PICADELIS DELI

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 items stored directly on the floor in the WI cooler.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

4-501.11 Maintain equipment in good repair. Observed rust on some shelves in the WI.

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 white build up on the wire racks in the WIC, WIC walls, vents.REPEAT*** (1 pt)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. OBSERVED wall tiles in need of repairs in the kitchen close to the floor.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer concentration in dish machine at >10ppm. CDI PIC replaced sanitizer and sanitizer reached <100ppm 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(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 white build up on the wire racks in the WIC, WIC walls, vents.REPEAT*** (1 pt)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with old employee health sheets. CDI: EHS emailed new employee health sheets.

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 milk in WI, grilled onions in RI without dates. CDI. PIC indicated both were made yesterday. PIC dated the items. 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 frozen items in the WI stored directly on the floor. Also observed boxes of food items stored directly above unboxed items.

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 white build up on the wire racks in the WIC, WIC walls, vents.REPEAT*** (1 pt)

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 cans being stored with other cans that were not damaged. -CDI- PIC removed the damaged cans and separated them from the non damaged cans. (1 pt)

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 2 knives being stored in between a wire shelf. -CDI- PIC immediately removed the knives and placed them in the dish machine to be rewashed. (0 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gasket on the WIC door. Also observed large amounts of ice build up on the pipes of the WIF. Repair WIF to prevent ice build up. Repair/replace damaged gasket on the WIC door. (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 white build up on the wire racks in the WIC. Also observed large amounts of of build up in the hood system over the grill. REPEAT*** (1 pt)

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 sesame seeds and multi-purpose seasoning in unlabeled containers. -CDI- PIC immediately labeled the working containers.

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 being stored on the floor in the walk-in-freezer. -CDI- PIC correctly sored food item at least 6 inches from the floor.

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 dishes with large chips in them. -CDI- PIC voluntarily discarded the damaged dishes.

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 white build-up on shelves used to store food items in the WIC. Replace or resurface the rusted shelves. REPEAT***

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 opened personal beverage stored on ledge of fryer above opened containers of chicken wing sauce. CDI - Beverage removed to prevent contamination. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut tomatoes, lettuce and coleslaw cold holding > 41 F in prep top. Refer to temperature observation chart. PIC advised that these items were placed into the unit between 10:30-11:30 this morning. CDI - Tomatoes voluntarily discarded and remaining goods transferred to the walk-in cooler to cool down by PIC. -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.

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 sliced tomatoes and lettuce cooling in prep top since 10:30am-12:30pm. Also observed recently prepared grilled chicken cooling inside of the reach-in unit. CDI - Grilled chicken transferred to reach-in freezer, sliced tomatoes voluntarily discarded and lettuce was transferred to the walk in cooler to cool. -0.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-501.11 Maintain equipment in good repair. Observed broken gasket at door of walk in cooler. Replace. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed walk in cooler shelving with rust, dirt and food debris as well as grill hood with grease build up. Also observed build up of ice on wires/condenser lines in walk in freezer. Thaw/clean. Points deducted due to severity of observation. -0.5-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. - P. 5-205.15 Maintain a plumbing system in good repair. Observed unapproved can wash backflow system. Current plumbing system also observed to be in disrepair. PIC explained he is in process of procuring a replacement device. -1- ***VR required.

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole on drywall above hood system. Repair. Points not escalated due to compliance with repairs noted on previous inspection. 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 cleaning needed on walls and curtains in the walk-in cooler and on floors behind cooking equipment. -0.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer concentration in dish machine at >10ppm. CDI PIC ran dish machine a second time and sanitizer reached <100ppm -0 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed chx and rice soup in WIC with no date mark. PIC states that soup was made yesterday. CDI PIC placed correct date mark on soup. -1.5 points 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 .

6-501.11 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. EHS observed dust and build up on shelving in kitchen area. Observed wall tiles coming apart from baseboard in main kitchen area and baseboard coming apart from wall near walk in freezer Points weren't escalated do to improvement -REPEAT -.5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaning needed on can opener stored clean with food debris on blade. CDI-PIC placed in 3 compartment sink 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of bread on floor in WIF. Items need to be stored at least 6 inches above floor. -REPEAT

4-501.11 Maintain equipment in good repair. Observed build up of ice on wires in walk in freezer, thaw/clean. Also observed broken gasket in walk in cooler. Replace

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 walk in cooler shelving with dirt and food debris as well as grill hood in need of cleaning to remove grease build up.

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. Paint peeling on walls in prep and kitchen area. Needs resurfacing or repainting with easily cleanable paint. Observed wall tiles coming apart from baseboard in main kitchen area and baseboard coming apart from wall near walk in freezer -REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand sink across from deli case. CDI, ice was melted and rinsed out. Repeat 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at sink by prep top. CDI PIC replaced soap.

