SHOWMARS EASTWAY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cole slaw and chicken salad in prep unit at temperatures above 41F. PIC stated that these foods were put in the unit this morning. CDI. PIC voluntarily discarded. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed Cole slaw and chicken salad with wrong date mark in the prep unit. CDI PIC voluntarily discarded due to temperature above 41F. 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 bleach on shelf with clean metal pans. CDI PIC moved bleach bottle.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at both prep units with deep grooves that can no longer be effectively cleaned and sanitized.

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 3 ceiling tiles in the front storage room in disrepair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored in shelves amongst clean pans and on the prep table. Designate one area, away from customer product/equipment/food to store personal items. CDI PIC moved employee items. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw in prep unit, rice in RI at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed glass cleaner with label fading away. CDI. PIC relabeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in house. CDI PIC went to store to purchase test strips.

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 cleaning needed in RI units and on equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored in shelves amongst items for customers. Designate one area, away from customer product/equipment/food to store personal items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep units with deep grooves that can no longer be effectively cleaned and sanitized. PIC stated that he is looking into having them resurfaced. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed torn gaskets on the WIC and WIF door. PIC stated that the gaskets have been ordered. REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility is using a household chest freezer for frozen foods (i.e. Hush puppies, fries, breaded okra) . EHS advised PIC not to store any raw proteins in the chest freezer. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC not responding correctly to questions related to the operation of the food establishment. Also observed PIC not knowledgeable of Cold holding temperature requirements. PIC did not exhibit Active managerial control. VR needed 8-30-25 Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has not trained employees on the health policy. EHS questioned 2 employees and both were not familiar with the health policy. PIC also stated that he relies on the employees reading the poster he has posted and could not present evidence of employees being trained. VR needed 8-30-25 For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple foods that were not prepped today in the WIC uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stored as clean with food residue on inside, CDI containers moved to 3 comp sink. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield inside of the ice machine with buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods above 41F in the WIC and the prep units. WIC ambient air was 47F. CDI all tcs foods 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed tcs foods in the prep top units not date marked. Also observed an open container of milk in the WIC not date marked. CDI items were voluntarily discarded because they were above 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap at bottom of back door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flying insect in the kitchen.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed boiled eggs being peeled on the drain board of the 3 comp sink while dishes were being washed. CDI EHS educated employee and she moved to the prep table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not stored in sanitizer water.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scooper buried in the sugar. CDI Employee removed scooper and took to 3 comp sink. 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 clean utensil stored unprotected on back prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metals pan stacked wet.

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 1 spatula with tears in it 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards with discoloration and deep grooves that can not effectively cleaned and sanitized. CDI Employee voluntarily discarded. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed torn gaskets on the WIC and WIF door. Also observed rust buildup on the shelves of the WIC. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility is using a household chest freezer for non tcs frozen foods.

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 gasket throughout facility with large of buildup. Also observed outside of dry storage containers with large amount of buildup.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards in the WIC and WIF cracked or missing. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large amount of buildup on vent covers throughout the back area near the 3 comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed few containers stacked clean with food residue on inside, food contact surface of container. CDI containers moved to be re washed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in prep area flying around.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw fish stored, not from receiving, immersed in ice and water. Ensure the fish is stored so that ice can drain and fish is not submersed in water.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. 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 scoops for ice cream stored in standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately even (7) metal and plastic pans stored as clean while wet nesting. Allow utensils to adequately air dry before stacking.

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 interior of reach in drawers, fronts of equipment with residue and debris. Clean with more frequency. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored in various shelves all over facility amongst items for customers. Designate one area, away from customer product/equipment/food to store personal items. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee upon arrival with food safety certification. CDI PIC with certification arrived on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavities of microwaves with splash, food debris and residue. Clean with more frequency. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items and ambient in front RIC holding above 41F. Observed items in WIC on right side next to door holding above 41F. Ambient holding 41F and below. PIC stated Door kept closed and all items began to cool rapidly. VR required to ensure both units are working properly. Repeat VR required and Risk Control Plan will be implemented. 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 24hrs. -Pf Observed hotdogs opened day before with no date mark. CDI PIC date marked item. Repeat, overall improvement. No escalation in points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of peeled onions sitting on the ground in WIC. Make sure all food is stored off the ground.

