HOPE HAVEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink on serving line being used to discard beverages. CDI- EHS discussed with PIC, PIC had employee begin process of cleaning sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine needing cleaning. *REPEAT* EHS discussed with PIC during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed 3-comp sink with quat sanitizer dispensing above 400ppm. CDI- EHS discussed ensuring diluting is done when item is in use.

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed multi use utensils stored with handles down. Item was recently stocked, per the PIC, and a food employee was tasked with adjusting storage.

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 sides of equipment by tilt skillet, handles on ovens, all needing cleaning.

6-303.11 Provide required lighting intensity. Increase lighting in walk-in cooler. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal clothing stored on canned goods by walk-in. Remove to designated area for orderly storage. *REPEAT*

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed green bell peppers being stored directly on shelving in walk-in. CDI- PIC removed items to be washed, cleaned off shelving.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes being actively sanitized in 3-comp sink while quat concentration measured at 0ppm. CDI- PIC removed items to be cleaned and sanitized in dish machine. Employees to hand mix solution until feeder line is repaired or replaced. *REPEAT* Also ensure that temperature of water is maintained per manufacturer instructions. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine needing cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad bar items temping above 41F. Items were placed in unit for holding after being maintained on push cart. CDI- PIC removed items to be rapidly cooled in walk-in freezer. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed TCS foods cooling in walk-in tight wrapped and densely packed, cooling below .12F/min.CDI- EHS discussed effective cooling methods, PIC to remove items from wrapping. Use walk-in freezer as needed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 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, specifically along baseboards and under 3-comp sink, needing cleaning. 6-501.16 Store mops for air drying after use. Observed mops not in-use being stored in unclean water.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees storing personal phones on prep table during active prep. CDI- PIC had employees remove items to designated areas. *REPEAT*

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. Employee drink observed on prep table at beginning of inspection. Employees must store personal beverages in a separate location. CDI - Employee moved it to low shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine after running machine 4 times. CDI - PIC adjusted tubing and it began working properly and measured 50 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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) Potato salad and egg salad in walk-in cooler were missing date labels. PIC stated they were prepared yesterday. CDI - PIC placed prep date labels on items. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phones observed on prep tables at beginning of inspection. Also jacket observed on clean oven trays in dish machine area. Employees must store personal items in a separate location.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed microbial growth on several peppers in WIC.. CDI..Peppers were voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE food in WIC.. CDI..Storage order was changed to comply with food code guidelines. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils stored as clean in buckets with debris inside..CDI, utensils were re-washed and buckets were changed out.

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 on floor behind front line.

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 drink nozzles with black buildup, in need of 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 facility in need of cleaning throughout. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in one of the RI at temperatures above 41F. CDI. PIC voluntarily discarded. Unit use has been discontinued. Facility has other RI coolers to be used. Facility has decided not to use the unit for TCS products moving forward. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe food items in dishes stored directly under boxes of food items that have not been opened. CDI. PIC removed the boxes and stored them below the unboxed food items.

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers unable to hold food at 40F and below. Unit use has been discontinued.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup on exterior and surfaces of cooking equipment and ice machine. Increased cleaning frequency recommended. 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 under cooking equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw BURGER stored over RTE sPAGHETTI in WIC FREEZER . -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at dish machine at 0ppm. CDI. PIC replaced the solution. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. OBSERVED items in RI Cooler without dates. CDI. PIC date marked. ***Must of the times were properly dated. 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 .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup on exterior and surfaces of cooking equipment and ice machine. Increased cleaning frequency recommended. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at dish machine at 0ppm. CDI. PIC replaced the solution. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored on floor in freezer. CDI. PIC removed. Repeat ****Improvement from last time

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup on exterior and surfaces of cooking equipment and shelving. Increased cleaning frequency recommended.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster without any coverage from lids. Both lids were flipped open.

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 under cooking equipment. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. OBSERVED NO PAPER TOWEL AT HAND SINK DURING INSPECTION. CDI. PIC provided one.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at dish machine at 0ppm. CDI. PIC replaced the solution. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies throughout kitchen and dry storage area. **REPEAT**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored on floor in freezer. CDI. PIC removed. Repeat ****Improvement from last time

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food.