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 potato salad with date mark of 9/11, 3 days past expiration. CDI PIC discarded WIC and on prep line from same container voluntarily. Not 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of food on floor in WIC and WIF. Items need to be stored at least 6 inches above floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 0ppm chlorine. CDI: PIC changed sanitizer buckets, new concentration is 100ppm. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Paint peeling on walls in prep and kitchen area. Needs resurfacing or repainting with easily cleanable paint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal storage of employee food above customer TCS food in WIC. CDI PIC moved item to separate location away from customer food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed small strainer being stored in hand washing sink at server station. CDI: Item was removed

REPEAT 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 on date marking please visit: http://meck.co/FoodSafety. Observed house made slaw and cooked onions without dates in prep top. Items were from larger container in walk in cooler. CDI: dates from walk in cooler were transferred to items in prep top Improvement has been made from last inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced tomatoes cooling in prep top at a rate of 0f/min. CDI: PIC placed items in a shallow pan in the walk in cooler to cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 0ppm chlorine. CDI: PIC changed sanitizer bucket, new concentration is 100ppm.

4-501.11 Maintain equipment in good repair. Observed build up of ice on wires in walk in freezer, thaw/clean.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility without written procedures. CDI: EHS emailed written procedures.

REPEAT 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 on date marking please visit: http://meck.co/FoodSafety Observed cut tomatoes, deli meats, chicken salad, pasta salad without dates in prep unit and walk in cooler. VR required within 10 days.

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 bread on the floor in the walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups at wait station stacked wet.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up on the side of the fryer. Clean as needed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with old employee health sheets. CDI: EHS emailed new employee health sheets.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe cutting board using a wiping cloth with sanitizer with gloves on and then handle RTE peppers without a glove change. CDI: PIC voluntarily discarded peppers, gloves and washed hands.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food employee use a pair of tongs the handle raw beef patty and then handle RTE chicken. CDI: PIC reheated chicken to above 165F. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knives and cutting boards being wiped down with soil still left on items after lunch rush. Per PIC items are washed rinsed and sanitized at the end of the night/ CDI: items were washed, rinsed, sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in bottom of prep unit and a few in the prep top above 41F. CDI: PIC voluntarily discarded items that were stored in the unit overnight, all other items were placed in walk in cooler.

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 on date marking please visit: http://meck.co/FoodSafety Observed sliced tomatoes, slaw, potato salad, chicken salad in prep unit without a date mark . CDI: PIC placed correct dates on items.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed prep unit with an ambient air temp of 46F. VR required to ensure the prep unit is working properly.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a thin probe thermometer. VR required to ensure facility has a thin probe thermometer.

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

3-201.11(A) Use food from approved sources only.-P Observed gallon of milk brought from home. CDI, items discarded by PIC.

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 on date marking please visit: http://meck.co/FoodSafety Observed no date mark on items at front prep unit. PIC states items came from larger batch at walk in cooler. Observed dates of 1/22, 1/20, and 1/24 at walk in cooler. CDI, EHS advised PIC to transfer dates of items to prep unit. 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 on date marking please visit: http://meck.co/FoodSafety Observed gallon of milk with no date mark. PIC states item had been open a week ago. CDI, item discarded by PIC.

Repeat: 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on vegan burger on menu. Item shall be fully cooked and not served raw. Verification required.

4-501.11 Maintain equipment in good repair. Observed ice build up near fan and on wires at walk in freezer. Need thawing/cleaning.

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 grease build up on base board at lower corner near fryer. Need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles and warped floors in back storage area. Observed hole on wall above vent hood. Need replaced/repaired.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed priority items such as hand washing, bare hand contact and cold holding noted as violations. PIC must have overall managerial control over kitchen. Points will be deducted next inspection if priority items are observed.

2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures observed for vomiting and diarrheal event. No points deducted due to first inspection under 2017 Food Code adoption.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed touching face mask and pants in between prepping food. CDI. Employee educated and washed hands before prepping food. Repeat violation.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling RTE onion rings with bare hands. CDI. Onion rings discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Tuna salad observed cooling above 41F that had been cooling for 4 hours. CDI. Discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Flip top cooler on cook line observed with all items temping above 41F. CDI. Food that had been in unit for <4 hours were moved to WIC to rapidly cool and other items voluntarily discarded. Repeat violation. Repeat violation. If repeated on next inspection, risk control plan will be required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Vegan precooked burger and pita/buns observed denoted as raw on menu. VR will verify no later than 10/14/21 that menus have been corrected.