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 interior of reach in drawers, fronts of equipment with residue and debris. Clean with more frequency. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored in various shelves all over facility amongst items for customers. Designate one area, away from customer product/equipment/food to store personal items. Repeat.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no manager on duty upon arrival. CDI PIC arrived after 15 minutes. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee upon arrival with food safety certification. PIC with certification arrived on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, then turn off faucet with bare hands, then use paper towels to dry hands. CDI PIC rewashed hands and turned off faucet with barrier-paper towels.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container for food in sink bay. CDI Item was moved to three comp sink for wash.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavities of microwaves with splash, food debris and residue. Clean with more frequency. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white plastic of ice machine. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items and ambient in front RIC holding above 41F. Observed TCS items in prep unit next to flat top and ambient on the right side holding above 41F. Items in front RIC voluntarily discarded and new items placed in top RIC in front. Items in prep top were placed in unit 3 hours prior. Items moved over to left side of unit. Observed items in WIC on right side next to door holding above 41F. PIC stated delivery earlier in which door was held open. Door kept closed and all items began to cool rapidly. VR required to ensure both units are working properly. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened milk in front and boiled eggs in prep unit with no date mark. CDI PIC stated eggs were from larger batch from WIC. Items date marked. Milk was opened “last week” and was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in dining area flying around.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with no sealant. Sealant is needed on sink where it joins wall.

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 interior of reach in drawers, fronts of equipment with residue and debris. Clean with more frequency. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored amongst customer food in WIC, phone and keys observed on shelving with food for customers. Move all personal items to separate area. Repeat

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no manager on duty upon arrival. PIC arrived after 15 minutes.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees drink from bottle and finish eating food then put on gloves to start food prep. CDI hands washed and gloves donned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and tilapia in reach in drawer at 46F. PIC stated they rinsed fish in cold water (cold water is at 80F) and placed in reach in this morning. CDI moved to Wlak in to cool. Observed gyro slices and cheese in reach in drawe above 41F from last night. CDI items discarded. Observed milk in front reach in unit above 41F. Verification required. CDI item discarded. Observed boiled eggs overstacked in prep top and holding at 48F at the top. CDI top moved to walk in and remaining left in prep top. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on line without a hair restraint. CDI hat donned.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in house. CDI PIC went to store to purchase test strips.

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 interior of reach in drawer and racks in Walk in need of cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed water bottle, personal keys, and bowl with leftover personal food left on equipment and prep surfaces.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC upon arrival not certified. PIC with certification arrived on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed multiple employee beverages stored on prep surfaces, rolling dry storage bins and shelves above food and/or utensils. CDI- beverages relocated to prevent possible contamination.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee use bare hands to turn off faucet after washing hands and move to don gloves and prepare food. CDI- employee directed to rewash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee leave cook line and go to walk in cooler to get ingredients and return to continue preparing food with same gloves. Observed employee wash gloves in hand sink and continue to move to prepare food. CDI- both employees were directed to discard gloves, wash hands and don clean gloves. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and other produce stored above portioned cups of cole slaw. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer with food debris. CDI- placed at 3 compartment sink to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cooked gyro meat on cart near hot hold line on 88F. CDI- discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple pans of lettuce in walk in cooler without dates. Observed no dates on any products in prep units on line. VR required. 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 two 5 gallon buckets of portioned house made coleslaw and portioned cups of house made ranch in walk in cooler past 7 day expiration. CDI- items discarded. 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 spray bottle of degreaser on cook line without label. CDI- bottle labeled.

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 3 large rolling bins and multiple bins of flour/sugar etc. without labels. Observed squeeze bottles of sauces on line unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of onions on floor in walk in cooler. Observed electrical cord stored directly on top of potatoes on shelf. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed grease dripping from side of hood back on to flat top grill surface. Did not observed food being contaminated at time of inspection.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and/or dirty towels stored on surfaces throughout kitchen. Facility did not have any sanitizer made at time of inspection. CDI- sanitizer made and towels placed in bucket.

