ROASTING COMPANY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a few pans with visible food debris present. CDI- Items taken to dish area to be w/r/s. **REPEAT** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed 1 pan of diced tomatoes with no date mark. EHS observed 1 container of cooked brisket with a prep date of 06/16. CDI- PIC voluntarily discarded of the items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. EHS observed labels for customer self service foods in RIF do not have the facility address and net quantity of contents. Ingredients must be labeled on the packaging so ‘seasoning’ must be completely listed. **REPEAT** -1-

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 EHS observed several dented cans stored with nondented cans in dry storage. PIC stated that these cans are returned for credit. CDI- EHS provided education and cans were segregated for return. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed deep pits in the flooring throughout the kitchen. Repair. **REPEAT** -1- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed heavy food build up on the exterior of ac unit in kitchen. This is directly above a food prep area. EHS observed food debris on ceiling tiles in the kitchen. More frequent cleaning is recommended.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few pans with visible food debris present. CDI- Items taken to dish area to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 facility attempting to cool chicken soup and did not meet the parameter for 135F to 70F within two hours. After 1 hour and 50 minutes the soup was at 105F-101F. See temperature chart. CDI- Facility reheat soup to 178F to begin the cooling process again. **REPEAT** -3- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and cut lettuce to be holding over 41F. See temperature chart. CDI- Items were voluntarily discarded by PIC. -1.5- **REPEAT** 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 .

3-501.15 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 facility cooling chicken soup in deli containers at ambient temperature. EHS did not observe frequent stirring and product was left on the counter to cool for a majority of the first 2 hour cooling window. When product was placed into RIF to cool further the deli containers were covered with tight fitting lids. EHS observed that cooling time and temperature were not being tracked using the facilities cooling log. CDI- Soup was reheated on the stove to 178F and facility will begin the cooling process again. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed labels for customer self service foods in RIF do not have the facility address and net quantity of contents. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and nested wet. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed deep pits in the flooring throughout the kitchen. Repair. **REPEAT** -0.5- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a light not functioning in hood system.

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 cooked chicken (45F), potato salad x2 (43F) that were prepared the day prior that did not meet cooling parameters. CDI- PIC voluntarily discarded the items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two salsas at salsa bar that were found to be out of temperature. CDI- Items were discarded. EHS and PIC discussed using TPHC for the salsa line. 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 four containers of salsa verde in 2 door RIC that were prepped on 10/09. CDI- PIC voluntarily discarded the salsa verde. **REPEAT** **Points not escalated due to improvement** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle stored on shelf with dry goods. CDI- PIC removed the spray bottle.

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 products in the walk in cooler that were cooling in deep containers with lids and the products were stacked. Items were not stored in a way that facilitated cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pests in the kitchen.

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

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 deep pits in the flooring throughout the kitchen. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of metal pans stored as clean above 3-comp sink with sticker residue still intact contacting food-contact surfaces. CDI- EHS discussed cleaning procedures of metal pans with PIC, PIC removed pans to be re- w/r/s. *REPEAT* points not escalated due to major overall improvement of dishes with residue from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed Italian vinaigrette which has tomato sauce, garlic/oil mixture dated 6/3 in WIC, individually portioned pan of bleu cheese which has half&half and milk dated 5/31 in prep unit, individually portioned pan of Gorgonzola vinaigrette which has a garlic/oil mixture dated 6/2 in prep unit, and 3 containers of salsa verde dated 6/5 in 2D RIC. CDI- PIC voluntarily discarded items. *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 .

3-501.15 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 deep pan of guac and fresh pan of cut lettuce temping above 41F in flip top unit after being put directly into units after prep. CDI- PIC removed items to WIC to be cooled down in unit along with ice bath due to being within 4 hours, after discussing effective cooling methods with EHS. Observed guac cooling at a rate of 0.06F/min in 2D RIC. CDI- PIC removed item to cool more effectively in WIC with a ice bath. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. EHS observed food prepped and packaged on premises not include a label with information including ingredients, quantity, and major food allergens contained in food. EHS will conduct follow up visit to assess labeling of foods packaged on premises. 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 heavy residue accumulation on wall of hood system and heavy grease deposits on back of equipment on cook line. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed WIC at 2.8 foot candles. Increase lighting of WIC to 10 foot candles or brighter.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during entire inspection. Two of the three servsafes on wall in office have expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 6-stacked small metal pans with residue accumulation on rack by prep sink. Observed several stacks of pans on shelf above 3-comp with residue accumulation. All stored as clean. CDI- EHS and PIC discussed cleaning methods and had items removed to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 several deep metal pans of queso cooling in WIC since between 10-11am, per the PIC, temping at 85F. CDI- PIC voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed diced potatoes temping at 118F at steam well. Observed brisket at 115F and queso at 84F hot holding on shelf above stove. Observed chili in hot box temping at 120F. CDI- PIC voluntarily discarded potatoes and removed items to be reheated. 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 two cartons of half & half without a date. CDI- PIC had date items were originally opened marked. 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 Italian dressing dated 1/15, chipotle ranch dated 2/9, and bleu cheese dressing dated 2/16 stored in prep unit of salad units. PIC stated the ingredients for the housemade dressings were TCS. CDI- PIC voluntarily discarded 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 .

