MERTS HEART & SOUL

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed shrimp and eggrolls hot holding in unit above stove. CDI: Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Spray bottle was 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 cornbread batter cooling at room temperature, the product increased in temperature by 2F during the cooling process. CDI: Cornbread batter was placed in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

REPEAT 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacks of cups wet stacked.

4-501.11 Maintain equipment in good repair. Observed hot water heater leaking. PIC stated owner is aware and is working with the warranty company. Observed rusted shelving where dry goods are stored and inside walk in cooler.

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 prep top. Observed paint on floor peeling.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cut cabbage and creole sauce being held on TPHC, facility was unable to provide written procedures. CDI: Written procedures were provided at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/ 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 creole sauce and cut cabbage being held on TPHC without time labels. CDI: PIC placed time labels on items.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil sitting in water at 81F. CDI: Water was dumped out.

REPEAT 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans and plastic cups wet stacked.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed chopped tomatoes prepared yesterday without a date label. CDI - PIC added date label to container. REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed incorrect date label for portioned milk (labeled as 2/20). Discussion with food handler revealed that milk was first opened and portioned today and that the label placed is following the manufacture’s printed expiration date label. CDI - Reviewed date marking FIFO practices and allowed food handler to correctly label to reflect 7 day requirement (use by 2/16). No escalation of points due to improvement from previous inspection. -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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable spray bottle with orange liquid substance. PIC confirmed it was degreaser. CDI - Spray bottled labeled. -0-

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed large deep container with high volume of cooked potatoes inefficiently cooling in the walk-in cooler after 30 minute assessment. Refer to temperature observation chart. CDI - Food handlers separated food into smaller portions in a metal container, placed in between two containers full of ice baths. Temperatures began to rapidly decrease towards <°41 F after additional 15 minutes. -1-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41 F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. - Pf. Observed container of cooked salmon left out on prep table to thaw. CDI - PIC transferred food into prep reach-in unit. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic drink cups stacked together wet beside the soft drink machine. Ensure utensils are separated to promote air drying. -0-

4-501.11 Maintain equipment in good repair. Observed damaged rubber gaskets at the reach-in and prep reach-in units at cookline. Replace. Observed detached hand washing sink. Re-caulking needed. -0-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P During today’s inspection, EHS observed an employee enter the kitchen and begin to take out packaged foods from prep top without hand washing. Moments later, EHS observed the same employee recenter the kitchen from dining room annd immediately don clean gloves for food prep (grabbed corn bread from hot drawer) with out hand washing. Employee directed to hand wash. Upon finishing hand wash, the employee recontaminated their bare hands on the faucet handles. CDI - Employee coached on when to hand wash and proper hand washing procedures. Employee complied and properly washed their hands. -2-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw salmon in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of cut cabbage left unattended on the prep table since beginning of today’s inspection. CDI - Food handler transferred food to the walk-in cooler. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed the following foods prepared yesterday with out date labels: Chicken wings, mashed potatoes and opened container of milk. CDI - PIC and food handler properly date labeled items. 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 pull/thaw date missing for okra soup thawing in the walk-in cooler, date label missing for opened container of milk first used on 9/28 (revealed by PIC) and incorrect date label for salmon cakes (labeled as August 28th). CDI - Allowed PIC to correctly label all foods. -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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed entire box and 3 butane fuel chafer cans stored on top of standing reach-in unit beside single service aluminum foil food containers and above foods on prep table. CDI - PIC relocated cans. -0-

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 plastic container holding recently diced tomatoes cooling covered in high density in the standing reach-in unit. See temperature chart. EHS observed an inefficient cooling rate after 25 minutes with a 0 F change. Note: Employees observed utilizing the unit during lunch rush. CDI - Food handler separated food into smaller portions in a metal container, left vented and transferred said containers in the reach-in freezer. Temperatures began to rapidly decrease after additional 20 minutes. No escalation of points due to improvement from previous inspection. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live crawling insect on oven. Contact PCO for treatment. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of raw salmon stored on the floor inside the walk in cooler. CDI - PIC removed off floor. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods while wearing dangling silicone bracelets, a watch and without a hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer cloths stored on prep table and cutting board. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plastic containers being used to scoop foods in the prep top. Replace by using utensils with handles. -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 single service aluminum foil containers facing upwards on top of standing reach-in unit. -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 floors throughout kitchen with peeling paint, many areas pooling water and damaged FRP wall right of steam table staion. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings stored on top of boxes of soft drink syrups in back hall way. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed food handler actively placing pans on top of TCS foods (nesting bottom of pans directly on top of cooked mac & cheese at back prep tables). CDI - PIC instructed food handler to place plastic wrap between pans as a barrier. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on blade of can opener and food scrapper stored as clean. CDI - Utensils removed to dish pit to be w/r/s. -0- 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.

3-501.15 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 several pans of mac and cheese cooling in high densities in ice baths with an inefficient cooling rate after 25 minutes. Refer to temperature observation chart. CDI - Mac and cheese portioned into smaller quantities to allow for rapid cooling. EHS observed temperatures begin to rapidly decrease after additional 15 minutes. -0.5-

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed crawfish thawing in stagnant water in the prep sink. CDI - Fish removed for use. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drink cups and metal pans stacked together wet beside the soft drink machine and on clean drying rack, respectively. Ensure utensils are separated to promote air drying. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed a container of raw chicken stored over catfish in the reach in freezer. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. - P. Observed heavily soiled thin probe thermometer procured by food handler. According to employee, the thermometer was last used and cleaned yesterday. CDI - EHS educated employee on requirement of cleaning and cleaning frequency. Device thoroughly cleaned. -1.5-

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed compliance with exception to collard greens reach a reheat temperature of 118 F in the center; sides of product temped between 170-180 F. CDI - Product placed back into steamer and re-heated > 165 F. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed milk without date marking. PIC stated that the product had been opened yesterday. CDI - Allowed PIC to properly date mark. 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 no date marking for portioned containers of ranch dressing in the reach-in unit. PIC traced back to source container with date mark of 2/9/25. CDI - PIC allowed to place date mark for portioned dressing cups. -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.