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 plastic containers designated as clean stored directly on floor. CDI- relocated to 3 comp sink to be rewashed.

4-501.11 Maintain equipment in good repair. Observed interior of prep unit door missing leaving exposed foam surface. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelf under prep table on line. Observed oven stored on top of piece of raw wood.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler door and handle heavily soiled. Observed shelves inside walk in cooler with heavy food/mildew resides. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood filters and side of hood with excessive grease accumulation, exterior and interior of refrigeration units on line, dry storage shelves, top of oven etc. in need of cleaning.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no backflow prevention device on faucet of can wash.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some debris and bucket of grease near back door/dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards missing on wall in kitchen. Observe damaged baseboard tiles in walk in cooler. 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. General cleaning needed of floors, walls and ceilings throughout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed multiple TCS items holding above 41F in walk-in cooler (see temperature chart). TCS items on shelving closest to the WIC door observed above 41F, but remainder portions of WIC observed holding TCS items at 41F or below. PIC voluntarily discarded all TCS items holding above 41F due to being in the unit overnight. PIC agreed to contact refrigeration technician to service unit and to not hold any TCS items in the malfunctioning section of the WIC until unit repaired. - VR - Verification required within 3 days to ensure unit is properly functioning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed two unlabeled squeeze bottles of condiments and two unlabeled large containers of dry goods. - CDI - PIC labeled all working containers.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard used as lining underneath various components of equipment on the cook line. Cardboard is not an approved surface due to being absorbent and not cleanable. Remove cardboard.

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 three (3) drinks and one (1) tray of food stored on storage shelves above dry goods. CDI - PIC voluntarily disposed of improperly stored food items. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one (1) food employee rinse soiled items in the 3 compartment sink, wipe down 3 compartment drain board with sponges held in soap and water, and begin donning gloves to begin handling single service cups (assisting nearby food employee with portioning blue cheese dressing). CDI - Employee was corrected by PIC prior to beginning food service preparation. No other hand washing violations were observed at time of inspection.

6-301.14 Post a handwash sign at each handsink. Observed grill area hand sink and restroom handsinks without proper signage. No other handsink availability violations were observed at time of inspection. CDI - EHS affixed handwashing signs to doors of both restrooms, and handwashing stickers in English and Spanish were placed at grill area handsink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pallet of unwashed grapes stored above ready to eat food items and one (1) bin of cut onions beneath ready to eat food in WIC shelving. CDI - WIC storage was corrected to prevent potential contamination. EHS provided storage order charts for WIC and RIC units to PIC. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) to go cups of coleslaw in main prep top above 41F. Cups were stored above the fill line of storage container. Lower cups of coleslaw within the same batch were properly cold holding. Observed all contents of grill drawer above 41F. Grill drawer ambient temperature was observed at 44F during inspection. CDI - Coleslaw containers were voluntarily disposed of by PIC. Out of temperature food items in grill drawer had been out of temperature for less than 4 hours. Out of temperature food items were rotated to walk in cooler and properly calibrated cold holding equipment (adjacent mini prep unit) for corrective cooling and storage. Examination of grill drawer interior contents by PIC revealed that plastic wrap had been pulled into internal fans. Maintenance by PIC showed a final internal ambient temperature of 37F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) pan of cooked mushrooms in WIC without proper labeling and two (2) bins of coleslaw with multiple labels (Some labels placed items at 05/18/2023, others, like the adjacent coleslaw bins, displayed label at 05/23/2023) adjacent to properly labeled storage bins. CDI - Conversation with food employees by PIC corroborated that mushrooms were panned on the previous day (05/24) and that coleslaw was placed in to go cups on 05/23/2023, at the same time as other adjacent bins, and that labels had not been properly removed. Proper date marking labels were affixed to these 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 one (1) bin of pasta salad labeled as 05/18/2023 in WIC. CDI - PIC voluntarily disposed of pasta salad. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed panned bin of flounder stored in WIC in direct contact with ice from ice machines. Do not add additional ice or water to unpackaged fish, poultry, or meat. Utilize food safe bags of ice and/or packaging food items in food safe bags to avoid direct contact with untrained ice.

