SUB-ONE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC unable to name required symptoms and illnesses, unable to proved signed copy of employee health procedure provided by health department. CDI- EHS discussed with PIC and present employees, provided employee health handout. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. 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 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 imitation crab in reach-in freezer repackaged, salsa repackaged from can to container, and sliced tomatoes prepped on yesterday all stored without a date label. CDI- EHS discussed with PIC importance of date labeling items when removed from original packaging and frozen to be used on later date, PIC added date labels to listed 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit and 3-door glass RIC needing repair or replacement.

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 debris and build inside prep unit. Dry storage racks needing cleaning. Nonfood contact portion of food thermometer unclean. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of general cleaning, especially hard to reach areas. *REPEAT*

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 food employee handling raw meat with gloves then handling RTE foods without changing gloves or washing hands in between. CDI..Employee washed hands and donned new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and ham held over 41F..CDI Turkey and ham was moved to Tall RIF to cool quickly. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cut lettuce held without date marking. CDI prep date was added. REPEAT 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). Additional date marking system options are found in 3-501.17 (D). Observed cut lettuce held without date marking. CDI prep date was added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed lettuce, tomatoes and cheese held on TPHC without an established procedure or monitoring plan to ensure safety of the food. CDI..EHS filled out TPHC form with facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer spray bottle in use that was not labeled it identify its contents. CDI..bottle was labeled during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles during inspection that were not labeled to identify their content.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed multiple shelving with visible rust.

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 debris and build inside RIC.REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed hand sink is not flushed against wall.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter not needed for business or operations. 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 facility in need of general cleaning, especially hard to reach areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky build up on thin probe thermometer. CDI. PIC removed and cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the RI cooler with dates. PIC voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed leaks in one of the RI. Repeat

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 build up of food residues and splash on shelving and insides of tall reach in cooler and prep unit reachin, also on dry storage shelves. Recommend higher frequency and more thorough cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored directly in same places as customer food.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink during inspection. CDI. PIC ordered new one. Repeat ****PIC had soap in the dispenser but it wasn’t dispensing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in RI at temperatures above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed leaks in one of the RI.

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 build up of food residues and splash on shelving and insides of tall reach in cooler and prep unit reachin, also on dry storage shelves. Recommend higher frequency and more thorough cleaning. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls, vents, floors under cooking equipment. Needs to be cleaned. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink during inspection. CDI. PIC ordered new one.

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 items in the RI cooler with dates. PIC voluntarily discarded. 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 .

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 build up of food residues and splash on shelving and insides of tall reach in cooler and prep unit reachin, also on dry storage shelves. Recommend higher frequency and more thorough cleaning.

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 on walls, vents, floors under cooking equipment. Needs to be cleaned.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written procedures for responding to vomit or diarrheal events. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside ice machine. Increase cleaning frequency. **REPEAT** 1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 mushrooms in flip unit with no date mark. Observed marinara and cut lettuce in RIC with no date mark. Per PIC, these items were opened/prepeared on Friday. -CDI- PIC properly date marked 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles over prep top. **REPEAT** -2-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex bathroom. This was the only restroom available for customers and employees. **REPEAT** -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection.

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 PIC place package of raw turkey bacon over RTE deli meats in tall reachin. CDI-EHS provided education and explained items with safe handling instructions on package, like the raw turkey bacon, are raw and must be stored below RTE and/or produce. PIC moved turkey bacon to bottom shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside ice machine. Increase cleaning frequency.

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 unlabeled squeeze bottles over prep top.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in cooler with heavy gouging and discoloration. 4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler with build up of rust.

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 build up of food residues and splash on shelving and insides of tall reach in cooler and prep unit reachin. Recommend higher frequency and more thorough cleaning. Points not escalated based on some improvement.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex bathroom. This was the only restroom available for customers and employees.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup and residue on walls behind prep table, on walls surrounding flat top grill. Increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

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 unlabeled squeeze bottles of food in establishment. -0 points-

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 cutting utensils and tongs stored on unsanitized portion of flip top cooler. -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top cooler with heavy gouging and discoloration. 4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler with build up of rust. -0.5 points-