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 under cooking equipment 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 paints falling off. The ceiling.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at one of the employee bathrooms. -CDI- EHS provided copy to PIC. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE rice and other items. -CDI- PIC corrected storage order. -0- 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 food debris on items stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in ice machine.

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 caramel, hot sauce, syrup and BBQ sauce with no labels. -CDI- PIC labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies throughout kitchen and dry storage area. **REPEAT** -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored on floor in freezer. Per PIC, items were delivered yesterday. -0-

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 cups and other single-use items stored on floor. -CDI- PIC removed items. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handwashing sink loosely attached to wall. -CDI- Maintenance tightened sink while EHS was present. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over retail items in stand alone RIC. Observed employee phone stored on prep table. -CDI- PIC removed items. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds and turn off faucet without using a barrier. -CDI- EHS educated PIC on proper handwashing and PIC properly re-washed hands. **REPEAT** -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC touch RTE sausage with bare hands. -CDI- PIC discarded of item and put gloves on. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 opened canned apples in WIC date marked 8/1. Observed cooked sausage patties in WIC prepared today with yesterday's date. Observed milk and cole slaw in WIC prepared yesterday with no date. Observed heavy whipping cream, cole slaw, opened canned pears, and cut lettuce prepared yesterday with no date. -CDI- PIC voluntarily discarded of opened canned apples. PIC properly date marked other items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen area. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed food debris in metal containers used to store clean utensils. -CDI- PIC replaced with clean metal containers. -0-

4-501.11 Maintain equipment in good repair. Observed steamer near tilt skillet not properly functioning. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup on exterior and surfaces of cooking equipment and shelving. Increased cleaning frequency recommended. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping paints from the ceiling in the kitchen area. Needs to be repaired. 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 debris and residue on walls throughout kitchen. Observed dust buildup on hood system above tilt skillet and vegetable steamer. Increased cleaning frequency recommended. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then turn off faucet without prior drying and using the paper towel as a barrier. Hands were recontaminated and employee proceeded to donning gloves. CDI-EHS explained to PIC the need to dry hands immediately after washing, and asked employee to rewash hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety 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 raw turkey sausage patties and raw pork sausage links stored on sheet trays directly above RTE portions of condiments. Observed unwashed produce, like tomatoes, cucumbers, ginger roots, and berries stored over washed, cut produce and other RTE condiments. CDI-PIC moved both raw products to bottom of rack in WIC. PIC moved washed produce above unwashed produce.

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 parts of robot coupe stored as clean with visible food residue. Food debris was also observed on two of the slicing attachments. Observed two can openers with excessive food buildup. CDI-PIC took all items to dish to W/R/S.

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, 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 two large containers of Irish stew and beans made on Wednesday in WIC, with no date mark on Friday during inspection. PIC stated items are typically frozen and saved for a later date. CDI-Correct date marks were added. 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 roasted garlic in oil that was prepared on 2/22. CDI-PIC voluntarily discarded roasted garlic.

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 cut lettuce in the cooling process that was in a large, deep pan, tightly covered. Lettuce did not drop in temperature (51F) from 10:40am to 11:45am. CDI-PIC transferred lettuce to sheet trays and moved lettuce to WIF to quickly cool.

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 boxes of single use food containers stored on floor in kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one deeply gouged cutting board. CDI-PIC removed cutting board from rotation for use and said item would be given to maintenance. 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 rusting of shelves used for food storage in WIC. Repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup on exterior and surfaces of cooking equipment and shelving. Increase frequency and thoroughness of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in 1 of 2 unisex restrooms. Add covered waste bin to prevent spread of bodily fluids.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster without any coverage from lids. Both lids were flipped open.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door missing a door sweep. Provide a door sweep at base of door to prevent rodent or insect entry. -0 points-

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 boxes of single use food containers stored on floor in kitchen area. -REPEAT- -1 point-

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 abundance of food debris and residues on cooking equipment and hot holding equipment. Observed food splash and residues on hood equipment above fryers. Recommend higher frequency and more thorough cleaning -REPEAT- -1 point

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bread and box of chicken tenders stored on floor of walk in freezer. -0 points-