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 one (1) container of shrimp in fryer drawer with basket spoon stored with handle directly contacting food. CDI - Spoon was removed from shrimp and placed in 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately even (7) metal and plastic pans stored as clean while wet nesting. Allow utensils to adequately air dry before stacking. CDI - PIC and EHS separated out wet stacked dishes to allow for effective air drying. REPEAT.

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 (1) box of single service tea jugs directly on the floor of dry storage closet.Do not store single-use or single-service articles on floor. CDI - Box was elevated to prevent potential contamination. REPEAT. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately seven (7) single service article stacks (Paper plates, to go boxes, hot dog liners, etc.) at prep area with exposed food contact surfaces. CDI - PIC and EHS reoriented single service articles to prevent potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at time of inspection. CDI - Dumpster door was closed prior to return to interior premises.

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. 1 employee drink observed on back prep table. Do not store employee drinks on food preparation tables. Store in a separate area, such as a low shelf. REPEAT

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P 1 bottle of medication observed on dry storage shelf above food. Do not store medication where it can potentially contaminate food. CDI - PIC moved medication to office. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Both cooks were not wearing hair restraints. Food employees shall wear a hair restraint, such as a hat or hair net. REPEAT // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook has a watch on wrist. Food employees shall not wear jewelry on their hands or wrists.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal and plastic pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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. 1 box of disposable cups observed on floor. Do not store single-use or single-service articles on floor. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on drawer cooler (w/ raw fish and raw shrimp). 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 employee cell phone observed on prep table. Do not store employee personal items on prep tables. Store in a separate area. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present during inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT

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. Employee drink observed on prep table while employee was portioning cole slaw. Do not store drinks where they can potentially contaminate food. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in front hand washing sink and PIC observed dumping water in hand washing sink. Do not use hand washing sinks for purposes other than hand washing. CDI - PIC educated. 0 pts.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Salmon cooked on grill to only 140F. Raw fish must be cooked to a minimum internal temperature of 145F for 15 seconds. CDI - Salmon placed back on grill and cooked to 150F.

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 . Portioned blue cheese dressings and portioned taziki sauces measured 44-51F in small sandwich cooler. Portioned ranch dressings in other sandwich cooler measured 40-57F. Portioned cups were stacked above fill line of pan. TCS foods must measure 41F or less in cold holding. Sauces from small cooler were discarded as they had been in unit since last night. Portioned ranch dressings placed on temporary TPHC and will be discarded within 4 hours of when they were moved from walk-in cooler. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser bottle was not labeled. Label all working containers of toxic chemicals. CDI - PIC labeled bottle. // 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Degreaser bottle was stored on top of bulk container of flour. Do not store toxic chemicals where they can contaminate food. CDI - Degreaser moved to low shelf. 0 pts.

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 . Portioned cole slaws measured 45-46F in sandwich cooler top. Employee placed portioned cole slaws directly in unit after portioning. Use walk-in cooler to cool TCS foods after cooling. CDI - Cole slaws placed on temporary TPHC from when employee began portioning them. PIC states cole slaws will be more than likely sold within lunch rush, but will discard any remaining by 2:30PM.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Towels observed contacting onion rings in walk-in cooler. Do not allow linen to touch food. CDI - PIC removed towels from onion ring containers. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Cook not wearing hair restraint. Food employees must wear a hat or hair net. 0 pts.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Ice cream scoops stored in dipper well, but water spout was not running. CDI - PIC emptied water. 0 pts.

4-501.11 Maintain equipment in good repair. Some rusted shelves in walk-in cooler. Gasket on walk-in freezer door was torn. Repair/replace listed equipment. 0 pts.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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 no written procedures. CDI, EHS provided link to county website where PDF’s are available to download and print.

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 lettuce, sliced tomato, impossible burger, and raw shrimp cold holding above 41F. PIC states news batches of lettuce and tomato were put out. Observed sliced tomato at 41F at walk in, lettuce cooling and date mark of 6/13 on impossible burger. Employee states shrimp is frozen and thawed using running water before inspection. CDI, impossible burgers and tomato discarded; lettuce and raw shrimp placed at walk in freezer to rapidly cool. EHS advised employees to avoid using tap water to thaw due to high summer heat increasing temperature of tap water.