3-501.15 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 queso cooling through parameters fast enough. Observed whole hen cooling at a rate of .35 under steam well. CDI- see item #20, PIC and EHS discussed effective cooling methods to ensure items are cooling through parameters correctly. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pests throughout facility. *REPEAT*

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact stored in flip top unit.

4-903.11(A)(1)(2),(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination. Observed single-use trays stored at end of flip top unit near rotisserie with heavy liquid soil residue.

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).Observed employee wash hands for less the 20 seconds. CDI EHS had employee rewash hands. P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick item off floor with bare hands and head to prep/ serve food. CDI.. EHS had employee wash hands. Also observed same employee use bare clean hands to turn off faucets. CDI.. EHS demonstrated how to wash hands and how to use a barrier to turn the faucets off. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink. CDI hand sink was cleaned out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, Queso sauce above 41F..CDI items were voluntarily discarded. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pests throughout facility..REPEAT

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink

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 and behind fryer in need of cleaning.REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed squash casserole, Mac and cheese, and queso below 135F, see temperature chart. CDI- PIC voluntarily discarded 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 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 sliced tomatoes with lettuce and kale over stacked in metal containers in flip top. Top portion of foods over 41F, bottom below 41F. Observed diced tomatoes above 41F. CDI- PIC voluntarily discarded top portion of foods and ensured product left was 41F and below and voluntarily discarded diced tomatoes. Observed produce walk in cooler with an ambient temperature of 52F and all TCS foods over 41F, see temperature chart. Repair technician stated it was due to a clog in the ventilation. Observed second walk in cooler with an ambient temperature of 46F and all TCS foods over 41F, see temperature chart. PIC stated that the temperature of the second walk in cooler was set to 60F to defrost the back of the fan at 12:15pm and then set temperature down to 40F around 1:45pm. PIC called repair technician to perform repairs on walk in coolers during inspection. PIC placed items that were cooling in 2 door reach in freezer and put cold holding items on ice to cool down to 41F and below as coolers were being repaired and cooling back down to 41F and below. Produce walk in cooler dropped to 40F during inspection and TCS foods cooled to 41F and below. Unable to verify accurate ambient temperature of second walk in cooler due to door being opened and closed to put TCS foods on ice. All TCS foods in second walk in cooler 41F and below prior to end of inspection. EHS will follow up within 3 days for verification of repairs to second walk in cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed handle of scoop touching rice during storage.

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 sliced tomatoes with no date mark. CDI- PIC had another container of sliced tomatoes prepped the same day and labeled the unlabeled container. 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 . 3-501.18 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 ranch (5/31), Gorgonzola vinaigrette (6/5), blue cheese dressing (6/5), and Italian dressing (6/5) past discard date. CDI- PIC voluntarily discarded house made sauces. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flours, soy sauce and seasonings without labels. Label all secondary containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelet on during food prep. CDI- PIC had employee remove bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no head covering during food prep. CDI- PIC had employee don hair net. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on the skin stored as washed. CDI- PIC had employee remove stickers and rewash.

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 handle of scoop touching uncooked rice during storage. CDI- PIC removed scoop to wash, rinse, and sanitize. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked. Separate containers to promote air drying. REPEAT

4-501.11 Maintain equipment in good repair. Observed light bulb not working in hood above fryer and stove. Replace bulb.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution water at three compartment sink at 103F during manual warewashing. CDI- PIC had employee put more hot water in basin and it was 113F.

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 heavy sticker residue on outside of metal and plastic containers stored as clean. Rewash containers to remove sticker residue.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed buildup of litter around dumpster that could lead to harborage of pests. Coordinate with other business to clean up litter around shared dumpster.

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 heavy grease buildup on floors, walls and ceilings around cooking equipment. Clean. 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 paint chipping and rust buildup on walls around produce walk in cooler door. Repair.

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 and drink in 2 door reach in cooler and in produce walk in cooler over food for restaurant. Designate bottom shelf of units for employee food and drink. 4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed heavy buildup of grease on wall and floors next to hood. PIC stated it was due to the hood not being large enough for capacity. If plans are made to replace hood, contact health department for approval. Clean more frequently.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup and rust inside. Clean thoroughly. 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. PIC stated that utensils in flip top units are cleaned every shift change which may exceed 4 hours. CDI- EHS reminded PIC to wash, rinse, and sanitize utensils every 4 hours throughout the day. Utensils in use did not exceed 4 hour limit. 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 . -REPEAT- 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed buildup in blade of can opener. CDI- PIC placed can opener in dish area to be wash, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. -1.5pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 metal containers of black beans, cooked shredded chicken, and three plastic barrels of raw chicken above 41F. CDI- All containers of black beans and cooked shredded chicken were voluntarily discarded by PIC. Raw chicken was allowed to cool to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of detergent at three compartment sink with no label. CDI- PIC labeled container.

