AMF UNIVERSITY LANES

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several tongs, knife, and some containers that were stored as clean had grease/food debris on them. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - PIC moved items to 3-compartment sink to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-501.18 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) Pizza sauce in both flip top coolers were missing prep date labels. Lettuce in sandwich cooler was also missing prep date label. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has acquired quat test strips.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed throughout on surfaces - inside refrigeration, inside microwave, shelves throughout, in cabinets, etc. Clean nonfood contact surfaces more frequently. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall damage present in several areas of kitchen. Baseboard peeling off wall in several areas in kitchen. Some broken floor tiles in kitchen area as well. // 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. Heavy buildup on floors and walls in kitchen. Clean physical facilities more frequently. REPEAT

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) 1 container of hot dogs were labeled with discard date of 1/26 in sandwich cooler. TCS RTE foods must be labeled with prep date or discard date, but TCS RTE foods can only be held in refrigeration for a maximum of 7 days from prep. CDI - PIC discarded hot dogs. 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(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. Clean microwave. Improvement from last inspection so 0 points taken. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage and FRP wall damage around mop sink. Repair physical facilities. 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. Clean floors underneath and behind equipment. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 6 tongs and can opener blade had visible food debris on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Tongs and can opener put at 3-compartment sink to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of pizza sauce in pizza cooler measured 44F and 49F. TCS foods in cold holding shall measure 41F or less. Keep lid closed to keep food below 41F. CDI - Employee moved items to freezer to cool. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Rusted shelves in reach-in cooler. REPEAT

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Buildup on 3-compartment sink. Clean sink more frequently.

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. Heavy grease buildup in drawers under grill. Microwave needs to be cleaned. Shelves throughout, interiors/exteriors of refrigeration equipment, dish rack, and outsides of cooking equipment. REPEAT

5-501.15 Provide dumpster, waste containers that are of sound construction. Lid missing on dumpster. Replace dumpster. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall damage and ceiling tile damage near dry storage rack. Wall at mop sink damaged. // 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. Heavy buildup on floors through kitchen, especially underneath equipment. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle cash register and then proceed to prepare food. Also observed employee leave kitchen and return with out washing her hands. CDI EHS educated employee and she washed her hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food dumped in the back handwashing sink. CDI EHS educated PIC and she cleaned and sanitizer the handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility Quat sanitizer dispenser does not work. PIC stated that she just pours some sanitizer into the 3 comp sink but doesn’t have test strips to measure the strength. VR needed 4-5-25 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg patties, sausage patties, and shredded cheese in the lowboy cooler not date marked. The PIC stated that they were opened yesterday and she put the date marked on them. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of cleaner not labeled. CDI PIC labeled bottles.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Observed facility does not have a thermometer VR needed 4-12-25

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead bugs throughout facility. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed only food employee handling food with jewelry on her arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed only food employee handling food with no head covering on

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored on top of the ice machine unprotected.

4-501.11 Maintain equipment in good repair. Observed back Reach in freezer at 60F and Reach in cooler at 53F. Observed gaskets throughout (reach in freezer, cooler, lowboy cooler) facility cracking and becoming detached from doors.REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelves in the Reach in cooler. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board at the front prep top with deep grooves that can not be effectively cleaned and sanitized.REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.Observed facility storing pickles in an open #10 can.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have Quat sanitizer test strips. VR needed 4-12-25

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 door gaskets on Reach in freezer, reach in cooler, and prep top units with large amount of black colored buildup. Also observed outside of equipment with buildup food debris. Also observed inside of pizza oven and microwave with large amount of food debris. Also observed large amount of food dropping and grease on the platform that the grill sits on. 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 floors throughout with large amount of debris and grease buildup 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 base board not attached to the wall near the ice machine and Beer WIC. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions above RTE food in the Reach in cooler. Also observed raw hamburgers above RTE foods in Reach in freezer. None of the food in the freezer was frozen. CDI PIC removed inions from cooler and voluntarily discarded all food in the Reach in freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead bugs in back storage from and dish room.

4-501.11 Maintain equipment in good repair. Observed back Reach in freezer at 60F and Reach in cooler at 53F. Reach in cooler has a fan is leaking. Facility will contact maintenance. Facility will use front reach in freezer and lowboy coolers until the units are repaired. VR needed 9-26-24 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelves in the Reach in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board at the pizza station with deep grooves and black buildup.

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 door gaskets on the front Reach in freezer with large amount of black colored buildup.