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 box of food storage containers stored on floor in kitchen area. -REPEAT- -1 point-

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 abundance of food debris and residues on cooking equipment and hot holding equipment. Recommend higher frequency and more thorough cleaning -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table during food preparation. Store employee possessions in a designated area away from food, equipment, and utensils. CDI - PIC corrected employee and phone was stored. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked lasagna and other ready to eat food products stored in walk in cooler without coverings or wrappings. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in food prep area and serving area. Establishment has regular pest control services and a functioning air blade at entrance. Protect outer openings from insect entry during food and supply deliveries. -1 point-

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 boxes of to-go food containers stored on floor in dry storage area. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed stopper not working in middle compartment of three compartment sink. Recommend repairing or using approved alternative stopper to maintain rinse water in middle compartment sink while washing, rinsing, and sanitizing equipment and utensils. -0 point-

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 abundance of food debris and residues on inside of hot holding equipment, inside of walk in freezer, and on non food contact surfaces of oven and fryers. Recommend higher frequency and more thorough cleaning.

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 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 tomatoes in RI without dates. CDI. PIC voluntarily discarded.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed soap stored directly in container with sanitizer label. CDI. PIC changed the container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stacking of containers of food with the under dishes touching the food. CDI. PIC removed. 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 on heating equipment in the kitchen. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping paints from the ceiling in the kitchen area. Needs to be repaired. 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 water build up on the floor. 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 For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink behind steam table. CDI - PIC placed handwashing signage at handwashing sink during inspection. -REPEAT- -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad at serving line with a temperature of 56F. PIC stated that chicken salad is removed from refrigeration, used to make sandwiches, and then chicken salad sandwiches are placed at serving table without temperature control. All items are discarded at end of lunch service which lasts from 12:00PM to 12:45PM. CDI - PIC placed chicken salad on TPHC. TPHC procedures were reviewed with PIC and a TPHC template was reviewed with and given to PIC. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed prepacked foods stored on floor in walk in freezer. CDI - Food packages were moved to nearby shelving. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling clean equipment and utensils while not wearing a hair restraint. -0 points-

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 - A written procedure was e-mailed to and reviewed with PIC. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink behind steam table. CDI - Handwashing signage was given to PIC to post at handwashing sink. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked noodles in hot box holding at temperatures between 106F and 130F. CDI - PIC reheated noodles to 170F. -1.5 points-

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed covered container of rice cooling in walk in cooler at 52F. PIC stated that rice had been removed from walk in for preparation and was now cooling. CDI - Plastic wrap was removed from container to allow for cold air to circulate in and around food product. -REPEAT- -1 point-

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 boxes of single use plates and cups stored on floor in dry storage areas. -REPEAT- -1 point-

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 tightly wrapped metal containers of sausage patties and sausage links cooling in walk in cooler. Items were placed in walk in cooler to cool after the breakfast service and were at 64F. CDI - PIC removed sausage from metal containers and placed on open baking sheet to rapidly cool to 41F or less. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wristwatch. CDI - Employee removed wristwatch and washed hands. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of paper plates stored on floor in dry storage area. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed handwashing sink in kitchen pulling away from wall and FRP. Reseal sink to wall to prevent further damage. -REPEAT- -1 point-

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 residues and debris under equipment and prep tables in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on prep table in kitchen. Designate an area for the storage of employee drinks away from equipment, food, or utensils. CDI - Drink was removed and stored in designated area. -0 points-

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw fish thawing on a prep sink next to where raw chicken was being prepared. CDI-PIC moved fish back to the WIC, EHS explained it needs to be thawing in there.

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 fruit salad and romaine salads being prepared, placed in plastic containers and food employee placing in a small grab and go cooler in the front. CDI-EHS intervened and explained these salads need to cool before service, and after prep they need to be cooler down. Food employee moved to the WIC.

3-501.13 Use approved thawing methods. Observed frozen fish sitting on a prep sink shelf, thawing. CDI-PIC moved because of contamination issues.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups and containers stored on the floor in the dry goods area.

4-501.11 Maintain equipment in good repair. HS at the front moves when touched and needs to be resealed.

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 ceiling in the dry goods area with water damage.

