Clean these areas often enough to prevent buildup. -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at either handsink in front of facility. Per PIC, hot water lines run from the kitchen to restrooms and it takes a while to get hot. EHS advised PIC to ensure hot water is al all fixtures during peak demand. CDI - PIC ran hot water to get required temperatures for customers. -.5-

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 floors in kitchen area not sealed and not smooth and easily cleanable. Observed ceiling in rear storage area heavily damaged. Observed walls separating near walk in freezer. Seal these areas and ensure they are smooth and easily cleanable. REPEAT -1- 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 buildup on ceiling vent covers and floors throughout kitchen. Clean often enough to o prevent buildup.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan available. CDI provided required information.

5-202.12 Provide at least 100F water at handsinks. Observed hot water not working at hand wash sink in kitchen area.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed cook not cleaning and sanitizing thermometer probe before taking reheat temperatures. CDI corrected by instruction and PIC provided cook with probe wipes. Observed lemonade machine food contact surfaces heavily soiled and in need of cleaning. CDI PIC had employee break down machine and clean.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet wiping cloths in front service area not stored in sanitizer between uses.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusted.

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 non food contact surfaces of hot holding cabinet heavily soiled with food debris and in need of cleaning.

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 floors in kitchen area not sealed and not smooth and easily cleanable. Observed ceiling in rear storage area heavily damaged.

6-303.11 Provide required lighting intensity. Observed lighting not working in rear storage area near freezer.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not properly reheating products for hot holding , date marking sporadic , temperature of front prep unit not being monitored.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employees not informed of responsibility of reporting illnesses and or symptomology.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan. CDI provided vomiting and diarrhea information.

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 dish machine not reaching proper sanitizer concentration. Dish machine can be used to wash dishes but sanitizing must be done in the three compartment sink. 3 day Verification required.

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 curry chicken, baked spaghetti, pork chops , rice , and mac n cheese taken from oven and placed in hot holding at less than 165 degrees. CDI all items taken back and reheated to minimum of 165 degrees.

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 butter packets, coleslaw, and potato salad in front prep unit at greater than 41 degrees ambient temperature of prep unit observed to be 53 degrees. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sweet potato pie in front reach in cooler with no date labels. Observed pigs feet , milk, and ribs in walk in cooler not properly date labeled. CDI PIC knew when products were made or opened so proper labels were placed on products.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed internal thermometer in front prep unit broken and in need of replacement.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed date marking being done by placing post it notes directly in foods . CDI PIC removed post it notes to outside food . Advised PIC that tape could be used on pans to correct this violation.

4-501.11 Maintain equipment in good repair. Observed dish machine and front prep unit in need of repair.

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 build up of food debris on shelving and faces of equipment.

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 floors in kitchen area in need of sealing so that they are smooth, easily cleanable, and non absorbent.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a link to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee emptying sanitizer bucket and draining wiping cloths in front area handsink. Observed a second employee, while EHS is washing their hands, place a soiled spoon in the front area handsink. CDI- EHS explained the requirement to both employees and PIC. All items were removed and placed in designated warewashing area. REPEAT but different code violation observed.

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 cooked pork chops stored below and next to raw fish in cook line reach-in refrigerator. Observed a container of shredded cheese stored below and on top of raw fish in cook line reach-in refrigerator. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of barbecue baked chicken hot holding at front service unit below 135F. Per PIC, the chicken was freshly baked this morning then he added the room temperature barbecue sauce. PIC stated the product had only been out there for 30 mins. CDI- EHS explained the hot holding requirement and PIC rapidly reheated the food item above 165F within 15 mins. All other TCS food items were properly hot holding throughout establishment.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of cleaner and a bottle of depressor stored with no label. CDI- PIC labeled both bottles. REPEAT.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food items in walk-in refrigerator with date mark labels in contact with more than 7 individual food items. CDI- PIC removed the labels in contact with food and placed on the outside of the food containers. EHS recommended to PIC to use a different date mark label if the current labels are consistently falling off of the metal containers.

4-501.11 Maintain equipment in good repair. Observed rusted prep tables (surfaces and legs) and shelving throughout kitchen and refrigerators/freezers. Replace all rusted equipment so that equipment is maintained smooth, easily cleanable and non absorbent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets in reach in refrigerators and walk in cooler. Observed food debris, food residue, and grease buildup on cooking equipment throughout kitchen. Observed black buildup around handsink at service area. Increase cleaning frequency to avoid build up. 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 rusted vent cover above cook line. Replace all rusted vent covers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at kitchen and handsink at service area with no paper towels available. PIC stated both dispensers were out of batteries. CDI- paper towels provided during inspection. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw shrimp above a container of shredded cheese in the standing reach in unit in the kitchen. Container of shredded cheese did not have a covering. CDI- cheese discarded, EHS discussed storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple products (raw shrimp, raw fish, raw chicken, cooked pig feet, macaroni, turkey legs, ribs, spaghetti w/ meat) in walk in cooler and standing reach in unit with no covering or wrapping.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine registering at 0ppm chlorine sanitizer during inspection. PIC stated that unit is serviced regularly, unaware of issue. PIC unable to prime machine and get a sanitizer reading. PIC stated he will make call to have machine serviced immediately. CDI- repair man arrived on site during inspection, fixed machine. Sanitizer at proper concentration by the end of the inspection.