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 three large densely packed barrels of whole raw chickens covered in plastic wrap above 41F. CDI- PIC placed all chickens on sheet pans on speed racks in walk in cooler to achieve 41F and below. EHS educated PIC on proper ambient cooling methods for whole chickens coming from preparation stage. 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 . -.5pts-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with no head covering while working with food. CDI- PIC had employees don hair nets. -0pts-

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 handles of scoops in contact with dry goods in container. CDI- PIC removed scoops. -0pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet in clean dish area. CDI- PIC unstacked wet dishes to promote drying. -0pts-

5-205.15 Maintain a plumbing system in good repair. Observed hand sink next to stoves with hot water handle not working. Repair. -0pts-

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed hood system heavily encrusted in grease and collecting on walls and ceilings. Have hood system cleaned well to prevent grease from collecting. -.5pts-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of correct sanitizer concentration for quat sanitizer from dispenser and chlorine sanitizer dish machine. CDI - EHS reminded PIC of correct sanitizer concentrations and recommended daily sanitizer testing of dispenser and dish machine to ensure both are working properly. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Observed no posted employee health policy with reportable symptoms and illnesses and no records of training for employees. CDI - EHS provided employee health poster to PIC and reviewed symptoms, illnesses, and requirements. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw chicken skewers then proceed to change gloves and take plates of food to customers. EHS intervened and reminded employee to wash hands after handling raw foods. CDI - employee washed hands. 2-301.15 Only wash hands in handwashing sink. -Pf. Observed employee rinse bottle in hand sink. CDI - EHS reminded PIC that hand sinks shall only be used for hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer from dispenser at 3-comp tested at 0 ppm. Observed employee run dishes through dish machine with empty chlorine sanitizer bottle. Dish machine tested at 0 ppm. PIC contacted technician for 3-comp dispenser. CDI - technician fixed sanitizer dispenser and PIC replaced chlorine at dish machine. Both tested at adequate sanitizer concentrations. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned tongs with piece of chicken on inside portion. Observed knife with residue stored on knife rack. Observed sticker residue on multiple stacked containers. CDI - PIC moved items to dish machine to be re washed. 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. PIC stated that utensils at steam table are cleaned when soiled which may exceed 4 fours in some cases. CDI - EHS reminded PIC to clean utensils throughout the day every 4 hours. Utensils in use during inspection did not exceed 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato and rice at steam table below 135 F. CDI - PIC reheated above 165 F. 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 multiple containers of collards from 8/9 in WIC. REPEAT. CDI - PIC 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(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 salsa in ice bath on TPHC without time stamp. CDI - PIC added time stamp.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0 ppm quat sanitizer. CDI - PIC replaced sanitizer at appropriate concentration.

6-303.11 Provide required lighting intensity. Both WIC and equipment dry storage area measured at 1 foot candle. WIC requires at least 10 foot candles and equipment dry storage requires at least 20 foot candles lighting intensity. Increase lighting intensity.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw veggies bottom of prep cart uncovered. Observed rice and black beans in food bins with lids off hinges. Ensure food is covered when in storage to protect from contamination.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS foods on speed rack in back walk-in cooler above 41F. After observation of other temperatures in walk-in, it was determined that lack of air flow and cooling of hot foods on speed rack were allowing cold held foods to rise above 41F. CDI-PIC rearranged food in cooler to allow proper air flow and active cooling. All other TCS foods in walk-in cooler were 41F and below. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three containers of cut kale with prep date 3/19/2023. CDI-PIC voluntarily discarded food. 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 .

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 flour bin, oil, and soy sauce bottles unlabeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans wet nested on clean dish shelving.

4-501.11 Maintain equipment in good repair. Bottom of prep unit reach in on expo line observed with condensation and water buildup in bottom of unit. Food is not exposed to leak. Facility awaiting repair.

5-205.15 Maintain a plumbing system in good repair. Hot water faucet at cook line handwashing sink is stripped and in disrepair. Facility currently awaiting replacement part.

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. 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 damaged floors and baseboards throughout kitchen. Observed water buildup on floors throughout, partially from dishwashing area. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.

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. 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 two containers of marinade improperly cooled from previous night. Food was still 51-52F in walk-in unit. Cooling window missed. CDI-Food was discarded voluntarily.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a couple TCS food items in hot box below 135F - around 127-128F. Items had just recently been placed in hot hold. CDI-Hot box setting was turned up. Items were quickly reheated to 165F before placing back in hot box. Rest of hot line was 135F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Walk-in unit temperature was above 41F before inspection. Facility had already started addressing cold holding issue and maintenance was closed on site before EHS arrived. While unit was being adjusted, TCS food temperatures were observed to be around 44-45F. Ice was placed on foods in walk-in as unit was fixed and temperatures began to drop. Food temperatures began to drop and food was allowed to cool back down to 41F within 4 hours. CDI Just before inspection, maintenance said ambient air in cooler was around 50F. Once inspection begun, ambient air reading had come down to about about 43F. The ambient air temp reading towards end of inspection was 38F.