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 build up of food residues and splash on shelving and insides of reach in cooler and reach in freezer. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of clutter in establishment. Recommend discarding items not necessary for operation. 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 food splash, residues, and debris on floor under prep and cold holding equipment and on walls behind grill. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no valid CFPM certificate in establishment during inspection. Certificates expired on 4/8/22 and 8/13/20. -1 point-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -0 points-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee use hand sanitizer instead of washing hands before beginning food preparation. CDI - Correct handwashing procedures were reviewed with employee and PIC. -2 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restroom. CDI - Handwashing signage was given to PIC to post in establishment. -REPEAT- -1 point-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored among cooking oil and condiments. Observed spray bottle of sanitizer stored among single use food containers. CDI - Spray bottles were moved to designated chemical storage area. -1 point-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic food storage containers with chips, cracks, and broken pieces. CDI - Discard broken storage containers. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restroom. -0 points-

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 build up of soils and residues on floors under prep and cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet without using a barrier such as a paper towel. CDI - Correct handwashing procedure was discussed with PIC. Handwashing procedure signage was left with PIC. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. Handwashing signage was left with PIC. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, provolone cheese, and tomato sauce in reach in cooler with temperatures between 53F and 57F. Ambient temperature of reach in cooler were 58F. Items were placed in reach in cooler prior to lunch service. CDI - TCS foods were removed from reach in cooler and moved to flip top and reach in freezer to rapidly cool to 41F or less. PIC has been advised to call a technician for repair. A VR will be conducted by 8/23/2021 to determine if establishment is in compliance. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed numerous spray bottles of unknown substances throughout establishment. PIC stated that spray bottles contain bleach sanitizers and cleansers. CDI - PIC has been asked to label spray bottles with name of contents. -1 point-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and shaker containers of food and spices stored in food prep area. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of tea stored on two compartment sink drain board next to soiled utensils. Observed plastic crates of bread stored less than 6 inches above floor. -REPEAT- -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single-service cups stored on floor in hallway area. -0 points-

4-501.11 Maintain equipment in good repair. Observed damaged and torn gaskets on reach in and flip top coolers. Replace gaskets. Observed reach in cooler with leaking condenser unit. Establishment is using aluminum tray to catch drippings. Recommend repair. -REPEAT- -2 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of residues and soil on lid of flip top cooler and on shelving in dry storage area. Recommend higher frequency and more thorough cleaning throughout. -REPEAT- -1 point-

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 ceiling tile above can wash area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items and clutter stored on shelving and behind cash register. Recommend discarding items. -REPEAT- -1 point-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on non-food contact surface of deli slicer. Recommend storing employee drink away from equipment, customer food, and utensils. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blade of can opener stored as clean soiled with food waste. CDI: PIC sent can opener to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce and sliced tomato being held above 41F in make table. Ambient air temperature of unit 40F. Tomato and lettuce sliced @11am. Facility working out of 3-door refrigerator and placing products on TPHC as temporary fix until unit repaired. EHS will return within 10 days to verify unit repaired and properly holding temperature. VERIFICATION REQUIRED. Observed chopped lettuce prepared on 03/15/21 being held above 41F on prep table. Facility using ice bath as cold holding measure. PIC stated lettuce removed from 3-door refrig. @11am. Product moved back into unit for rapid cooling @2:25pm, then to 2-door freezer @2:55pm to attempt blast chilling. CDI: Education provided and lettuce cooled to below 41F.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed spray bottle of ant pesticide labeled for residential use being stored on shelf in dry storage area. CDI: Education provided and PIC removed pesticide from service.

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 chopped lettuce being held covered in ice on prep table. Product prepared 03/15/21. Product within 4 hour time limit so able to cool. PIC wrapped product in plastic wrap before placing into 3-door refrig. to rapid cool. CDI: Education provided and lettuce unwrapped and moved to 2-door freezer for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large plastic container of tea stored on drain board of two compartment sink. CDI: PIC moved tea container to prep table.

4-501.11 Maintain equipment in good repair. Observed gaskets on make table torn. Observed gaskets on 3-door refrig. torn. Observed make table unable to hold foods below 41F- ambient air temperature of 40F. See violation #20 for more detail. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board of make table heavily stained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue and label on outside of glass pickle jars. Observed oil/grease buildup on shelves used for storing dry goods/sauces. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile above mop sink area. REPEAT VIOLATION. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Several items stored on floor in dry storage area. Unused items and equipment stored in back of facility. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths on the prep table during time of inspection.

Repeat. 4-501.11 Maintain equipment in good repair.-Observed rusted shelving, in the reach in coolers and storage racks throughout the facility. Replace.

