BLANCHARD`S DELI

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages being stored on top of boxes of single use ketchup packets. Store employee beverages where contamination of food cannot occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of diced tomatoes being stored at 44F in prep reach in cooler. CDI: PIC voluntarily discarded tomatoes.

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: www.mecknc.gov/foodsafety Observed raw shell eggs being held on TPHC on prep counter without written procedures available. CDI: EHS emailed pdf form to PIC to be printed and completed.

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 hotel pans on top of oven being stored with build up on non food contact surfaces. CDI: PIC returned pans to be W/R/S and stored on clean storage shelf.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can of catsup being stored with non dented cans on dry storage shelf. CDI: PIC segregated dented can from others.

4-903.11(A)(C) Store single-use and single-service articles 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 a box of single use cups being stored on floor in dry storage room. CDI: PIC placed box of cups on shelving.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several individually portioned cups of various dressings and an open container of ketchup being stored in glass door merchandiser cooler near front counter. Store dressings and ketchup in an ANSI certified or equivalent cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of burger patties being hot held at 113F on burner next to grill. CDI: Employee reheated burger patties to above 165F before cooling down in walk in cooler.

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) 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 . Observed individually portioned containers of house made ranch dressing being held in glass door reach in cooler without a date mark and a container of grilled chicken being held in prep reach in cooler without a date mark. CDI: PIC date marked both items as they were prepared yesterday.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head covering. Use head coverings to prevent contamination of food and clean equipment and utensils.

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 mild build up on shelving in walk in cooler. Clean as needed.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee cracking raw shell eggs then handle serving tray and single use food serving paper without washing hands in between tasks. CDI: Employee washed hands and discarded food serving paper. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee thoroughly wash hands and use clean bare hands to turn off faucet before returning to handle food. CDI: Employee re-washed hands and used paper towel as a barrier to turn off faucet.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw country ham being stored on top shelf of prep reach in cooler above containers of cooked chicken and hashbrowns. CDI: Employee re-arranged items to proper storage order.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a working container of Parmesan wing sauce unlabeled on prep storage shelf. CDI: PIC voluntarily discarded container of wing sauce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of three metal containers being stored wet nested on clean storage shelf above 3 compartment sink. CDI: Containers were unstacked to allow for air drying.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) unopened and vacuum sealed boxes of ready to cook bacon stored above sealed sweet tea. CDI - PIC and employee reorganized storage order of WIC. EHS provided charts for WIC and reach in units. Note: Observed unwashed, uncut produce (lettuce heads, cucumber, celery head) not fully covered on clean racks of WIC. PIC donned gloves and placed vegetables in readily available clean container. Only fruits and vegetables that require cutting or peeling shall be placed directly on racks. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above RTE Chicken inside the WIC. CDI - PIC rearranged storage order.

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 container of water at the grill with no label. CDI - EHS affixed station label to grill shelf. Ensure that products are labeled that are not easily identifiable, including water containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with bracelets on. Remove any jewelry from arms or wrists before engaging in food prep.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink used to add water to sanitizer spray bottle. CDI- Educated PIC on only available use for the hand washing sink.

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 chili in steam warmer below temperature threshold at a temperature range of 124-132F. CDI- Chili was reheated using the grill to a temperature of 180F.

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 knives stored in between tables. Knives removed to be washed, rinsed, and sanitized again.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer not labeled inside of a secondary container. CDI- Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Observed recently prepared foods such a chicken salad cooling inside of prep unit. Observed tuna inside of walk in cooler cooling with plastic cling wrap attached.

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 knives stored in between tables. Knives removed to be washed, rinsed, and sanitized again.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the time of the inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food service employeesrecontaminate their hands after washing by turning the faucets off with their bare hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed deli slicer with build up attached. Deli slicer was not used the day of inspection.

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 . Observed burgers on the counter at a temperature of 48F. Burgers were moved to walk in unit to cool during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed sausage and lettuce prepared days before without dates listed on the calendar. CDI- Items were listed and updated during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food service employee without hats/hairnets or beard restraints being used.