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 back rooms with large amount of debris and grease buildup 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 base board not attached to the wall near the ice machine. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. CDI - PIC refilled dispenser. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some light pink and black buildup on inside of ice machine. Clean ice machine more frequently. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned bags of shredded cheese measured 43-54F in pizza cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Cheese rapidly cooled in freezer as corrective action. Do not leave lid open because unit is beside oven. Kept at half credit due to improvement from last inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Container of hot dogs were date marked as being opened on 12-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of opening commercial package. CDI - Hot dogs discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of cleaning chemical was not labeled. CDI - PIC labeled bottle. 0 pts.

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

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on upright freezer doors and pizza cooler door. 0 pts.

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. Clean walls and ceiling of beer walk-in cooler. Clean sides of all cooking and holding equipment. Clean inside microwave. Clean shelves. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Reattach peeled off rubber baseboards underneath beer walk-in cooler and behind clean utensil shelves. // 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. Clean floors throughout, especially underneath and behind equipment. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No date marking observed on any TCS RTE foods. Cooler was holding above 41F. PIC did not know cold holding requirement for TCS foods. PIC must know rules regarding food safety and foodborne illness prevention. PIC must ensure priority items are controlled, such as date marking, cold holding, employee hand washing, etc. CDI - PIC educated on PIC duties. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser is broken at front hand washing sink and paper towels were not accessible. CDI - PIC placed roll beside sink to use until new dispenser is received. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Heavy multi-day buildup on can opener blade. Several pans stored as clean had grease on them. CDI - Soiled utensils and can opener put at 3-compartment sink to re-wash. 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 All TCS foods in sandwich cooler were 49-59F (listed in temperature log). Portioned shredded cheese in pizza cooler top measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods in sandwich cooler were discarded. Shredded cheese was moved to freezer to rapidly cool. Do not use sandwich cooler until it is repaired. EHS will check cooler next week with the thermometer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Marinara, pizza sauce, hot dogs, and salsa were missing date labels. TCS ready-to-eat foods must be labeled with open/prep date, and must be used or discarded within 7 days. CDI - PIC placed date label on pizza sauce. Other foods were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer to check food temperatures in establishment. VR - Verification required within 10 days that establishment has acquired a thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in kitchen. Contact pest control to treat for flies. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Side door to outside is not self-closing. Repair door. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of upright freezer. Sandwich cooler is not holding below 41F. Upright cooler has rusted shelves and is leaking water. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

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. Detail cleaning needed inside all coolers, sides of equipment, and on shelves throughout. Clean nonfood contact surfaces more frequently. REPEAT

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster lid is broken. Replace dumpster. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage in kitchen. Mop sink walls are peeling off. Repair floors and mop sink. // 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. Floors and walls throughout kitchen need to be cleaned. Clean physical facilities more frequently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on cutting board. Store personal items separately away from food. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to a vomit and diarrheal event. CDI. Provided PIC with one. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink up front. CDI. PIC replaced. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at the hand sink in the back. CDI. PIC replaced.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer in a container without a label. CDI. Pic labeled.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. CDI. Employee wore one.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered some. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in the micro wave. Needs to be cleaned.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored by customer food. CDI. PIC removed. Repeat

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

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 policy in the facility during inspection. CDI. Provided PIC with one.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to a vomit and diarrheal event. CDI. Provided PIC with one.

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 hot dogs, cheese in the RI without dates. CDI. PIC date marked. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed soap stored directly on prep surface. CDI. PIC removed. Repeat.

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 spices containers without labels. Needs to be labeled. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered some.

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 cracks on the floor in the bar area. Needs to be repaired.

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 hot dogs in the RI without dates. CDU. PIC date marked. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored directly by drinking straw. CDI. PIC removed.

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 spices containers without labels. Needs to be labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered some.

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 in the micro wave. Needs to be cleaned. 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 ip on the ceilings in the kitchen area. Needs to be cleaned. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored by customer food. CDI. PIC removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pizza sauce, canned mushrooms, tomatoes in prep units with no DM. sauce and cheese in RI without date marks. CDI-PIC voluntarily discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed handsink near the stand ups not working. Needs to be repaired

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build-up on the insdie of stand up units. In need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build ip on the floors in the kitchen area. Needs to be cleaned.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed a CFPM on site, but with no knowledge of food borne illnesses or symptoms. Employee is not the usual cook. Could not find a poster or flyer on site. CDI-EHS educated PIC on when to report symptoms.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the front with a scraper and a towel inside. CDI-EHS removed items to wash hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid and inside chute with black build up. Needs to be cleaned. PIC did not sign due to Covid

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 pizza sauce, canned mushrooms, tomatoes in prep units with no DM. CDI-PIC called regular cooks and got them DM. REPEAT.