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 food employee wash hands, then turn off sink with bare hands. CDI-EHS intervened and showed proper way to turn off faucet with a paper towel. Food employee rewashed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 dishes in the back that had sticker residue. CDI-PIC set aside to be washed/rinsed/sanitized.

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 1 container of sliced turkey with no DM and 1 container of lettuce that was prepped today with no DM. CDI-PIC DM PIC did not sign due to Covid protocols.

7-201.11 Store toxic materials to avoid contamination. -P Observed 3 bottles of chemicals stored next to an open container of napkins and a box of oranges. CDI-PIC said they are not supposed to be stored there, and moved to the correct chemical shelf.

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

4-501.11 Maintain equipment in good repair. Observed bricks being used to level off prep unit tables.

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 floor tiles in the front serving area, water damaged ceiling tiles, part of the ceiling is missing in the serving area. PIC said they are remodeling this area right now and adding to the hotline.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishes being washed in chlorine sanitizer reading 0ppm. Container of sanitizer was low. CDI- Changed sanitizer bucket and re-washed dishes in correct concentration of sanitizer. Observed 3 comp sink not pulling any sanitizer. QUAT sanitizer container was low. CDI- Placed new sanitizer container at 3 comp sink and tested to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn inthe hot well homding below 135F. See temp chart. CDI- Corn voluntarity discarded.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced ham and chicken cooling in walk in cooler; both items not reaching cooling parameters - see temp chart. CDI - Both items uncovered to cool rapidly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn and chicken in hot hold box holding below 135F. CDI - Employee placed in oven to reheat items to 165F or 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 sliced ham and chicken cooling in walk in cooler; both items densely packed and tightly covered with plastic wrap. CDI - Both items uncovered to cool rapidly.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with cans for use. PIC stated they are either returned or discarded. CDI -

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Observed dry goods bin with broken lid.

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 hot holding box. Increase cleaning frequency. 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 cement flooring peeling throughout kitchen area. Replace/repair as necessary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler not holding product below 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING AT OR BELOW 41F. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of window cleaner. CDI-The bottle was properly labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are properly air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed one burned out light and one missing light and light cover in the hoodvents. Have replaced.

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 hot holding box. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the plumbing at the hand wash sink. Have repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips hot holding below 135F in the hot holding box. CDI-The chicken strips were placed back into the oven to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler holding product between 42-45F. The unit needs to be dropped to be holding at 41F or below. *Zero points taken today since the unit was holding between 42-45F and not above 45F. During the next inspection though, if the any cold holding unit is not holding at or below 41F product will be discarded and points taken.

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 some cooked vegetables cooling in a tightly wrapped container. CDI-A hole was put into the plastic wrap to allow for proper air flow.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed exposed containers of bacon bits and croutons at the salad station. CDI-The containers were removed and the manager will find an alternative methods to store the product without it being exposed to the public.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handle to the sugar scoop being stored directly in the sugar. CDI-The scoop was removed from the container.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of cups and a box of trays being stored on the ground in the dry storage room. CDI-The three boxes were placed onto shelving.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand wash sink at the start of the inspection. CDI-Soap was brought out.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the dish machine. CDI-The machine was primed and ran again. Machine tested at around 100ppm.

3-501.13 Use approved thawing methods. Observed chicken thawing in prep sink full of water. CDI-The faucet was turned on to have a continuous flow of cold water while the product is thawing. *Approved thawing methods are by either using the cooler, under cold (70F or below) running water, or by immediately cooking from frozen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the plumbing at the hand washing sink. Have repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an uncovered employee drink on the food prep sink beside potatoes being prepped. CDI - drink was discarded. Observed a drink on the second shelf of the walk in cooler; CDI - drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on a plate and a bowl while they were stored as clean. Observed food debris on the can opener that was stored as clean. CDI - all items were removed to be washed, rinsed and sanitized.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bowls and plates stacked wet.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the dry storage shelves and the drying racks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked ziti hot holding below 135F. CDI-The product was placed back into the oven to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken in the walk in cooler cold holding above 45F. CDI-The chicken was not used today and was discarded. REPEAT. *This was the only item out of temperature. Points stayed the same. *The walk in cooler is holding right at 45F. Recommend having a technician coming out to double check the unit is working adequately.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of rice with a date of 5/25. The product is past its time/temperature date marking requirements. CDI-The product was discarded. REPEAT. *Huge improvement on date marking, points were reduced to 1.5.