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 products (cooked ribs, cooked pigs feet, cooked spaghetti w/meat, potato salad) in the walk in cooler with no date mark. PIC stated all products were cooked/prepped yesterday, was in a rush and forgot to date label these product's. CDI- products properly marked 9-29 during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of cleaner with orange liquid with no label. CDI- bottle labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in red bucket at service area registering at 200ppm chlorine sanitizer. CDI- sanitizer was diluted with water, was between 50-100ppm by the end of the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on the prep surface across from the cookline.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles contacting food in the dry storage area, in sugar and flour bins. CDI- PIC moved scoops.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board with deep grooves, in need of resurfacing or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets in standing reach in and gaskets on walk in cooler. Observed food debris/greasy buildup on cook equipment, observed buildup in hood system. Observed black buildup around handsink at service area. Ensure cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink at kitchen. CDI, paper towel provided by PIC.

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 potato salad and macaroni cold holding above 41F. PIC states items were cooked yesterday and left cooling overnight in walk in cooler. CDI, items discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork, potato salad, raw pork, and raw chicken cold holding above 41F at walk in cooler. Observed cooked macaroni, raw chicken, and cooked turkey legs cold holding above 41F at walk in freezer. Observed slaw and potato salad cold holding above 41F at front prep unit. Observed internal temperature of walk in cooler at 47F and internal temperature of prep unit at 44F. PIC states foods at walk in freezer were moved there this morning from walk in cooler. CDI, all items discarded by PIC. PIC states a maintenance request was made to technician to repair walk in and facility will voluntarily close after foods at front hot line run out. PIC states all foods at front hot line were cooked this morning. PIC states facility will remain closed until walk in cooler is repaired. Verification Required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potato salad cooling in large deep bus tub. CDI, item discarded by PIC. Points not escalated due to observed internal temperature of walk in cooler at 47F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw, raw marinated chicken, and beef stew cold holding above 41F. PIC states chicken and stew was prepared yesterday. Observed internal temperature of walk in cooler at 52F. PIC states walk in cooler was serviced on Monday. CDI, marinated chicken and stew discarded by PIC. All TCS foods moved to walk in freezer and reach in cooler. PIC made service request for walk in cooler. EHS explained to PIC that the walk in cooler shall not be used until walk in cooler is in good repair. Verification Required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed macaroni cooling under running water in large pot. PIC states he usually cools food using this method. CDI, macaroni placed in pans in walk in freezer to cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not closing properly, leaving gap large enough to for pests to enter facility. Door needs repair/replaced.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed internal temperature of walk in cooler at 52F. PIC states walk in cooler was serviced on Monday. Observed facility have the same problem with walk in cooler at last inspection. CDI, PIC made service request.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of fried chicken hot holding on steam table at 122F. CDI - PIC reheated to at least 165F before placing back into hot holding. * Points not reduced due to improvement from last inspection. - REPEAT - - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken, cooked chicken, macaroni, chili, kidney beans, and spaghetti holding above 41F in WIC. See temp chart above. Ambient air temp 45F. Items moved to walk in freezer to rapidly cool. A VR will occur no later than 1/2/2020 to ensure WIC is functioning properly. - REPEAT - - 3 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of lemongrass and container of fish stored on floor in walk in freezer. CDI - PIC placed items on shelving. - REPEAT - - 1 - ** No sign due to Covid-19 Pandemic

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine producing 0 ppm chlorine sanitizer. Facility will only use single service items for customers. EHS instructed PIC to set up 3 comp sink for washing any pots and utensils used in kitchen. Verification visit required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac & cheese held at steam table holding below 135F. CDI - PIC took container to reheat in oven; Mac & cheese placed back on steam table at 171F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey legs, raw chicken, and Mac holding at 44-45F; see temp chart. Ambient air in walk in cooler producing 40F; PIC stated he had been working out of walk in cooler for a significant amount of time for morning prep. CDI - Turkey legs and Mac left uncovered to cool rapidly. Raw chicken containers vented and un-stacked to allow to cool rapidly. REPEAT. *Points kept at half due reach in cooler cold holding issues fixed from past inspection*

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of purple chemical and container of powdered dish soap without labels. CDI - PIC labeled both containers properly. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes/bags of food on floor of walk in freezer.

6-101.11 Surface Characteristics-Indoor Areas - C Observed pitted and uneven flooring in the kitchen area. The floor is no longer smooth and easily cleanable. Observed absorbent ceiling tiles in the serving area. Replace with non-absorbent ceiling tiles. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a bag of vegetables stored underneath a container of raw chicken in the tall reach in cooler. CDI-The vegetables were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pots and pans with food buildup stored as clean on the clean equipment rack. CDI-All pans and equipment seen with buildup was moved to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tall reach in cooler not holding food product at proper temperatures. The unit was maintaining at about 62F. CDI-All food items was discarded in the cooler including fried chicken, eggs, milk, and sauces. REPEAT. *Points kept the same today due to overall improvement on cold holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing some sort of blue chemical. CDI-The bottle was labeled.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometers not properly calibrated. The thermometer was reading 20F lower than actual temperature. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY A WORKING THIN PROBED THERMOMETER.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths sitting on the bottom shelf of the dessert glass reach in cooler. CDI-The cloths were removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to shelving in the walk in cooler, reach in coolers and shelving throughout. Have cleaned. REPEAT.

6-101.11 Surface Characteristics-Indoor Areas - C Observed pitted and uneven flooring in the kitchen area. The floor is no longer smooth and easily cleanable. Have resurfaced. REPEAT. Observed absorbent ceiling tiles in the serving area. Have replaced with non-absorbent ceiling tiles. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed tall reach in cooler full of employee food with no labels indicating it was personal food. CDI-Due to the cooler holding above 41F the food was discarded.