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 clam shell to-go containers facing upwards above the line, one with visible food debris present. CDI - Soiled container discarded and remaining were inverted. -0-

4-501.11 Maintain equipment in good repair. Observed damaged rubber gaskets at the walk-in cooler and prep reach-in units. Observed prep sink detached from the wall. Also observed 6’’ pan being used to prop up a prep table missing its wheel/leg. -0-

REPEAT VIOLATION: 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 nozzles on soft drink syrup lines in need of cleaning due to buildup. Clean. No escalation of points due to different area observed and notable improvement. -0-

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors throughout kitchen with peeling paint and many areas pooling water, observed holes in wall by dish machine. Repair. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI- PIC intervened and had employee rewash hands and turn off faucet with paper towel barrier.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and a cake knife stored in basin of hand sink. CDI- PIC removed cake knife. Ensure employee are only using hand washing sink for hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac and cheese hot holding below 135F, see temperature chart. CDI- PIC placed Mac and cheese back in oven and brought temperature up to above 165F prior to placing back in hot holding cabinet, see temperature chart. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods cold holding in reach in cooler above 41F, see temperature chart. Reach in cooler is holding an ambient temperature of 47F. PIC contacted repair technician. EHS will follow up within 3 days. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer cloth stored on cutting board. CDI- PIC placed cloth in bucket of sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked together wet on clean drying rack. Ensure dishes are separated to promote air drying. REPEAT

3-304.15(A)Ifused,SINGLE-USEglovesshallbeusedforonlyonetasksuchasworkingwithREADY-TO-EATFOODorwith raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Observed employee rinse single use glove in hand sink and attempted to go back into preparing foods. CDI- PIC intervened and had employee discard glove, wash hands, and don new gloves.

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 gaskets and door jams on reach in units throughout kitchen in need of cleaning due to buildup. Clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors throughout kitchen with peeling paint and many areas pooling water, observed holes in wall by dish machine. Repair. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishmachine not properly sanitizing during the inspection. PIC contacted ECOLAB during the inspection. PIC has decided to switch to utilizing the 3-compartment sink. Verification visit required in 3 days to ensure compliance. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in counter top warmer at 128F. Observed yams in the hot holding cabinet at 131F. CDI - PIC rapidly reheated to at least 165F. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach in unlabeled spray bottle. CDI - PIC labeled properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on the storage rack wet stacked. Allow to air dry prior to stacking.

REPEAT 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. Flooring throughout the kitchen is peeling/damaged. Repair the floor Partition wall next to the ice machine is damaged and the wall surrounding the pipe by the dry food shelving . Repair the wall. Holes were observed over the warewashing machine, food prep sink, and 3-compartment sink. Patch/seal the holes. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed staff emptied drinks into the handsink. CDI- provided education and staff properly cleaned the handsink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored over salmon in the reach in cooler/pre top cooler. 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 the dishmachine sanitizing at 0ppm. CDI - PIC primed and ran a couple of times, correct concentration is now dispensing. Recommended that the PIC check the dishmachine when they arrive in the AM, during lunch and in the PM to ensure dishmachine is properly sanitizing. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and tenders temped less than 135F in the counter top hot holding. CDI - PIC reheated to at 170F. 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 .

4-502.11(A) Maintain utensils in good repair. Observed a couple whisk damaged/broked. Replace. Observed wire food cooling rack damage and rusted. 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 the ceiling of the walk in cooler accumulating rust. Clean and maintain. This walk in cooler is small and the top shelf is very close to the where food is being stored.

REPEAT 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. Flooring throughout the kitchen is peeling/damaged. Repair the floor Partition wall next to the ice machine is damaged and the wall surrounding the pipe by the dry food shelving . Repair the wall. Holes were observed over the warewashing machine, food prep sink, and 3-compartment sink. Patch/seal the holes.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed water bottle on prep table next to dishmachine and observed employee drink on the prep top cooler (dressings).

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 cole slaw without datemarking. PIC stated they was prepped yesterday, CDI - allowed PIC to properly date mark. 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 .

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic beverage cups at the soda machine and metal food pans were observed wet stacked. Allow to air dry prior to stacked/storage. -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 gaskets on refrigeration units are in need of cleaning due to food residue and debris build up.

REPEAT 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. Flooring throughout the kitchen is peeling/damaged. Repair the floor Partition wall next to the ice machine is damaged and the wall surrounding the pipe by the dry food shelving . Repair the wall. Holes were observed over the warewashing machine, food prep sink, and 3-compartment sink. Patch/seal the holes.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intake vents are dusty. Clean and maintain. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the prep top cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken was observed stored over ready to eat beans in the walk in cooler. CDI - PIC relocated the raw chicken and explained proper storage to prevent cross contamination. For more information on food storage order please visit: http://meck.co/FoodSafety

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 several pans of mac and cheese cooling in small WIC covered. CDI - Mac and cheese pans were uncovered to allow for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic beverage cups at the soda machine and metal food pans were observed wet stacked. Allow to air dry prior to stacked/storage. -REPEAT-

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. Flooring throughout the kitchen is peeling/damaged. Repair the floor Partition wall next to the ice machine is damaged. Repair the wall. Holes were observed over the warewashing machine, food prep sink, and 3-compartment sink. Patch/seal the holes.