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 gravy cooling in the salad reach in cooler with a tightly covered lid. CDI-the lid was removed and the container of gravy was moved to the walk in freezer for rapid cooling. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies in the facility. Increase pest control measure to eliminate insects and pests.

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 walk in cooler shelves. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the ceiling paint peeling in certain areas, especially around the dish machine area. Have repaired. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potato salad and cole slaw freshly prepped and not chilled to 45 or below to properly cold hold. Items were in non effective ice baths at 70-54 degrees. CDI- Potato salad moved to shallow pans in walk in freezer to be used for dinner service, observed at 41 by end of inspection. Slaw rapdily chilled to 41 in freezer and placed in proper ice bath on service line. Observed several salad bar items held out at room temp for extended time before they were to be placed on salad bar including salami at 49 degrees, spinach at 54 degrees, beets at 50 degrees, tuna salad at 49, and hummus at 49 degrees. CDI- Items moved to walk in cooler to properly chill to be used for dinner service. Be sure to prep less at a time to ensure foods quickly chill to 45 or below before cold holding for service. Reviewed TPHC procedures with PIC and offered this as an option if having difficulty cooling/ cold holding these items.

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 containers of baked beans and pulled chicken in walk in cooler not date marked, prepared 2-4 days ago. Items voluntarily disposed of by PIC. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several deli meat sandwiches in fridge date marked for 8 days ago. Date mark required foods are allowed max 7 day shelf life. CDI- Sandwiches voluntarily disposed of by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep pans of slaw and potato salad cooling in improper ice bath for service. CDI- Potato salad moved to shallow pan and placed in freezer and slaw rapidly chilled in 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. Several areas of ceiling above prep area/ 3 comp sink area are badly peeling, need repair.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hoods clean. Hood filters need cleaning of major dust build up.

Repeat non-compliance: Observed ice machine collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed cooked broccoli in refrigerator at 54 degrees. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Repeat non-compliance: Observed ham dated wrong day. Observed lettuce, whole milk, milk, mozzarella not dated. 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 scoop handle in the flour with handle in contact with food product. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed ice paddles stored in direct contact with shelving in freezer. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed red and white cutting board damaged. 4-501.11 Maintain equipment in good repair.

Observed interior of 3 door cooler collecting residue. Observed shelves in walk in cooler collecting residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Repeat non-compliance: Observed residue on ceiling throughout facility. **Improvement from previous inspection 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed turkey bacon over pasteurized eggs in 3 door. 3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P CDI - reorganized. improvement from previous inspection.

Observed ice machine guard collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed ham not dated in walk in. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI - labeled

Observed wood blocks under prep sink feet and dish area feet, wood not sealed. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.

Observed ceilings throughout facility kitchen collecting residue and damaged. Observed damaged base boards near 3 compartment sink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility with a posted policy and managers know where health policy was posted but unable to recall what is on the sheet. Facility needs to further educate food employees on the major illnesses and symptoms.

2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands and recontaminate hand by not using a barrier to turn off the faucet.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw meat above RTE food. CDI item relocated. Observed employee wash lettuce at same prep sink where raw chicken was prepped. CDI items separated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed grapes above RTE food. CDI item relocated. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered jello and fruit bowls in walk in unit. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees using gloves to go in and out of walk in unit and return to food prep with same gloves. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, slicer, food processer blade and container, and can opener. CDI items moved for cleaning. Repeat. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizers in kitchen that were 50-100ppm. Manufacturer states that sanitizer shall be 150-400ppm. CDI sanitizers refilled. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storage. Observed employee use thermometer without cleaning first. CDI thermometer cleaned.

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, ham, fruit melon salad, gravy, fried chicken, ham chub, and green beans. CDI items dated. Observed chicken tenders that was held for 8 days. CDI item discarded. Observed boiled eggs that was labeled with the wrong date. CDI date changed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of cleaner labeled as a sanitizer. CDI bottle relabeled.