2-103.11 (B) Person-In-Charge-Duties - PF Observed PIC allow a non-food employee in kitchen area. CDI - Person unnecessary to food establishment left facility.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed beef stew and black eyed peas cooled from previous day in walk in cooler without covering.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on shield inside ice machine. Increase cleaning frequency.

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 beef stew in walk in cooler at 43F. PIC stated it was cooled the previous day; beef stew was not able to cool to 41F. CDI - Beef stew was voluntarily discarded. REPEAT. Points not escalated due to improvement in amount of items cooled properly compared to previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed collard greens on stove top at 130F. CDI - Employee reheated collards on stove to over 200F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small cup of potato salad, container of potato salad, and container of coleslaw holding at 43F in front flip top cooler. CDI - Cup of potato salad voluntarily discarded. PIC added ice to other food products to cool rapidly.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and screen on back door not tightly fitted, allowed open space for insects/rodents to enter.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensil handles stored inside dry food products.

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard containers used to line prep shelf and floor in walk in cooler. REPEAT. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use to-go boxes, bowls, and cups throughout make line area stored without protective covering; exposed to misc. contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Repair/replace as necessary. Observed flip top unit cold holding at 44F ambient temperature; unable to fix cooler on site. EHS will return within 10 days to ensure cooler is able to cold hold TCS foods at 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on metal shelving throughout facility. REPEAT.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not provided at handsink in front of kitchen upon entering facility. CDI - PIC turned mixing valve on and hot water provided.

6-101.11 (A) and (A)(3) Surface Characteristics-Indoor Areas - C In food prep area, over water using fixtures and in restrooms, floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles over hot line and in restrooms. Observed floors throughout kitchen pitted and uneven. Not smooth and easily cleanable. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on potato masher, mixing spoon and bowl stored as clean. CDI - PIC placed these items at dish machine for cleaning. -3- REPEAT

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 four pans of turkey wings cooled overnight at 42F and three pans of cooked macaroni at 43F. CDI - PIC voluntarily discarded these during inspection. -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 Observed stacked pans of turkey wings with lids in place cooling overnight by doorway to walk in cooler. Other foods deeper inside the cooler were 39-41F. CDI - PIC re-arranged food storage during inspection to place non-TCS foods by doorway and place TCS food deeper inside cooler. Service call also placed for cooler maintenance. -.5- REPEAT

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard containers used to line prep shelf and floor in walk in cooler. -0-

4-501.11 Maintain equipment in good repair. Observed walk in cooler not cold holding by the door at or below 41F. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving and on lower shelf under prep table beside fryers. -.5- REPEAT

6-101.11 (A) and (A)(3) Surface Characteristics-Indoor Areas - C In food prep area, over water using fixtures and in restrooms, floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles over hot line and in restrooms. 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 hole in wall at ceiling juncture near ice machine and in storage room to the right of walk in freezer where light from outside is flowing inside. REPEAT -1-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee check firmness of corn bread at beginning of inspection with bare hand. CDI - PIC continued cooking corn bread for an additional 15 minutes. -1.5-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed exposed turkey wings without coverings that are not cooling in walk in cooler shelf. CDI - PIC wrapped these. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on knives stored as clean and stacked bus tubs with debris present. Observed buildup on glasses in bar area. PIC stated these glasses are not in use. CDI - PIC sent these items to dish pit for cleaning. PIC reminded that out of service items shall be stored clean. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed okra hot holding on prep table at 73F. Observed rice in steam table overstacked hot holding at 112F. CDI - PIC voluntarily discarded okra and split rice in half to reheat top layer. Rice was cooked less than one hour prior. PIC advised to wrap rice to avoid drying out in steam table. -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 Observed poured containers of tartar sauce cooling in beverage reach in at 43F with lids in place. CDI - PIC implemented placing these items in walk in cooler prior to serving. -0- REPEAT PER STATE MEMO, POINTS NOT ESCALATED TODAY.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arms of food employee plating food orders at hot line. REPEAT -.5-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted, rusting and chipped knives and peeler stored on wall magnet. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on equipment handles in kitchen and at front line. -0-

6-101.11 (A) and (A)(3) Surface Characteristics-Indoor Areas - C In food prep area, over water using fixtures and in restrooms, floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles over hot line and in restrooms. REPEAT -1- 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 hole in wall at ceiling juncture near ice machine.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed gloves used to handle payments and then resume food service without handwashing. CDI - Hands washed. -2-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed barbecue chicken in use that was reheated one hour prior in steam well at 112F. CDI - PIC reheated barbecue chicken to 178F. Process was barbecue sauce is poured over chicken after chicken fully cooked. PIC educated today to make sure food remains within hot holding temperature range before putting into steam well as this was the only item out of temperature in steam well. -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 Observed TCS foods cooling on rolling cart by back door at beginning of inspection at 85-95F. CDI - PIC educated about cooling times and foods moved to walk in to cool. Food had been out at room temp cooling for 1 minutes. At 1 hour 30 minute mark, cooling foods were72-74F. -0-

6-202.13 Properly locate mechanical insect control devices. Observed flu strip located over prep table during food prep. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in walk in cooler on shelf with missing legs. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on food employee plating food and taking payments at line. -0-

6-101.11 (A) and (A)(3) Surface Characteristics-Indoor Areas - C In food prep area, over water using fixtures and in restrooms, floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles over hot line and in restrooms. REPEAT -1-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside citrus soda nozzles. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked okra declared not to be on TPHC at 79F on prep table. This has been an issue in the past. CDI - Today, PIC declared the okra will be hot held for service. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in rach in nearest cook line at 50-52F with door not closing all the way during service. CDI - PIC closed door and cooled foods, declaring door has only been open a few minutes. EHS allowed foods to cool. Temperature after cooling was 42F. -1.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in bucket that was empty. -.5-

4-501.11 Maintain equipment in good repair. Observed rusty shelvinG. -2- REPEAT 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked cups stored for use at the front serving line.