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 marinade in walk-in which had not cooled properly from previous night. Food appeared to be placed in walk-in covered and above 41F. Pasta/macaroni in walk-in was covered and still above 41F. CDI-Marinade discarded and pasta was vented and cooled before later use. Discussed cooling methods with PIC - leaving food vented, portioned and uncovered as well as portioning large quantities of food to facilitate cooling.

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 cup without handle stored in sugar bin.

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 minor cleaning needed in pans holding cleaned bowls and utensils on front line.

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 some damaged baseboards and flooring throughout.

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 an out of date employee health policy. Policy lacking Salmonella non-typhoidal. CDI by educating and emailed the updated employee health flyer.

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 staff member wash hand and then turn faucets off with hands, prior to drying hands. CDI by having employee re-wash hands.

No Points Deducted: 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 employee food (chorizo) in a bag, placed above ready to eat food in the rear walk in cooler. CDI by removing employee food.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a few chemical spray bottles stored above or directly next to food service utensils or food items. CDI by relocating spray bottles below food service items and food items.

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 a large bin of cooked pasta (with a lid) placed in the walk in cooler. CDI by placing pasta in smaller containers without lids. Observed pulled chicken placed in metal pans with lids, in the reach in freezer. CDI by placing pulled chicken on sheet pans and placed in walk in cooler.

No Points Deducted: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bin at bar with 0ppm sanitizer.

No points deducted: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed staff towel drying utensils.

4-502.11(A) Maintain utensils in good repair. Observed a few plastic lids cracked and chipped. A large stock pot with dents, making areas of food accumulation.

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 exterior of some equipment, prep table legs, dry food storage bins, and inside of wooden cabinets in need of cleaning.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a hose on the can wash hot water faucet with a pistol grip. Water was on and there was no backflow prevention device on the faucet. CDI by removing hose. Visit will be made to verify backflow preventer in 10 days.

REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumper lids damaged and unable to close tightly. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash and debris collecting around the 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. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 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 baseboards missing throughout, holes in walls, flooring damaged in areas, and several areas in need of cleaning. Ceiling vents in restrooms in need of cleaning.

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

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility did not have written procedures for salsa bar held on tphc. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed two cases of soup stored on floor in rear kitchen area. CDI moved to shelving greater than 6 inches off floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth sanitizer buckets with no concentration of QAC sanitizer. CDI buckets refilled with sanitizer at correct concentration.

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 knife stored in gap between prep units and exposed to build up of food debris. CDI took to wash rinse and sanitize.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lids of dumpster bowed and in need of replacement .

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 soiled and clean dishes without handwashing in between. CDI hands washed and gloves changed. Observed employees leave kitchen and come back and change gloves to handle food and equipment. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers that were stacked and had leftover sticker debris and food debris in and on surface of containers. CDI items moved to dish pit. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine that was soiled with debris.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed squash and queso not reach 165F within 2 hours. CDI items discarded. Facility uses small equipment that is fully stacked with food items while reheating. Suggest facility utilize racks to improve circulation in unit. Repeat. Verification required

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brisket, spinach, rotisserie chicken, and pulled pork below 135F on heating table. CDI items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in unit holding chicken wings and hot chicken breast above 41F. CDI items moved to a separate unit. Ambient air of reach in at 47F. Verification required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility using TPHC for salsa bar and no written procedures or logs maintained. Verification required.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed cookies that are prepackaged for customer self service and no labels available. Verification required.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on top of serving and prep counters.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC use hand sink to wash off thermometer before sanitizing it. CDI - corrected - use 3 compartment sink and sanitize thermometer between uses with the wiping cloth stored in the sanitizer in the sanitizer bucket.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed improvement in reheating foods to 165F before hot holding but more practice is needed. Found white beans reheated to 158F and baked beans reheated to 147F as they were being placed into hot holding on steam table. Other items were properly reheated - see temp chart. A second issue is that too many pans of food are being pulled from walk in cooler and then sit on counter too long before active reheating begins. This extends the time out of temperature control and could impact the 2 hour time limit for complete reheating. These foods rose to temperatures in the 60’s before going into the steamer our the oven. Pull fewer foods out at once. VR - verification needed. Will return next week to see if habits are improving.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found employee continuing to use damp wiping cloth and leave it on counters between uses. Use a dry cloth as a hot pad and keep the damp cloths in the filled sanitizer bucket.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife resting in crevice between two flip top coolers. Knife must be stored between uses in an area which is cleaned and sanitized. Also observed small plastic cup immersed in pan of salsa in flip top cooler. Use a handled scoop.

