CHEX GRILL AND WINGS TYVOLA

4-501.11 Maintain equipment in good repair. Observed RIF condenser forming ice inside of the unit causing the ice to get on the wire shelves and some of the boxes of food. No contamination of the food was observed. Repair condenser to help prevent ice formation. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor amounts of food debris in the bottom of the RIF. Also observed door handles on some of the units soiled with built up residue. Increase cleaning frequency. (0.5 pts)

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 minor amounts of residue on the walls throughout the facility. Increase cleaning frequency. (0 pts)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handling a cell phone then prepared to don a pair of gloves without washing hands. -CDI- EHS intervened. Employee discarded gloves and washed hands using the correct procedures. (2 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in the freezer. -CDI- Boxes were placed off of the floor without any correction from EHS. Points not taken. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a chlorine sanitizer solution at 0ppm. -CDI- Solution was increased to 50ppm. (0.5 pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the edge of the cutting board of on of the flip top units. -CDI- Cell phone was removed and relocated to an appropriate location. (0 pts)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee not use soap when washing hands. -CDI- EHS intervened and the employee rewashed hands using proper procedures. (2 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee wash avocados in the hand sink. (1 pt)

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on the avocados while said to be clean. -CDI- Stickers were removed and avocados were rewashed.

4-501.11 Maintain equipment in good repair. Observed slightly torn gaskets on the on RIC. The gaskets did not seem to be affecting the integrity of the unit or the products inside. Replace gasket as needed. Due to different circumstances from last inspection, points not taken. REPEAT***(0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose in the mop sink while under continuous pressure. -CDI- Water was turned off a pressure was released. (0 pts)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed buckets of frozen food being stored without any coverings in the RIF. Provide a cover for food that is being stored to help prevent possible contamination. -CDI- PIC provided lids for the necessary items. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a chlorine sanitizer solution at 10ppm. -CDI- PIC replaced the sanitizer with new solution at 50ppm. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed the condenser in the RIF with a very large amount of ice accumulation. Repair condenser to help prevent the accumulation of ice. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the 3 compartment sink. Repair faucet to prevent leaking. REPEAT*** (1 pt)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large amounts of food debris/residue on the floor of the WIC. Also observed slight food build up behind the RIC/RIF units. Increase cleaning frequency to avoid build up of food debris/residue. REPEAT*** (0.5 pts)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the dishwashing area handwash sink to be obstructed from use by dishes in its basin. CDI - Sink unobstructed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink adjacent the kitchen entrance to not be provided with soap at the time of the inspection. CDI - PIC refilled soap dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shrimp stored directly above an uncovered bin of cut lettuce in the cookline lowboy refrigerator across from the flattop grill. - Observed boxes of raw shrimp stored on the top shelf of the WIF above boxes/bags of frozen RTE items such as mozzarella sticks and boneless fully cooked chicken wings. CDI - Storage order rearranged in both the lowboy refrigerator and the WIF, moving the shrimp to the bottom shelves of both units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed bottles of ibuprofen stored on the middle shelf of the wire rack adjacent the prep sink, directly above boxes of aluminum foil and single service gloves. CDI - PIC moved medications to below front counter/register.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths on the prep counters throughout the kitchen and no sanitizer bucket set up for the storage of wiping cloths. CDI - PIC set up wiping cloth buckets.

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 an accumulation of food debris and grime on the WIC racks, at the bases of the 2 lowboy refrigerators, and at the base of the RIF. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed the faucet and handles of the 3 compartment sink to be leaking when the sink is in use.

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 the floors beneath the cookline equipment and racks throughout the kitchen to have an accumulation of food debris. REPEAT. - Observed the ceiling tiles to have a buildup of dust surrounding the ceiling vents at the cookline.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone on top of the prep line cutting board at the beginning of the inspection. CDI - Employee phone moved.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple employees wipe their soiled gloves off with paper towels then continue with task. CDI- PIC and employees were educated on when to discard gloves.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the operation when contamination may have occurred. P. Observed blade of can opener in need of cleaning due to wheel grease build up accumulating. PIC stated that item is cleaned every few days. CDI- PIC removed item to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grill scraper visibly unclean stored with clean dishes on rack above 3-comp. CDI- PIC discarded item. Observed entry of lids for sauce containers not in-use today with food debris accumulation. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 build up at bottom of reach-in units, on rails of RIF, and food debris accumulation in the gaskets of the prep units near grill.

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 areas under and behind equipment throughout facility in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC not available at time of inspection. Certified PIC arrived towards end of inspection. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee turn faucet off with hands after washing. Observed a food employee change gloves but not wash hands between glove changes after handling raw chicken and before handling clean pans. CDI, employees washed hands.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf - Observed no invoices for several sauces prepared at other location from same owner according to staff but could not verify source of sauces while on-site and no ingredient or allergen information available for sauces. Vr required.

