JOYS BIRYANI N KABABS

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed interior of microwave on cook’s line with food debris accumulation.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink wall juncture in need of resealing. Caulk juncture to prevent entrance of water to back area. - 1 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed porcelain handwashing sink by prep sink pulling away from the wall. Repair sink and seal between sink and wall. - 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 dust accumulation on vent covers in kitchen. Clean as often as necessary to preclude accumulation of dirt and debris. - 0.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink by WIC and behind front counter. CDI - Towels provided at time of inspection. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Jasmine rice in warmer and at assorted locations around kitchen at temperature below 135F. PIC stated rice had been prepared at 11:30am. CDI - Rice was placed on emergency TPHC and PIC voluntarily discarded rice at 3:30pm. - 1.5 - 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked chicken, milk, cream, paneer lacking date marks. CDI - Date marks added. - 3 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 can of residential bug killer in kitchen. All pest control should be conducted by a licensed pest control technician. CDI - Pesticide removed. - 1 - REPEAT

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed 2 food thermometers not functional. CDI - functional thermometer was brought from front of house - 0.5 - For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 dry spices and flour in dry storage area lacking label. PIC identified items. CDI - PIC labeled containers. - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple live flies in kitchen and warewashing area. Live roach was observed in pull out tray of meat slicer. EHS directed PIC to have licensed pest control operator focus on these areas during next visit. - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans stored in clean storage stacked while wet. Allow pans to fully dry prior to stacking. - 0.5 -

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink wall juncture in need of resealing. Caulk juncture to prevent entrance of water to back area.

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 residue and debris buildup on shelving and equipment throughout facility. - 0.5 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed porcelain handwashing sink by prep sink pulling away from the wall. Repair sink and seal between sink and wall. - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee wallet stored on shelf above prep unit. Designate area for employee belongings.

.5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Items in handwash sink. Items removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-Comp-Sink with a concentration reading below 50PPM chlorine. Sanitizer strength corrected.

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 cooked chicken, milk, cream, paneer lacking date marks. Date marks added. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Can of residential bug killer in kitchen. Pesticide removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of sauce stored on floor in the walk in.

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 residue and debris buildup on shelving and equipment throughout facility.

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. Some areas of walls not smooth and easily cleanable. Caulk around hand sink in bad repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no CFSM present at the time of the inspection. A certified food manager must be available at all times facility is operating.

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 return from outside, rinse hands in three compartment sink, dry hands on pants, and begin food prep. CDI - PIC and EHS educated employee on proper handwashing procedure. EHS watched as employee washed hands correctly. - 2 - 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in all wiping cloth buckets in kitchen at 0ppm. CDI - PIC dumped and filled buckets at 3 compartment sink. Concentration was observed at 100ppm. - 1.5 - 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Jasmine rice in warmer at temperature below 135F in assorted areas around container. CDI - PIC reheated rice. - 1.5 - 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 three small unlabeled buckets. - CDI - PIC labeled all working containers of chemicals. - 1 - REPEAT

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 squirt bottle on cook line lacking label. PIC identified it as oil. CDI - PIC labeled bottle. - 1 - REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on cutting boards between use. Place cloths in sanitizer.

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 walls around kitchen with visible food debris. Clean as often as necessary to prevent buildup. - 0.5 - REPEAT

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 screw top reusable drink container stored on shelf above prep top. Designate area for employee drinks away from food and food contact surfaces.

6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed no soap provided at handsink in front bakery prep area. - CDI - PIC provided soap. 6-301.14 Post a handwash sign at each handsink. - Observed handsink in corner prep area in kitchen lacking required signage. - CDI - EHS provided sign for PIC to post. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed handsink near kitchen entry and in front bakery prep area lacking paper towels. - CDI - PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations less than 50ppm at dish machine. Sanitizer solution bottle observed to be low in product. - CDI - PIC replaced sanitizer solution bottle with a full one. Observed chlorine sanitizer concentrations of 100ppm once sanitizer was primed. 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)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed cheese and mango yogurt mixture holding above 41F in display cooler (see temperature chart). Ambient temperature of unit read 44F. Per PIC, items were held in unit overnight. PIC voluntarily discarded products. - VR - Verification required within 3 days to ensure unit has been repaired. 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 one unlabeled spray bottle of pink chemical identified as sanitizer per PIC. Also observed three small unlabeled buckets identified as soap, sanitizer, and water. - CDI - PIC labeled all working containers of chemicals.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw goat thawing in undrained stagnant water in prep sink. - CDI - PIC opened drain and turned on cold water faucet.