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 knives stored in between tables. Knives removed to be washed, rinsed, and sanitized again.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food in styrofoam container stored on top of the tuna salad in the walk in refrigerator. CDI, food moved to the bottom shelf in the refrigerator.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Iced tea dispensers shall be washed, rinsed, and sanitized at least every 24 hours. PIC advised the nozzles are cleaned every 48 hours. Increase the cleaning frequency of the nozzles, during todays inspection the nozzles had been recently cleaned and sanitized.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Establishment was previously approved to partially cook burgers, but is also partially cooking chicken. CDI, plan updated to included chicken.

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 pre cooked sausage at 105 in a container of hot water on the grill. Sausage was on the grill for an hour so far this morning. CDI, sausage reheated to 165 F. Per discussion with PIC, they are going to keep the pre-cooked sausage in the reach in until it is needed for an order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sliced ham dated 3/17/22. CDI, product discarded. Ensure food items in the reach in and walk in refrigerator are discarded after 7 days. Note: TCS food items in the flip top and reach in at cash register are date marked via the wall calendar.

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. Eggs were marked with the start time for TPHC vs discard. Employee was aware to discard the eggs after 4 hours. CDI, eggs remarked with discard time.

4-903.11(A)(C) Store single-use and single-service articles 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 single service items stored below chemicals in the storage area. Items moved.

4-501.11 Maintain equipment in good repair. Observed the ice machine missing its front cover at the compressor area. Reinstall the cover.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor floor tile damaged in some areas. Observed unfinished wall in the pantry hallway. Repair damaged flooring and finish the walls. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed absorbent ceiling tiles in the hallway pantry/storage area. Install non-absorbent ceiling tiles.

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. Establishment is using the 2009 Employee Health Forms. Provided new forms to PIC.

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. Establishment does not have a vomit and diarrheal plan. CDI, NC DHHS guide emailed to PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small amount of pink slime on the white plastic guard inside the ice machine. Please clean more frequently.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed sliced tomato, chopped lettuce, and a salad items that were not on the establishments date marking calendar. Ensure food items held for more than 24 hours are date marked.

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. Eggs were marked with the start time for TPHC vs discard. Employee was aware to discard the eggs after 4 hours. CDI, eggs remarked with discard time.

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 container of water at the grill with no label. Ensure that products are labeled that are not easily identifiable, this includes water in a container.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed can of tuna being drained on the clean side of the dish washing sink. However, dirty dishes were in the sink. When the dishwashing is used for food preparation, there shall not be any food preparation going on in the sink. CDI, Food items relocated to the preparation sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top unit with deep grooves. Resurface or replace the cutting board.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the oil discard container with the lid left open. Keep the lid closed when it isn’t in use. 5-501.115 Keep Trash storage areas clean. Observed the trash storage area collecting leaves and loose trash. Keep the area clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor floor tile damaged in some areas. Observed unfinished wall in the pantry hallway. Repair damaged flooring and finish the walls. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed absorbent ceiling tiles in the hallway pantry/storage area. Install non-absorbent ceiling tiles.

6-303.11 Provide required lighting intensity. Observed lighting less than 10 foot candles in the hallway pantry areas. Increase lighting in this area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the slicer with a small amount of residue from yesterday per staff. CDI, equipment transferred to dish washing sink for cleaning.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF). Observed non-continuous cooking procedure placed on the TPHC procedure. Other than not having a correct form for the process the establishment is following the food code requirements. Submit a new approval request for non-continuous cooking

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Establishment has a calendar process to track TCS foods needing date marking due to the small batches of food being made. Food in the walk in refrigerator is dated on the container, but due to the labels falling off in the reach in unit the food prepared date is also placed on the calendar near the hand washing sink and isn’t kept for more than seven days. However, on occasion per the PIC a remaining batch of TCS foods may be in the flip top unit with no date. No out of compliance items observed today. CDI, Process updated by PIC to date any left over batches that do not match the calendar tracking system either on the calendar or product’s container itself. .

