BOB EVANS REST #335

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several out of control risk factors today including but not limited to holding temperatures, cooling, improper handwashing, and control of imminent hazard. EHS recommended using the food safety checklist linked below with all members of management. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee pour a pitcher of water into the hand sink. CDI: Employee educated on proper hand sink usage. Hand sink cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw burgers stored over fries in reach in freezer. Observed open box of raw burgers stored over pot roast in walk in freezer. CDI: Items reorganized. 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 open container of raw burgers and country fried steak stored over raw fish in reach in freezer. CDI: Items reorganized. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to handle raw items and then handle plates and ready to eat items with no glove change. CDI: Employee doffed gloves and properly washed hands. Plates removed. RTE food was sold before EHS could intervene. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes reheated to less than 135F. Employee attempted to reheat in the microwave and did not fully reheat (see below). CDI: Items were rapidly reheated to over 165F in the back prep kitchen area. 3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed employee reheat mashed potatoes in microwave to below 165F. CDI: Products reheated to over 165F in back prep kitchen properly.

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 3 pans of carrots cooked yesterday still cooling. CDI: Items voluntarily discarded. Observed sliced turkey breast cooling in walk in cooler at 0F/min. CDI: After 1.5 hours, product was split into 2 pans to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and links, and gravy stored in steam table below 135F. Observed green beans stored in hot box below 135F CDI:Sausage and gravy Items voluntarily discarded and new product made. Green beans were rapidly reheated to over 165F. 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 several items held above 41F on the cook line including but not limited to items in right side of prep top (Mac and cheese, salsa, raw shell eggs(above 45F), etc), pasteurized egg mix on counter, raw shell eggs on counter, half and half in the server prep top, hash brown potatoes on counter, and French toast mix on ice. CDI- Food items were voluntarily discarded. EHS advised to place the items held on the counter on TPHC or create proper ice baths. EHS advised that the prep cooler needs to be repaired to properly maintain items. Currently no items held there. REPEAT VIOLATION VERIFICATION REQUIRED within 3 days on or before 10/25 to verify prep top cooler is operating correctly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pans of carrots cooling from yesterday tightly covered and turkey cooling while piled high and covered. CDI: Carrots voluntarily discarded. Turkey was divided into 2 pans and left uncovered 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 .

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 preparing food with no hair cover.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler peeling in several areas as well as rusted brackets used to hold the mini shelves for the panned up products in the walk in.

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 shelving in walk in cooler with build up. Observed speaker and fan covers in walk in cooler with microbial growth. Observed microwaves throughout facility in need of thorough cleaning. Observed bread racks with crumbs and debris on shelves. Observed fan cover on reach in Dutch door unit and coils of salad unit with significant dust and debris build up. Observed some gaskets of reach in units in need of cleaning. REPEAT VIOLATION

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed drain for 3-comp sink below flood rim level. Observed the drain was clogged and fully up and around the pipe that is set in the drain. See #52. VERIFICATION REQUIRED within 3 days by 10/25 to ensure pipe has been repaired to meet back flow requirement. 5-205.15 Maintain a plumbing system in good repair. Observed severe leak from left side of 3-comp sink from what appears to be a partially rusted out side. Side of the sink does hold water but water leaks through. Have sink repaired to hold water without leaking.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed floor drain under 3-comp sink backed up and not draining. CDI: Roto rooter was called out and cleared the drain. In addition, they will return later today to clear and flush out the lines leading out of the facility remove clogged up grease and debris.

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 floor/wall joint on the left side of the entry way to the mopsink is missing base coving. The floor/wall joint needs to be properly repaired and sealed. PIC is aware and said a work order has been placed. Observed floor not graded to drain and standing water under clean side of drain board at dish machine. 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 floor tile at the mopsink area. Missing floor tile needs replaced so floor is in good repair. PIC is aware and said a work order has been placed. Additionally there are several areas throughout the facility with damage floor tiles. Observed low grout in several areas particularly near entrance to kitchen near the ice machine. Observed wall covering on right side of dry storage pulling away from the wall. Affix covering to prevent pest harborage. Observed wall damage in dry storage particularly by the door. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut spinach and chicken salad on the front line holding at 45F. CDI- Food items were within cooling parameters and PIC moved items to an ice bath to rapidly cool to 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 at the front service counter at 0 ppm of quat.

4-501.11 Maintain equipment in good repair. Observed excessive ice build-up on the piping of the fan unit in the walk-in freezer and needs repaired. PIC is aware and said a work order has been placed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sides of griddles and area underneath griddles have grease and food debris build-up. These need to be cleaned and cleaned frequently to prevent build-up.

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

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 floor/wall joint on the left side of the entry way to the mopsink is missing base coving. The floor/wall joint needs to be properly repaired and sealed. PIC is aware and said a work order has been placed. 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 floor tile at the mopsink area. Missing floor tile needs replaced so floor is in good repair. PIC is aware and said a work order has been placed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two (2) exposed bulbs and lighting without covers in kitchen at grill lin. Ensure bulbs are shatter resistant or provide covers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 pancake dispensers stored as clean with food debris accumulation on dish rack in dish pit. 2- separate stacks of plates on cook line with food residue accumulation stored as clean. CDI- PIC removed items to dish machine. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 1% low-fat chocolate milk without date. PIC stated that item was opened on yesterday and is expected to be held for more than 24hrs. CDI- PIC had food employee apply correct date mark. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed 2 separate 10-count portioned containers of green beans and mashed potatoes located in WIC without a date. PIC stated items had been prepped on 12/2. CDI- PIC had date stickers placed on tray for items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with food debris, PIC stated item is cleaned after each use and had not been used since the day prior. Observed several plates stored as clean on racks in dish pit area with food debris and food residues. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sausage crumbles in standing RIC, sliced turkey and pot roast in standing RIC 2, all without dates after being originally prepped on 7/1 and 6/30. CDI- EHS discussed proper date marking procedures, PIC applied correct dates. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 2 large container of pooled eggs being cooled in low RIC after service rush. CDI- PIC removed items to cool in WIC after discussing effective cooling methods with EHS. Observed sausage crumbles cooling in standing RIC densely packed with tightly fitted lid. CDI- PIC removed lid and had item moved to coldest part of unit. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing food without using hair restraint on front line. EHS discussed the use of head covering with PIC. *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 heavy food debris between HH and cooking equipment on back line. Observed food debris on shelving where clean plates are stored on cookline. Observed sticker residue still intact on containers stored as clean above prep area on back line. Increase cleaning frequency. *REPEAT*