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 various working containers of spices on cook line lacking labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple live small insects near dish machine. EHS directed PIC to have licensed pest control operator focus on this area during next visit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed multiple large containers of yogurt stored directly on the floor of the walk-in cooler. Remove from the floor.

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. - REPEAT - Observed bowl stored in large dry goods container as well as scoop handles stored in direct contact with the dry goods. Store scoops with handles above the food product. Do not use bowls as scoops.

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 aluminum foil lining shelving in multiple locations. Remove or replace with a cleanable material such as plastic liners.

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 residue and debris buildup on shelving throughout facility. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed black buildup on walls near three compartment sink. Clean or replace FRP board if unable to clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over RTE food and sauces in walk in cooler. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tray of shell eggs held out of refrigerator on shelf over 4 hours per employee. CDI , eggs voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 cooked carrot and milk based dessert not date marked in display case from 3 days ago according to PIC. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 bowl used as scoop in flour storage container.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use manufacturing yogurt containers reused for food storage.

4-501.11 Maintain equipment in good repair. Observed low temperature dish machine not providing required sanitizer concentration when tested. Facility not washing equipment in dish machine at time. CDI, sanitizer container changed and equipment primed and now providing required sanitizer concentration.

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 detergent water at 97 degrees F when staff washing equipment manually at 3 compartment sink. CDI, detergent vat filled with hot water at greater than 110 degrees F.

5-205.15 Maintain a plumbing system in good repair. Observed rain blocked with plastic lid at dish machine drain and causing wastewater to spill on floor. CDI, lid removed from drain and drain now operatble.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed on floors and walls as well as shelving throughout kitchen.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken in stainless steel pan stored above cut vegetables in low boy. CDI-PIC corrected storage order. 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 in two stainless steel pans stored above raw goat and raw shrimp containers in walk in cooler. CDI-PIC corrected storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed working sanitizer in 3-Comp-Sink with a concentration reading below 50PPM bleach for . CDI educated staff on how to test and properly use a 3-Comp-Sink sanitizer. CDI observed dishwasher properly work with 3-Comp-Sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one large grey container of cooked yellow rice in walk in cooler with a temperature of 49*F. PIC stated it was cooking yesterday morning. CDI-PIC voluntary discarded rice. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed ten small open spice containers near grill area without labels. Also observed four secondary bottles without labels. CDI-PIC placed labels on all working secondary spice containers.

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 several styrofoam to/go containers throughout kitchen not in original protective packaging stored incorrectly face up. CDI-PIC educated PIC on how and where to properly store single service items.