4-501.11 Maintain equipment in good repair. Walk in cooler door shows damage, one reach in cooler remains out of service awaiting an ordered part.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC stirring collard greens with scoop utensil, then picking up greens that had fallen out onto the cutting board and putting back into metal pan, using his bare hands. CDI- EHS discussed bare hand contact with ready to eat foods. Collard greens were reheated to 165 and placed back on the steam table.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several products not properly reheated to 165F during inspection. Products included green beans, collards, cheese dip, Mac and cheese, brisket, squash casserole, black beans and pinto beans. See temperature chart above. Through discussion, PIC was unaware of the proper reheating temperature parameters, stated that products are usually heated to 80-90F. CDI- PIC reheated all products to above 165F and placed back into steam table for hot holding. Example: pinto beans reheated to 169F, brisket reheated to 171F, pork to 168F, chili to 189F, rice to 188F then all placed into steam table. Reheating was accomplished within the required 2 hours. VR to ensure compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed more than 10 items in steam table after reheating. PIC said they had been reheated and were now hot holding. Examples: green beans 72F, baked beans 82F, collards 63F, squash casserole 77F, cheese sauce 72F, mashed sweet potatoes 83F, brisket 101F. CDI - Items were all removed to be rapidly reheated further and all measured 165F or above before being placed back onto steam table. Examples: green beans 167F, pork 168F, rice 188F, chili 189F, chicken 172F. VR - verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two reach in coolers holding TCS foods above 41F. Examples: chicken salad 46F, Cole slaw 44F, pico 44F, raw chicken 45F, cut lettuce 48F. CDI - all such items were voluntarily discarded except for the raw chicken which had recently arrived and was immediately moved to a walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed two large metal pans filled full of small fully cooked and cooled rotisserie chicken; pans were sitting on a prep table for about 15 minutes and chicken was about to be shredded. Employee needed to put them back in the cooler to do other tasks and wrapped them tightly with plastic wrap. Chicken dropped from 56F at 10:05 to 51F at 12:05. At that time, PIC had them spread out in a single layer on sheet pans top rapidly chill.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple shakers and squeeze bottles missing labels during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wristband on while preparing food during inspection. Observed three other employees wearing bracelets or wristwatches.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping clothes stored on prep surfaces and below prep surfaces. Ensure all wiping clothes are held in sanitizer between use.

3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting portobello mushrooms directly from box without washing. Observed an employee cutting brussel sprouts directly from the box. Employee stated he washed sprouts and then put back into box before preparing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked throughout the facility.

4-501.11 Maintain equipment in good repair. Observed damage to the wall of the back walk in cooler during inspection. Also observed two reach in coolers not keeping all foods at or below 41F.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed a spray nozzle hooked to a hose by the can wash without a proper back flow device. CDI- EHS explained to PIC that a back flow device must be installed or nozzle shall be removed in between uses. PIC detached spray nozzle and stated they will leave it unattached in between uses.

5-501.114 Using Drain Plugs - C Observed dumpster missing a drain plug.

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 an excess of grease buildup near frier and hood system units. Suggest cleaning in these areas. 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 cracks and patches in the floor as well as some missing or loose baseboards.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two pans of squash casserole that were stored below 135 F. PIC stated items were steamed an hour ago. CDI- Pans of product were steamed to proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded chicken in walk-ion cooler that were stored at 43-44 F. PIC stated that items were cooked yesterday and cooled overnight. Also, a pan of raw chicken wings were found in refrigeration unit that were 43 F. PIC stated that items were not stored in cooler overnight. Chicken wings were placed in cooler 45 minutes ago. CDI- Two pans of shredded chicken were Denatured and discarded into trash can. Chicken wings were placed in walk-in cooler and allowed to chill. REPEAT (full points)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink in male restroom without a handwash sign. CDI - Handwash signage was provided to PIC at the end of inspection. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, pulled pork, mac and cheese, potato salad, baked beans, and raw chicken holding in walk in cooler at temperatures between 43F-44F. The walk in cooler door fails to shut securely leading to cooler temperature loss and most food items were overstacked preventing cold air from flowing through and around food products. Ambient temperature of walk in cooler was 40F. CDI - PIC uncovered food items and spaced out metal containers to allow for proper cooling. Uncovered items were allowed to cool to 41F before end of inspection. Recommend revising storage, organization, and cooling methods of TCS foods. A verification has been scheduled for 11/13/2020 to determine if establishment is in compliance -REPEAT- -3 points- VR 11/13/2020

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 numerous food items covered by tight fitting lids or tight fitting plastic wrap in walk in cooler. Recommend keeping items uncovered to allow for cold air to flow through and around food product before covering. -REPEAT- -1 point-

3-501.13 Use approved thawing methods. Observed partially submerged beef being thawed in water at prep sink. Use approved thawing methods such as; thawing under refrigeration, completely submerged under running water at temperatures of 70F or below, and as part of the cooking process. CDI - PIC completely submerged beef under running water with a temperature of 70F. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working at food prep line without hair restraint. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with sliding doors and lids open. Recommend keeping sliding doors and lids closed when not in use to prevent rodent and insect infestation. -0.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee using handsink in raw kitchen area to fill up containers. CDI action ceased.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed limes, and avocados stored above RTE foods. CDI items relocated.