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 no date mark on slaw, black bean salad, and pasta. PIC states items came from same batch at walk in. Observed items with date mark of 6/10 at walk in. CDI, items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 date mark of 6/1 on container of BBQ. PIC states facility had a special but is no longer serving BBQ. CDI, item discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed broken door on microwave. Need repaired/replaced.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at men’s restroom. Need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged coving at lower left of walk in freezer door. Observed damaged ceiling tiles above the 3 compartment sink. Need repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed expired certification. Need renewal.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at restrooms. CDI, signs provided.

Repeat: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut lettuce above 41F after cooling overnight. CDI, item discarded.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, slaw, gyro meat, and raw flounder cold holding above 41F. PIC states lettuce was just cut and slaw came from a larger batch at walk in (41F). PIC states gyro meat came from larger batch at walk in cooler (40F) and flounder was thawed under running water. CDI, lettuce, gyro meat, and slaw placed in walk in to cool. Raw flounder placed in freezer to cool.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut lettuce cooling in packed and covered containers. CDI, items discarded by PIC.

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

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 soiled floors. Need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers stored as clean. CDI, items removed for Wash/Rinse/Sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed Canadian flounder cold holding at 56F. PIC states flounder was thawed this morning and placed at walk in cooler at 11AM. CDI, item discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce cold holding at 46F. PIC states facility cooled lettuce with ice and water. CDI, item discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Canadian flounder cooling in covered container. CDI, item discarded by PIC. PIC states flounder is thawed under running water then placed in walk in to cool. EHS explained that flounder shall be uncovered during cooling process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen. EHS explained to PIC to ensure outer openings of facility remain closed.

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

4-501.11 Maintain equipment in good repair. Observed damaged interior walls at walk in cooler, above the coving. Need repaired. PIC states owner is aware of damage and is planning on doing repairs.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled gaskets at cooler drawers and walk in cooler door. Need cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - EHS corrected employee, hands re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili soup, hot dog chili, and chicken dumpling soup hot holding below 135F - see temp chart. PIC stated he placed items in wells less than 30 minutes ago. CDI -All products properly reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned coleslaw stacked inside pan at main flip top. Top layer of cups holding 43F and above. PIC stated they had held in unit since previous day. CDI - Discarded. REPEAT. *Points kept at half due to overall cold holding in compliance*

3-501.13 Use approved thawing methods. Observed bags of shrimp slacking on side of sink at room temperature. PIC placed bags on shelf in walk in cooler to continue slacking.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils at grill without labels. Observed large dry good bins without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean dish shelf.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair on all cold hold drawers. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning throughout kitchen. Observed inside of cold hold drawers in need of cleaning. Increase cleaning frequency. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cut/washed onions on walk in cooler shelf. CDI - Items relocated to correct storage order. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burgers (CHD) and tomatoes (FT Unit) cold holding above 41F. CDI - PIC stated raw burgers are for immediate service and will last 1 hour in CHD; placed on temporary TPHC. Tomatoes taken to walk in cooler to cool rapidly. REPEAT. *Half points take to significant improvement in cold holding since last inspection*

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 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 wiping cloths held in sanitizer solution of 0 ppm chlorine. Observed sanitizer solution clouding from soil and debris.

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 cups without handles used as scoops in multiple containers of food products. Observed handle of scoop stored inside shrimp container. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair on burger cold hold drawers. *REPEAT; no points taken today due to other equipment issues repaired from last inspection*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need on gaskets throughout cold units. Increase cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing rag at front handsink. CDI - Employee removed rag from handsink. EHS educated staff on handsink usage. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cut/washed onions on walk in cooler shelf. CDI - Items reorganized to correct storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed taco shells stored in large bins without covering to prevent physical/chemical contamination.