6-101.11 (A) and (A)(3) Surface Characteristics-Indoor Areas - C In food prep area, over water using fixtures and in restrooms, floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles over hot line and in restrooms. REPEAT -1-

2-103.11 (M) Person in Charge-Duties - PF-Chief no awared of his duties

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed employee food stored over facility food-CDI-Food moved to lower shelf

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed foods not covered-Verification

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed some unclean utensil-CDI-Sent back for rewashing

3-403.11 Reheating for Hot Holding - P-Observed corn and greenbeans being reheated between 144-147-CDI-Both items reheated to proper temperature

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 45F. -P-Chef said their process is to take food from hold and let stand at room until cooled to 95 and put in walkin covered. Observed greens at 54 and ox tails at 57 from the day before-Verification

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF-Observed potatoe salad, macaroni, cooked ribs, slaw without proper date marking-Verification

3-501.15 Cooling Methods - PF-Use methods such as shallow pans, large ice baths. Observed plastic on rice,cooling in side reachin. Observed greens in deep pans-Verification

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.-Observed areas where clean utensils are stored not clean

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a buildup on shelving, gaskets and ovens

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P-Backflow needed at spigot near oven area

5-501.114 Using Drain Plugs - C-Dumpster needs a draion plug 5-501.115 Maintaining Refuse Areas and Enclosures - C-Clean around dumpster area 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Keep dumpster lids closed

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, ceiling tiles and baseboards throughout the kitchen 6-101.11 Surface Characteristics-Indoor Areas - C- Observed non absorbent ceiling tiles in restrooms and over hot bar

6-202.11 Light Bulbs, Protective Shielding - C-Need light shield over buld inside the walkin

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling payments and then resume plating food for customers without handwashing. Observed food employee return from dining room to plating food without handwashing. CDI - PIC educated employees on when to wash. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee making sanitizer bucket in the handsink nearest the front counter. CDI - PIC instructed employee to fill buckets at the pre or 3-comp sink. -0-

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 plastic wrapped container of yellow rice cooling in the reach in cooler at 126F. CDI - PIC implemented new process of cooling in the freezer before moving products to either the walk in cooler or reach in cooler for the remaining time food is cooling. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on the front line prep table and on a table in the kitchen. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic bowls on the counter opposite the serving line. REPEAT -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plates and utensils used for dine-in customers stored on the far right counter top at the hot line without a shield. REPEAT -.5-

4-501.11 Maintain equipment in good repair. Observed rusting shelving in dry storage. Observed cracked lid on one hot holding pan. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the pans used as shelves on the speed rack in the walk in freezer. REPEAT -.5-

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 floor in the dry storage, kitchen and in the employee restroom. 6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. REPEAT -1-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the insides of the dining room drink dispenser soda nozzles. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on spoons stored as clean in the drawer to the left of the handsink wait staff uses. CDI - PIC re-washed these. REPEAT -3-

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 RTE potato salad, brown gravy and other TCS foods in the walk in and reach in coolers made more than 24 hours ago without date marking. CDI - PIC date marked these. -1.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer solution at over 200 ppm chlorine concentration. CDI - PIC refilled with chlorine sanitizer at 100 ppm. -0-

3-501.13 Use approved thawing methods. Observed chicken thawing under cold running water at 79F. -.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed self-closure not working consistently on the back door. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans stored over the 3-comp sink. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed buildup in the bottom of pan with cleaned utensils and exposed cup lips at the front counter. Observed no shield over trays, plates and napkins on the far right end of the serving line, exposed to customers. -0-

4-501.11 Maintain equipment in good repair. Observed missing cabinet door at the handsink for wait staff and missing aerator on the women's restroom handsink. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floor of the walk in freezer from condenser drip that has been repaired, per the PIC. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets and piping in the dumpster area. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed chairs and other items stacked in the front counter area. 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 water damaged ceiling tile near the dining room windows and damaged floor in the dry storage with standing water present. REPEAT -1- 6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee cleaning tea urn components in the handsink. CDI - PIC instructed employee to use the handsink only for handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels coming out of the paper towel dispenser at the wait station an at the kitchen handsink. CDI - PIC purchased and replaced batteries. -1-

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one rusted out can of cranberry sauce in use on the dry storage shelf. CDI - Can voluntarily discarded. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the soda nozzles that were scheduled for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two sanitizer buckets and one sprayer of sanitizer reading at 0 ppm quat sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the outsides and insides of stacked bus tubs used to store food in the walk in cooler. CDI - PIC went through these pans and cleaned those with buildup present. REPEAT -3-

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed drawer of medications stored in direct contact with clean cups. CDI - Medications moved to an isolated location. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in th kitchen under the hot box. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the condenser fan covers of the walk in freezer. -1- 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 damage to the ceilings, walls to the far right of the cook line and on the floors of the dry storage. -1- 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 buildup on the inside of the floor and wall grout in the dining room restrooms.