4-702.11 Before Use After Cleaning - P. Items shall be santized before use and after cleaning. Observed employee cleaning equipment in raw chicken area and only wash with bleach and soap, rinse and not santize after cleaning. CDI equipment and area sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes and mac and cheese not at temperature on hot line. CDI items moved to steamer for reheating. Observed mutliple batches of potatoes, mac and cheese, and squash casserole in hot cabinent (with a door that will not properly close) holding items below 135F. CDI items moved to steamer for reheating. Verification required for hot cabinet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken in reach in unit above 41F and ambient temperature stating it was at 53F. CDI items moved from unit and will have unit repaired. Verification required. Observed cole slaw over stacked in prep top and holding above 41F. CDI top portion moved for cooling.

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 pork, and mac n cheese at side walk in that was above 59F and stacked and covered. CDI items uncovered and unstacked to increase cooling rate. Observed collard greens, kale, tomato sauce, and romaine lettuce that was stored in full plastic and metal containers while cooling. CDI items unstacked and uncovered and placed in walk in and collard greens placed on flat sheet pan to accelerate cooling. Facility must check temperatures throughout cooling process.

4-501.11 Maintain equipment in good repair. Observed hot cabinet with a door that is unable to maintain closed and unable to keep foods at 135F and above, reach in unit with internal temperature of 53F and unable to maintain food at 41F and below, and cold water faucet by stove that is not working and only hot water comes from sink.

6-305.11 Designation-Dressing Areas and Lockers - C. Observed personal water bottle stored in reach in with food and open personal food stored with food for the facility.

General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed incomplete EHP and inadequate knowlege. CDI: EHP poster given out; reviewed policy with PIC and staff present, e-mailed written policy.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine dispensing chlorine at 0ppm. It was later found that sanitizer container was empty. Container was switched out with new one and machine was primed. CDI: chlorine now dispensing between 50-100ppm. All dishes will be rewashed and sanitized.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Kale, romaine lettuce, and chicken salad observed > 41F(see temp chart) inside salad bar prep cooler. CDI: removed and placed inside freezer for rapid chill. Repeat violation for several inspections. Points escalated. VR by 9/7/19

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of canned food stored on kitchen floor from an earlier delivery. Removed to can rack.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans observed wet stacked on back dish shelf.

General Comment: 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 areas in kitchen where floor is damaged.

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 collard greens cooling at a rate of 0.45F/minute in reach in freezer. CDI: EHS had PIC agitate greens regularly to ensure more rapid temperature drop. Product reached 69F by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of lettuce and kale holding at 42F-43F in small flip top unit on front line, as well as freshly breaded buffalo chicken holding at 49F in a low boy. Observed overfilled guacamole prepared less than an hour ago holding in a flip top unit. CDI: All of the above leafy greens and buffalo chicken were relocated to walk in unit for rapid cooling to 41F. EHS recommended PIC keep flip top lids closed and minimize breading tme for buffalo chicken. Guacamole was split into two smaller containers and cooled in walk in unit. REPEAT.

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 a container of chicken salad dated for 06/14 in flip top unit. CDI: Chicken salad voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded chicken prepared around 4 PM cooling in deep, covered metal pans in walk in unit. CDI: Chicken spread out on sheet pans and vented to facilitate rapid cooling. Chicken reached 54F by the end of inspection.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed many instances of lack of managerial control such as improper hand and utensil washing, lack of awarness of damaged or broken equipment and lack of proper training of employees about food safety and responsibilities.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly throughout the facility.

2-301.15 Where to Wash - PF Observed employee wash hands in three comp sink, prep sink and employee attempt to wash hands at dump sink behind bar. CDI by intervention and education.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back of facility blocked with equipment. CDI by removal of blockage by EHS. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other hand drying device at handsink located at back of facility. CDI by refilling paper towel dispenser. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in back of facility. CDI by refilling soap dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with sticker residue build up. Observed debris build up on salad spinner stored as clean. CDI by removal for recleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled muffin pan stored in rinse bay of three comp sink while other utensils and containers were attempted to be washed, rinsed and sanitized around it. Cleaning should always occur linearly starting at the wash bay and finishing at the sanitizing bay. Soaking of utensils should occur in an unused prep sink or other approved location. CDI by removal of muffin pan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large quantity of food in walk in cooler measuring at 43F-44F. VR 3/14/2019

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of oil and other sauces with no labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of raw carrots stored on floor of walk in cooler. Observed food stored on bottom rack of shelving in walk in cooler less than 6 inches from floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored improperly throughout facility including on the uniform of several employees.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed extensive wetstacking of containers in dish area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in soiled storage bins near prep area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected straws stored improperly at bar area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily frayed and scored cutting surface. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris build up on handles of walk in coolers and on shelving in walk in cooler.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no or very little hot water at handsinks throughout facility. VR 03/14/2019

5-205.15 Maintain a plumbing system in good repair. Observed handsink next to chicken cooker backed up and not draining properly.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged door locking mechanism on walk in coolers. Observed damaged soap dispenser on wall by handsink next to chicken cooker. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in walk in cooler not functionally cleanable. Floor is in process of being replaced but facility is still trying to use the cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as jacket and purse stored improperly in dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with sticker residue build up. CDI by removal to for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black debris build up on inside of ice machine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one bottle of oil with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed extensive wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed chipped paint and rust build up on shelving in walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight sticker residue on two metal containers stored as clean. Significant improvement has been noted compared to last inspection and points were reduced to reflect this improvement. CDI by removal of two containers to dish area for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of chicken salad over stacked in flip top cooler and measuring over 45F near the top. CDI by voluntary discard of item. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of a few metal containers in dish area. Significant improvement noted compared to previous few inspections and the points were reduced to reflect this improvement.