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wearing gloves for food preparation, move to different area of kitchen to perform task, return to food prep area, and then don gloves. CDI - Employee was stopped and asked to wash hands. Employee conducted handwash following correct handwashing procedure. -0 points-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed in- use utensils at food prep station, grill, and on prep tables. PIC stated that utensils are changed/cleaned approximately every 6 hours. The utensils present during start of inspection were in -use for approximately 6 hours. CDI - All in-use utensils were taken to dish machine to be washed, rinsed, and sanitized. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa at cold holding prep line with a temperature of 49F. All other items at prep line were 41F or less. Salsa is commercially made. Salsa in walk in cooler was 37F. CDI - PIC discarded salsa and replaced with salsa with a temperature of 37F. PIC has been advised to conduct frequent temperature checks of all TCS foods. -REPEAT- -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in dry storage area. PIC identified contents to be cleanser. CDI - PIC labeled spray bottle with name of contents. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container of breading mixture and unlabeled shaker container of powdered sugar. All other containers of food were properly labeled. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without using hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wrist watch. -REPEAT- -0.5 points-

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 small butter scooper stored in water with a temperature of 49F in flip top cooler. CDI - PIC discarded water. -0 points-

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 coffee filters stored on top of machine without protective covering or wrapping. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food build up on non-food contact surfaces of grills hot holding equipment, and gaskets of cold holding equipment. Observed dust on shelving used to air dry equipment and utensils. -REPEAT- -1 point-

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at handwashing sink closest to walk in cooler. Repair leak. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food build up and debris on the floors in dry storage room, under shelving units, under the dishmachine, and under prep tables. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees covered drink stored on drying rack near dish machine. Designate an area for the storage of employee drinks away from clean equipment, food, and utensils. -0 points-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf The following priority items were observed during the inspection today: 1) handwashing (when to wash) 2)cold holding 3) date marking 4) food contact surfaces properly cleaned and sanitized. Please refer to the items below for more information of observations and corrective actions. Compliance visit required to ensure Foodborne illness risk factors are in place and that staff are properly educated. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 personal food (Pizza) stored in a reach in cooler. During this time there was nothing else in the unit but was told by the PIC it is used on the weekends. Designate an area for employees to store their food to prevent contamination. CDI - PIC removed the food from the unit.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler and PIC wearing the same gloves and changing tasks: handling ready to eat foods - bacon and raw foods such as shelled eggs and then touching handles of equipment and order screens without washing their hands or changing gloves. CDI - Discussion and education with the PIC on when to properly wash hands to prevent contamination. PIC had food handler rewash their hands. Compliance visit to ensure continued compliance.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the front handsink behind the cashier area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over ready to eat sauces/dressings in the cookline reach in cooler. CDI - PIC removed the eggs and placed into the walk in cooler. For more information on food storage order 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 all microwaves in kitchen area with build up of food debris, splash, and residues. Recommend higher frequency and more thorough cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife in the knife holder with dry food debris. Observed several “stored as clean” plates at the cookline with food debris. These were the top plates. CDI - PIC removed and brought to the dishmachine area to clean. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded hashbrowns and home fries with no change in cooling temp from 46F @ 856AM to 930 to 1034. PIC relocated the pans to the walk in freezer. Will check temp at 1220PM. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, feta, grilled onions all above 41F and all other TCS foods in the unit were below 41F. Observed that these TCS foods were doubled panned and could be why they did not temp below 41F. Observed hash browns under the the flat top above 41F. CDI - PIC discarded and moving forward will be using TPHC for these TCS foods. PIC relocated the hash browns to the walk in. 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 .

3-501.19 (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 TPHC not present at the facility and PIC unable to locate for the following TCS foods: French Toast batter, shredded cheddar and would like to add grilled onions, guacamole and feta. Will provide TPHC procedures and will assist in completing. TPHC procedure template may be found at: www.mecknc.gov/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 Observed just prepped shredded hashbrowns and home fries cooling in deep plastic pans, covered and stacked. CDI - PIC unstacked and uncovered pans. 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 .

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 turkeys stored less than 6” in walk in freezer. Observed coke bags on the ground in the dry storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC prepping food without an effective hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at the front service counter at 50 ppm of quat. CDI - PIC remade the sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in-use sanitizer bucket stored on prep tables.