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 portioned marinara sauce with date of preparation of 9/29. CDI, marinara sauce voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed spray bottle of glass cleaner stored next to clean single-service articles. CDI, glass cleaner relocated for proper storage.

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 several priority violations during inspection. -CDI- EHS educated PIC. -0- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf- Observed PIC not able to answer EHS’ questions related to employee health process and procedures despite poster being displayed. -CDI- EHS educated PIC on food borne disease and prevention. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC and food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC and food employee on proper handwashing procedures and both rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee place gloves over gloved hands to handle raw chicken and remove gloves and return to food prep without a glove change or a handwash. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to fill up container. -CDI- EHS educated food employee on proper use of handwashing sink. -1- **REPEAT**

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE lettuce in prep unit #1. Observed raw chicken out for prep stored over RTE chicken on food cart. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken wings being held on TPHC with no protective coverings. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored on top of RTE romaine lettuce. -CDI- PIC removed avocados and discarded of lettuce that came in contact with avocados. 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 10ppm. -CDI- PIC corrected to 50-100 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed cut iceberg lettuce prepared more than 4 hours ago above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed turkey bacon, tzatziki sauce, heavy cream and potato salad above 41F in WIC. Refer to temperature chart. Observed ambient air of unit at 47F. Observed sliced American cheese above 41F in prep unit #2. -CDI- PIC voluntarily discarded of cheese and items in WIC above 41F. And moved raw items to freezer. **FACILITY TO USE RIC, PREP UNITS AND FREEZER UNTIL REPAIRS HAVE BEEN MADE** **3DAY VERIFICATION REQUIRED** -1.5- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of hot shot. -CDI- PIC removed. -0- 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, item was sanitizer. -CDI- PIC labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut iceberg lettuce prepared more than 4 hours ago above 41F. Observed cut romaine lettuce cooling in prep unit and WIC covered with lids, stacked to the top in plastic containers. -CDI- EHS educated PIC on cooling methods and PIC discarded items past time and placed other items in freezer in separate containers to cool back down. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in WIC. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken breasts with no lid held on time stored under grill. -CDI- PIC relocated items. -0- 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 dented can stored with cans for use. -CDI- PIC removed.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers stored on top of RTE items. Per PIC, facility does not wash avocados. -CDI- EHS educated PIC on washing avocados and removing sticker. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash solution at 76F during manual warewashing at 3-compartment sink. -CDI- PIC corrected temperature to 133F. -0-

5-103.12 Provide water under pressure to all fixtures. -Pf- Ensure adequate water pressure to properly W/R/S at 3-compartment sink and at hand sink at BOH. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose connected to backflow prevention device with sprayer hose attached and water turned on. -CDI- PIC turned water off and unscrewed sprayer nozzle. -0-

6-303.11 Provide required lighting intensity. Observed no light in WIC. Repair or replace. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple cleaned containers stacked with intact sticker residue. REPEAT. CDI - PIC removed containers to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in chlorine sanitizer at 0 ppm. CDI - PIC refilled sanitizer at an adequate concentration.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee put 2 used containers in hand-sink next to 3 comp sink. CDI PIC moved containers and sanitized the hand sink. Observed employee fill squeeze bottle at hand sink in kitchen. CDI PIC educated employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 containers of raw steak above RTE sauces. CDI PIC moved containers. 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 slicer blade with buildup from slicing cheese. CDI PIC instructed employee to clean slicer. 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 .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating a French fry that fell onto the grill area. **REPEAT** -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwash sink to fill up plastic container. -CDI- PIC was made aware and educated employee on proper use of hand washing sink. -0-

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed chicken wings being held on time from 10a-2p. At 2p, PIC didn’t discard the wings. Per PIC, the wings from earlier had been used and those had been cooked at 1p. -CDI- PIC corrected time. -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 lettuce cooling in reach-in and tomatoes, lettuce and marinated chicken wings cooling in WIC with tightly covered lids and no temperature change after 30-40min. -CDI- PIC educated on proper cooling methods and vented containers to facilitate cooling process. -0 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU ..5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed water, olive oil and hot sauce in working containers with no labels. -CDI- PIC properly labeled items. **REPEAT** -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open for a prolonged period of time while establishment was receiving a shipment and remained opened after shipment was received. -CDI- PIC closed back door. -0-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several containers stored as clean. Air dry before stacking. **REPEAT** -0.5-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use cups stacked very high stored at cash register area with no protective packaging. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacle area./ 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors open on outside dumpster. Per PIC, it is a shared dumpster area and he has spoken with other business owners but they are not following procedure. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages stored on in-use food prep table. CDI by discard by PIC.

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 deli turkey and ham stored with raw steak in walk-in cooler. CDI rearranged storage order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: 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 containers of portioned turkey and ham in the walk-in with date marks of 12-20 and 12-23. CDI by discard by PIC. Observed house made pasta salad in upright cooler with date mark of 12-24. CDI by discard by PIC.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working grill without a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.