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 boiled eggs cooling in walk in cooler; boiled eggs not meeting cooling parameters - see temp chart. CDI - Ice added to surround eggs to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs, salad, and other TCS foods in salad flip top unit holding above 41F; see temp chart. Flip Top ambient temperature reading 44F; PIC stated all items were brought from walk in cooler this morning and no items are held overnight in unit. CDI - All items holding above 41F taken to walk in cooler to cool to 41F rapidly. Observed two containers of coleslaw in walk in cooler holding at 43F made on 2/15. CDI - Both containers voluntarily discarded. Observed flounder cold holding at 44F in cold hold drawer. CDI - PIC added ice to container to cool fish rapidly. 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 boiled eggs in flip top unit without date mark. Employee stated they were pulled from larger container in walk in cooler; larger container date marked for 2/14. CDI - Container of eggs correctly date marked for 2/14. 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 two container of coleslaw cooling in deep plastic containers with lid tightly closed. CDI - Coleslaw spread into shallow pans and placed on top shelf to cool rapidly. Observed boiled eggs cooling in deep plastic containers with lid tightly closed. CDI - Ice added to boiled eggs to cool rapidly. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cold hold drawer at fry station and salad flip top unit not able to cold hold foods at 41F. A Verification visit will be required within 10 days to ensure both units can cold hold at 41F or below.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open w/ rag; back door not preventing pests from entering facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food item box stored on freezer floor. PIC relocated box to shelf at least 6 inches above floor. REPEAT.

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 cups without handles used as scoops in multiple containers of food products.

4-501.11 Maintain equipment in good repair. Observed edge broken on white drop-in freezer. Observed rusted shelving throughout facility. REPEAT. 4-101.19 Nonfood-Contact Surfaces - C Observed absorbent cardboard used to line bottom shelf in dry goods area. EHS recommended using plastic liners that are smooth and easily cleanable.

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 outside of equipment throughout kitchen. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak coming from faucet at front handsink. Repair/replace as necessary.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dumping liquids from food product into handsink upon entering the kitchen. CDI - Sink was drained. EHS informed PIC employees shall not use handsinks for prep.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles at front server station with build up. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and beef broth hot holding below 135F; see temp chart. CDI - Both items were reheated; Chili reheated to 179F and beef broth reheated to 180. PIC turned temperature up on steam table before re-placing items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed different types of fish in cold holding draws holding at 43F-45F. Ambient temperatuer of unit recorded at 51F. CDI - PIC added ice to products to cool rapidly and temporarily hold at 41F or below until unit can be fixed. Observed fish holding at 41F before end of inspection. Observed canteloupe cold holding in walk in cooler at 42F. CDI - Containers of canteloupe voluntarily discarded. 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 sliced tomatoes and opened milk without date marks. PIC stated they were both opened/prepped on Saturday. CDI - PIC placed correct date marks on containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes and bags of cabbage on walk in floor. PIC stated they had received night delivery; EHS recommended to ensure food is not stored on floor for any length of time.

4-501.11 Maintain equipment in good repair. Observed cold hold drawer unit holding unable to hold ambient temperature of 41F or below. PIC stated he will place work order immediately to have it fixed/maintenanced. Observed rusted shelving throughout facility. Replace/repair as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of equipment in need of cleaning throughout facility. Observed freezer floor in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flounder and canadian flounder prepped from last night at 51 and 46 . CDI discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 1 , top grill drawer, and prep unit 3 in need of replacement.

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

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 beans cooled from last night at 48 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous items in walk in and items brought up front from walk in at greater than 41 degrees. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooled from last night tightly covered . CDI time window missed beans discarded.

3-501.13 Use approved thawing methods. Observed flounder and shrimp sitting out to thaw. CDI placed under running water to thaw.

4-501.11 Maintain equipment in good repair. Observed gaskets on numerous pieces of equipment in need of replacement.

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 floors behind equipment and floor of freezer in need of cleaning.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer and pans soiled with food debris . CDI took pans to rewash and slicer taken apart to be cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 5 gallon bucket of slaw held greater than 4 days between 41-45 degrees. CDI discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement throughout the facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep unit cutting board during first half of inspection. CDI removed drink and stored properly. Repeat

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee recontaminate hands by turning faucets off with clean hands . CDI instructed employee to use paper towel to turn faucets off. Employee rewashed hands properly. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw bacon and then go back to ready to eat foods without handwash between glove change. Instructed PIC on proper hand washing and hands were rewashed.