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low lighting in the hood system with 2 out of 4 lights blown. -1- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed some pans not cleaned, but much much improvement from last inspection so only half points taken-CDI-All utensils were cleaned and sanitized

3-501.15 Cooling Methods - PF-Observed ribs and chicken from night before tightly covered and in cooling process-CDI-Instructed to cool in walkin and uncover

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walkin and over sinks.-All shelving in dry storage areas had been replaced-Only half points taken

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walkin and reachin in need of cleaning. Clean gaskets and carts.

5-205.15 System Maintained in Good Repair - P-Observed small leak under sink in ladies room -CDI fixed on site. All others leaks repaired

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 most of ceiling, walls and floors to be in extreme bad repair. Portion over dry storage area better 6-1-1-11A- Surface characteristics -Indoor areas-toilet room, floors, walls and ceilings shalll be nonabsorbent-Observed absorbent ceiling tiles in restrooms and over hot bar area. Replace all ceiling tiles

6-303.11 Intensity-Lighting - C-Need lighting in dishmachine area, food prep and walkins

. . 2-101.11 PIC shall be present during all hours of operation. -PF-Observed no PIC when inspection began . PIC came in about 45 minutes into the inspection. Chef comes in about 8:00 to began cooking.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no towels in employee restroom-CDI-Towels were provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-Observed raw eggs stored over bread and with green pepper and celery-CDI-Eggs were removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils and cutting boards with food debris-CDI-All utensls and ckutting boards were rewashed and sanitized

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 45F. -P-Observed turkey wings and cooked macaroni noodles that were placed in the walkin the night before stored at 51-CDI -All were discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-Observed Lima beans and yams stored aboved 45-CDI-Items were placed inside the oven to cook

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF-Observed one pan of potatoe salad stored inside walkin for two days not marked-CDI-Potatoe salad was marked

7-201.11 Store toxic materials to avoid contamination. -P-Observed fly strips stored over food/clean utensil storage areas-CDI-Fly strips were removed

3-501.13 Use approved thawing methods.-Observed raw pork ribs tahwing overnight at room temperature-CDI-Ribs discarded

6-202.15 Protect outer openings of establishment from insect or rodent entry.-Observedscreen door not closing completely with torn screen

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed cans foods/single service items stored under exposed leaking water line water-CDI Items were moved

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair.-Replace all rusted shelving

4-501.14 Warewashing Equipment, Cleaning Frequency - C-Clean the dishmachine

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed a buildup of debris on most equipment.

5-205.15 System Maintained in Good Repair - P-Observed leaks in 3 compsink, under dishmachine and at the spray arm at 3 comp sink. All leaks to be repaired

6-501.18 Maintain handwashing sinks, toilets and urinals clean.-Clean toilet in employees restroom

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.115 Maintaining Refuse Areas and Enclosures - C

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 most of ceiling, walls and floors to be in extreme bad repair. Part of ceiling being held up by a pan (Over walking area) 6-101-11A-Surface characteristics-Indoor Areas-toilet rrom floors, walls and ceillings shall be nonabsorbent-Observed absorbent ceiling tiles in restrooms and over hot bar area. Replace all these ceiling tiles

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed grease buildup that could drip from hood system 6-303.11 Intensity-Lighting - C-Need lighting in dishmachine area, food prep areas and walkings

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees turning off faucets without providing a barrier to prevent getting hands soiled again. CDI - Instruction. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed okra at 69F on prep table and mac and cheese in hot box that was turned off at 122F. CDI - Okra reheated and served. Mac and cheese voluntarily discarded. -1.5- REPEAT

They 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door not closing completely and outer door open. Repair screen to close completely for insect protection. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on front counter. Keep these in sanitizer between uses. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the hood system, inside the walk in freezer and along the gaskets throughout. Clean. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at spray nozzle of pre-rinse at 3-comp sink. Repair. -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 floor in the dry storage area with standing water and water damaged ceiling tiles in the dining room. Repair. 6-101.11(A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent ceiling tiles. REPEAT -1- 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 dust buildup on the air vents. Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -0- CDI - Paper towel dispenser refilled. Observed no paper towels in dispenser in kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris inside and outside of stacked metal pans. -Pf CDI - Pans put in 3-comp sink for cleaning and sanitizing -1.5- 4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda dispenser nozzles cleanend once per week. CDI -Daily cleaning implemented by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding barbecue chicken at 119F. CDI - Chicken reheated to 178F. -P -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer . -Pf CDI - PIC labeled with permanent marker. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet, soiled wiping cloths on counter. Wiping cloths placed in soiled linen container. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. CDI - Pans separated and allowed to air dry. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed lip area on styrofoam cups. Protect the lip area. -0-

4-501.11 Maintain equipment in good repair. Observed reach incooler, ice machine and other items in facility not working. Either repair or replace these items. -0-

6-501.11 Floors, walls, and ceilings shall be in good repair. Observed damaged floor in kitchen with pitted concrete with standing water. Repair. REPEAT -1- 6-101.11(A)(3) Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in all restrooms. Replace these with nonabsorbent ceiling tiles.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands at the dishwashing sink. CDI-Had employee wash hands at the hand wash sink.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee cutting onions and green peppers with no gloves upon entering the kitchen. CDI-The product was discarded.

her 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 the pasta, and cooked turkey wings with the incorrect label. CDI-The label was fixed with the correct date.

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 lima beans, gravy, and green beans cooling in thick containers in the walk in freezer. CDI-The thick containers were swapped out for thinner container to allow for rapid cooling. REPEAT.