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 eggs at grill under TPHC not marked with the discard time. Also, TPHC procedure document needs to be updated to include new cold hold temperature requirement. CDI, eggs marked with discard time and new form provided to PIC via email.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer Advisory is missing the reminder. Add the following phrase to the menu board. “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness”.

3-304.12 C and B. In-Use Utensils, Between-Use Storage - C. Observed knives stored wedged between the flip top unit and a table. Observed debris inside the crevice used to store the knives. CDI, knives removed and washed. Store the knives on a clean surface. Observed a cup with handle stored in the sugar bin with the handle touching the sugar. Store scoops so that the handle does not touch the food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service cups stored on the floor in the outside storage area. Do not store singles service items on the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezers in use for the establishment food. Replace with approved equipment. PIC can send brand and model number of new equipment to EHS before purchase to ensure the equipment is approved.

4-603.14 Wet Cleaning - C Discussed cleaning of the slicer pieces that cannot be submerged in the sink. The part is only cleaned with sanitizer. Please use soapy water and rinse before spraying sanitizer on the equipment to air dry.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed the grease container storage area collecting grease on the ground and debris. Keep the area clean.

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 fresh prepped cole slaw cooling in the prep unit. Slaw was made before EHS arrival. Observed cole slaw in the WIC that was cooling while wrapped in plastic wrap. CDI-cole slaw was put into the WIC to rapidly cool and plastic wrap was removed from container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in flip top unit and reach in that were above 41F. Tomatoes were sliced before EHS arrival but were being used by cook for sandwiches. CDI-tomatoes placed into freezer to quickly cool. Foods must be 41F or below. REPEAT

.3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth being held in sanitizer that had a concentration of 0ppm. CDI-sanitizer was replaced with new sanitizer with a concentration of 100ppm.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two deep freezers in the back that were not ANSI certified.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak, and sausage patties stored above processed items in reach-in freezer. VR- facility has up to ten days to rearrange product correctly in freezer.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried food debris on slicer during inspection. PIC stated that slicer was not used today. CDI- PIC took slicer apart and properly cleaned items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce in walk-in cooler that was above 41 F. PIC stated that the lettuce was sliced yesterday. CDI- PIC voluntarily discarded sliced lettuce. (half points due to improvements in this area)

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 hamburger patties cooling in deep, covered containers in walk-in cooler. CDI- Suggestion was made to cool items in shallow containers. Hamburgers were vented for proper cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board at prep cooler in kitchen area. Resurface or replace cutting boards. 4-205.10 Food Equipment, Certification and Classification - C Observed two deep chest freezers in back storage room near ice machine that were not Commercial.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that raw burger patties are cooked medium well (less than 155) and then cooled for a reheat process that follows later in service. No procedures were approved for this process. PIC is to fully cook all proteins (at least 155-165F) until approved. VR/CDI- Burgers were cooked off and cooled. 0 points.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Lettuce and tomatoes did not move in temperature after cooling for 35 minutes. the 0/minute cooling rate was adjusted by placing cooling foods in the freezer-1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Potatoes salad and perishable sauces were cold holding in display cold hold case at 49F. Lettuce and hydrated hash browns were cold holding in reach in at >41F. CDI/VR- Potatoes salad and perishable sauces were discarded, refrigerator preparator is to repair damaged display unit. Avoid storage until serviced. Lettuce and hashbrowns were placed on TPHC. -1.5 points. ** Inspection was performed with Tracy

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 Hydrated hashbrowns and lettuce were cooling in cold hold unit in deep containers. Also observed lettuce and tomatoes cooling in dense amounts in walk in cooler. CDI- foods were ventilated as needed. -.5 points.

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 Potatoes salad that is mixed with multiple ingredients were not labeled and placed in a grab and go unit. PIC stated that they will no longer store potatoes salad in a customer grab and go location. 0 points. CDI.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed weak bleach sanitizer in wiping cloth bucket. Bleach sanitizer was mixed to 200 ppm. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged display cooler that is cold holding TCS foods at 49F. Observed an ambient air of 60F. - 0 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Frozen sliced balonga not dated. CDI- Dated. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal ice pack stored on top of food in freezer. CDI- Moved.