REPEAT 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up on the walls, and exterior of equipment. Cleaning is needed along the storage racks and outside containers holding food. Clean inside coolers and along the side of equipment where splash and debris commonly occur. Observed food debris and grease build up throughout. Clean.

REPEAT. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.Dried residue, dust, debris on floors, walls, ceiling throughout entire facility. Unused equipment and items stored in back of facility. Remove all unused items. Cleaning and organizing of facility is needed throughout the facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. In use chlorine sanitizer testing at 10pp/ below. CDI- PIC Richard Jones ppm of Chlorine sanitizer. Dried residue/ debris on the interior of facility microwave. Cleaning is needed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on interior shield of ice machine. Cleaning is needed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squeeze bottles of various dressings and condiments not labeled. Labeling is needed of all. (0pts)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee's wearing watches during active food preparation. Remove watches.

4-501.11 Maintain equipment in good repair. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some damaged shelving inside equipment. Main cutting board at prep cooler heavily scarred and stained. Replace/ remove all damaged items. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and debris on the exteriors of equipment and shelving throughout facility. Cleaning is needed. repeat

5-501.17 Provide a covered waste bin in female restrooms. PIC advised that they have had to close one restroom (observed to be blocked to prevent entry), and has one restroom for all patrons. No covered trash bin provided in restroom. Provide covered trash bin. (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. 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. Dried residue, dust, debris on floors, walls, ceiling throughout entire facility. Unused equipment and items stored in back of facility. Remove all unused items. Cleaning and organizing of facility is needed throughout the facility. repeat

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the 3-door reach in cooler. Needs replacing. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the insides of the 3 door reach in cooler, the flip top sandwich cooler and to the shelving holding the sauces and oils. Needs cleaning. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from both faucet handles at the 2 compartment sink when the water is running. Needs repair. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the walls and floors of the facility, especially around the grill area. Have cleaned. REPEAT.

3-501.13 Use approved thawing methods. Observed roast beef and turkey thawing in the sink with no running water. CDI-The water was turned on to finish the thawing process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread being stored on the ground outside of the entrance to the kitchen. Have placed onto shelving. REPEAT. *Points stayed the same due to no other food items found on the ground.

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 cups stored on the ground. Have placed onto a shelf.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the left door of the glass reach in cooler. Have replaced. Observed rusted shelving in the facility. Have replaced. REPEAT.

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

5-205.15 Maintain a plumbing system in good repair. Observed the faucet and the hot water handle leaking water. Have repaired.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper in the men's restroom. Have stocked.

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 cleaning needed to the walls, and floors of the facility. Have cleaned. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three buckets of unwashed onions on the floor of the dry storage area. Keep food items 6 inches off of the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of tuna stored amongst other food products. Item was removed by EHS, and placed into an area for discard/return.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a watch while preparing food. No such accoutrements shall be worn while preparing, handling food, or handling clean or single use utensils.

4-502.11(A) Maintain utensils in good repair. Observed several coolers with damaged gaskets. Observed rusted/damaged shelving in facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment and storage racks with food residue accumulated. Observed interiors of reach in refrigerators with food residue accumulated.

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 floors, walls and ceilings damaged in the kitchen/storage areas. Observed damage to the ceiling in the womens restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some build up on the back side of the lettuce slicer blade and on the grip- cdi staff with wash, rinse, and sanitize before use, after the lunch rush.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese on the counter stored at >45F today- cdi cheese put on time. TPHC sheet emailed to PIC and discussed this option for this product.

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 turkey with a 11.22 date on it but that is the day it was sliced and put into the freezer- product was pulled from the freezer Saturday and was dated for that date(remember that one day has been used before it was frozen). Observed bologna opened saturday and the date had rubbed off- cdi re-dated. 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 Roast Beef that had an opening date of 12/11, which made yesterday day 7- cdi product disarded.

4-501.11 Maintain equipment in good repair. Torn gaskets present on all cold equipment. Observed some plastic pans that have been melted pretty badly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on exterior of some containers, reach in racks, shelving(wire and wood), and on gaskets. Clean cold unit handles and hinges.

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. Build up on floors under equipment and on walls behind equipment(on the line).

Observed PCI place raw bacon on grill then go to lettuce to portion. CDI - discarded. 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

PIC stated that 2 comartment sink is being used for wash and rinse, but items are only being sprayed with sanitizer. Approved variance states that the standard 2 compartment sink protocal is to be followed which requires submersion in sanitizer and the use of a log to ensure that sanitizer is being made properly and tested after each time the sink is made up. 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf

Observed gaskets damaged on 3 door, reach in, and on freezer. 4-501.11 Maintain equipment in good repair.