4-501.11 Maintain equipment in good repair. Observed heavily rusted racks, and the table near the ice machine in the back. Needs replacing. Much improved from the last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the inside of the microwave. Needs cleaning.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on outdoor dumpster. Needs replacing. (REPEAT) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy trash buildup on ground around the outdoor dumpster. Needs thorough cleaning. (REPEAT)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the cement flooring hard to clean in certain areas and had standing water near the walk in cooler and in the dry storage area. Need repair. (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 damaged door to the employee restroom. damaged walls to the left of the back door. Observed missing ceiling tile near the back door. Manager explained that a repairman forgot to place the ceiling tile back. Needs repair.

Observed white debris in sweet tea container today- discarded. Found that the sugar container is being towel dried leaving strands of clothe towel in the bin which is contaminating tea. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed one thigh of a bourbon chicken and bigger pieces of fried chicken at <165F when being pulled of to be served. All put back into heating device and they were brought up to >165F during inspection. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed windex not labeled today- labeled durinig inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed black eyed peas, green beans, and baked beans cooling in deep portions in the walk in cooler today- discarded to correct. 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 holes in the dry goods area in multiple spots where daylight can be seen easily. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed clean towels and aprongs stored in the employee restroom today. 4-903.12 Prohibitions - C

Observed rusted racks below dish area, in the table next to the ice machine today. Observed tape on the spray arm and on the pipe in the kitchen. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf

Observed build up on the pipe in the middle of the kitchen. Observed build up on the white rack on the side of the 2 door and on the airdrying fan. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no drain plug in the dumpster. Observed trash all over the ground. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed rough, hard to clean floors that are not curbed to drain. Observed holes/gaps in walls. Observed the door to the employee bathroom in bad repair. Observed some ceiling tiles broken/cracked. Observed gaps in ceiling and it is sinking in around the walk in area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.

Observed no handsoap at the kitchen handsink and no papertowels at that handsink or the employee restroom handsink- all resupplied during inspection. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed some type of white material in the sweet tea today but none in the unsweet- owner did not know what it was and it was discarded. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed raw ground beef chubs stored in the pot with two containers of spices today- spices wiped down and moved to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed sanitizer in the spray bottle at 0ppm today and about 10ppm in the bucket- both remade to correct. Observed the dishwasher with 0ppm today- repairman called and repaired by the end of the inspection today. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed mashed potatoes holding at <135F today in the hotbox- these were reheated to 165F or more to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed items in the 2 door reach in holding at >45F today- products discarded during inspection to correct. Observed potato salad in the 2 door reach in at >45F today- moved to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P VR in 10 days.

Observed green beans, black eyed peas, and baked beans cooling in deep portions in the walk in cooler. Chef stated that they began cooling at 11am, sat out in the kitchen and then were moved to the walk in about 30minutes ago. All of these foods were discarded. Use shallow portions and put into walk in cooler or walk in freezer, and/or add ice or other means to quicken the cooling process. 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 two thermometers that were broken and one that read 20F in ice water-recalibated durinig inspection to correct. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf

Observed many openings to the outside today that would allow the easy entry of rodents and pests- close off all of these openings( chemical room and white folding door area to begin with). 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed bucket of sanitizer at 0ppm and the sanitizer was soiled. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

Observed clean dishes stored on a soiled rack above the 3 comp. sink. Observed dishes stored under a prep table that had leaking raw meat juices coming down- dishes are being sent to be rewashed. Observed clean linen and aprons stored in the bathroom today- remove these from the bathroom and launder before use. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. 4-903.12 Prohibitions - C

Observed rusted shelving at dry goods, on storage table, and dish area. observed glass cooler in use to store coleslaw and potato salad that does not appear to be designed for this use- prove it is for potentially hazardous food storage or do not store these foods in this cooler. Observed holes in the kitchen handsink faucet today. observed tape on the spray arm of the 3 comp. sink. 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed lime build up inside of the dishwasher. 4-501.14 Warewashing Equipment, Cleaning Frequency - C

Observed cleaning needed inside of the 2 door reach in, dry good bins, airdry fan, pipes in kitchen, hood, and fryers. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a missing drainplug on the dumpster today. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

Observed ceiling tiles that are falling in near the walk in cooler and are gapped. observed ceiling tiles that are cracked and not in good repair in the kitchen. Observed abosorbant ceiling tiles in the hot bar area- provide vinyl tiles that are easy to clean. Observed baseboard that needed to be repaired and provided in parts of the kitchen. Observed holes in the wall of the walk in cooler. 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. Clean the ceiling of the walk in cooler. 6-502.12 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.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink in kitchen forcing staff to use sink through other door. CDI - Soap restocked. 5-202.12 Provide at least 100F water at handsinks.-Pf Hot water turned off at handsink in restroom due to leak. CDI - Hot water turned on at handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Shrimp under raw chicken in walk in freezer. CDI - Shrimp relocated with other seafood. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Fried okra on shelf below raw tilapia in reach in cooler. CDI - Fried okra placed on top shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in spray bottle testing at 0ppm chlorine. CDI - Dumped and remade. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener with sticky residue and large plastic lugs with food residue stored as clean. CDI - All sent to dish area for processing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pork ribs holding below 135F in hot box. CDI - Reheated to 165F+.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bowl of pure bleach on low shelf with no label. CDI - Labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Fly strips not approved for commercial use used in kitchen and food prep areas. CDI - Discarded.

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 Green beans, lima beans, and smothered chicken cooling on rack at room temp; all foods were well into the temperature danger zone. CDI - All were placed in walk in cooler for rapid cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Many physical openings that could allow pest entry in chemical storage room. Repair.