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 refrigeration equipment along the cookline, salad prep and front service area prep top coolers accumulating food debris and residue. Observed debris accumulating in the sprayer inside the dishmachine. Clean and maintain.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the mop/service sink without a back flow prevent device. Sprayer hose attached. CDI - PIC removed the sprayer nozzle.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on the floors in the following areas: dry storage room floor, cleaning under shelving units, under the dishmachine area, under prep food tables.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart stored in front of handwashing sink near walk in cooler. CDI - Cart was removed 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink near walk in cooler CDI - Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near walk in cooler. CDI - Paper towels were provided. -1 point-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered containers of bread and celery dressing and cooked carrots cooling in walk in cooler. CDI - Lids were removed to allow cold air to circulate in and around food. Proper cooling procedures were discussed with PIC. -0.5 points- 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 .

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 plastic utensils stored in shredded cheese with handles making contact with food. -0 points-

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 all microwaves in kitchen area with build up of food debris, splash, and residues. Recommend higher frequency and more thorough cleaning. -1.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of food debris, splash, and food residues on non-food contact surfaces of equipment including shelving, toasters, cold holding equipment, and ovens. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with limited knowledge of food borne illnesses, symptoms, and when to report. CDI - PIC was corrected through instruction and reminded of employee health policy signage in establishment. -0 points- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employee drinks stored on shelving above ready to eat foods. Designate an area for the storage of employee drinks away from food, clean equipment, and utensils. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mac and cheese, baked apples, shredded cheese, and French toast batter cold holding at prep line at temperatures between 44F and 52F. PIC stated that cold holding unit was unable to maintain TCS foods at 41F or less and it is scheduled for replacement. PIC has been advised to hold items on TPHC. CDI - Items at prep line were placed on TPHC. -1.5 points- 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 .

3-501.19(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 raw shell eggs held on TPHC without start and discard times. Establishment has TPHC procedures for TCS foods held at prep line. CDI - Discard times were establishment for raw shell eggs and PIC was reminded of established TPHC procedures. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and dry storage areas. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing hair restraint. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on side of sanitizer bucket. CDI - In-use wiping cloth was stored directly into sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in-use sanitizer bucket stored on floor in kitchen area. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed broken eggs and food splash on floor of walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed exposed bulbs and lighting without covers in kitchen. Ensure bulbs are shatter resistant or provide covers. -0 points-

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 heavy food build up and splash on microwave at prep line. Recommend higher frequency and more thorough cleaning. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box and plastic package of bread buns stored on floor in walk in freezer -1 point-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked plastic containers with pooled water (wet stacking) drying on drying rack in dish pit area. Position drying equipment and utensils to make air drying possible. -0.5 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of clamshell food containers stored on floor in dry storage area. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris, splash, and residues on cold holding equipment, hot holding equipment, shelving, and on door handles. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser at rear handwashing sink broken and off of wall. Repair/replace soap dispenser to encourage as much handwashing as possible. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, sliced cheddar cheese, and provolone cheese cold holding at temperatures between 50F and 53F in prep unit. CDI - All items were placed in prep unit prior to breakfast service. Items were taken to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points- 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped turkey breast and covered containers of gravy cooling in walk in cooler. CDI - Items were uncovered to allow cold air to circulate in and around food product. -0.5 points- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing and cooking food without wearing hair restraints. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used spoon stored in handwashing sink near coffee station. CDI - Spoon was removed. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese, provolone cheese, and cut cantaloupe cold holding in flip top cooler between 48F and 52F. CDI - Flip top lids were closed to allow for rapid cooling to 41F or less. PIC has been advised to allow for correct cooling step for cut cantaloupe prior to placing in flip top cooler. -1.5 points- 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 .

3-501.19 (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 no written procedures for pooled eggs and raw shell eggs stored on counter tops without temperature control. Both items had time in and discard times posted. CDI - A TPHC procedural template was given to and reviewed with PIC. Post written TPHC procedures in establishment. -REPEAT- -3 points- TPHC procedure template may be found at: http://meck.co/FoodSafety

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in-use sanitizer bucket stored on floor under shelving. -0 points-

4-501.11 Maintain equipment in good repair. Observed broken and hanging covers on reach in cooler and on ice machine. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris on shelving throughout kitchen area and on shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Observed no employee health in the facility during inspection. Provided PIC with one.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed build up on dishes in the cleaned dish area. CDI. PIC removed to be cleaned. **most of the dishes were cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 opened container of milk in RI without dates. CDI. PIC date marked. ***All other stuffs were date marked.

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 pulled eggs held on time without TPHC. CDI. Provided PIC with one. TPHC procedure template may be found at: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaners stored above dishes. CDI - PIC relocated the chemicals to chemical storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without hair restraint at the cookline. CDI - PIC provided hair restraint to food handler.

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 on interior of the salad prep cooler and micro wave. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceilings around dish machine. Needs cleaning.

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

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 employee drink on prep counter at cookline, Observed employee drink on top shelf above clean cups at the front service line. CDI - Drinks were placed below to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dipper well with black residue. CDI- Food handler cleaned during the inspection. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and beef gravy in the hot holding steam well below 135F. Through discussion the foods were just placed in the steam well. CDI - Food handler removed and reheated to 165F. 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 .

3-501.16(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 beef vegetable soup at 43F in the walk in cooler. Discussion with the PIC, soup was from the day before and in a deep pan and covered. CDI - PIC voluntarily discarded. Improvement in cold holding.

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

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 cinnamon at the cookline not properly labeled. CDI - PIC labeled.

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. Observed utensil in standing water in the water well. CDI - PIC turned on. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on the reach in cooler handle. Discontinue this practice to prevent cross contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food container wet stacked on the dry rack. Allow to air dry prior to 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 cleaning needed on interior of the salad prep top cooler. Improvement in 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 floor and wall tiles damaged in the dry storage room. Repair .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed one plate in the salad prep top cooler with food debris. CDI - PIC took back to rewashed and sanitize.