3-501.13 Use approved thawing methods. Observed fish in walk in that was cooled under running water in excess of 70 degrees at 67 degrees . CDI moved to walk in freezer to facilitate cooling. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep unit cutting boards and no sanitizer bucket for storing towels had been made for use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lid damaged. -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink being stored on top of the dry storage bin. CDI-The drink was removed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed an employee wash their hands with their gloves on. CDI-Stopped the employee and instructed to discard their gloves and to wash hands again and don a clean pair of gloves. REPEAT. 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 employee not wash hands upon entrance to the kitchen. CDI-Stopped the employee and instructed hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hushpuppies (130), flounder (106), peppers (111), and shrimp (120) hot holding below 135F. CDI-The shrimp, flounder and the hushpuppies were discarded and the peppers were reheated to 170F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT PROPER ACTIONS ARE IN PLACE TO HOLD PRODUCT AT THE CORRECT TEMPERATURES. REPEAT. '

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the chlorine sanitizer in the sanitizer bucket at 200ppm. This is too strong. CDI-More water was added to dilute the concentration. Chlorine strength should range between 50-100ppm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a damaged thermometer. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A WORKING THIN PROBED THERMOMETER IS AVAILABLE.

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 food product with no labels indicating the product. CDI-The containers were properly labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths being stored on the counter upon entrance to the kitchen. CDI-The cloths were removed.

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 handles being stored in the food product. CDI-The handles were moved to positions where it is not touching the food product.

4-501.11 Maintain equipment in good repair. Observed torn gaskets to the salad reach in cooler, and to the fish cooler drawers. Have replaced.

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

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed an employee handle raw chicken and then don gloves without washing hands. Before any cross contamination occurred the EHS informed the PIC the employee must wash their hands before donning gloves and completing another task. CDI- Employee washed hands properly after instruction. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- When an employee was instructed to wash their hands the employee just turned on the water and ran hands through the water for less than 1 second and turned the faucet off with their bare hands. The action of turning the faucet off with their bare hands recontaminates the hands. CDI- After instruction EHS observed proper hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed the only sanitizer in the kitchen at 0 ppm Cl. CDI- PIC brought the concentration back to 50 ppm Cl.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT Observed gyro meat at 110F and fish at 120F. CDI- PIC voluntarily discarded the items. NOTE: EHS has provided facility with a TPHC form and has discussed a risk control plan to be implemented concerning this violation. A VR will occur no later than 10/6/17 to ensure a risk control plan is implemented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed Turkey (50F), boiled eggs (50F), cut tomatoes (50F), and cut melon (48F) all cold holding above 45F and stack above the fill line. CDI- PIC voluntarily discarded the top portion of these items. EHS observed these items at 42-45F at the bottom of the containers.

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 REPEAT- EHS observed a large container of pilled boiled eggs at 81F and tightly covered in the walk in. CDI- PIC reduced the portion size to two containers and placed the eggs in an ice bath. 30 mins later EHS observed the eggs at 67F

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two employees without a head cover and preparing food. Also observed one the employees not wearing a beard guard during the inspection.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.- Observed dry wipping cloths on employees soiled with debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several pans stacked together and still wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed gaskets and handles of reach in equipment cold holding equipment in need of cleaning due to food debris build up. Also observed grease build up on cookline equipment. Clean items as often as needed to reduce and prevent build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-REPEAT- Observed dumpster lid open during the inspection. PIC closed lid.