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 cooled fried chicken from yesterday not date marked. PIC stated that they will prep this chicken today. CDI - Dated for yesterday 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 chili in the walk in cooler dated for 12/8, exceeded the 7 days. CDI- PIC voluntarily discarded. Observed some date marking hard to read, ensure date marking is legible. Improvement in date marking, keep at half demerits.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored above foods on the dry food shelving. CDI - PIC relocated the spray bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked of plastic beverage cups at the soda machine. -REPEAT-

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 flooring paint inside kitchen peeling/damaged. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed catfish in reach in at 44F. CDI- Ice was added to bring temperature down.

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 salmon cakes in reach in and in freezer with no date labels. CDI - PIC stated salmon cakes were made on Sunday and salmon cakes were dated properly. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 several pans of mac and cheese cooling in small WIC. CDI - Pans of mac and cheese were moved to WIF to cool rapidly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on dish rack. 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 large pot for collards stored on floor under prep sink.

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 flooring paint inside kitchen peeling/damaged. REPEAT.

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 current vomiting and diarrhea plan was incomplete and did not contain all necessary info regarding monitoring employees/staff who cleans up. CDI: copy of state template plan was e-mailed to operator.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice machine chute with pink residue. CDI: cleaned during inspection.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed meatloaf and red potatoes inside cold line prep cooler not date marked. Observed grill chicken inside low boy cooler next to fryers not date marked. All items were made day prior. CDI: items were properly dated.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in ROP form from distributor inside bottom of cold line cooler. CDI: education provided on proper thawing of ROP fish; bags were cut open and allowed to properly thaw.

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 large containers of cornmeal, sugar, and flour not labeled at back area.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed shelving rusting inside walk-in cooler. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed fryer baskets with wires bent and torn in need of replacing.

REPEAT VIOLATION: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no bleach test strips available for testing sanitizer and dishmachine concentration. VR by 6/13/22

REPEAT VIOLATION: -REPEAT VIOLATION- 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 flooring paint inside kitchen peeling/damaged. Facility is working on repairing floor and has received quotes for the repair. Owner has informed me that work will take a week to complete.

-REPEAT VIOLATION- 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed ribs and rice in walk in cooler uncovered and stacked on top of each other while not covered. CDI: by covering. 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 shell eggs stored above container of cheese inside reach-in cooler. CDI: storage order was corrected. Improvement has been noted and observed only two foods uncovered on this inspection.

-REPEAT VIOLATION- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed in house made buttermilk ranch dressing, blue cheese, and honey mustard inside salad prep cooler temping at 45F. CDI- dressings were moved to ice bath to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed tomatoes, salmon cakes, and red potatoes inside cold line cooler not date marked. Salmon cakes were removed from freezer yesterday, tomatoes and red potatoes were made yesterday. CDI: items were properly dated.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed pan of pork stored directly on the floor inside walk-in cooler. CDI: item removed off of the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on the counter while not in use.

4-501.11 Maintain equipment in good repair. Observed shelving rusting inside walk-in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bleach test strips expired and not accurately testing sanitizer properly. CDI: EHS provided facility with strips until some could be purchased.

-REPEAT VIOLATION- 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 flooring paint inside kitchen peeling/damaged. Facility is working on repairing floor and has received quotes for the repair. Owner has informed me that work will take a week to complete.

-REPEAT VIOLATION- 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in walk in cooler uncovered and not in cooling stage. CDI-foods were properly covered.

REPEAT VIOLATION: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 4 large pans of cooked greens stacked on top of each other with ice trays in between each tray of greens that were cooling about 2 hours ago ranging from 78 - 90F. CDI: Cooked greens were reheated to 165F and cooling process was started again using 2 separate metal pans and on ice,

-REPEAT VIOLATION- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed in house made buttermilk ranch dressing and in house made unsalted butter inside salad prep cooler temping at 47F. CDI-PIC discarded buttermilk ranch and placed butter in walk in cooler to rapidly cool. Points were not escalated due to noticeable improvement of cold holding.

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 several containers of cooked greens cooling stacked on top of each other with ice trays stacked between the trays of greens. Also observed multiple foods cooling inside small walk-in cooler. Some were stacked on top of each other. Cooler is being overcrowded with the amount of food that is cooling. Facility is trying to cool too many foods all at once but walk-in cooler and cooling capacity is limited due to space. Facility only has a small walk-in cooler, a 2-door freezer, and small prep space to cool foods down in ice baths.CDI- PIC unstacked the trays of greens and discussion with PIC to limit the amount of foods cooled at one time or increase delivery frequency to avoid big delivery orders taking space inside walk-in cooler.

-REPEAT VIOLATION-6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live roaches on floor and dish machine area as well as small flies at back prep area. Facility will notify Orkin pest control for treatment.

-REPEAT VIOLATION-3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoop stored in cup holder tray with single service cups. CDI-PIC removed ice scoop to be properly cleaned and relocated.

-REPEAT VIOLATION- 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 flooring paint inside kitchen peeling/damaged. Facility is working on repairing floor.