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 and cut tomatoes in the cooler drawer at the cookline above 41F. ***Improvement in cold holding overall. Half demerits -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 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 sliced ham, pre-cooked sausage, and hard boiled eggs in reach in cooler without date marking. Discussion with the PIC on frozen cooked TCS foods needing to datemarked once thawed. PIC stated that the ham was sliced yesterday and was not sure about the sausage. Hard boiled eggs are boiled in house. CDI - PIC datemarked the ham and voluntarily discarded the sausage and hard boiled eggs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaners stored above the warewashing area. CDI - PIC relocated the chemicals to chemical storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without hair restraint at the cookline. CDI - PIC provided hair restraint to food handler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizing bucket at the front service area at 150 ppm of quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat.

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. Observed utensil in standing water in the water well. CDI - PIC turned on. 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 handle of the scoop in the Mac and cheese. CDI - PIC removed utensils to prevent touching the food. 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 spoon handles in the food. CDI - PIC removed the spoons to prevent touching the food. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on the reach in cooler handle. Discontinue this practice to prevent cross contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food container wet stacked on the dry rack. Allow to air dry prior to 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 cleaning needed on exterior of equipment, handles and gaskets. -REPEAT-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.Observed the dumpster drain without a plug. Obtain a new drain plug to prevent attracting pests.

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 the following priority items during the inspection: Cold holding CDI - Provided education and product was discarded. Implement a Risk Control plan for long term compliance for cold holding/TPHC. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked carrots in the walk in cooler at 43F. Observed pancake batter, raw shelled eggs and hash browns all above 41F at the cookline. CDI - Carrots were voluntarily discarded. PIC stated that the batter, eggs and hash brown were just placed out an hour ago and they utilize TPHC for these products. Times were placed on the products. -REPEAT- **Failure to comply may result in further compliance action 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

3-501.19 (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 no TPHC procedures for raw shelled eggs, pancake batter and hash browns. Provided establishment with the template for TPHC. TPHC procedure template may be found at: http://meck.co/FoodSafety

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min registering thermometer or heat temperature labels to accurately test the heat sanitizing dishmachine. Verification required to ensure compliance in 10 days.

5-205.15 Maintain a plumbing system in good repair.Observed dishmachine leaking and mop sink faucet leaking. Repair and maintain.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors &walls shall be maintained in good repair. Observed damaged walls in need of repair and cleaning needed for flooring under racks in dry storage area. -REPEAT- Observed walk in cooler coving sealant deteriorating. Repair and maintain.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses (new requirement as of 10/01/21 from 2017 Food Code: Non Typhoidal Salmonella included on reportable illness list) and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. CDI: Discussion w/ PIC, Madison; also provided revised employee reporting agreement document from NCDHHS EH.

2-501.11 New requirement as of 10/01/21 from 2017 Food Code: 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. CDI: discussion w/ PIC, Madison; provided plan from NCDHHS EH.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed 1 container of raw, pre-portioned chicken over r.t.e items in walk-in and raw sausage over cooked bacon (labeled as par-cooked, however FCT>170F - see temp chart; therefore, is considered fully cooked). CDI: chicken & bacon relocated for safe storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, a few containers and tongs stored as clean, with food debris/residue; containers and tongs taken to dish machine for w/r/san; verification needed for slicer w/ in 10 days. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1/4 pan of mashed potatoes were observed at 127F; item re-heated to 165F as it was placed in hot hold ~ 15 minutes prior.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small pan of diced tomatoes, large pans of shredded hash browns and cubed potatoes (blanched) above 41F (see temp chart). 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed shell eggs at prep line holding at 50F. CDI: Temporary TPHC* used for hash browns, potatoes and eggs; cooling for tomatoes in reach-in. Repeat *please note: written procedure required for TPHC when using as routine procedure.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on and around equipment such as drawers and racks; cleaning needed for hot wells used the previous evening. Repeat, but notable progress; therefore no escalation of points; deduction reduced to 1/2- continue to make progress.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors &walls shall be maintained in good repair. Observed damaged walls in need of repair and cleaning needed for flooring under racks in dry storage area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food safety manager during my inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open drink on the prep line. CDI - Drink was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed “clean” scoop with dry food debris. CDI - Rewashed. 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 the interior of the microwaves in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed French toast batter (contained eggs) temped at 49F. CDI - PIC voluntarily discarded. -REPEAT-

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry ingredients/spices in plastic containers and shakers not properly labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers on the drying rack wet stacked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go boxes and box of beverage jugs on the dry storage floor. Observed coffee filters at the front service line unprotected. Keep in protective packaging to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the plastic bins for clean lids accumulating dust and debris. Observed gaskets on refrigeration equipment and doors accumulating food debris. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat on the hot front service steam table. CDI - Hat removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food safety manager during my inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in the hot holding cabinet temped at 117-125F. CDI - Cookline food handler reheated the product to 165F

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 Observed hash browns are on time but no time stamp on the product.TPHC documentation states eggs, pancakes, hash browns, and home fries have a 4 hour time limit. CDI- hash browns were temped at 140F, however I advised to the food handler that according to the written procedures a time sticker shall be placed on the container. CDI - Food handler placed sticker on hash browns.

7-201.11 Store toxic materials to avoid contamination. -P Observed comet stored over the 2 compartment sink. CDI - Chemical was relocated.

4-101.19 Nonfood-Contact Surfaces - C Observed handles on reach in coolers and prep units are damaged or broken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue accumulating in the interior of reach in and prep top coolers. Observed gaskets on all refrigeration units are in need of cleaning. -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 a couple paper towel dispenser covers broken. Repair 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 paper towel dispensers and soap dispensers in need of cleaning.