Repeat: Observed gaskets of reach in collecting residue. Observed hinges of flip top collecting residue. Observed handles and front of 3 door refrigerator. Observed wire shelving collecting residue. Observed white wire racks in 3 door damaged and rusting. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Repeat: Observed greese collecting on walls around hood, grill and flip top unit. Observed floor collecting residue under 2 comaprtment sink, under racks and around refrigeration equipment. 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.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site. CDI-EHS emailed EHP to operator.

| .3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils, water and sauces not labeled as required. CDI-PIC labeled. (REPEAT)

4-501.11 Maintain equipment in good repair. Observed racks in reach-in cooler rusted. (REPEAT) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

• 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up of grease and debris underneath, between and behind equipment and on equipment surfaces. (REPEAT) Observed cleaning needed to interior surfaces of prep cooler, reach-in coolers and freezer (REPEAT)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles in female restroom and in lobby area. Observed busted floor tiles underneath ice machine. (REPEAT)

. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cabbage, spinach, lettuce and an opened turkey chub not datemarked as required. (REPEAT)

• • 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed non-commercial pesticide in chemical storage area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner not labeled as required. CDI-PIC labeled.

.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils, water and sauces not labeled as required. CDI-PIC labeled. Observed bulk storage container of sugar not labeled as required

•4-501.11 Maintain equipment in good repair. Observed racks in reach-in cooler rusted. (REPEAT)

• 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up of grease and debris underneath, between and behind equipment and on equipment surfaces. (REPEAT) Observed cleaning needed to interior surfaces of prep cooler, reach-in coolers and freezer

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles in female restroom and in lobby area. Observed busted floor tiles underneath ice machine.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer not put away as clean with food debris on clamp and on back of blade. CDI- Slicer was removed to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in icemachine.

.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 turkey and roast beef chubs sliced atleast 24 hours prior to inspection with no date label. CDI- Meats were labeled with appropriate dates.

4-501.11 Maintain equipment in good repair. Observed racks in reach-in cooler rusting.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed 2-compartment sink being used to rinse, wash, and sanitize equipment and utensils. PIC stated application had been submitted to the State various times, and the State has yet to get back. EHS recommended facility follow proper procedures until State responds to 2 compartment sink a paperwork and resubmit paperwork..

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris behind grill, on sides of reach-in cooler, and on floor underneath ice machine.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw steak box with commercial packaging open and stored over ready-to-eat foods in reach in freezer. CDI by instruction, food relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Clean equipment at required frequency. Observed ice machine soiled with black residue. Observed microwave accumulating food debris and soil. CDI, clean.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark potentially hazardous food that is ready to eat and held on site for over 24 hours. Observed 1 package of sliced ham that operator stated was open yesterday but with no date and operator stated that they may go through it within 24 hours. CDI by instruction.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at proper concentration. Observed 1 spray bottle of bleach sanitizer above 100ppm. CDI, sanitizer concentration corrected on-site.

4-302.12 Food Temperature Measuring Devices - PF Small diameter probe thermometers shall be provided to measure thin substances. Observed no small diamter probe thermometer available on-site. Verification required by 4/25.

4-501.12 Cutting Surfaces - C Cutting surfaces shall be free of heavy scratches or scaring. Observed cutting board at flip top prep refrigerator with heavy scratches. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed several split gaskets on reach in freezer and refrigerator. Repeat. Observed rusty shelving inside reach in refrigerator.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Facility washing, rinsing and sanitizing dishes using 2 compartment sink. PIC, Richard Jones, was handed handout and discussion of equipment variance requirement. PIC stated that he has not heard from the State. PIC, recommended that he resubmit the Variance paperwork to get approval. 4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed warewashing sink accumulating black soil residues. Repeat.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed some soil accumulating inside flip top prep unit. Observed some soil accumulating on storage container lids. Improvement made since previous inspection.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage in kitchen and below ice machine.

6-305.11 Designation-Dressing Areas and Lockers - C Provide a designated area for employee belongings. Observed employee coat stored on top of box of straws. Observed employee hats stored on rack next to customer equipment and single-service articles.