4-501.12 Resurface or replace cutting surfaces that can not be effectively cleaned and sanitized. Observed four cutting boards with deep cuts and grooves. CDI-PIC voluntarily discarded cutting board that were damaged and quickly replaced them with new four new ones. 4-501.11 Maintain equipment in good repair. Observed rusted shelving above 3-Comp-Sink where clean dishes, and bins are stored.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored over cooked goat in WIC, raw chicken stored over veggies in WIF, and raw shell eggs stored above sauce in prep top. REPEAT. CDI - PIC corrected storage order. 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. Observed dish machine testing at approximately 0 ppm chlorine sanitizer. Facility will wash dishes in 3-comp sink until dish machine is fixed. REPEAT. VR. 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(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 hard boiled eggs in WIC at 81 F, 1 hour and 50 minutes after cooking. CDI - PIC moved eggs to ice bath and actively stirred food until it reached below 70 F within 10 minutes. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed lentils and peas in low reach in cooler with no date marks. Observed rice and goat in WIC with no date marks. REPEAT. CDI - PIC added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed hard boiled eggs cooling in WIC in covered container. REPEAT. CDI - PIC moved eggs to ice bath and actively stirred to rapidly cool eggs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door propped open. CDI - employee closed door.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils by stove in water at 114 F. CDI - PIC emptied water.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep cuts and gouges. 4-501.11 Maintain equipment in good repair. Observed flickering light bulb in WIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no CFSM present at the time of the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by large trash can and chemical cleaners in the kitchen area near the prep sink. CDI - All items blocking the sink were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp stored above potatoes inside reach-in cooler. Observed raw eggs stored above cooked foods inside walk-in cooler. CDI: storage order was corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed in-use chlorine sanitizer at 0 PPM in the 3 compartment sink. CDI - The sink was drained, sanitizer was replaced at correct concentration and the dishes were washed again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed yogurt, cheese, potatoes, and heavy cream above 41F inside the RIC of prep unit 1. CDI - Yogurt and cheese were prepped on Monday and discarded. PIC stated that the potatoes are left out during the lunch rush which begins at 11 AM and ends at 3PM. CDI - Establishment was allowed to hold heavy cream and potatoes for the remainder of the 4 hour TPHC. Both items were discarded at 3PM. Observed fried chicken inside the WIC at 79F. CDI - Chicken was discarded. EHS will email TPHC forms to management.

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 no date marking system in place. Observed multiple items needing date marking inside walk-in cooler and flip top prep cooler not dated (Potoatoes, chicken, fried chicken, tomato sauce, yogurt sauce) CDI: education provided; PIC labeled all items during inspection. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle with no label. CDI - Chemical spray bottle was 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 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 . Observed tightly wrapped shredded cheese cooling at 56F, cheese was observed at 55F after 30 minute time span. CDI - Cheese was unwrapped and placed in the coldest part of the WIC.

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 multiple seasoning/spice containers not labeled throughout kitchen.

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 the floor inside walk-in cooler. Observed large pan of rice stored on the floor below prep table and microwave. CDI: Items were moved off of the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without hair restraints. CDI - Employees put on hair nets.

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 soiled dry wiping cloths still in use. CDI - Wiping cloths were replaced.

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 fully submerged in batter. Observed scoop handle in direct contact with flor inside the container. CDI - Both scoops were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the interior of microwaves in need of cleaning.

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. (A) Facility had multiple priority violations out of complaince during inspection including date marking, handwashing, food storage issues, etc. (B) Observed no certified food protection manager on site during inspection. CDI: by instruction and education. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. Facility has 180 days from date of permit issuance to comply. 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 no written procedures for the cleanup of vomiting and diarrheal events. CDI: gave another copy of procedures.

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 uncovered/open employee drinks stored on and above prep surfaces in the kitchen. CDI: drinks were relocated.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handling soiled dishes then change task to cooking without washing hands. CDI: by instruction and education; hands washed properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee return back into the kitchen from outside working with the trash and then proceed to handling single service items for an order. CDI: to go tray discarded; education provided; hands washed properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef stored above potato balls inside walk-in cooler. Observed raw eggs stored above cooked foods inside walk-in cooler. CDI: storage order was corrected. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened bags of dry goods stored in back storage area. CDI: by instruction; bins to be purchased; bags rolled down in the meantime.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available for use. CDI: bleach sanitizer was made up during inspection. 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

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 no date marking system in place. Observed multiple items needing date marking inside walk-in cooler and flip top prep cooler not dated. CDI: education provided; PIC labeled all items during inspection.

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 multiple seasoning/spice containers not labeled throughout kitchen.

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 the floor inside walk-in cooler and freezer. CDI: moved off of the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without hair restraints.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single service bowls being used as utensils and stored inside yogurt sauces, rice, and dry goods. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water of 104F on the stove.

4-501.11 Maintain equipment in good repair. Observed # 1,5, 6, 7, and 10 left to be completed on transitional permit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking sanitizer. CDI: bleach strips made available for use.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed non compliant item #2 left to complete on transitional permit.