4-501.11 Maintain equipment in good repair. Observed chipping paint and rusting on shelving in walk in cooler.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present during beginning of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above containers and equipment. CDI by removal of drink to proper storage location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers and the chicken marinator stored as clean with visible debris build up. CDI by removal for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of pink debris on inside of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and squash measuring >135F. CDI by removal to be reheated to 165F. Both items measured above 165F before end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and lettuce measuring above 45F. CDI by voluntary discard of both items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bottles with no labels.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of several containers in dish washing area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep discolored gouges in cutting surface attached to flip top unit.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored above containers and equipment on shelf in back of facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers throughout facility with debris build up and sticker residue. CDI by removal for recleaning.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salsa bar on TPHC with no procedures onsite. CDI by providing and explaining procedures to PIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed broken door to outside at back of kitchen allowing the entry of pests. PIC stated that new doors have been ordered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed significant wetstacking of containers in the dish area. CDI by unstacking to allow for proper air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges that have begun to change in color. PIC stated that a new cooler and cutting surface have been ordered. 4-501.11 Maintain equipment in good repair. Observed damaged gaskets and containers throughout facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door. 5-501.111 Keep storage areas and bins for waste in good repair. Observed large build up of debris around dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to walls throughout facility. 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 build up of debris on floors of walk in coolers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chicken marinating machine blocking access to handsink in the back of the prep area. CDI by moving the machine to allow access to the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight debris build up on cups stored as clean at the bar. CDI by removal for rewashing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one chicken breast taken off the grill at 157 degrees. CDI by placing the chicken back on the grill and bring the final temp to 180.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and cheese stored in the flip top cooler measuring at 55 and 54. PIC stated they had been put there less than one hour ago. CDI by removal to walk in to cool to below 45.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of chemicals with no discernable identification label. CDI by voluntary discard. 7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of degreaser hanging on the drainage basin of the dish machine. CDI by removal to proper storage location.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of soy sauce and oil with no labels. CDI by labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers in the dish area. CDI by separation for proper air drying.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to wall behind prep table and to ceiling tiles throughout the facility.

Observed dish machine with sanitizer concentration below 50 ppm. CDI - sanitizer changed, properly sanitizing. Observed debris in ice. CDI - removed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed lettuce at 49 and chicken salad at 50 in small flip top cooler. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Improvement from previous inspection

< Employee dated black beans cooked and cooled yesterday on sheet pan, transferred to container today and labeled product with today date. 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 black beans at 52 degrees, moved from sheet pan to container, container deep. Observed queso in deep container for cooling 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 rag on counter, wet. PIC stated that rag is used to collect water that leaks from steamer. 4-501.11 Maintain equipment in good repair.

Observed wall behind prep table damaged, frp knocked in and gap showing interior of wall present on both sides. Observed baseboard missing under hand sink near cook line. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of queso cheese sauce hot holding in a hot box below 135F (see chart). CDI- instructed PIC to reheat in steamer to above 165F.

r3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa stored in an ice bin above 45F and foods in a flip top cooler cold holding above 45F (see chart). CDI- more ice was added to the ice bath to ensure all parts of the food container were submerged in ice. The items in the flip top cooler were relocated to a reach in cooler for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned black plastic bowls stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of the rotisserie oven.

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 FRP board behind the preparation tables and next to the kitchen hand sink and missing baseboard underneath the preparation sink and underneath the kitchen handsink. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on ceiling vent coverings near the back door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on 2 plastic bowls stored clean. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris on 2 soda nozzles at the bar.

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 cut lettuce and tomatoes stacked above the fill line in a flip top cooler. The PIC stated the product was prepared today and placed into the flip top cooler for cooling. The product was above 45F (see chart). CDI- product removed to cool in walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean plastic buckets and side item bowls stacked while wet.

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/damaged baseboard near the cook line hand sink, peeling FRP board at the cook line hand sink, and missing baseboard at the food preparation sink. Improvements made to facility cleaning since last inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 2 large (~5 gallon buckets) of salsa made yesterday being stored in the walk in cooler. Both containers were above 45F (see chart). CDI- foods discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large plastic containers used to store and cool salsa (~5 gallons). CDI- foods discarded. Instructed PIC to use ice wands, split the food into smaller batches, or actively stir the food.

by 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a box fan stored near the preparation tables with dust accumulation on the case and debris accumulation on top of the rotisserie oven.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug at dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed leaf litter and trash debris around the inside of the dumpster enclosure. Facility shares a dumpster with 2 other businesses.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on 3 ceiling ventilation coverings and grease accumulation above the cook line hand sink. 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/damaged baseboard near the cook line hand sink, peeling FRP board at the cook line hand sink, and missing baseboard at the food preparation sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor accumulation of mold inside the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 dicer attachment blades with food debris on them stored clean. CDI- items recleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the bar area and in the back of the kitchen near the chicken tumbler marinating machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and plastic buckets near the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of the rotisserie oven. Improvements made since last inspection.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on the waste receptacle in the women's restroom.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed outside dumpster without a drain plug in place. PIC stated he has called the waste management company multiple times to get a replacement. Instructed PIC to purchase a drain plug at a local hardware store.