REPEAT VIOLATION: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drinks stored on and above prep surfaces in the kitchen. CDI: drinks were discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw chicken with gloved hands, touch handle of prep cooler door with same gloves, then change to new gloves without washing hands properly. CDI: discussed proper handwashing with PIC; hands were washed and gloves were changed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food not in cooling stage uncovered inside walk-in cooler. Observed open bags of dry goods at back prep area. CDI: foods were properly covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on interior chute area of ice machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sweet potatoes inside walk-in cooler that were said to be cooked and started cooling about 2 hours ago ranging from 73F - 78F. CDI: sweet potatoes were removed and reheated to 165F and cooling process was started again using 2 separate metal pans and on ice,

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch dressing inside salad prep cooler at 45F - 52F. Observed sausage, potato salad, romaine lettuce, raw pork chops, raw shrimp inside prep cooler across from fryers > 41F (see temp chart). Observed raw whiting and cat fish inside low boy at 44F. CDI: all products were removed and placed on ice to rapid cool. PIC stated that cooler lids had been open during lunch periods. Full deduction will be taken on next inspection if cold holding issues continue.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one bottle of degreaser not labeled at back prep area. CDI: bottle was 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 multiple foods cooling inside small walk-in cooler. Some were stacked on top of each other. Cooler is being overcrowded with the amount of food that is cooling. Facility is trying to cool too many foods all at once but walk-in cooler and cooling capacity is limited due to space. Facility only has a small walk-in cooler, a 2-door freezer, and small prep space to cool foods down in ice baths. Discussion with PIC to limit the amount of foods cooled at one time or increase delivery frequency to avoid big delivery orders taking space inside walk-in cooler. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach one floor at back prep area. Facility will notify Orkin pest control for treatment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet soiled wiping cloths stored on prep surfaces while not in use throughout the kitchen.

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 scoop used for butter sitting in room temperature water on the counter.

REPEAT VIOLATION: General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring paint inside kitchen peeling/damaged. Facility is working on repairing floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open cup of coffee stored on high shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw in flip top recorded at 43F. CDI- Discarded.

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 Chicken dated 6/22. CDI- Discarded.

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. Floor paint peeling. Facility is working on repairing floors. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Milk not dated. CDI- Dated for date of Open (2-15).

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 Rice cooling in large pan in WIC. Too much rice in pan to cool in for WIC. CDI- Moved to Reach in freezer.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floor paint peeling. Facility is working on repairing floors. REPEAT.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some items inside walk-in cooler including cut cabbage, potato salad, ribs, chopped bbq, and red beans > 41F (see temp chart). Owner stated that items were pulled out this morning to pull from for reheating for hot line. Door was closed for a period of time until walk-in cooler got down to temperature. Observed blue cheese and honey mustard dressing inside prep cooler at 43F and 44F. Lid had been left open. CDI: cooler thermostat was turned down to colder setting and lid was closed.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths on counter while not in use.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and cups wet stacked in facility.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items inside boxes stored on the ground in basement.

Repeat: 4-501.11 Maintain equipment in good repair. Observed walk-in cooler inside panels and shelving rusted. Points not escalated due to the nature of the violation.

General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring inside kitchen peeling/damaged.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drinks stored on shelf above cooler on cook line and one on back shelf above dry goods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods holding above 41F (see temp chart) inside walk-in cooler. CDI: service tech was notified; all TCS > 45F were discarded; all other items were moved on ice and temp dropped down to below 41F within 15 minutes. Owner's sister explained that a delivery was received this morning and door was constantly being opened and closed. Observed inside service line cooler spring mix at 43F and ranch dressing at 44F. CDI: all products moved to ice and dropped down to 38F - 40F in 10 minutes. VR by 1/26/20

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items inside prep cooler and reach-in cooler that were not date marked. Ensure items inside prep coolers area date marked as to not confuse batches of food from the walk-in cooler. CDI: all items were properly dated.

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. When questioned about TPHC, PIC stated that they use TPHC for fried chicken. Facility did not have written procedures for this product. CDi: reviewed procedures and e-mailed to PIC. VR by 1/26/20

Repeat: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed reminder for consumer advisory on brunch menus for the undercooked eggs were faded. Ensure that the consumer advisory on menu is clear for customer viewing. VR by 1/26/20

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed an unlabeled chemical bottle stored on top of water heater. CDI: by discarding contents of bottle.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed foods such as mashed potatoes and yams cooling inside walk-in while stacked on top of each other. CDI: removed from WIC and placed on ice bath and stirred.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in front and back location of kitchen. PIC will contact pest control company to increase treatment frequency.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on prep surface while not in use. Observed wiping cloths stored under cutting boards at steam table area.

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

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above RTE food such as cooked rice and cheese in the tall reach in unit. CDI PIC rearranged raw eggs to store in proper order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans with food debris stored as clean. Observed plastic containers with debris and sticker labels attached. Ensure to increase cleaning frequency. Observed plastic containers stored inverted on top of the water heater with debris on the surface. Ensure that FCS (food contact surfaces) are stored on clean surfaces. CDI PIC placed items at the dish machine to be properly cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the ice machine. PIC stated that the ice machine is cleaned every 3 months. Ensure to increase cleaning frequency.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed container of rice that was 50F in the tall reach in unit. PIC stated that the rice was from the night before and was cooling. EHS determined that the rice failed to cool based on the improper cooling methods. CDI PIC voluntarily discarded container of rice.

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 salmon cakes dated (8/7). PIC stated that item was pulled from the freezer last night and left in the reach in unit to thaw. Salmon cakes were still frozen. Ensure to label the pull dates on the containers. CDI EHS discussed proper date marking and PIC added dates.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed brunch menu with "eggs your way" without a proper consumer advisory. Ensure to provide identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Verification required.