4-501.11 Maintain equipment in good repair. Observed handsink near the stand ups not working. Observed handsink near the 3-comp in need of sealing. Broken step at the WIC.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles with water damage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar handsink, and handsink behind front counter. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in bathrooms (2 missing) and 2 in the kitchen. REPEAT VIOLATION. Gave PIC handwashing signs. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed two dented cans in storage, not in a seperate area. PIC explained if they find dented cans they use them first. CDI-PIC put cans in a designated area and informed that dented cans need to be returned and not used, unless they themselves dented the can then can use immediately.

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 deli turkey opened with no datemark, mozzarella in prep unit. CDI-PIC voluntarily discarded and dated cheese

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bleach sanitizer used at bar sink with no test strips. VR required 10/13/2019.

5-402.13 Maintain sanitary sewage system.-P Observed prep sink backing up onto floor in the kitchen area. Grease trap is also leaking onto the floor. CDI-PIC called maintenance person and they are coming out soon. PIC voluntarily closed. VR required 10/13/2019

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several broken tiles behind the bar 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 drains behind bar in with build-up and in need of cleaning.

6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign at the hand sink beside the 3 compartment sink. CDI - sign was provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above hot dogs and bread in the reach in cooler by the beer cooler. CDI - items were arranged.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce cooling in the prep top. CDI - lettuce was moved to the reach in cooler to cool; see temperature chart.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed cups and lids stored on the bottom shelf of the rack beside the hot water heater; the shelf is not 6 inches above the ground. Adjust shelf to at least 6 inches or move the items to another shelf.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the left door of the prep unit on the cook line, the pizza prep unit and the left door of the reach in freezer by the 3 compartment sink. Replace gaskets.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 3 comp sink in bar area set up as wash, sanitize and rinse. CDI by setting up as wash, rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cheese and chili dispensing < 135F. CDI by discard and placing unit out of service.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Certified PIC arrived at end of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf no hand soap at bar handwash sink. CDI by adding hand soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on pans stored as clean on the drying rack. CDI by wash, rinse, and sanitize. REPEAT VIOLATION

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C observed damaged surface on inside of microwave.

5-204.11 Handwashing Sinks-Location and Placement - PF observed handsink out of order in warewashing room. Verification required within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed debris on utensils stored as clean on the drying rack. CDI by wash, rinse, and sanitize. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on many plastic food storage containers stored as clean. CDI- Instructed PIC to go through all food storage containers and re-wash any with stickers or residue

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 open bag of lettuce in upright cooler. CDI by date marking bag.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed spray bottle labeled as sanitizer testing > 200ppm chlorine (bleaching out test strip). CDI by refill and test at 200ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf QAC sanitizer test strips were expired. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside upright freezer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food management PIC and bowling center management unable to locate employee health policy and unable to list reportable symptoms or illnesses. REPEAT. Return Visit (VR) required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black dirt build up on ice machine lid. Clean. REPEAT. Return Visit (VR) required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on many plastic food storage containers stored as clean. CDI- Instructed PIC to go through all food storage containers and re-wash any with stickers or residue. Return Visit (VR) required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened hot dogs, cut lettuce and tomatoes in reach in cooler without datemark. CDI- Lettuce was voluntarily discarded as PIC was unaware of when it was cut - tomatoes and hot dogs were backdated to prep date. REPEAT.

4-501.11 Maintain equipment in good repair. Observed coating coming off of shelving in reach in cooler by keg cooler. Repair.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed drain of bar 3 comp sink does not contain air gap between floor drain and drain pipe. Provide air gap. Return Visit (VR) required.

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 cove trim of wall near can wash to be peeling off (REPEAT) and floor under reach in freezer by registers to be in disrepair, not allowing for proper cleaning. Repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy pink growth and standing liquid in keg cooler. Clean.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC was unable to locate employee health policy and was not familiar with reportable symptoms. Return Visit (VR) required. Employee health agreement will be sent with today's inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink slime build up inside ice machine and dirt build up on ice machine lid. Clean. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed marinara sauce and shredded cheese without datemark in the preztel prep unit. CDI- Items were back dated to yesterday's date.