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 cut watermelon that was cut yesterday with no date mark. When cut, watermelon must be dated and can be kept for 7 days including the prep date at 41F or below. CDI- Yesterday's date placed on cut watermelon.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed wiping cloths stored in a sanitizer bucket at 0 ppm. CDI- Bucket emptied.

4-501.11 Maintain equipment in good repair. Observed shelf next to three compartment sink with rusting shelves. Replace or resurface. Repeat violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC has a certified food protection manager certificate that is expired. PIC has already scheduled to take the test again. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in the prep top cooler between 42F - 44F. See temperature chart. PIC turned temperature down on unit but temperatures did not drop. As of January 1, 2019 all TCS items in cold holding must be maintained at 41F or below. Today is facilities first inspection since January 1, 2019. CDI- Discussion held with PIC about ensuring all units maintain TCS foods at 41F or below. PIC will contact repair person if temperature does not drop in unit. Repeat violation. Points not escalated as this is the first inspection under new cold holding rules, no items were above 45F today.

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 deli meat, tuna salad, and lettuce cooling in the walk in cooler with plastic wrap on containers. Do not cool TCS foods with lids/plastic wrap. CDI- Items vented.

4-501.11 Maintain equipment in good repair. Observed shelf next to three compartment sink with rusting shelves. The prep top cooler is not holding TCS foods at 41F or below. TCS foods in this unit are 42F - 44F. Resurface rusting shelves. Repair prep top cooler.

2-102.12 (A) At least one employee who has supervisory and management responsibility shall be a certified food protection manager. Observed PIC (person in charge) has a certified food protection manager certificate that has expired. Ensure someone is always in the facility that has a food protection manager certificate and has managerial control.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when soiled, P. Observed food employee crack raw shell eggs with glove then continue to work with ready to eat food with the same glove. After handling raw animal food gloves must be removed, hands washed, and new gloves donned before handling ready to eat food. CDI (corrected during inspection)- Employee was instructed to remove gloves after cracking eggs. Employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed American cheese stored by grill at 50F. Provolone cheese was stacked high in a shallow container in the prep top cooler at 48F. Ensure all TCS foods are maintained at 45F or below. CDI- American cheese was added to TPHC. Facility added American cheese to TPHC procedure and will continue to use time in lieu of temperature for this product. Provolone cheese was moved to cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth hanging on knive rack. Ensure wet wiping cloths are stored in sanitizer at the proper concentration between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rack above 3 compartment sink with food debris and residue. Rack needs detailed cleaning and cleaning frequency increased.

2-301.12 Cleaning Procedure - P COMMENT: Observed employees washing hands properly but turning off the sink without using a paper towel. To prevent recontamination of the hands, turn off the hand washing sink with paper towel. This was corrected during inspection (CDI). PIC (person in charge) immediately rectified situation and employee rewashed hands.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C Observed black debris buildup inside the ice machine: on the white blade and the inside ice machine door. Clean the equipment and utensils used with non-potentially hazardous foods (PHFs) as required to avoid contamination.

3-501.19 Time as a Public Health Control - P,PF Observed eggs stored by grill on time without proper time labeling. Follow the 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. CDI. The eggs were used up immediately and put out at 7 am. PIC followed TPHC procedure for next batch of eggs. This is a repeat violation.

3-302.12 Food Storage Containers Identified with Common Name of Food - C COMMENT: Observed powdered sugar and salt stored at spice area without labels. Label all foods that are not easily identifiable such as pasta or rice.

4-803.11 Storage of Soiled Linens - C Observed soiled employee aprons hanging beside clean dish rack. Stored soiled employee aprons in an area that is not near clean dishes. Soiled linens shall be stored to prevent contamination of clean equipment and utensils.