3-307.11 Protect food from contamination sources not specifically noted by code. Dry goods in open containers not protected from kitchen environment. Keep these covered or in sealed bags.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf One server with atrificial nails working with food without gloves on. CDI - Reminded of rule; employee donned gloves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Multiple wiping cloths stored on prep surfaces in kitchen. Also, sanitizer buckets were heavily soiled and testing at 0ppm chlorine. CDI - Both buckets were dumped and remade; all wiping cloths place in fresh sanitizing solution.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spoons used to serve TCS foods such as baked chicken stored on topo of pan lids. CDI - Spoons sent to dish area to wash; clean spoons brought in and inserted into the hot food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large plastic lugs wet stacked on drying rack. Separate ot allow air drying.

4-501.11 Maintain equipment in good repair. Shelving in upright cooler and dry storage areas rusty. Recoat or replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Sliding door cooler behind serving line does not indicate it is design to store foods such as potato salad and cole slaw. Discontinue storing foods in this cooler as it is intended for beverages only. 4-501.11 Maintain equipment in good repair. Many split gasket throughout including walk in cooler and freezer. Replace all where needed.

5-205.15 Maintain a plumbing system in good repair. Drain line of employee restroom handsink leaking. 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. Water damaged ceiling by walk in freezer. Repair falling ceiling tiles. Also, ceiling tiles above hot bar serving line are absorbant. Replace these with non-absorbant kitchen tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coffee stored on shelf next to clean dishes; emplyoee food comingled with restaurant food in upright cooler and in walk in freezer. CDI - Coffee discarded, cooled and freezer rearranged with deignated area for employee food.

5-202.12 Provide at least 100F water at handsinks.-Pf Upon arrival hot water was turned off at bottom in the handsink in kitchen. Employees report it is turned off due to minor leak at spigot. Gave instruction to leave hot water turned on at all times to provide for tempered water at handsink. Leak repair needed at spigot.

. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in bottle at greater than 200 ppm. Remade sanitizer to approved concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed commercial can opener with heavy build up on blade. Placed for thorough cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in 2 door upright (older unit) temping above 45 F. The unit has doors that do not seal when closed and doors pop open when alternate door is shut. Ambient thermometer within unit read above 50 F. When food was removed and doors were kept shut the temperature in the unit began to drop. All food was discarded and service was called. It is important that food temperatures are kept consistantly below 45 F so unit should be serviced and made to properly seal.

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 date labeling is missing on multiple items. Gave instruction for proper date marking.

3-501.13 Use approved thawing methods. Observed chicken thawing in standing water. Chicken was then submerged in tub with water into to provide flow to removed liquids & particles. Discussion of the importance of proper thawing and recommend moving raw chicken from freezer to refrigerator so thawing is facilitated under refrigeration.

. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented, rusty' . t cans. Removed for discard. 6-307.11 Protect food from contamination sources not specifically noted by code. Assure all foods are kept covered while stored.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in dry stock and in refrigeration, frier baskets with wires beginning to break, blade on can opener is corroded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep cuts. Gave instruction.

5-501.16 Provide waste bins in required areas including at handwash sinks. Trash receptacle needed by kitchen handsink.

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. Floors need filled in where water is pooling.

6-303.11•Intensity-Lighting - C Lighting in walkins does not meet requirements.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed potato salad and cole slaw without date made. Chef says it is used within a couple of days and the temperature was below 40 F. Gave instruction as to requirements.

6-501.111 Controlling Pests - PF Observed multiple flies in kitchen near back door. Door does not close completely and needs to have tight seal to frame to prevent fly entry. Gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed multiple shelves with rust. Shelves below dish machine need replaced due to rust. Shelves in upright at line are rusty. Upright unit at line has corrosion on door. Refrigeration at line is old but keeps very good temperatures.

4-602.13 Nonfood Contact Surfaces - C Observed build up in front top corners of prep sink. Gave instruction to provide thorough cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed floors throughout kitchen are rough concrete. The floors are very clean but the surface is rough and would need upgraded to meet regulations.

6-303.11 Intensity-Lighting - C Observed lighting in walkins not meeting rule requirements. Gave instruction to provide increased lighting.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed can-opener blade left soiled. Observed knives and utensils stored as clean to be soiled. -CDI Items were removed for cleaning.

3-501.15 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 Cooked chicken cooling at room temperature. The chicken was found to be 91F. -CDI Items were moved into a cooler.

3-501.13 3-501.13 Use approved thawing methods. Observed chicken set into a sink basin without running water at the time of arrival. Always thaw items under running water, in a cooler, or as part of the continuous cooking process.

6-501.111 Controlling Pests - PF Observed live roach in dry goods foods bag storage. Obtain an extermination service and maintain an extermination contract. -VR -REPEAT

3-307.11 Miscellaneous Sources of Contamination - C 3-307.11 Miscellaneous Sources of Contamination - C Observed bags dry goods items stored open. Open dry good foods shall be stored in containers with lids or in bags with resealable closures. Items such as sugar and flour shall be labeled. Observed open metal containers of sugar and floor stored on the shelves. -REPEAT

3-304.14 Wiping Cloths, Use Limitation - C Observed wet wiping cloths left sitting out. In-use wiping cloths shall be stored in labeled containers with proper supplies of sanitizer.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed rusty walk-in cooler shelving. Do not paint the shelving.-REPEAT They must be replaced or professionally recoated. Observed some shelving replaced. Continue to replace rusty shelving.. -REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed improperly stored personal drink. Drink was stored with clean pans. Observed personal items stored improperly in food coolers. Keep personal items on the lowest shelves and away from customer food. -REPEAT

Provide handwashing signs at all handsinks in all locations. -CDI C. Elmore provided handwashing signs so that copies can be made. Observed some handsinks with no handwashing signs.6-301.14 Handwashing Signage - C

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed one stand-up cooler in the kitchen to be holding an air temperature of 59F. The food items in it were found above 50F. -CDI Items were moved out of the cooler to other refrigerated storage.