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 Potato salad, tuna salad, and cut deli meats observed cooling in plastic packaging and/or large portions with lids on in WIC. CDI. Items placed in shallow pans and placed in freezer for rapid cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top cooler observed not capable of holding food items at or below 41F. EHS will verify no later than 10/14/21 that flip top cooler is functioning properly.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitary buckets observed on floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers observed stacked wet.

2-301.12 Cleaning Procedure - P - Observed food employee turn faucet off with bare hands behind front counter. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed feta based dressing, blue cheese dressing and milk and whip cream cold held between 49-51 degrees F in high mount counter refrigerator. CDI, foods voluntarily discarded by PIC. Unit intended to store non potentially hazardous foods only. Staff to store these foods in nearby proper commercial refrigeration units behind counter.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed open container of milk not date marked in high mount refrigerator. CDI by instruction.

4-501.11 Maintain equipment in good repair. Observed buckets used to store buffalo sauce not kept in good repair. Replace as needed with cleanable containers. 4-205.10 Food Equipment, Certification and Classification - C - Observed high mount refrigerator behind counter used to store milk and house made / potentially hazardous dressings. Refrigeration data plate stated that unit used to store non potentially hazardous foods only.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor damage behind front counter and restroom.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken with commercial packaging open stored over chicken in low reach in prep cooler. CDI, foods relocated for proper storage. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce and cooked onion overstacked in prep cooler between 45-47 degrees F. CDI, overstacked food relocated to walk in cooler to rapildy cool. Improvement made since previous inspection.

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 soup cooling in covered container and chicken wings recently prepared cooling in in flip top prep cooler. CDI, soup transferred to shallow uncovered container and chicken wings transferred to shallow uncovered pan in walk in cooler.

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 some soiled cloths near grill and observed wet cloths stored in container containing soap and bleach according to PIC and testing 0ppm chlorine.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage on shelf in kitchen.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - Observed employee grab garbage can then handle clean equipment without washing their hands. Ensure staff washes hands when they become soiled and before changing tasks.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw steak removed from commercial packaging and stored with gyro meat in freezer. CDI, foods separated. Improvement made since previous inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed food residues remaining on slicer blade and guard with employee stating it was not cleaned but used yesterday. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, lettuce and potatoe salad overstacked in prep cooler above 41 degrees F. Observed walk in cooler maintaining TCS foods between 42-43 degrees F. CDI, operator adjusted thermostat and air temperature dropped within minutes. Foods in prep unit recently placed in unit according to PIC and overstacked items relocated to walk in cooler to rapidly cool.

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 recently prepared tomatoes cooling in prep cooler between 44-50 degrees F. CDI, tomatoes relocated to walk in cooler to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Food employee had wiping cloth held around waist.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed damaged gasket on prep cooler door and damaged door hinge. Operator stated equipment scheduled for repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout back room and restrooms. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed owner begin washing hands with gloves on. CDI-The owner stopped and took his gloves off and properly washed hands.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw hamburger meat in the sandwich prep cooler. CDI-The chicken was moved to a different location.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves of the walk in cooler. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles at the entrance to the walk in cooler. Have repaired. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from inside ice machine. Points not elevated as ice machine is much cleaner than previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Couple of wet wiping cloths stored on cutting board. Keep these in sanitizer once wet.

4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves.

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. Replace/ repair floors with broken or missing tiles in front of walk in cooler door and missing base board tiles inside walk in cooler on either side of walk in cooler door.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf No paper towels or soap at kitchen hand sink. CDI - PIC stocked both at hand sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed lettuce and other unwashed produce items stored above some ready to eat items in walk in cooler. CDI- Cooler rearranged with correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. Clean regularly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Unopened chubs of deli meat and opened gallon of milk holding above 45F in deli display case. CDI - Milk discarded; deli meats moved to walk in cooler for rapid cool down based on time and temp determined by EHS. VR - Will return within 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and walk in cooler fan guard.

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. Replace/ repair floors with broken or missing tiles in front of walk in cooler door and missing base board tiles inside walk in cooler on either side of walk in cooler door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the tomatoes and the lettuce cold holding above 45F in the flip top unit. CDI-The items were moved to the reach in cooler. ***BEGINNING JANUARY 1, 2019; COLD HOLDING WILL CHANGE TO 41F OR BELOW****

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes on the floor in the walk in freezer. Have placed onto shelving.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a dirty wet wiping cloth being kept on the counter top. CDI-The cloth was removed.

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in the walk in cooler. Have replaced. REPEAT.