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 covered plastic container with large portions of rice that failed to cool properly (see violation #18). CDI EHS discussed proper cooling methods and PIC voluntarily discarded container of rice.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beers, sugar packets, ketchup, etc. stored on the floor. Ensure to remove off the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles (paper towels, etc.) stored on the floor of the establishment and in the basement. Ensure to store off the floor.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles installed in the dish machine area that is not water-resistant and exposed wood at the drink station. 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 AC vents with debris build up. Ensure to increase cleaning frequency. Repeat violation. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing and damaged tiles throughout the food establishment. Observed ceiling tiles missing or cracked in the back prep area with the dishmachine. Observed drink station with worn wood and not sealed. THIS IS AN ON GOING VIOLATION SINCE 2014 (15+ INSPECTIONS).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of yams in the hot holding unit with a temperature of 115F to 124F. CDI- PIC reheated yams to 170F and placed them back in the hot holding unit. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area in the back kitchen. Observed cups by the front kitchen wet stacked.

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 wearing in the floor in the back kitchen and dish pit area. Observed missing tiles in the ce3iling in the back kitchen near three compartment sink and dish machine.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed yams in the walk in cooler stacked on top of each other with no barrier between the yams and bottom of the pan stacked on top. CDI- PIC but a barrier between food to separate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed collard greens in the hot holding box with a temperature range of 114 to 117F. CDI- PIC placed items back in the steamer to reheat to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of cheese and tomato with temperatures above 41F in the prep unit. Items had been prepped and placed straight in the prep unit. CDI- PIC moved items to the walk in cooler for rapid cooling.

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at first handsink in the kitchen. 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 wearing in the flooring in the back kitchen and dish pit area. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic chemical bottle without label stating what is inside near restrooms. Observed rubbed off label on sanitizer bucket near prep sink. CDI - PIC labeled these during inspection. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled water stored directly on floor in cage in dining room. Observed food stored on low riser at 4 inches off ground in walk in cooler. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested drinking cups in dining room. -.5- bar

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at first handsink inside the inspection. -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 broken floor tiles near toilets and urinals in restroom. Observed cracked floor tiles throughout dish pit. -1-

3-201.11 Use food from approved sources only. -P Observed cakes prepared by third party vendor without contact information available for source. Items come in without labeling and invoice is handwritten on receipt pad without address, phone number or other contact information. VR no later than 08/17/2018 for product contact information for source verification. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed overstacked pan of barbecue and rice in steam well hot holding at 112F and below. CDI - PIC reheated to over 165F on flat top. -1.5- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 inch risers in walk in cooler with food present and cooking oil stored directly on floor at rear of kitchen. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff plating salads and other items from cold prep without wearing effective hair restraint and without removing watches and bracelets from arms. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying rack and glasses at beverage station. -0-

4-501.11 Maintain equipment in good repair. Observed hot box out of service and bottom gasket missing on hot box. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in and drying shelving. -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 broken and uneven flooring not sloped to drain in kitchen with standing water in low laying areas. Observed wall damage at the wait station section leading to dish pit. REPEAT -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in the bottom of the hot box below 135F. See chart. CDI-PIC pulled items and reheated in steam oven.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top unit above 45F. See chart. CDI-PIC was able to add ice to items to cool foods below 45F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on brunch menu for eggs served any style. VR

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 cooling items wrapped tightly in plastic wrap. CDI-PIC educated on cooling methods and items were vented properly. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects in back of kitchen. Contact pest control for help. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by code. Observed salmon cakes in freezer with cake box stored directly in contact with salmon cakes.

4-501.11 Maintain equipment in good repair. Observed split and damaged gaskets on hot box. Damaged gaskets can lead to equipment not functioning properly due to hot or cold air leaking out. 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 damage to floors, walls, and ceilings throughout the facility. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed tomatoes cooling in a prep unit and a prep top. CDI - tomatoes were placed in an ice bath and placed in the walk in cooler to cool; see temperature chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies in the back kitchen area. Contact pest management company to help with the issue.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit next to the fryer and both doors of the prep unit across from the grill. Replace gaskets.

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 prep unit gaskets, handles of equipment and the walk in cooler shelves.

Repeat violation 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a very wrapped counter top under the tea urns on the cook line; repair. Observed absorbent ceiling tiles in the back kitchen area.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light above the dry storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee use hand washing sink to soak a wiping cloth. CDI, employee corrected by instruction. Ensure hand washing sink is soley used for hand washing.

3-403.11 Reheating for Hot Holding - P Observed soup prepared the previous day reheated for hot holding to 126F. CDI, PIC returned soup to stove to reheat to correct tenmperature.

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 foods in flip tops, as well as in under ocunter coolers without date mark. Food such as water cooled eggs, chicken, tomatoes, lettuce, cabbage, potatoes were not labeled. PIC stated foods were prepared either on 12/14 and 12/13. Ensure all food is date marked if held for more than 24 hours. CDI, PIC labeled food with correct date mark.

7-201.11 Store toxic materials to avoid contamination. -P Observed quatt tablets stored above spices and food prep table. CDI, Tablest re-located.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of foods not easily identifiable without identifying label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans stacked while still wet. Ensure equipment is allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed several utensils such as scoops, with damaged handles. Ensure equipment is in good repair, smooth and easily cleanable.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls damaged in kitchen and server station. Observed absorbent ceiling tiles in kitchen. Observed heavily damaged floors throughout kitchen. 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 ceiling tiles sagging, tiles are absorbent ceiling tiles. Observed dust collecting on vents on cook line. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors throughout establishent.