4-205.10 Food Equipment, Certification and Classification - C COMMENT: Do not store potentially hazardous foods (PHFs) in the front coca-cola beverage cooler as the purpose of the cooler stated on their data plate states that only non-PHF foods are to be stored in this cooler. Food equipment shall be used in accordance with the manufacturer’s intended use.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Repair the loose baseboard along the wall under the three comp/prep sinks. Replace the dim light in the back ice machine area. Maintain physical facilities and fixtures in good repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage patties in ice bath holding at 50F. Observed lettuce overstacked in flip top unit holding above 45F. CDI: Sausage patties and top portion of lettuce were sent to walk in and uncovered to facilitate rapid cooling below 45F.

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 butter on TPHC with no time label. PIC stated that butter began time when eggs began time, and eggs were labelled for 7:30 AM. Observed PIC taking eggs to walk in unit for cooling before TPHC limit was reached. CDI: Butter allowed to use same time stamp as eggs, since they went out at the same time, and PIC was informed that once an item is placed on TPHC it cannot be cooled for use at a later date. Eggs voluntarily discarded. REPEAT.

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 chili cooling in an insufficient ice bath in the walk in with lids left on. Observed BBQ prepared earlier today cooling in a flip top unit rated for holding. CDI: Lids were removed and ice bath was refilled to fully immerse containers of chili. PIC also periodically stirred chili to help process. After intervention by EHS, chili began cooling at a rate of 0.6F/minute, greater than the required 0.54F/min. BBQ was sent to walk in unit and uncovered for rapid cooling. REPEAT.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility partially cooking burgers for final cooking to order during lunch service. Burgers are cooked fully each time a customer placed an order for a burger. Remaining burgers are being cooled at the end of day. CDI: EHS provided par-cooking documentation to PIC to fill out and submit for approval. EHS recommended placing all par-cooked burgers on TPHC and discarding any left at the end of the day.

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 a hybrid of cold holding and TPHC for raw shell eggs and partially cooked burgers. EHS informed facility to choose one method and stick to it. Per PIC, facility goes through 4 flats of eggs in a breakfast service and two-three pans of burgers in a lunch service. EHS recommended placing eggs and burgers on TPHC from the time they are removed from temperature control. CDI: TPHC procedures provided for eggs and burgers.

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 chili cooling in a covered plastic container in walk in cooler at a rate insufficient to meet cooling parameters. CDI: Chili reheated to a mimimum 165F and cooled properly in a vented container in an ice bath. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen on back door of facility ripped along the bottom, compromising the seal and allowing potential pest entry. PIC stated that screen would be repaired and a solid board placed on the bottom to prevent future breakage from deliveries.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter behind register and another stored on a shelving support adjacent to flip top. REPEAT.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster behind facility. PIC stated that plug has been ordered and they are awaiting installation. Points not deducted. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs holding at 52F in ice bath in which most of the ice had melted on cook line. CDI: Eggs were relocated to walk in cooler for rapid cooling. Eggs are only on cook line for breakfast and are placed back into cooler at 11. Ensure that the ice remains abundant enough to immerse the entirety of product when ice baths are used to maintain temperatures.

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 ham prepared on Friday (08/25) with no date label. Product temped at 39F. CDI: Product was allowed to be dated for 08/25. Significant improvement has been made to date marking since previous inspection and points were not escalated. REPEAT.

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 sausage cooling in covered bowl in walk in at 55F. CDI: Product was vented to allow rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed au jus and water squeeze bottles on cook line with no labels to indicate contents. Apply basic label to eliminate any ambiguity.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on shelving and tables throughout facility. Ensure wet cloths are kept in buckets of sanitizer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed by the register with the lip contact surface exposed.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from dumpster. Contact property management for replacement.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - 0pts - Observed employee scrub soap underwater causing the soap to leave the hands causing it not to be effective. Observed closing hand sink handles with clean hands. CDI - Corrected through education.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the ice machine • with pink and black residue build up. CDI- Ensure ice machine is cleaned as often as necessary.

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 ranch, ham (2 locations), and re-hydrated hash browns not labeled. Observed bologna labeled the day they were thawed. Ensure that the product is labeled the date it is opened. Observed hamburgers labeled for 5/28. Ensure proper dates are placed on product. CDI - All items labeled properly. 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 turkey labeled for 4/24. CDI - Discarded. Recommend assessing method of dating.