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. - REPEAT- Observed several damaged ceiling tiles throughout the kitchen. Also observed broken tile inside of the can wash. 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 parts of the ceiling in need of cleaning do to dust build up. Also observed floors in hard to reach areas in need of cleaning do to food debris build up and residue. Hard to reach areas are behind and underneath equipment and racks.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -REPEAT- Observed employee items and food being stored with dry storage and other retail food items.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. - P - Observed unwashed produce, on the top shelf of the walk in cooler, stored above RTE food. EHS did not observe any cross contamination. CDI- PIC rearranged the order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed taco shells uncovered on a shelf. PIC covered items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed lamb being held at 90F and rice at 127F. CDI- PIC brought lamb to 171F. EHS allowed PIC to place rice on time from when it was cooked. PIC stated the rice would be used or discarded by 1PM. PIC also increased the temperture on the hot hold unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT- Observed two packages of hotdogs and baked potatoes in the walk in not dated. The items were opened or prepared yesterday according to the PIC. CDI- PIC was able to back date the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one spray bottle of cleaner not labeled. CDI- PIC voluntarily discarded the item since he was not sure what it was.

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 tartar sauce, pre-portion salads, and lettuce cooling improperly. CDI-The tartar sauce(67) and lettuce(47) were found in the flip top and an ice bath, prepared this morning. Items were moved to low boy to quickly cool. Ensure items are at 45F before they are placed in flip top or ice bath. The pre-portioned salads were covered and at 51F. PIC- uncovered those items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one large roach and fruit flies in the kitchen area. PIC stated pest management was in the facility last week.

4-501.11 Maintain equipment in good repair.- Observed several split gaskets and shelving to start to rust throughout the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed gaskets, handles of reach in equipment, and inside of reach in units in need of cleaning due to food debris build up. Also observed dust build up on walk in cooler fan covers and grease build up on cookline equipment. Clean items as often as needed to reduce and prevent build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster door open during the inspection. PIC closed door.

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 several missing ceiling tiles throughout the facility and wall tiles missing near can wash and 3 comp sink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed one absorbent ceiling tile in the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT- Observed employee phones and other food being stored in with retail dry goods.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 0pts- When questioned, with translation, Spanish speaking employees could not provide any feedback dealing with reportable symptoms or illnesses. PIC showed EHS employee health policy in English. CDI- PIC was informed all employees need to cover employee health policy before working. PIC was emailed a Spanish version of the employee health policy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 1pt- Observed shrimp and lettuce dumped into back handsink. CDI- PIC cleaned out handsink. 6-301.14 Post a handwash sign at each handsink. - Observed no handwash sign in front service area handsink. PIC was given signs by EHS.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 1.5pts- Observed meat slicer, lettuce spinner and several knives stored clean and soiled with food debris. CDI- All items removed from storage to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed lamb being held at 90F. CDI- PIC reheated item to 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1.5pts- Observed slaw, tuna salad, lamb and potato salad in flip top units not labeled. Also, observed boiled eggs, baked potatoes, rice, deli ham, and deli turkey in the walk in not date labeled. CDI- PIC was able to date mark all items except lamb in the flip tops. The deli meat was also back dated to correct date. PIC voluntarily discarded boiled eggs, baked potato, rice and lamb.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf 0pts- Observed a non-functional thin probe thermometer. CDI- PIC sent manager to store for a thin probe thermometer. EHS noted thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 0pts- Observed holes in back door. Enough damage for a small rodent to enter.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- Observed employee prepping slaw without a hair net.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT- 0.5pts Observed gaskets with food debris build up on prep units. Also observed handles on prep units soiled with food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed small speaker and cell phones being stored on prep services and near dry storage.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks stored on wire shelving above facility cleaning supplies. CDI - Relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build up on inside of soad nozzles. CDI - All cleaned during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chopped lettuce and sliced tomaotes in flip top units stocked above the fill line and holding above 45F. CDI - Out of temp portions removed to cool down; products were below 45Fat bottom of container.

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 Lettuce cooling in walk in cooler while tightly wrapped in plastic. CDI - Plastic wrap vented to allow cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloth sotred on prep surrfaces throughout. All relocated into santizing solution.

4-501.11 Maintain equipment in good repair. Replace split gaskets on cold drawers as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor crumbs and debris in cooler door gaskets.

6-101.11 Ceiling tiles in permitted spaces msut be smooth, easiliy cleanable and non-absorbant. One absorbant ceilign tile with water damage in kitchen. Replace.