3-501.15 Cooling Methods - PF Observed pasta salad to be cooling at the serving line. This is not a proper cooling method. Ensure items are at the proper temperature before they are put on the serving line. -CDI Items was moved ot the freezer.

6-501.111 Controlling Pests - PF Observed live roach nymph in the employee bathroom. Observed no invoice for extermination service. Obtain an extermination service and maintain a service contract with them. -VR

3-307.11 Miscellaneous Sources of Contamination - C Observed bags of flour, pasta, and other dry goods items stored open or wrapped in plastic. Open dry good foods shall be stored in containers with lids or in bags with resealable closures.

2-303.11 Prohibition-Jewelry - C Observed staff member working with food to be wearing a watch. Food handlers shall not wear items from the eblow down except for simple metal band rings with no cut-out, gems, or in-lays.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed rusty walk-in cooler shelving. Do not paint the shelving.-REPEAT They must be replaced or professionally recoated. Observed torn cooler gaskets at walk-in freezer. Observed some shelving replaced. Continue to replace rusty shelving.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed damage and gaps in floors, walls, and ceilings in the kitchen around doors and at wall junctions. Keep working on repairs. Keep floors, walls, and ceilings in good repair and pest-proof.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed improperly stored personal drink. Drink was stored with clean pans.

2-102.12 Certified Food Protection Manager Observed the Person In Charge (PIC) at the time of inspection not to have ANSI approved Food Protection Manager Training. A properly trained PIC must be present at all times of operation. This became a 2 point deduction on January 1st, 2014. -REPEAT

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed a number of items out of temperature on the hot buffet. Example items are Chicken 114F, Chicken +Broccoli 126F, Mussels 124F, Shrimp 94F. -CDI Items were reheated to 165F. Items must be 135F or hotter.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed 1 seving of cut tomatoes to be at 59F on the cold buffet. -CDI Items were removed to the cooler for cooling. Items must be 45F or less on the cold buffet.

3-501.13 Thawing - C Observed shrimp thawing in a sink without running water. Items thawing in a sink must have cool running water over them.

3-307.11 Miscellaneous Sources of Contamination - C Observed a bag of breading to be left open and rolled down. Open dry goods foods shall be stored in a container with a lid or in a bag with a resealable closure, and the containers shall be labeled as to their contents. Observed a frozen discharge in the walk-in freezer to be impacting the packaged food stored there. Do not allow such discharges to impact the food.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed rusty walk-in cooler shelving. Do not paint the shelving.-REPEAT They must be replaced or professionally recoated. Observed torn cooler gaskets. Observed damaged fryer baskets. -REPEAT

6-202.11 Light Bulbs, Protective Shielding Observed light bulbs without proper shielding in the back storage area. Provide proper shielding for the kitchen lightbulbs. REPEAT

2-102.12 Certified Food Protection Manager Observed the ANSI trained PIC not to be currently present at the time of inspection. A properly trained PIC must be present at all times of operation. This will become a 2 point deduction on January 1st, 2014.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Observed several hot hold items on the buffet to be out of proper temperature. Observed fried chicken wings to be at 114F, cooked potatoes at 120F-122F, mussles at 96F, fries at 103F. -CDI Items were reheated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Observed cut tomatoes on the cold hold salad bar to be at 52F-63F. -CDI The manager was told to swap out the items for cold product.

3-501.13 Thawing Observed meat and chicken to be set out at room temperature, thawing. Do not thaw items at room temperature. They must thaw under running water, in a cooler, or as part of the cooking process. Items can be thawed in a microwave as part of the cooking process.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed rusty walk-in cooler shelving. Do not paint the shelving.-REPEAT They must be replaced or professionally recoated. Observed torn cooler gaskets.

. 6-201.11 Floors, Walls and Ceilings-Cleanability Continue to repair floors, walls, ceilings, and doors as needed to plug holes and make the surfaces smooth and easily cleanable.

6-202.11 Light Bulbs, Protective Shielding Observed light bulbs without proper shielding in the back storage area. Provide proper shielding for the kitchen lightbulbs.

Observed sanitizer bottle to be at 0ppm concentration. -CDI Bottle was emptied to be remade.; Corrected During Inspection .

.3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated FoodObserved badly dented cans in the can racks. Do not use cans with significant dents in them. -CDI Items were discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved cut leafy vegetables to be at 56F-59F in cooler. Observed cut tomatos to be at 64F-67F on the cold hold buffet. All cold hold items must be 41F-45F or less. -CDI C. Elmore directed that the items be moved to better coolers or freezers for temperature control.

A) Except as provided in ? (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure staff members working with food wear a hair restraint. Observed staff member cooking food without hat._

Do not use equipment that is rusty or in poor repair. Observed rusty walk-in shelving. Observed rusty chain on the utensil shelf. Observed rusty utensils. Shelving shall be replaced or professionally re-coated, do not paint the shelving. Observed prep cooler in disprepair with rusty interior surfaces.

6-201.11 Floors, Walls and Ceilings-Cleanability Continue to make repairs to floors, wall, ceilings, doors, etc. such that they are in good repair. Repair any holes or gaps that lead to the outside to prevent insects from coming into the facility.