6-303.11 Intensity-Lighting - C Observed a couple burnt lights in the kitchen prep area. Replace.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one handsink in the prep area. CDI- PIC provded paper towels.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "Clean" slicer with dry food debris on the blade and other components. CDI- Slicer was taken apart rewashed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating pink residue. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" plastic food container on drying rack with food debris. CDI- Container was rewashed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef vegetable soup temped at 42F (cooled the day before) Observed eggs in reach in cooler at cook in at 51F. CDI- PIC voluntarily discarded the soup and eggs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on drying rack. CDI- PIC separated to properly air dry

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed three plastic measuring cups cracked on the drying rack. CDI- PIC discarded the measuring cups.

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

General Comment. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods being stored uncovered inside of reach in cooler. CDI-PIC put lids on top of foods.

Repeat Violation, 1.5 pts- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled fry baskets being stored with clean baskets. CDI- Fry baskets were taken to the back to be cleaned. *Points not escalated due to improvement from last inspection*

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 Observed egg omelette mix on time with a time stamp but with no begin and end time. .CDI- PIC stated mix was put out at 7am, begin and end time was placed on food. PIC also stated there are other items that the facility has on a 4 hour time window: eggs, pancakes, hash browns, and home fries but there is no documentation from MCHD stating that these items are allowed to be on time. Documentation was sent to PIC via email

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 containers of seasonings and powered sugar not labeled.

General Comment. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bearded employee with no beard guard.

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 cups being stored outside of sleeve thus causing contamination.

Repeat Violation, Full Points-2- 4-501.11 Maintain equipment in good repair. Observed front panels missing on prep units in the kitchen area.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a whole box of moldy bananas stored in the dry storage area. CDI-PIC voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons and tomatoes over RTE carrots and broccolli. CDI-PIC changed storage order and moved the unwashed produce to the bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 soiled knives on knife rack stored clean, a bowl soiled, and 3 dishes soiled. Slicer was stored clean and had food debris. CDI-PIC took dishes to be washed at dishwasher.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of sanitizer with no labels. CDI-PIC labeled

4-501.11 Maintain equipment in good repair. Observed dishwasher leaking onto the floor. VR required 12/21/2019. Observed front panels missing on prep units in the kitchen area. PIC explained one is leaking. Faucet is loose on the prep sink.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed 3 comp sink pipes cut off to where pipes were draining directly onto the floor. VR Required 12/21/2019.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside of prep units, gaskets, cold drawers, handles of equipment, counters and shelves in need of cleaning. VR required 12/21/2019.

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 ceiling tiles with black build-up on tiles near the dishwasher and the brackets, walls and floors in need of cleaning. Whole front prep area is in need of cleaning.

General Comment. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee, with gloves on, touch raw sausage patty's and proceed to change gloves without doing a handwash. CDI- Food employee went to wash hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in prep sink. CDI- Food employee was instructed to stop by PIC and a handwash was done in the handsink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee, wearing gloves, touch raw sausage patty's to place on grill and proceed to finish cooking bacon, and touch bacon with same gloved hands to place in steam well. CDI- Employee was instructed to stop, wash hands, and change gloves. Bacon was voluntarily discarded.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In flip top unit, observed tomatoes and ham holding above 41F. Both items had a date mark of 07/31. Items were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce and mac & cheese not date marked. CDI- PIC was unaware when items were prepped, items were voluntarily discarded.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer holding in-use wiping cloth at 0 ppm quat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no health policy dictating exposures to any of the required illnesses, and missing several of the required symptoms. EHS provided an employee health policy poster to the PIC, as well as emailed training documents and templates for employees to sign.

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 cooked chicken breast and several pans of sausage gravy prepared earlier in the morning that were not cooling at a rate to meet the required time/temperature rate. Sausage gravy pans had been cooling for approx 4 hours and were observed to be 90-100F, these items were voluntarily discarded. Items had been placed into the cooling rack while covered. Observed chicken breast cooling approx 1 hour and 45 minutes at 90F. Time was recorded when items finished cooking, not when reached 135F. EHS allowed PIC to rapidly cool the items on a sheet pan in the freezer to ensure the 2 hour limit was reached to 70F. Items had been cooling while stacked on top of each other inside a plastic container. Utilize proper cooling methods and monitoring to ensure foods cool in the proper time/temperature ratio,

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages in the front display area, and mashed potatoes hot holding at less than 135F. Sausages were voluntarily discarded by PIC, potatoes were rapidly heated above 165F by staff. Hot hold unit was adjusted by PIC to maintain 135F minimum holding temperatures. Monitoring of temperatures at the start of the day and throughout the day will prevent such issues.

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 items cooling in covered, tightly packed pans in the walk in cooler. Items were discarded, or in the case of the chicken breast, EHS intervention was needed to prevent discard. Cool items uncovered to allow heat transfer from the cold cooler air to the food product, and thinly spread items to further facilitate transfer. Facility may also use ice baths and constant stirring to cool items such as gravy and soup.

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. Observe single dry goods scoop stored with handle in contact with the product, observed a scooping spoon stored with handle inside of the food product in the front reach in cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of plates present on the floor of the rear dry goods area. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous wet nested plastic containers in the dish storage area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee pocketbook stored above napkins and silverware in the front server area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed crumbs and food residue accumulation inside reach in cooler and bread holding units.

5-205.15 Maintain a plumbing system in good repair. Observed leaks present on the can wash area spigot, as well as on the three compartment sink faucet stem.