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

5-205.15 Maintain a plumbing system in good repair. Observed the spray hose leaking water. Owner stated the spray hose will be fixed today. The owner has all of the equipment to replace the hose.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles to the entrance of the walk in cooler. Have replaced. 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 cleaning needed to the walls of the facility. HUGE IMPROVEMENT. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling a wet wiping cloth from the sanitizer bucket without washing hands afterwards. CDI-Stopped the employee, had the employee discard the gloves and wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries hot holding below 135F. CDI-The fries were discarded and a new batch was made.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a slight drip from the 3-compartment sink faucet. Have repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles to the entrance to the walk in cooler. Have repaired. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the walls near the fryer station. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a strainer stored in the front hand washing sink. CDI-The strainer was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes holding above 45F in the flip top unit. CDI-The tomatoes were removed and placed into the reach in cooler. Do not double stack.

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 a container of soup and a containers of slaw cooling in the walk in cooler with tightly covered lids. CDI-The lids were removed to allow for proper heat transfer.

4-501.11 Maintain equipment in good repair. Observed rusted shelving units in the walk in cooler. Have replaced. REPEAT.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles at the entrance to the walk in cooler. Have repaired. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the walls near the fryer station. Have cleaned. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands with gloves on. CDI-Had employee take gloves off, wash hands properly and put on a new pair of gloves.

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 chicken wings cooling on a shelf at 83F. CDI-The pan was placed into the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths sitting on prep counters. CDI-The cloths were placed into wet wiping cloths. 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 one sanitizer bucket with 0ppm of sanitizer. CDI-The sanitizer bucket was remade with the correct strength.

4-501.11 Maintain equipment in good repair. Observed rusted shelving units in the walk in cooler, and door to the walk in cooler not properly closing. Have shelves replaced and work on having the door handle fixed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed white buildup on the shelving units on the inside of the walk in cooler. Have cleaned. 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 cleaning needed on the walls and cove molding near the fryer unit. Have cleaned. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed strainer stored in the hand wash sink in front area. CDI-The strainer was removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gap at bottom right. Have fixed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes stored on the floor in the walk in freezer. CDI-The boxes were picked up and placed on the shelves. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving units in the walk in cooler. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the inside of the deli cooler, and on the shelving units in the walk in cooler. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout missing on floors at the dish machine area. REPEAT. Observed ceiling tiles above the fryer unit not in good repair. Have replaced. 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 cleaning need on the wall and cove molding behind the reach in freezer next to the fryers. Have cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on stack of plates next to meat slicer. CDI-The plates were taken back to be washed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading at 0ppm at dishwasher. Found that the sanitizer hose was not connected to the dishwasher. CDI-Once the hose was connected and primed, the sanitizer read at 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corned beef, roast beef, bologna, frankfurters, Italian dressing, ranch dressing, vinaigrette, milk, and heavy cream in the deli case above 45F. CDI-These items were disposed of by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes stored on the floor in the walk in freezer. CDI-The items were moved to a shelf by the PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths sitting on the counter upon entering kitchen. CDI-The cloths were placed into a sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed cold holding deli case near front entrance not holding at 45F or below. Needs repair. Do not use the deli case for cold holding until it is repaired. VERIFICATION REQUIRED WITHIN 10 DAYS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on floor on inside of the walk in freezer and walk in cooler, and in the cold hold deli case. Needs to be cleaned as often as necessary to prevent soil accumulation.

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 black residue buildup on walls behind dishwasher area. Needs cleaning. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and missing tiles at entrance to walk in cooler. Needs fixing. REPEAT.

2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed employee drink on couter with clean utensils. Removed to below sink.

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 2 chubs of deli meat without date marking. Most likely these products are used within 24 hours. All other foods were appropriately labeled.

4-501.11 Maintain equipment in good repair. Observed shelving with corrosion and frier basket with broken wires. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed drill used with large commercial mixer. Drill may be outfitted with shield to protect food from unit motor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faucet at 3-comp sink with rubber hose attached. The facility is only using sprayer. Instructed to remove rubber hose and thoroughly clean spigot.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles and baseboard by walkin refrigerator broken and missing. 6-02.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed areas of walls near dish area with moldy build up.

6-202.15 Outer Openings, Protected - C Maintain front door closed unless screened.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed shelving in walkin, by handsink and near grill with corrosion.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some broken floor tiles near walkin and at baseboard. Walls need minor repair.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee beverages on prep table with clean utensils. Do not use sports cups or screw top bottles for beverages due to the risk of mouth to hand cross-contamination. Removed drinks and discussed options.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed multiple foods on make table at greater than 45 F. Items found out of temperature were both on make table and in lower reachins were reported to have been on unit less than 4 hours. Unit thermostat was lowered and discussion of need to monitor temperatures. Return v.isit required.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Consumer advisory required for steaks cooked to order. Manager stated that new menu will be made in near future but statement and asterik will be printed on current menu.

