CHEX GRILL AND WINGS

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility out of sanitizer test strips. 10-day VR required (1-12-26).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. Control insects to prevent infestation. -0 points-

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 FRP separating from wall near kitchen entrance. Repair wall and FRP surface. -0.5 points-

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - *Observed - First Handsink under repair and not able to operate. PIC stated that handsink will be repaired tonight. EHS will conduct verification visit within 10 days to verify that handsink has been repaired and is able to operate.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken stored above two large plastic containers of washed cut lettuce. *CDI - PIC placed lettuce on shelf with other lettuce. No points deducted due to severity as lettuce was protected by plastic lids and raw chicken was in a sealed bag and box from distributor. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Multiple containers with dried build up and a knife with a dead insect on it. *CDI - PIC voluntarily discarded the knife and placed items into 3 compartment sink to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Sliced tomatoes without date marking prepped and cut yesterday. *CDI - PIC had food employee date mark item. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of multiple plastic and metal containers.

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 - Back dry storage area floors under construction with with ply wood as a temporary flooring, PIC stated that floors will be completed tonight.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink stored on shelf above ranch for consumers. Observed employee ice cream stored on top shelf of standing RIF with and above restaurant food items. *CDI - PIC voluntarily discarded employee drink and food items.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- *Observed - Wings and ranch held on time without time written indicating when time started. EHS temped wings recording a temperature of 187F. Chef states they were cooked within 30 minutes Before EHS arrived. *CDI - PIC wrote start and end times on items for 4 hour time hold.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small Leak under handsink right of 3 comp sink. PIC states they already plumber coming for repairs.

*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Missing and broken tiles throughout kitchen area. Repair or replace so that floor is smooth and easily cleanable and in good repair. PIC states to have contractor scheduled to fix flooring after the Super Bowl.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Hot Sanitizer water of 3 comp sink below proper concentration. *CDI - PIC refilled sanitizer compartment with cold water and bleach solution, then tested it at proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on prep table then employee placed it below prep table on the floor. *CDI - Employee placed bucket on lower shelf below prep table raising it off of the floor.

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 and broken tiles near and below fryers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - employee phone placed on prep table during inspection. *CDI - PIC had employee place phone in office.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee walk in from outside change gloves without hand wash and start to prepare food. CDI.. PIC hand employee was hands 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucets without barrier.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris. CDI..PIC sent to 3 comp to w/r/s. REPEAT. EHS will not escalate points. Since it was just the slicer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese reading above 41.. CDI..PIC voluntarily discarded cheese For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed squeeze bottles without labels

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed cooked chicken being stored in a used raw chicken box. CDI..EHS had employee discard chicken

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 white shelves with rust on them.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic bus tubs, plastic containers and metal containers stacked together with sticker residue on the outside of pans. Current storage has inside (food contact surface) contacting outside of pans with sticker residue, have not been properly cleaned and stored. CDI- pans removed, stickers removed from pans and re-washed, PIC discussed fully removing stickers before wash/rinse/sanitize process. REPEAT. Note: EHS suggests dissolvable date label stickers to avoid sticky residue remaining on pans after cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of mayonnaise on the ground, employee was opening containers and portioning, storing mayo on ground during this process. CDI- mayo moved onto prep table.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees wearing wrist jewelry/wrist bands while prepping food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plastic and metal containers that were wet stacked at clean dish shelving. Air dry before stacking together.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few areas of walls/flooring with damaged coving, specifically near cook line in kitchen and at bathroom, coving needs to be resealed to wall. Observed areas of flooring with damage, specifically near fryers, underneath fryers and near refrigerators. REPEAT. Note: PIC stated he has supplies to fix these areas, scheduled to fix soon.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic bus tubs and plastic containers stacked together with sticker residue on the outside of pans. Current storage has inside (food contact surface) contacting outside of pans with sticker residue, have not been properly cleaned and stored. CDI- pans removed, stickers removed from pans and re-washed, PIC discussed fully removing stickers before wash/rinse/sanitize process. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label, being used to clean countertops/area near soda machine. CDI- bottle labeled as sanitizer. EHS discussed importance in labeling all chemical bottles with PIC.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored upright on shelving, not in protective packaging and not inverted. EHS suggests inverting to-go boxes, facility has most to-go boxes inverted.

4-501.11 Maintain equipment in good repair. Observed significant gasket damage on reach in unit, gaskets are ripping and peeling from frame. No issues with equipment holding temperatures.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few areas of walls/flooring with damaged coving, specifically near cook line in kitchen and at bathroom, coving needs to be resealed to wall.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick something up off floor and put gloves on without washing hands. CDI PIC had employee wash hands and pout on clean gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above washed lettuce in tall reach in. CDI PIC put washed lettuce on top shelf in reach in. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed dish washer rinsing dishes and puting them away without using detergent and sanitizer. CDI PIC educated dishwasher and all dishes were rehashed. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans, slicer, and hand held blender with food residue. CDI PIC had items rewashed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in WIC above 41F. TCS foods had been in WIC for more than 24 hrs. Ambient air of walk in was 51F. CDI PIC voluntarily discarded all TCS foods above 41F in WIC. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil on grill station not labeled. CDI PIC labeled bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked.

4-501.11 Maintain equipment in good repair. Observed WIC holding TCS foods at 44-45F. Repair man came during inspection. Ambient air is dropping, currently 39F. Follow up visit will be done.

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 bottom shelf of table next to grill with large amount of buildup. CDI PIC cleaned shelf.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and sliding doors open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and trash on floor around dumpsters.

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 floor tile cracking throughout kitchen. 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 floor near 3 comp sink and prep sink with large amount of buildup and residue.