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 that was cooling in the walk in and tightly covered with saran wrap. CDI item uncovered for proper cooling.

4-501.11 Maintain equipment in good repair. Observed racks that are rusting and peeling and in need of repair. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drawer by tilt skillet, racks in walk in, vents, and base for food processor soiled with debris.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed drains in kitchen that were soiled with debris. 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 baseboards in can wash in need of repairs. Observed wood shelving in bar area in need of sealing.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs near can wash and walk in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed dish washer store open drink above clean dishes in dish area. CDI- Drink removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen handwash sink. CDI- Towels provided.

| 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today left dirty with food residue on blade and blade guard. CDI- PIC had slicer cleaned.

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 a number of date mark required foods in prep cooler and walk in cooler that had been prepped over 24 hrs and were not date marked including: spaghetti, beans, lasagna, and beets. CDI- PIC either properly date marked or disposed of foods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few workers not wearing hair restraints or hats. CDI- Workers corrected, put on hair restraints.

4-501.11 Maintain equipment in good repair. Racks in walk in freezer are peeling bad, need re-coating or replacing. (PIC showed they had just received new racks and havent put them in yet)

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. FRP walls in canwash room need re-caulking to seal gaps between wall and floor.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC here today has an expired certificate. PIC with valid certificate was not present during the inspection.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of cheese tightly covered with saran wrap while trying to cool in a reach in cooler. CDI- explained cooling methods. PIC uncovered the cheese.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food stored on the floor throughout facility.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed an ice scoop handle down in the ice.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket. Observed shelves starting to rust in the walk in freezer.

3-306.14 Returned Food and Re-service of Food - P - Observed grape jelly in a container in the reach in cooler. PIC stated they place that container out on the tables for breakfast and then put saran wrap over them and store them for the next day. CDI - explained to PIC that once it is placed out on the open table for multiple people to use, it cannot be reused. Explained that he could keep it behind the sneeze guard and cover it with a lid and have someone monitor it. Jelly was discarded.

Repeat violation 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 salad prepped an hour ago tightly covered with saran warap in the walk in cooler. CDI - salad unwrapped.

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

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

General comment 4-501.11 Maintain equipment in good repair. - Observed the sanitizer vat of the 3 comp sink with a broken stopper. Replace stopper.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener collecting food debris. CDI can opener taken to dish area. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at <100ppm. CDI bucket refilled and tested at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed speghetti, vegetables, broccoli soup, noodles, philly steak, blackeye peas, BBQ above 45F. CDI vegetables, noodles, philly steak, blackeye peas and BBQ were voluntarily discarded.

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 several open bags of lettuce and spinach not date marked. CDI items were labeled.

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 broccoli soup, boiled eggs, chicken, speghetti cooling at room temperature, items were below 135F. Items had not exceeded 2 hours window, therefore were placed on ice bath and ice paddles used to properly cool items. Items were below 45F at end of inspection. Chicken was discarded. Boiled eggs were placed on ice bath.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility was able to provide thermometer, however thermometer was not thin probe.

4-501.11 Maintain equipment in good repair. Observed 2 cooler nonfunctional. Observed rusted shelves in walk-in cooler and under prep table. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on a container. Observed several single service containers used for multi-use.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsink in front serving area without waste bin.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous multi-use plates stored clean with food debris stuck to surfaces. CDI Plates pulled and placed into dirty dish pit.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Properly date mark RTE PHF products; Observed numerous RTE PHF products (Hot dogs, heat treated proteins, ham) stored inside walk-in cooler not date marked. CDI all RTE PHF properly date marked during inspection.

(general comment) 4-101.19 Nonfood-Contact Surfaces - C; Keep equipment in good repair; Observed compressor leaking in walk-in cooler in need of repair.

(general comment) 6-202.11 Light Bulbs, Protective Shielding - C; Keep all light bulbs properly shielded; Observed numerous 2x4 light fixtures missing shields in kitchen area.

6-301.12 Hand Drying Provision - PF; Provide hand dryoing device at all hand washing sinks; Observed hand washing sink missing hand drying device (paper towels). CDI paper towels provided during inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C; Properly store food products to prevent contamination; CDI observed food boxes stored on floor of walk-in cooler.