3-501.15 Cooling Methods - PF Observed pasta salad cooling in deep container tightly covered. Gave instruction and discussed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Rusty shelving needs replaced. Discussion.

6-303.11 Intensity-Lighting - C Lighting in walkins does not meet rule requirements. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Keep purses, phones and other personal items separated. Food shall be labeled with employee only or kept in separate area away from food for service.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed prep cooler to have an air temperature of 52F. All itmes were found to be above 45F including cheese at 49F and cut tomaotes at 53F. Observed front display case to be at 50F air temperature. Packaged meat and cheese were found to be at 49F-50F. This is not a safe cold holding temperature. -CDI C. Elmore directed that the item in the display cooler that are refrigeration required be discarded into the trash as they may be usafe. C. Elmore further directed that the items in the prep cooler be taken out and placed into the walk-in cooler for further cooler as these items were not out of temperature for a great length of time.

2-303.11 Prohibition-Jewelry - C Observed food handler to be wearing a bracelet and rings with gems in them at the time of arrival. Food Handlers may not wear items below the wrist except for simple metal rings with no in-lays, cut outs, or gems.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth bucket to be made with chemicals other than approved sanitizer chemicals. Keep all in-use wiping cloths in labeled containers of approved sanitizer.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusty walk-in cooler shelving. Do not use rusty items in the food service. Do not paint the shelves, they must be replaced or professionally recoated.

4-602.13 Nonfood Contact Surfaces - C Observed underside of walk-in shelving to be soiled with mold.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drink set on top of a buffalo chopper in the kitchen. Keep personal drinks away from food servcie items.

Observed ANSI certified food protection manager to not be at the facility upon arrival of the inspector. The certified individual arrived shortyly after the inspector did. An ANSI certified food protection manager must be present at the faciltiy, open or closed, during all times of operation involving food items.

3-301.11 Preventing Contamination from Hands - P,PF Observed staff member to be chopping vegetables and greens with one hand bare. He was touching the ready-to-eat food items with his bare hand. This is not allowed. -CDI Items were discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed knives left soiled overnight. Food contact surfaces shall be washed with-in 4 hours of initial use. Observed can-opener blade left soiled. Observed soda nozzles to be soiled. -CDI Items were removed for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed items in the prep cooler to be kept overnight without date marking. All items that are kept over 24 hours must be date marked with the date the item was first cooked or opened (if from a package). -CDI C. Elmore directed that items be properly date marked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusty walk-in cooler shelving. Do not use rusty items in the food service. Do not paint the shelves, they must be replaced or professionally recoated.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed front handsink to not have paper towels. -CDI Paper towels were provided. Observed staff member to rinse ice cream scoop off in handsink. Do not use handsink for anything other than handwashing.

2-303.11 Prohibition-Jewelry - C Observed staff member at the cookline to be wearing a bracelet. Do not wear items from the elbow down except for simple metal bands rings.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusty walk-in cooler shelving. Do not use rusty items in the food service. Do not paint the shelves, they must be replaced or professionally recoated.

3-301.11 Preventing Contamination from Hands Observed staff member to scoop ice with cup instead of scoop with handle as required. Do not use cups to scoop ice. -CDI staff member was corrected.

5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed ice to have been dumped into the front server handsink. Do not use the handsinks as dump sinks. -CDI Staff member was corrected. Use a dump bucket for drinks and ice waste, not the handsink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness Observed chemical sanitizing dish machine to not be sanitizing properly. The machine seemed to be out of chemical. The chemical bottle was switched out and then the machine worked properly. It was discovered that the staff made the bucket of food sanitizer with Spic and Span Floor Cleaner with Bleach. This chemical cannot be used as a sanitizing compound as it is intended as a non-food surface cleaner, not a food safe sanitizer. -CDI The fluid was discarded, the knives it had been used on were washed. The gloves were changed and one sandwich, which had been touched with gloves wet with the fluid, was discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Observed some sliced meats in the walk-in stil not to be properly date marked. Items that are refrigeration required and ready to eat must be date marked with the day they are made or opened. -REPEAT -CDI C. Elmore instructed that the meats be properly date marked.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed badly rusted walk-in cooler shelving and badly torn gaskets. Replace badly damaged items. Do not paint the shelves, they must be replaced or professionally recoated.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smokingObserved personal drink improperly stored at server area where dressings and drinks are worked with. Do not store personal items or drinks improperly.