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/damaged baseboard near the cook line hand sink, peeling FRP board at the cook line hand sink, and missing baseboard at the food preparation sink. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease accumulation above the cook line hand sink and dust/grease accumulation on a ventilation cover above the reach in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on a preparation table. Beverages were relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items on sheet pans and carts that were brought out of refrigeration in the AM to be reheated for service. Foods were all above 45F (see chart). Instructed chef to only bring out as much food as needed at a time. CDI- foods were placed back into the walk in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and dust accumulation on the back of the rotisserie chicken oven, in between the oven and fryers, and on the back of the stove top.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash and cardboard accumulation inside the dumpster enclosure. PIC stated the dumpsters are shared. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on outside dumpster.

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/damaged baseboard near the cook line hand sink, peeling FRP board at the cook line hand sink, and missing baseboard at the food preparation sink. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty/greasy ceiling ventilation covers throughout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed macceroni salad, potato salad ans salsas at self serve bar to be 48 F or higher. CDI- placed on temporary TPHC Also observered multiple cooked chicken pulled to prep at 60 F in kitchen. MAINTAIN TCS FOODS FOR PREP UNDER TEMPERATURE CONTROL UNTIL READY TO WORK WITH THEM.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed can of soap powder unlabeled. CDI- labeled

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth on food lid at hot hold line. CDI- removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some equipment with grease accumulation.

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 damage to FRP, walls, floors in facility. In need of repair Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. In need of cleaning

2-301.14 Wash hands before donning gloves and between gloves uses. Observed food employees donn gloves without washing hands. CDI- hands washed, gloves donned Observed employee handle soiled dishes then clean dishes without washing hands in between

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed ice machine and soda gun with black mold. VR for cleaning

2-102.12 Facility shall maintain a PIC with food safety certification. Observed PIC, nor any kitchen staff with documentation of food safety certification.

2-401.11 Employee beverages shall be storedbelow food/food contact surfaces. Observed food employee cutting vegetables with cover drink on prep table. CDI- discarded

6-301.11 Maintain Handwashing Cleanser at all hand sinks. Observed hand soap to run out when washing hands. CDI- replenished

6-201.13 Ensure Floor and Wall Junctures are Coved, Enclosed or Sealed to prevent water or pests immigration. Observed damaged section of wall at back door.

3-301.11 Preventing Contamination from Hands Food employees shall not cotnact ready to eat foods with bare hands. Observed food employee bare handling lettuce for salads. CDI-PIC discarded and provided instruction for employee

5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed utensils stored on hand sink. CDI- removed A HANDWASHING SINK may not be used for purposes other than handwashing. Pf

3-304.12 In-Use Utensils, Between-Use Storage In use utenisls shall be stored so as not to be contaminated. Observed ice scoops atop ice bin lids and one ladel atop hot hold lid. CDI- removed

3-602.11 Food Labels - PF. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Observed packaged self-service cookies and cakes which were labeled; however, label was missing list of major allergens. CDI - items placed behind counter until properly labeled.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed prep tables have lower shelves which have rusted, peeled, been repainted, etc. Observed can opener blade in poor repair-not easily cleanable. 4-205.10 Food Equipment, Certification and Classification - C. Observed blender labeled "for household use only."

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Observed kitchen floors in very poor repair. This has been an issue for many years. Observed FRP wall covering is cracked and/or loose in several areas.

3-501.14 Cooling. Cool TCS foods to 70F within 2 hours and to 45F within an additional 4 hours. Observed one deep pan of uncovered roasted chicken from last night in the walk in cooler. The chicken measured 49F. Other items (including more chicken) in the cooler measured in the 42F range. CDI by voluntary disposal. PIC will speak with evening crew again about proper cooling methods.

7-204.11 Sanitizers, Criteria-Chemicals, Maintain sanitizer at proper strength, not too strong. Observed three buckets of bleach sanitizer measuring well above 200 ppm free chlorine. CDI by remaking. Facility is undergoing a remodel and automatic quat dispenser has been temporarily removed.

4-501.11 Good Repair and Proper Adjustment-Equipment. Maintain equipment in good repair. Observed prep tables have lower shelves which have rusted, peeled, been repainted, etc. They are now covered after cleaning with a rigid plastic sheet, which is cleaned frequently.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Observed kitchen floors in very poor repair. This has been an issue for many years. Observed wall FRP covering is again becoming loose in several areas, which were pointed out to PIC.