Observed frozen fish in 2 door freezer uncovered. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Repeat non-compliance: Observed sanitizer at 0 ppm in dish machine. Observed old labels on container of grits. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Remove labels during washing procedures. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P **Verification Required Facility agreed to use single service until machine is repaired

Observed date mark on collards 9/6, another label for grits present on side.. Chesf stated collards were made previous day. CDI - old date mark removed. 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 frozen items thawing under running water in prep sink. Cold water over 70 degrees F. 3-501.13 Use approved thawing methods. Running water for thawing must not exceed 70 degrees.

Observed bowl for missing mac and cheese damaged, metal bowl with tear on side. Observed 2 door reach in across from grill with damaged door on interior. Observed damaged gasket on 2 door cooler next to hot hold unit on right door. 4-502.11(A) Maintain utensils in good repair.

Repeat non-compliance: Observed floors damaged throughout kitchen. Observed missing ceiling tiles. Observed dust collecting on vents on cook line. Observed walls damaged in kitchen and server station. Observed absorbent ceiling tiles in kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. acoustic style ceiling tiles are not easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

Observed dish machine not sanitizing. PIC stated that tea urn nozzles and soda nozzles are cleaned with soapy water daily, not sanitized. Observed interior of ice machine chute collecting residue. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Beverage dispensing equipment must be cleaned every 24 hours.

Repeat non-compliance: Observed baked sweet potato coolling at .3 degree per min from 100.2 to 97.0 degrees in 9 in minutes. CDI - moved to freezer cooled to 79 degrees in freezer in 44 minutes 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Normal method for cooling involves ice, not followed today.

hObserved plastic containers wet stacked. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed hot water in women's restroom not working on one of two hand sink. 5-205.15 Maintain a plumbing system in good repair.

Repeat non-compliance: Observed several white acoustic ceiling tiles in kitchen. observed wall damaged in entrance to the kitchen. Observe wall damaged at entrance to server station. Observed several vents in kitchen area collecting dust. Observed water collecting on floor at hand sink near flip top. Observed damaged floor tiles throughout kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed okra at 60 degrees in tightly covered plastic container with lid, additional temperature taken 20 minutes later with no change. CDI - moved to ice bath. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

Observed chicken tenders at 112 degrees for hot hold. CDI - discarded by operator. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed butter, tomatoes, and banana pudding in flip top at 53, 49 and 53 respectfully. CDI - flip top lid closed, banana pudding move to freezer to cool. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed okra, cooked cooling in walk in covered. 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 soiled dry cloths on counter throughout facility. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed one scoop in water on counter. 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 door handle damaged on 2 door freezer. Observed damaged leg on prescrape sink for dishwaher. 4-501.11 Maintain equipment in good repair.

Observed floor damaged throughout kitchen. Observe wall damaged between walk in and wall on left side. Observed residue collecting under soda fountain on floor. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handwashing sink hot water turned off at the valve due to small leak. PIC was able to readily turn water on with hot water greater than 100F. PIC advised to ensure hot water is available at handsink. PIC-repair technician called for repairs and hot water remained available. VERIFICATION REQUIRED.

. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pan of food uncovered beneath a soiled fan grate in the walk-in cooler. CDI-product covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0PPM sanitizer. CDI- 3 compartment sink will be used for sanitizing in the interim until machine is serviced. VERIFICATION REQUIRED

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk storage bins of flour, sugar etc not labeled as required.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler and on drying racks

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 interior surfaces and shelving in walk-in and reach-in coolers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged and missing floor tiles throughout kltchen. Cosmetic updates are needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open, uncovered employee beverage on prep table. CDI- discarded

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed chef bare hand temp food in prep unit. CDI- instruction provided

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed raw eggs in cornbread batter left out at room temperature at 65 F. CDI- removed to cool NO OBSERVATIONS MADE TO INDICATE IMPROVEMENT IN COOLING

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all TCS foods in hot hold box below 135 F. See temp chart CDI- reheated above 171 F. OBSERVATIONS OF HOT HOLD VIOLATIONS LIMITED TO VERTICAL HOT HOLD BOX NOT STEAM TABLES.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods cold holding above 45 F . See Temp chart CDI- removed to cool NO OBSERVATIONS MADE TO INDICATE IMPROVEMENT IN COLD HOLDING

. 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 cole slaw, potato salad and HB eggs not date marked in top of prep unit. CDI- date marked

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 raw eggs(batter) cooling at room temperature 65 F.

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

4-501.11 Maintain equipment in good repair. Observed prep unit failing to hold foods in top at 45 F. HAVE OBSERVED NO COLD HOLDING, COOLING OR HOT HOLDING REPLACEMENT EQUIPMENT ADDED TO FACILITY TO ADDRESS CONSISTENT COMPLIANCE ISSUES

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 facility floor still holding water. Can wash torn out to repair leak. OBSERVED NO ATTEMPT TO REPAIR FLOORS BUT CAN WASH UNDER REPAIR

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure TCS foods are being effective cooled within time temperature parameters, raw and ready to eat foods are being prepared to avoid cross contamination and food employees are washing hands when required. Facility's exceptionally small space and lack of cooling/refrigeration space are contribute to these failures. Facility will need to provide Risk Control Plan to demonstrate how they can plan to address compliance in these areas. VR

2-401.11 Employee shall not eat during food preparation. Observed food employee chewing something.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees with gloves handling food and then handling soiled surfaces including but not limited to soiled walls, soiled handles, garbage cans, and soiled wiping cloths. Instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken on same prep table with raw onions and vegeatbles. CDI- chicken removed and prep table washed, rinsed and sanitized. CDI- Instruction provided

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw shell eggs added to man n cheese during cooling process. PIC unable to ensure eggs hit 145 F

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed facility unable to ensure batches of raw shell eggs are being cooked to 155 F initially before the cooling and cold hold process. They are cooked above 165 F upon reheat for service. CDI- instruction provided

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 multiple cooked TCS foods not date marked in walk in cooler and on main prep line. VR for date marking3-501.18 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 cooked pork BBQ with only a Monday day label that was cooked prior to today. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for eggs served any style on brunch menu. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling sweet potatos at room temperature at 110 F for 45 minutes and not addressed. Repeat 3 of last 4 inspections.