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 . Upon EHS arrival to complete inspection observed walk in cooler (WIC) ambient air temperature holding at 50F. Observed several TCS food items in WIC holding above 41F (refer to temperature chart). CDI, TCS food items placed in reach in refrigerator and reach in freezers to rapidly cool. EHS will make a verification visit to ensure WIC is holding at 41F or below.

4-501.11 Maintain equipment in good repair. Observed 1 reach in refrigerator near main prep line not functioning.

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 detailed cleaning needed to non-food contact surfaces throughout kitchen to include, outside of prep equipment and outside of sauce containers stored on prep line shelving.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed 1 dumpster door opened to shared dumpster space. Observed heavy debris/litter/bags of trash stored outside of shared dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles cracking throughout kitchen. 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 detailed cleaning needed to flooring throughout kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no PT in the women's restroom. CDI-PIC provided paper towels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. PIC has a pest control and they have properly located traps on the wall. It is an improvement form the last inspection. No points taken today

5-205.15 Maintain a plumbing system in good repair. Observed HS in the women's bathroom with a bad leak. They have a container underneath to catch the water. PIC said they have a maintenance ticket out for this. Needs chalking on handsink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen and in the dining room. PIC does have a pest control service. EHS recommended adding fly tape but only in areas that are not near food service

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the door handles and the sides of the stands up in need of cleaning. The oven hood.

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. Obsered floor tiles broken behind the grill and under the 3-comp sink. PIC said they already had maintenance come out as assess. EHS has seen the great improvements in the facility, PIC has repaired what needs to be repaired. No points taken.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed no knowledgeable food safety person on site. PIC did not understand cooking temps, holding temps or how to use thermometer. PIC did not arrive until later and they are a knowledgeable food safety person.

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 on site during inspection, two arrived later after inspection started.

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 vomit clean up kit. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch containers and boxes of chicken reading 42F-chicken, 44F-ranch. The cooler was fluctuating between 43-50F while EHS was on site (ambient air readings) CDI-Ranch was discarded and chicken was moved to a different cooler. They have called maintenance to come fix it.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed ranch and blue cheese sitting on counter at 67F, there was a white board that was being used but it appeared to be old time, temp was 67 and the board said it was out at 12pm, EHS was there at 12:22, this would not have warmed up product fast enough. Food employee said they save blue cheese and ranch if there are leftovers. EHS had PIC put each items (ranch, blue cheese, grilled chicken, wings,) with individual time stamps and told them they are not to save any leftovers. VR REQUIRED 12/25/2021.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruitflies near drains. Not egregious, no points taken.

4-501.11 Maintain equipment in good repair. Observed 1 cooler fluctuating from 43-52F. PIC has maintenance coming. The handsink needs to be resealed on the side splash panel and the back.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles swelling near the 3-comp, wall cove tile loose near the 3-comp sink,

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in the kitchen area. The facility has made a complete 180 with cleaning, and pest. They now have a regular pest control, PIC showed EHS the receipt. No points deducted today due to increased control.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed oven hood in need of cleaning. PIC said they are supposed to come out soon, they do it every 3 months.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few broken floor tiles underneath the prep station. No points deducted today due to the amazing turn around. They have replaced/gotten rid of old equipment, tore out old floor lining and replaced it with new tile, facility is spotless.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce over RTE lettuce in plastic containers. CDI-PIC changed storage order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer being used for slicing peppers, PIC said they clean it with soap and water, nothing afterwards. They started using it this morning around 9am. CDI-They w/r/sanitized it while EHS was on site.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed mold on the provolone cheese, it was in the package. CDI-PIC voluntarily discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked, PIC said it was finished and EHS could temp. Temp was 150F, when EHS asked they said it needs to reach 165F. CDI-They cooked it longer to 200F and used their thermometer to check. No points taken.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings sitting in a basket at 110F. PIC said they sit there 30-45mins. EHS observed them sitting there the whole inspection without being in temp. EHS suggested using time if they are going to sit wings out, will give paperwork and they already havr timers on site. VR REQUIRED 8/5/2021.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up cooler with casear, sour cream, greek and marinara sauce all above 45F. Unit was holding at 56F ambient air. VR REQUIRED 8/5/2021.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bottle of sanitizer at 600PPM, PIC said they use this to clean the prep tops with. They also have no test strips to test the sanitizer with. CDI- EHS showed how to dilute and sanitizer was 400PPM by the end of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce at 57F in the stand up unit, lettuce was in large, plastic containers with a tight fitting lid. CDI-PIC said they had made it before EHS came in, they opened it and put it in shallow metal pans with ice, no lid in the stand up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies were to a bad level in the facility, gnats starting to build-up on cut onions. EHS is making return visit and will check for pest service.

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 6 cans with dents on the seams and dents large than 1/2in in the middle. CDI-PIC set aside to be discarded, did not know why dented cans are dangerous.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer being used for cleaning prep tops with no test strips. VR REQUIRED 8/5/2021.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside doors and gaskets in the prep units and stand up in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken door underneath the drink machine. Broken tiles in the kitchen area. 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 3-comp wall in need of cleaning.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC was not present at the beginning of the inspection. CDI - PIC arrived about 30 minutes into the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon over feta cheese and unwashed celery in two door reach in cooler. CDI - Storage order was rearranged. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw steak stored above celery inside 2-door reach-in cooler. CDI: storage order was rearranged.

General Comment: 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 pasta salad, Caesar dressing, blue cheese dressing, and ranch dressing in reach-in coolers not dated. CDI: proper date placed on products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemicals not labeled. CDI: spray bottle was labeled properly.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin tip probe thermometer available for use. VR needed within 10 days.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottles, shakers, and sugar bin at dry storage area.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups over stacked at register area.