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 containers of slaw made today cooling tightly covered and in make top unit. Ensure that items are properly cooled at all times.// Observed sausages in the cooling process in water where the ice melted. Ensure sausages are maintained in a proper ice bath if this is the desired method of cooling. CDI - Ice added to product.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0pts - Observed dumpster lid missing.

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. 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. 0 pts - Floors: Observed floors in walk in cooler in need of cleaning. Floors beginning to rust.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Repeat - Observed employee beverage stored next to cheese and slicer. Ensure beverages are stored on lower areas of prep tables where contamination does not occur. CDI- Moved

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the ice machine with black residue build up. CDI- Ensure ice machine is cleaned as often as necessary.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0pts - Observed lettuce not labeled from over the weekend. Observed hash browns (re-hydrated) not labeled once water was added. CDI- items labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed one wet cloth stored on prep table. Ensure that once wet towel goes in a bucket of sanitizer at proper concentration or in soiled.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0pts - Observed shelves rusting in walk in cooler and reach in. Assess for replacement or repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0pts - Observed employee drink on prep table next to slicer. CDI -Moved.

2-301.15 Where to Wash - PF - Observed employee washing hands at three compartment sink several times. CDI -Corrected through education. Regardless of hand sink being used by other employees hand sink is the only location that hand washing shall occur. Discontinue using three compartment sink. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed several employees hand wash for less than 20 seconds. CDI - Corrected through education. Re-washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee working with food after cracking eggs. Establishment has two employees that will allow for cook to crack eggs without touching any food. Ensure that a process is in place to avoid contamination with plates, bread, and any other ready to eat food. CDI - Employee no longer touching food after discussion.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Chilli (92-116F) and grits (120-130F) were out of temperature compliance. CDI- Reheated to read 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed eggs reading 55F due to no ice bath. CDI- Ice placed on eggs to cool down. To ensure compliance, ice shall be placed on eggs at all times in a sufficient manner to maintain eggs reading 45F or below.

3-501.13 Use approved thawing methods. - 0 pts - Observed chicken thawing under room temperature. Ensure thawing occurs under one of the following methods 1. running water of 70 F that is sufficient to remove particles, under refrigeration, or as part of the cooking.

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. - 0pts - Ice scoop stored on shelving that needs minor cleaning. Ensure scoop is stored in a clean location at all times.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in rear storage area in need of cleaning.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on lower prep unit in need of replacement. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler with build up of debris and in need of cleaning. -0 points-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handling cracked eggs and then working with ready to eat products without washing hands between glove changes. CdI Corrected by instruction.

6-301.14 Post a handwash sign at each handsink. Observed mens room handwash sign missing. CDI sign immediately replaced. -0 points-

3-501.14(B) Quickly cool TCS foods from 70 degrees F to 45F within 4 hours. -P Observed burgers cooling in walk in no observable change after 20 minutes. Changed method to facillitate cooling. See chart above.

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 burgers cooling stacked in volume . CDI moved to sheet pan to facillitate cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement . -0 points-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. OBserved employee blow on gloves before putting them on and touch their face with gloves. CDI hands washed and gloves changed. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop strainer, pot, pan, flat pan, prep sink drainboard and cutting board stored as clean and soiled with food debris. CDI items moved to sink for cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter tops.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food items in walk in and reach in unit comingled with food from facility. Suggest labeling area that is designated for employee food.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of walk in and reach in unit with gloves and continuing food prep. CDI hands washed gloves changed. Suggest facility use a clean linen cloth as a barrier to open unit doors.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with pink and black debris. CDI broken down for cleaning.

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 in house thousand island, ranch, honey mustard, au jus, and tuna that was held over 7 days. CDI items discarded. Day food is prepped counts as day 1.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket with sanitizer not labeled. CDI bucket labeled.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed PIC not present in the begining of the inspection. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands with gloves on. CDi gloves changed hands washed. Repeat. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees changing gloves without handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with debris. CDI item broken down for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage at 120F. CDI items reheated

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit at 48F holding lettuce, tomatoes, and cheese above 45F. facility will only open for the day and are closed memorial day and the weekend. CDI time used to allow facility to work out of unit for the day. Verification required.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed ibeprophen and tums stored over prep area where single service items stored. CDI items relocated.