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 employees leave line and come back to prepare food and put on gloves without washing hands. CDI - Gloves discarded and hands washed. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed mush, gravys, meatloaf and vegetables in unused reach in unit not covered and reheat items on rack from previous days uncovered and not actively cooling. Observed pre-washed spinach and romaine lettuce stored in open bags in walk in cooler. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layers of sliced tomatoes, sausage crumbles, and diced tomatoes at make line holding above 45F. Observed canteloupe in a mixed fruit salad holding at 54F in salad case. Observed whipped butter holding at 45F in salad case. CDI - All items at make line and canteloupe were taken to walk in cooler to cool rapidly. Butter was left to cool in reach in unit. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on floor in dry goods area. CDI - PIC relocated it to shelf at least 6 inches above the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets with wiping cloths reading 100 ppm quat sanitizer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored in plastic container with dirty water collecting in the bottom. CDI - Container was removed and ice scoops were re-washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment throughout the facility with food debris and residue build up on outside. Observed draws of equipment with food debris and residue build up. Observed cart and bucket used for grease trap with grease and food debris build up stored in dish area. Observed inside of microwave in need of cleainng. Increase cleaning frequency.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallet, plastic bags, and other items stored in waste enclosure. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster on the left side without drain plug.

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 throughout facility in need of cleaning.

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 employees leave line and come back to prepare food and put on gloves without washing hands. CDI hands washed. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee handle raw items then RTE items change gloves and return to food prep. CDI hands washed and gloves changed. 2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in sanitizer bucket. CDI hands washed in handsink.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handle stack of swiss cheese with bare hands. CDI stack discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed uncooked pot pie that was raw chicken inside above cooked pot pies, baked potatoes, and breads on rack. CDI items reorganized. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed mush, gravys, meatloaf and vegetables in unused reach in unit not covered and reheat items on rack from previous days uncovered and not actively cooling. CDI items covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to handle RTE food, go in and out of walk in and continue prepping food. CDI gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, dessert plates, tongs, spatulas, slicer, onion slicer, and ramakins soiled with food debris. CDI items moved for cleaning. Repeat. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black debris.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sausae patty come off at 133F. CDI item finished cooking to 178F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stuffing and mash potatoes in microwave, and mash potatoes in hot well, and mash potatoes in hot box below 135F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced potatoes and hashbrowns in reach in unit, diced ham, feta crumbles, and sliced cheese in cold well on counter, and spinach in reach in drawer above 45F. CDI items discarded and hashbrowns and potatoes placed on TPHC. Suggest facility use time on diced potaotes and hashbrowns instead of pulling items in and out of unit where no temperature control maintained.

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 chili, mac and cheese, and lettuce that was not dated. CDI items dated.

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 Observed stuffing, chicken gravy, beef gravy, carrots, green beans, oatmeal, and chicken soup that was on time in hot wells and not labeled. CDI items discarded or labeled. Observed items labeled for time that was not labeled with time food pulled from temperature control and labeled an hour later. CDI time stamps changed. Observed facility without TPHC procedures. CDI procedures emailed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of sanitizer. CDI bottle emptied.

3-501.13 Use approved thawing methods. Foods shall be thawed under refrigeration or fully submerged under water with running water above to agitate particles. Observed raw chicken sitting in container of water in prep sink thawing. CDI item moved to walk in.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pest crawling on serving window with smaller pests carried on its back.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on plates stored as clean. CDI-taken to be re-washed. Observed build up on soda nozzles.

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. Cleaning needed on vent covers in server station area.

3-501.16 Maintain TCS food cold at 45F and below. Observed shredded romaine overstacked in open top cooler and above 45F. CDI-discarded.

3-501.15 Use proper cooling methods. Observed items cooling in walk incooler and tightly covered with plastic lid. CDI-vented. Items met proper cooling parameters.

Restrain body hair from contacting exposed food, equipment and utensils. Observed employee preparing food with a long beard and no beard guard. REPEAT.

4-601.11 Keep equipment clean. Observed build up on equipment including dish machine. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed apron stored in hand sink. CDI-removed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine not reaching 180F on lollipop thermometer and thermolabel. CDI-PIC turned up temperature on booster heater and proper temperature was reached. Temperature gauge on dish machine reading 184F so PIC will call technician to ensure thermostat is operating correctly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer bucket at 0ppm.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle cell phone with gloved hands and continue working without discarding and washing hands. CDI-through instruction and employee washing hands.

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 Observed cubed potatoes and hashbrowns using TPHC. Cubed potatoes not labeled with beginning and discard times. Hashbrowns had discard time of 2 hours prior at 11AM. Also observed a tub of hashbrowns with TPHC time label of 1PM-5PM presumably from the night prior. CDI-all items discarded. Verification required to ensure facility is properly following TPHC procedures.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site.

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 Observed pancake batter stored beside cook line without a time label .CDI-labeled. Facility also does not have written procedure paperwork for items on TPHC. CDI-template emailed to 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 sausage gravy cooling, stacked and tightly covered. CDI-pans vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet. REPEAT VIOLATION

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink being used as dump sink at wait station. CDI-through education.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a container of sliced ham overstacked in prep cooler and ham in direct contact with shelving. CDI-slices that contacted shelving were discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large amount of plates stored as clean with dried food debris. CDI-dishes taken to be re-washed. Observed build up on interior of ice machine. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in buckets at 0ppm. Quat dispenser is empty. PIC stated that a new bottle of quat will be available at the restaurant later in the day. Verification required.