3-501.13 Use approved thawing methods. Observed raw frozen chicken thawing in pan on prep table.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry granular foods not labeled.

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

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 raw chicken on floor. CDI- removed

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.Observed soiled wet wiping cloths on prep surface and not in sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed excessive wet tight stacking.

4-501.11 Maintain equipment in good repair. Observed walk in cooler and hot water at hand sink dripping water consisitently.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple soiled equipment surfaces.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed kitchen has excessive floor damage allowing liquids not to drain properly.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of floors and walls in need of repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed blue powerade on prep table. CDI- placed under

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F and in house cooked TCS foods to 165 F within 2 hours if food is to be hot held until service. -P Observed rice, country ribs and BBQ not reheated to 165 F before placing on hot hold. CDI- reheated to 181 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage, and open bagged leafy greens on prep tables, not being prepped at 74 and 56 F respectively. CDI- removed to walk in Observed house made ranch and blue cheese dressings with buttermilk and sour cream cold held in prep unit above 50 F all night. CDI- 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 yesterday of befores cooked potato salad, cooked chicken, HB eggs, cooked beef tips and sausage not date marked. CDI- date marked ALWAYS DATE MARK USING TWO POINTS OF REFERENCE

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

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 pan scoops atop soiled lids of flour in rear kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed staff towel drying after chemical sanitization. CDI- instruction provided

4-501.11 Maintain equipment in good repair. Observed prep unit with dressings and deserts not coldholding below 45 F. VR

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed multiple places in kitchen with bare wood surfaces. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floors in walls in need of repair to make waterproof and prevent pest harborage.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure food safety through proper temperature control.

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 food employee on main line bare hand contact making sandwiches and fried foods onto plate. CDI- instruction provided

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, grits and gravy hot holding less than 125 F. CDI- reheated above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens, leaf spinach, cut cabbage, cut tomatoes all cold holding above 48 F in prep units. Observed multiple cooked foods cold holding in walk in cooler above 45 F. Cooling may have heated cannot determine how long some of todays cooling foods have been out of temp. Volume of cooling APPEARS to have raised temps in cooler. VR

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 multiple cooked foods not date marked. VR for date marking the cooler food Need 2nd point of reference on day dots.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Have noticed long standing issue with food cooling, cold holding and hot holding violations. Although cooling methods have been improved, inspector still observes that capacity of existing refrigeration equipment is completely inadequate. Facility is strongly recommended to pursue ways to better protect their TCS foods either through the addition of refrigeration equipment, hot holding equipment or new processes. Failure to correct these violations could lead to additional violations and potential permit action.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths on prep surfaces.

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. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed floors, walls, ceilings all in very poor repair throughout. Soda cabinet is made of wood and laminate and is heavily damaged, allowing pest harborage and not allowing adequate cleaning. Floors have chips and cracks and areas of loose tiling. Baseboards are loose or missing in a few areas. Some wall coverings have holes exposed. Area near can wash has loose wall covering with large gaps. ceiling tiles are in poor repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several items (not all) in prep cooler near cakes were measuring 50F-52F. PIC stated that those items had come out of the small undercounter cooler nearby, where they had been stored overnight. The undercounter cooler had raw fish still in it. Fish measured 52F. CDI - PIC voluntarily discarded all food which had been out of temperature overnight. He suspects that cause is broken gasket which sometimes causes door not to shut tightly. Cooler taken out of use until repaired.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Have noticed long standing issue with food cooling and cold holding. Although improvement has been noted due to improved cooling methods, inspector still observes that capacity of existing refrigeration equipment is inadequate. Recommend increasing refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on upper part of walk in cooler, dead roach under equipment on cook line. PIC states he has been addressing vigorously.

4-502.11(A) Maintain utensils in good repair. Observed large plastic tub holding breads was cracked on bottom corner and a large hole had formed. Replace immediately. 4-501.11 Maintain equipment in good repair. Observed most equipment in poor repair - very rusty and peeling shelving inside coolers, same for dry storage racks, split and broken cooler gaskets, ice machine deflector broken and falling down into ice, prep table shelving rusty.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed floors, walls, ceilings all in very poor repair throughout. Soda cabinet is made of wood and laminate and is heavily damaged, allowing pest harborage and not allowing adequate cleaning. Floors have chips and cracks and areas of loose tiling. Baseboards are loose or missing in a few areas. Some wall coverings have holes exposed. Area near can wash has loose wall covering with large gaps. ceiling tiles are in poor repair. 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. Facility needs better deep cleaning, which is difficult due to poor repair of physical facilities.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bucket of sanitizer, unlabeled spray bottle of liquid. CDI - sanitizer labeled, spray bottle emptied and stored.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near soda area. Observed live juvenile roach behind ice machine.

•4-501.11 Maintain equipment in good repair.Observed most equipment in poor repair. Examples: rusted and peeling racks inside coolers and throughout kitchen, rusred or corroded prep table lower shelving, chipped ice deflector shield inside ice machine.

5-205.15 Maintain a plumbing system in good repair.-P. Observed urinal out of order in mens' room. CDI - Repair scheduled.