2-102.11 Observed no one on staff with ANSI accredited food certification.

2-301.12 Observed employee wash hands without soap and for less than 20 seconds. CDI hands washed.

3-304.15(A) Observed employee use gloves to go in reach in and walk in unit and continue to food prep. CDI gloves changed and hands washed.

4-602.11 Observed facility with tongs that have not been washed since early morning. FAcility shall wash food contact surfaces every 4 hours when left at room temperature. CDI tongs moved to sink for cleaning.

3-501.14(A) Cool foods from 135-70F in 2 hours and to 45F or below within last 4 hours. Observed grits at 72F after 3 hours. CDI item discarded.

3-501.18 Discard food once time/temperature parameters of date marking reached. Observed club meat, and hot dogs held over 7 days. CDI discarded. Repeat.

3-501.15 Keep foods uncovered to facilitate proper cooling. Observed grits tightly covered in cooler. CDI item discarded.

2-402.11 Observed employeepreparing food without hair restraint.

4-601.11(C)/4-602.13 Observed undersides of drink machine soiled with debris. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored above food for the facility in cooler. Suggest facility have a separate bin for food storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine soiled with debris. Verification required.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed baked beans hot held below 135F. CDI item reheated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS items in prep top above 45F. Prep top at 45.8F. CDI items moved below to cool. Verification required.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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 country ham in facility since 11/14. CDI item discarded.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Dead rodents, or insects shall be removed from the facility to prevent accumulation. Observed dead insects in dry storage room. 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 okra and squash in freezer not covered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan in kitchen. Repeat.

2-102.12 Certified Food Protection Manager - C. Certified food protection manager shall be available during all hours of operation of facility. Observed no one on staff with ANSI accredited certification.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or above. Observed cheese and raw egg in ice bath above 45F. CDI cheese discarded and ice added to eggs.

3-501.15 Cooling Methods - PF. Foods shall be cooled by fully uncovering foods to allow the release of hot air. Observed egg salad, burgers, gravy not fully uncovered.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Dead insects, or rodents shall be removed from the facility to prevent their accumulation. Observed dead bugs in the dry storsge room.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a chemical sanitizer in between uses. Observed a wet cloth on prep top.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service articles shall be kept off the floor. Observed single service trays and cups stored on the floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to prevent accumulation of debris. Observed reach in of freezer door, microwave, and kitchen fans soiled with debris. Repeat.

3-301.11 Preventing Contamination from Hands - P,PF. No bare hand contact with RTE food shall occur. Observed employee use bare hands to prepare philly cheesesteak. CDI item discarded and hands washed and gloves put on.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine sanitizer shall be between 50-200ppm. Observed sanitizer bottle at 0ppm. CDi item refilled with proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated if it stays in the facility 24 hours or more. PHF/RTE foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed tuna made yesterday not labeled. CDI date recorded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Raw animal foods that are undercooked in the facility shall be aterisked with consumer advisory. Observed eggs under breakfast sandwhiches not asterisked. Verification required.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Non food contact surfaces shall be cleaned to preclude accumulation of debris. Observed reach in freezer door soiled with residue.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee items shall be stored below and away from food, utensils, and equipment. Observed cell phone on cutting board where food was prepping.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain hot food at 135F. Observed sausage at 95F under the heat lamps. CDI.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Facility changed their menu boards and used the "more information upon request" statement but did not have more information. CDI - sign made.

Maintain food containers in good condition. Observed a food container with a hole which had been covered with saran wrap. CDI - a new container was used.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain equipment, utensils, etc clean and sanitized. Observed soda nozzles with black build up. CDI by cleaning and sanitizing.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Food shall be discarded, consumed, or sold by the dates indicated and required. Observed ham dated July 19 was still in the walk-in. CDI by discarding.

Maintain the facility free of pests. Observed multiple flies in the facility.