THE FLYING BISCUIT MATTHEWS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak and raw shrimp above Canadian bacon in walk in cooler. CDI items relocated. Observed Anglaise cream above RTE sauces in walk in. CDI items relocated. 3-304.15 (A) Gloves, Use Limitation (P) Observed employee crack eggs with gloves and continue to work with RTE food. CDI gloves changed and glands washed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15 (A) Gloves, Use Limitation (P)

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine only reaching max 156F after running unit multiple times. PIC called ECOLAB and fixing unit before leaving inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 chicken chorizo and sausage gravy in hot cabinet below 135F. CDI PIC moved to be reheated since it has been out less than 3 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 .

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 tenders used for time but not added to TPHC log. CDI added fried chicken tenders added to time sheet.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Anglaise cream for French toast missing asterisks for consumer advisory. Facility uses raw shell eggs to make product. Verification 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 kitchen fan with dust build up

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 2 plastic containers cracked and one plastic lid chipped and missing a piece of the lid. CDI - PIC removed damaged lid and containers and voluntarily discarded.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer head at warewashing station hanging into the sink. CDI - PIC placed sprayer back onto hook. Make sure sprayer always stays on hook.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lids that were bent so that they could not cover the top. Observed door open. This is a shared dumpster and the PIC stated that a call has already been placed to the company regarding the bent lids. PIC closed the dumpster doors before returning to the facility.

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 drink in dry storage area. Observed employee salad still sealed in upright 2 door cooler. CDI - PIC moved employee salad to bottom shelf away from facility food and took employee drink to ware washing station to be w/r/s/

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken tender hot held at 117 degrees F. CDI, chicken reheated to greater than 165 degrees F. 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 .

General Comment: 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 RTE TCS foods within 7 day date marking but some containers had system of prep date and discard date while other foods had just the prep date recorded. Some containers that included a discard date had a discard time of 8 days. CDI to ensure count date of preparation as day 1. 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 several spray bottles of multisurface cleaner and degreaser not labeled. CDI, operator labeled containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled cloth held on waist of cook. Maintain wet wiping cloth in sanitizer bucket in between uses.

4-501.11 Maintain equipment in good repair. Observed dish machine not reach 160 on dish temp reading. Operator reset equipment by powering off then back on and observed until maintaining required final rinse temperature of 172 degrees and higher on DishTemp high temperature device. Facility not actively washing at time of testing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed knife present in the hand sink closest to the swinging double doors of the kitchen. Observed chemical surface cleaner hanging off the of the edge of the same sink. Preclude any items, chemicals, and equipment from the hand sink. -CDI- PIC voluntarily removed items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm buildup in the ice machine. Increase cleaning frequency and thoroughness recommended by EHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed anglaise sauce and cheese in the prep top stored above 41F. Observed milk in beverage cooler near bar being stored above 41F. -CDI- PIC voluntarily discarded food above 41F. 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 multiple foods present in WIC that were date marked for 8 day date marking. -CDI- PIC corrected 8 day date marking to reflect 7 day date marking. Observed 2 containers of lettuce that was out of date. -CDI- PIC voluntarily discarded out of date lettuce. 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 . 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 a few flies present in the kitchen area. PIC stated that pest control comes monthly. EHS recommends increasing frequency.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean metal pans in the ware washing area. Separate pans to ensure proper air drying.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed TCS milk present in bar beverage cooler, coolers manufactured data plate states for non-TCS (potential hazardous) food only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal container stacked as clean heavily soiled with food residue. -CDI- PIC placed the necessary containers in the dish pit to be rewashed and sanitized. REPEAT*** (3 pts) 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 a single container of spices and a single bottle of oil without any labeling. -CDI- Food employee labeled both containers. (0 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 in the WIF stored directly on the floor upon arrival. -CDI- PIC placed all boxes on shelves without any correction from EHS. (0 pts)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 3 in-use knives stored in between the prep tables during inspection. -CDI- PIC removed the knives and had them rewashed. REPEAT*** (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet stacked while being stored as clean. Separate containers to ensure proper air drying. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gasket on flip top low boy. Low boy door does not maintain a seal when closed. PIC stated that a work order has been made for the door. (0 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 low grout throughout kitchen. PIC stated that a work order has been placed to repair the grout. REPEAT*** (0 pts)

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 one water bottle stored on prep table while employee was actively preparing foods. All beverages should be stored in beverage area or in a location away from food preparation.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed one employee close handles with clean hands. Ensure all food employees use a barrier such as a paper towel to close faucet. CDI - Employee rewashed hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at one hand sink. CDI - Paper towels replaced.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed fruits and vegetables stored above washed and processed TCS foods. CDI - Manager moved items to correct 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 quat sanitizer at three compartment sink reading 0 PPM. CDI - Sanitizer was replaced to read 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed can opener soiled. Observed three pans with some food build up. Ensure all multi-use equipment and utensils are properly cleaned before storing as clean. CDI - Items sent 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed tomatoes, cream cheese mixture, and sausage with no date. CDI - Sausage and cream cheese discarded. Tomatoes properly labeled. 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 . 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 Mac and cheese (11/23), collards (11/29), and tomatoes (11/27) out of the time/temperature window. CDI - Items were discard. 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 .

3-501.19(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 eggs on TPHC with proper procedures but no time labels. Ensure that eggs are properly marked with time when removed from refrigeration according to procedures posted on wall. CDI - Eggs were properly time stamped. Although establishment only opens for set hours, eggs can be removed from refrigeration at any time, which requires a new time stamp. PIC must ensure that every batch of eggs is properly labeled upon removal from temperature control.

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 one pan of sausage and two bottles of sauce cooling tightly covered. Ensure that proper methods are used to allow for adequate cooling. CDI - Sausage was placed on a sheet pan for quicker cooling, bottles were opened to allow for quicker cooling 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 .