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 Observed shredded cheese using TPHC on front line with time sticker not labeled with beginning and end times. CDI-labeled.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medications stored on prep table. No food prep taking place at the time. CDI-medications moved to office.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large amount of pans wet stacked.

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 holes in FRP around dish machine and hand sink area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling above dish machine collecting black debris. REPEAT.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap provided at handsink near walk-in cooler. CDI soap provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of margarine not covered in storage on prep line. CDI lid provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink debris. 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 internal surface of microwave soiled.

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 green beans prepared yesterday at 57-62F. CDI green beans voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy hot holding in server prep area below 135F. See temperature chart for temperature observation. CDI gravy reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs, chicken and green beans cold holding above 45F. See temperature chart for temperature observations. CDI eggs and green beans voluntarily discarded. Chicken prepared to cook above 165F.

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 green beans cooling in plastic containers tightly covered. CDI green beans were voluntarily discarded.

3-501.13 Use approved thawing methods. Observed chicken thawing in standing water at 101F.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door in disrepair. Observed walk-in freezer door not sealing properly creating ice buildup at bottom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease residue.

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 holes in FRP around dish machine and hand sink area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling above dish machine collecting black debris. Observed wall behind waffle iron collecting heavy residue.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and utensils soiled but stored as clean. CDI-items sent to be rewashed.

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 vegetable soup cooling 15 minutes at 127F tightly covered in the walk-in cooler. CDI-lid removed to allow for rapidly cooling. (REPEAT)

6-202.13 Properly locate mechanical insect control devices. Observed a broken bug zapper located behind clean dishes and utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.. Observed pans wet stacked on drying rack. (REPEAT)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up and rust on shelving in walk-in cooler. Observed cleaning needed to equipment throughout the facility. Pay special attention to hard to reach areas, underneath, between, behind equipment and equipment surfaces including door handles and shelving. Clean the interior surfaces of reach-in refrigeration units.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light sheilds or shatter proof bulbs in walk-in cooler.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee using prep sink to prep raw chicken breasts and begin to prep lettuce without proper sanitization. Employee stated sanitizer was used after raw chicken but observed food debris still left in sink and sanitizer was not left to dry properly before placing lettuce in sink. CDI-lettuce discarded, sink cleaned and sanitized and left to air dry before any other prep to take place.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine not operating properly. Observed temperature fluctuating from 160F to 180F and only reached proper sanitizing temperature on DishTemp dishwasher tester once during multiple runs. CDI-machine tweaked by PIC and observed final rinse reaching 179F on DishTemp. Repair tech will still be coming by to assess machine. EHS will make return visit in afternoon to ensure machine is still operating properly.

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 Observed several items using TPHC but not labeled such as rehydrated hash browns, pre-cooked potato pieces and scrambled egg mix. CDI-items 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 two pans of sausage cooling in walk in next to door and tightly covered. CDI-uncovered and moved to colder part of cooler. Observed just cut tomatoes placed out in open pan on front line without being cooled to 45F. CDI-tomatoes taken to walk in cooler to cool properly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers preparing items such as salads and soup without hair restraints.

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

5-205.15 Maintain a plumbing system in good repair. Observed slow draining floor drain under dish machine causing pooling of water on floor. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on slicer and some pans/utensils stored as clean on drying rack. CDI-all items re-washed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of queso and marinara sauce below 135F in unit. CDI-products discarded. Observed a pan of gravy with varying temperatures some of which were under 135F. Temperature fluctuations could have been due to improper reheating in microwave but unable to determine. Stir product after reheating to 165F in microwave to ensure product is completely reheated throughout. CDI-gravy reheated to 165F and stirred.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two separate pans of sliced tomatoes on small cold hold unit near heat lamps. Product measured 40F at bottom of pan and above 45F at top due to overfilling. CDI-product out of temperature taken to cool down in walk in cooler.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed dish washer handling clean utensils without hair restraint. Also observed servers preparing salads and plating up soups/oatmeal etc without hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested on drying rack.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on cookline cold hold unit. CDI discarded by PIC

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed Employee crack egg with bare hands, then go to put on gloves without washing hands. CDI by employee washing hands before donning new gloves and instructed in proper handwashing procedure.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed uncovered items such as chicken patties in the freezer. CDI by PIC instructing employees to cover all items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tea urn nozzles with heavy build up of residue in the waitress/server area. CDI by PIC replacing urns.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pancake batter in cookline holder at 70 degrees, sliced american and swiss cheeses in the prep cold hold units at 70. CDI by PIC discard.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris on multiple fridge gaskets in the prep area. Repeat Violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed regular, multigrain pancake mix, and liquid eggs in cold well on cook line and french toast mix at grill area > 45F. CDI - all products discarded and fresh product started. E-mailed TPHC application (time as a public health control) to facility to start using if products cannot be maintained at 45F/below. (Repeat)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitress staff without hair restraints on. (Repeat)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various items throughout kitchen still in need of cleaning to removed debris and residue including: bread racks, inside cold hold rail, shelving @ cook area and in walk-in cooler, inside microwaves, cooking equipment, and inside cooler/freezer reach-in combo. (Repeat)

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 inside walk-in cooler/freezer, cook line, and dry storage area in need of cleaning.