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 physical facilities in poor repair. Examples: badly damasged soda cabinet with peeling laminate and chipped wood, loose or missing baseboards behind equipment such as ice machine, badly chipped or missing floor tiles throughout kitchen, ceiling tiles in poor repair, frp wall covering loose or cracked in dish area. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed one absorbant acoustic ceiling tile (non-washable) installed in back kitchen. 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 floors in need of better daily cleaning - saw biots of food on floors in many areas, especially behind and under equipment.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no cetified food protection manager on site during inspection.

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 employee cutting green onions and then using bare hands to scrape them into a pan for service. CDI - corrected by the PIC, onions voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above ready to eat macaroni and shredded cheese. CDI - advised PIC to move, suggesting other ways to arrange cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed walk in cooler was holding TCS foods between 54F-59F, prep cooler holding foods between 52F-55F. CDI - All TCSZ foods out of temperature were voluntarily discarded.-PIC declined offer to fill out Product Disposition sheet. Repair person arrived during inspection and was adding coolant to walk in cooler, will check prep cooler next. Inspector advised PIC to check actual food temperatures daily. VR - will return to ensre repair is adequate.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer bucket on prep table contained sanitizer at concentration above 200 ppm free chlorine. CDI - diluted by PIC to 100 ppm.

.6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead juvenile roach and several live fruit flies. VR - will; return to check for improvement. PIC states that facility was serviced by fogging two Sundays ago.

4-501.11 Maintain equipment in good repair.Observed several pieces of equipment are aging and no longer in good repair.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors in poor repair throughout. 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 floors holding grease and food debris, especially under and behind 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 baseboard has come loose behind counter near cake stands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw shell eggs over shredded cheese. CDI - eggs moved to bottom shelf.

3-403.11 Reheating for Hot Holding - P. Observed reheating was not yet adequate for all products -.mac and cheese 47F-110F, pot pie 102F-110F, green beans 127F. CDI - All items removed from hot box and reheating was completed to 169F, 168F, and 171F. Discussed again with PIC.

6-501.111 Controlling Pests - PF. Observed three live juvenile roaches and one dead juvenile roach under prep table near hand sink. Observed fruit flies near drain under soda station. PIC stated he has had pest control working on both issues. VR - will return in 10 days to see if progress is being made and to check for visit sheets from pest control company.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed two fryer baskets in poor repair. PIC states they will be replaced.

6-101.11 Surface Characteristics-Indoor Areas - C. Floors are in poor repair due to age. Cabinetry around and under soda station is poor repair.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed black mold on interior surfaces of ice machine. CDI - cleaned and sanitized during inspection.

3-403.11 Reheating for Hot Holding - P. Observed mac and cheese reheated in oven for hot holding. Temperature as food was being put into hot box measured from 73F to 106F. CDI - mac and cheesewas put back in the oven and was heated to 170F.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed items holding in hot box measured between 122F and 129F. CDI - all were pulled and reheated to above 165F, then placed back into hot holding.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed large cooler was not holding food at 45F or below. Ambient temperature was 54F. CDI - TCS Foods which were made more than 6 hours ago and measured above 45F were voluntarily discarded. Product disposition sheet was filled out and left with PIC. Repair was called in, foods which could be saved had ice added to them until they reached 45F or were moved to other coolers. VR - will return to ensure that repair has been made and foods measure 45F or below.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed cooked sausage, ham, meatlosf, cooked chicken with no date markings. CDI - dates added. VR - will return to ensure date marking is in compliance.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Observed brunch menu offers eggs any style without consumer advisory. Discussed requirements with PIC. VR - will return to ensure consumer advisory is added.

7-204.11 Sanitizers, Criteria-Chemicals - P. Observed two buckets of bleach water sanitizer which measured in excess of 200 ppm free chlorine. CDI - diluted to 100 ppm.

4-302.12 Food Temperature Measuring Devices - PF. Facility food types require a thin probe thermometer. None was present. VR - will return to ensure compliance.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed to-go containers stored not inverted.

6-101.11 Surface Characteristics-Indoor Areas - C. Observed kitchen floors are old and in poor repair.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed open employee beverage stored over food prep surface.CDI- PIC removed

2-301.14 When to WashRules require hand washing in between working with raw foods and ready to eat foods. Observed food employee handle raw chicken with gloves, removed gloves then put new gloves on and handle ready to eat foodswithout washing hands. CDI- PIC instruction provided

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationRules require segregation of raw and ready to eat foods to prevent contamination.Observed raw chicken mixed in bowl on prep unit cutting board.CDI- instruction provided

3-501.14 CoolingRules require applicable TCS foods be cooled according to time temp specifications.Observed large container of BBQ at 50 F. PIC had no explanation why it was out of temp.CDI- PIC discarded

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed multiple cooked foods in hot hold upright unit less than 135 F.CDI- product < 30minutes, unit turned up

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed cooked chicken, tomatoes and sausage in prep unit above 46 F. CDI- removed to flash cool

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple foods cooked yesterday including but not limited to collard greens, beef ribs and mac n cheese not date marked. VR- for date marking

3-501.15 Cooling MethodsRules require proper , effective cooling methods be used to cool appliacble TCS foods.Observed high volumes of mac n cheese(114F) and collard greens(140F) in plastic containers with metal pans of ice used to cool.This method is not approved because only the contact area can be cooled.CDI-Procedure changed; ice put in containers then mac n cheese and collards were put into metal pans and placed on the ice. ICe may also be added to the top.Repeat Violation. Facility must improve cooling methods.VR