6-404.11 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 no designated area for dented cans. Observed one dented can in reach in cooler. CDI - Can discarded. PIC will maintain cans separate moving forward.

3-304.12 In-Use Utensils, Between-Use Storage (C) - Observed knife stored in sanitizer bucket. Ensure that utensils are only stored in clean areas, not in contact with food, running water, or cleaned at the frequency required. Utensils shall not be stored in sanitizer during active preparation. CDI - Knife was moved

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - -Observed several containers stacked wet. Ensure all containers are properly air dried.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed cleaning needed on fans throughout the establishment. Minor cleaning needed on racks in WIC.

5-203.14 Backflow Prevention Device, When Required (P) - Observed hose under continuous pressure without proper backflow. CDI - Water was completely turned off to prevent the pressure. Maintain water off or install proper back flow device.

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

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 comingled with food for the establishment. Employee food should be segregated from all food from the establishment CDI - Items moved.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed maximum sanitizing temperature of 158F after running multiple cycles. PIC called Ecolab during inspection. Until machine is repaired facility will wash/rinse in dish machine and sanitize in 3 comp sink. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 queso and chorizo hot holding in hot box below 135F. CDI: Queso was voluntarily discarded and chorizo was reheated to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as salmon, steak, turkey bacon, fried green tomatoes, chicken, etc. above 41F inside cold drawers. Ambient air of unit was 43F. Items were placed in walk in cooler to cool. VERIFICATION REQUIRED. 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 is not been labeled, or if the label is incorrect. -P. Observed multiple containers of marinara, green salsa, cooked sausage and housemade queso with prep dates exceeding the 7 day date marking requirement. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding raw shell eggs on TPHC without written procedures. EHS emailed procedure sheet. VERIFICATION REQUIRED TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 raw shell eggs being held on TPHC without a start/discard time. CDI: Time was placed on eggs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: PIC labeled item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dish area.

5-205.15 Maintain a plumbing system in good repair. Observed pipe underneath hand sink by reach in freezer leaking. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed employee using hand sink to clean towel. CDI employee was educated that handsinks are to be used for handwashing only. -1 points

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. EHS observed raw shrimp stored below raw beef in WIC cooler. CDI PIC corrected storage order. -1.5 points For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. EHS observed bucket with debris on it stored as clean. CDI bucket was placed in dish pit to be rewashed. -0 points

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 closed employee beverage being stored on top of prep counter amongst utensils and food items. CDI: PIC relocated employee beverage to bottom shelf of prep counter away from food items and utensils.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic build up on upper inside surface of first bulk ice machine. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a container of cheese sauce being held in steam well at 108F. CDI: PIC reheated cheese sauce to 168F before returning to steam well. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. Contact pest management for control of flies. REPEAT

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 in use scoops being stored in 2 separate containers with TCS food items in which scoop handles were resting on top of food. CDI: PIC re-positioned scoops to ensure handles were stored above food items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee car keys being stored on top of prep counter where food was being prepared. CDI: Keys were removed from prep counter.

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 quat sanitizer in sanitizer bucket on bottom shelf of prep counter and quat sanitizer in 3 comp sink both measuring 50ppm. CDI: PIC refilled bucket and 3 comp sink with fresh sanitizer measuring 150ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of organic growth inside surface of bulk ice machine. CDI: PIC cleaned and sanitized surface.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 2 containers of gravy hot holding in hot box below 135F. See temp chart. CDI: PIC reheated gravy to 167F as it was pulled from WIC 45 minutes prior and placed back in hot box for hot holding. PIC stated gravy is normally pulled from WIC and placed in hot box until needed and is reheated. PIC stated he would change process to reheat gravy to 165F before placing in hot box.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in prep room closest to grill. Contact pest management for control of flies.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop being stored in a container of raw diced veggies with the handle resting in food. CDI: PIC re-arranged scoop so that handle was stored above veggies.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf A max/min thermometer was not available for testing rinse cycle of dish machine. VERIFICATION REQUIRED within 10 days to ensure facility has an approved max/min thermometer.

5-205.15 Maintain a plumbing system in good repair. Observed leak at rinse sink at dish machine. PIC stated a service request has been submitted for leak and sink is scheduled for repair.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as a clean up poster. For more information please visit: http://meck.co/FoodSafety

6-301.14 Post a handwash sign at each handsink. Observed prep table handsink without effective signage. CDI - EHS provided signage to PIC. No other handwashing violations were observed at time of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed five (5) cases of pasteurized egg mix stored beneath raw bacon on WIC shelving. Observed two (2) packages of ready to eat ham slices on thawing rack beneath ROP steak and burger patties. 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 approximately five (5) ROP steaks thawing beneath ROP burger patties in WIC. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) bin of cut, washed green apples in WIC without lid. CDI - PIC and EHS discussed WIC storage requirements and reorganized WIC contents to prevent potential contamination. PIC provided lid for green apple bin. EHS provided establishment with storage order charts for WIC and reach in units.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee (line cook) wearing wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee (ware washing employee) without effective hair restraint. Note: PIC, day manager, and waitstaff were observed with non-compliant rings, wristwatches, bracelets, no hair restraints, etc. So long as these employees and staff are not engaged in food preparation or handling of clean equipment or utensils, this is not a violation of personal cleanliness.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) bins wet stacking at drying racks at fruit and vegetable prep area. CDI - Bins were separated out to allow for effective air drying. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) bag of clean linens stored directly on the ground at dry storage area. CDI - PIC delegated task of proper storage and bag was elevated to prevent potential contamination.

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 two (2) stacks of to go bowls with exposed food contact surfaces. CDI - EHS discussed single service storage with PIC. single service articles were inverted to prevent potential contamination.