2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capacity shall be on site and be a ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be cleaned to site and touch. Observed small cutting board located in standing reach-in refrigerator accumulating soil. CDI, operator relocated cutting board for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed 1 package of sliced turkey not date marked in reach-in refrigerator that operator stated was prepared on Monday. CDI, operator voluntarily discarded 1 package of sliced turkey.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PFFood thermometers shall be accurate within + or - 2 degrees F. Observed 1 of 4 food thermometer not accurate within required range. CDI, operator removed food thermometer from use.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants crawling on linens and single-service trays on dry storage rack. Treat pest as required. Verification required by 11/29

3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensil. Observed utensils stored on soiled area under flip top prep refrigerator lid. Observed ice scoop stored on soiled tray above ice machine.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment in a clean, dry area. Observed clean equipment stored on soiled shelf above 3 compartment sink. Observed clean single-service trays stored on dry storage rack with debris and live ants.4-803.11 Storage of Soiled Linens - CStore soiled linens properly. Observed soiled linen stored on ladder in corner of kitchen. Observed soiled linen on dry storage rack. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed several split gaskets on doors of refrigeration units in kitchen. Repeat. Observed rusty shelving in tall reach-in refrigerator and a container used to catch condensation drip.4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free of heavy scratches. Observed cutting board on flip top prep unit with scarring.4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse utensils shall be designed and constructed to be smooth and easily cleanable. Observed 2 plastic containers stored as clean but with scratches and cracks. CDI, operator discarded containers.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf - Observed facility washing dishes in a 2 compartment sink. Observed no detergent-sanitizer on site and equipment varience information handed to operator.4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed corners of 2 compartment sink accumulating debris and soil. Repeat.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall e cleaned as often as necessary to keep them clean. Observed inside of flip top and reach in refrigerators accumulating food debris and soil. Observed standing freezer accumulating food debris. Observed soil accumulating on dry storage rack shelves.

5-205.15 System Maintained in Good Repair - PPlumbing system shall be maintained in good repair. Observed small leak below handwashing sink in kitchen. Repair. Verification required by 11/29

6-501.114 Maintaining Premises, Unnecessary Items and Litter - CPhyiscal facilities shall be free of unnecessary items and litter. Observed unused extra containers and equipment stored under handsink that operator stated wasn't used and equipment on floor in hallway near womens restrooms. Remove unnecessary equipment to facilitate cleaning.

2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. Observed a water bottle stored on prep table near slicer. CDI by instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed facility implementing date parking procedures but 1 package of pepperoni was not date marked. CDI by instruction.

7-201.11 Separation-Storage - PToxic substances shall be stored so that contamination of equipment is prevented. Observed toxic substances and degreasers located over single-use tissue paper and clean linens. CDI by instruction.

3-501.15 Cooling Methods - PUse proper methods and equipment to cool food. Observed cut lettuce that operator stated was recently prepared and cooling in prep cooler. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be stored 6 inches from the ground and in a clean, dry area. Observed onions stored in container on ground in kitchen. Observed canned and other foods stored on rack next to handsink with no barrier.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment and linens shall be stored in a clean, dry area. Observed clean cloths stored on shelf near chemicals and uncovered/unprotected. Observed clean equipment on top of standing freezer collecting dust in pan that operator stated was not used.4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled apron hanging from storage rack in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed hot water faucet stuck in women's restroom and facility is using the 1 restroom facility until until sink is repaired. Observed several split gaskets on doors of reach-in coolers.

4-501.14 Warewashing Equipment, Cleaning Frequency - CWarewashing equipment shall be clean. Observed drainboards of 2 compartment sink collecting grease and residue in corners.4-301.12 Manual Warewashing, Sink Compartment Requirements - PFUse a detergent-sanitizer to wash equipment when using a 2 compartment sink. Observed facility using bleach to sanitize equipment. CDI by instruction.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed dust accumulating on wire shelving in kitchen. Observed food collecting inside prep coolers and freezers throughout kitchen. Observed general cleaning needed in between and outside of equipment in facility.

6-501.12 Cleaning, Frequency and Restrictions - CGeneral Comment: Phyiscal faciltiies shall be cleaned as often as necessary to keep them clean. Observed walls soiled in kitchen and in need of cleaning and residue collecting under ice machine.

6-305.11 Designation-Dressing Areas and Lockers - CGeneral Comment: Lockers or other suitable facilities shall be provided for orderly sotrage of employees clothing and other possessions. Observed employee coats stored on rack in kitchen. Observed contact lens cleaner stored in container on prep table. Operator relocated items during inspection.