2-103.11 (F) Person in Charge-Duties - PF. The person in charge should ensure that employees are properly cooking TCS foods through oversight and routine monitoring of cooking temperature using food temperature thermometers. Observed PIC with no knowledge of taking final cook temperatures. CDI - education provided on making sure employees and all staff have proper knowledge of taking final cook temps.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employees on cook line not washing hands in between glove changes. CDI - directed to wash hands before putting on clean gloves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed final cook temperature of scrambled eggs only reaching 140F off the grill. Raw shell eggs that are broken and prepared in response to a customer's order for immediate response must reach a final cook temperature of 145F. CDI - eggs reheated on grill to 150F and discussed with PIC about checking final cook temperatures frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pancake batter @ 53F held in cold well on cook line. Pancake batter contained buttermilk and egg whites. Maintain foods that contain TCS ingredients 45F/below or hold under TPHC - (time as a public health control) w/ procedures provided. CDI - batter placed in bottom of reach-in to 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. Observed sliced ham in walk-in cooler that will be held in refrigeration more than 24 hours not date marked. CDI - dated during inspection.

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 muffins and soup stored on the floor of walk-in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitress staff not wearing hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some waitress staff wearing jewelry.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various items throughout kitchen at waitress station in need of cleaning to removed debris and residue including: bread racks, inside cold hold rail, shelving, inside microwaves, cooking equipment, inside cooler drawers, interior non-food contact part of ice machine, and NFS of soda machine at waitress station.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks/food covered and uncovered on shelf next to and above clean dishes on cook line and uncovered coffee on prep table next to slicer. CDI - all drinks relocated/discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine interior with mold. CDI - cleaning process started during inspection. Observed bin with lids stored with food debris at bottom. CDI - bin removed and cleaned on site. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer bucket on cook line at 0ppm. CDI - bucket changed out to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs and shell eggs stored in cold well > 45F. CDI - liquid eggs changed out and shell eggs stored inside bottom of reach-in to quick chill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitress staff not wearing hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some waitress staff wearing jewlery on wrists.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the following: reach-in cooler gaskets, shelving, inside microwaves, cooler drawers and handles of equipment especially on cook line. Observed grease build-up and debris.

Maintain floors, walls, and ceilings clean. Observed cleaning needed on walk-in cooler, cook line and dry storage area floors

2-401.11 Properly store employee drinks with lid and straw. Observed uncovered drink stored on prep surface upon entering kitchen. CDI, drink discarded.

2-303.11 Ensure food handlers are not wearing jewlery on wrists. Observed employees with bracelets on.2-402.11 Ensure food handlers are wearing hair restraints; includes mgmt and wait staff.

4-602.13 Maintain nonfood contact surfaces clean. Observed cleaning needed at cook area equipment to remove grease and debris.

4-501.114 Provide sanitizer at proper concentration. Observed quat sanitizer in red buckets at front waitress area weak < 200ppm. CDI, dumped and refilled with sanitizer at proper concentration.4-501.112 Maintain mechanical warewashing equipment to sanitize properly. Observed high temperature dish machine not sanitizing properly after running. Thermolabel did not turn black. It was determined that the booster heater was never turned on from this morning. CDI, booster turned back on and machine ran through a couple cycles sanitizing properly (thermomlabel turned black).

2-303.11 Food handlers shall not wear jewelry on wrists while working. Observed one employee with watch and bracelet on.2-402.11 Food handlers shall wear hair restraints. Observed waitresses without hair restraints.

4-903.11 (A) and (C) Properly store single service items to prevent contamination. Observed a box of single service lids and soup holders on the floor of storage room. Removed from floor on site.

2-401.11 Eating, Drinking, or Using Tobacco. Observed employee drinks stored on tray on top of prep surface at back of kitchen. CDI, drinks removed.

2-301.14 When to Wash. Observed dish washer loading dirty dishes into dish machine then dip hands in bucket of sanitizer and continue to handle clean dishes without properly washing his hands. CDI, had employee stop and properly wash hands at handsink; discussed with PIC on proper handwashing practices.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Observed handsink at back closest to walk-in cooler blocked with cart upon entry into the kitchen. CDI, cart relocated.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Current menu observed to be inadequate. Observed menu missing disclosure statement for serving of undercooked foods. Menu has correct reminder statement. Spoke with PIC who informed me that corporate has been notified on this issue but has not contacted them back yet. Provide disclosure statement if undercooked foods are to be served. CDI, by instruction

2-303.11 Prohibition-Jewelry. Observed cook line staff and wait staff wearing jewelry on wrists.2-402.11 Effectiveness-Hair Restraints. Observed wait staff not wearing hair restraints.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed several plastic pans stacked wet on shelf at back of kitchen.

4-602.13 Nonfood Contact Surfaces. Observed general cleaning to remove food debris and residue on inside of reach-in coolers and shelving racks inside walk-in cooler.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site all times by Jan 1st 2014. Observed no certified food manager on site.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed several items including shredded cheese, sliced tomato, liquid eggs, leaf lettuce, etc. holding inside condiment rail on cook line above 45F. Observed home fries and hashbrowns holding reach-in cooler above 45F. CDI, ice was added to products on condiment rail and I advised shift leader to keep door closed on reach-in to ensure temperature is maintained. It was reported that door on the reach-in cooler was not shutting properly.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide a proper consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include a disclosure and reminder. Observed current menu missing a disclosure. Reminder was observed to be correct. CDI, by instruction; left handout with proper instruction on proper consumer advisory.

3-304.14 Wiping Cloths, Use Limitation. Maintain wet soiled wiping cloths in between use in chemical sanitizer. Observed wet soiled wiping cloths being incorrectly on counter. Observed employee personal cell phone stored on top of cloth on cook line.

4-501.11 Good Repair and Proper Adjustment-Equipment. Maintain all equipment in good repair. Observed bottom of reach-in cooler on cook line & bottom of salad prep cooler both with heavy leaks. Observed door on top part of reach-in cooler on cook line not shutting properly....Repair.