4-501.11 Maintain equipment in good repair. Observed spilt gasket on pretzel prep unit.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor repair needed at bar (tiles are coming up, leaving the wood underneath, which can not be properly cleaned) and wall repair needed near 3 comp sink (wall damage and cove trim is missing). Repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls around can wash to be dirty and floor under anti-slip mat is not being cleaned routinely.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsinks in restrooms (for public use and employees) reaching a maximum of 57F. VR- follow up required, advised to half mixing valves checked. Facility kitchen handsinks are capable of reachin 100F. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at the restroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods -P. Observed a small pan of raw chicken stored on the upper shelf of the prep cooler over bottles of sauces. CDI by moving to the correct location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch-Pf. Observed build up on the large ice machine, ice scoop and main area ice bin. VR- follow up required within 10 days.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect-P. Observed sausage stored with a discard date of 1/11/14. CDI by voluntary disposal.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the cart inside the kitchen area. Clean the hood filters over the fryers and the oven and maintain the handsinks clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor repair needed in the bar and wall repair at the mop sink wall.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated FoodProperly discard any unsafe or adulterated foods. Observed brown, wilted lettuce stored for use inside the reach in cooler. CDI- by voluntarily discarding. REPEAT

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly dispose of products stored beyond a 45F/4 day or 41F/7 day hold time. Observed hot dogs stored since 7/16 and chicken breast stored since 7/11. CDI by voluntary disposal.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFObserved lettuce not date labeled. CDI by discarding.

3-305.11 Food Storage-Preventing Contamination from the Premises - CObserved a lime left unprotected in the bar area once opened for the day. CDI by discarding.

3-304.14 Wiping Cloths, Use Limitation - CStore in use wiping cloths in sanitizer. Observed a single wiping cloth not stored in sanitizer.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CObserved a spatula stored in the front handsink.

4-501.11 Good Repair and Proper Adjustment-Equipment - CRepair the leaking prep cooler and 2 door reach in cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain the sinks clean. Wipe down the area under the grill. Clean around the hood. Clean the cart used to transport dirty dishes.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - CRepair the holes in the walls. Floor is damaged under the front cook line reach in cooler and in the bar. 6-501.12 Cleaning, Frequency and Restrictions - CGeneral cleaning needed of the floors and walls.

2-102.12 Certified Food Protection ManagerThe person in charge (PIC) must be a certified food protection manager. Observed PIC unable to provide documentation of training. Points will be deducted after 1/1/14.

2-301.14 When to WashProperly wash hands as required by the rules. Observed employee changing gloves frequently without properly washing hands in between or before food preparation. Gloves should not replace proper handwashing. CDI- by education and redirecting the employee to properly wash their hands.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceA handwashing sink may not be used for purposes other than handwashing. Observed the front handsink used to store knives in use. The knives were removed to be re-washed.6-301.12 Hand Drying ProvisionObserved no paper towels or other hand drying provision stored at the back handsink.6-301.11 Handwashing Cleanser, AvailabilityObserved no hand soap available at the back handsink. ALL handsinks should be properly stocked with soap and paper towels or other hand drying provision to allow for proper handwashing.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all food contact surfaces clean. Observed build up on the beer taps. According to the PIC the taps are not used. Advised to maintain them clean to prevent pest harborage. CDI- cleaning process started and PIC contacted servicing company.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated FoodProperly discard any unsafe or adulterated foods. Observed brown, wilted lettuce stored for use inside the reach in cooler. CDI- by voluntarily discarding.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required RTE, TCS items using either a 7 day/41F limit or 4 day/45F limit. Observed items including RTE lettuce and pepperoni slices not date labeled.

3-302.12 Food Storage Containers Identified with Common Name of FoodProperly label all working containers of food with the common name of the food. Observed salt/sugar, tortilla chips and sauces in squeeze bottles not labeled.

4-801.11 Clean LinensProperly store all clean linens. Observed clean wiping cloths stored hanging over an opened trash bin (removed to be re-washed).4-803.11 Storage of Soiled LinensProperly store all soiled linens. Observed dried, dirty cloths stored inside the 2 compartment sink in a food prep area. Soiled linens shall be kept in a clean, non absorbant receptacle or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use articles.

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed a leak inside the front prep cooler, the side area reach in cooler and a leak in the wall behind the side area handsink.

6-501.12 Cleaning, Frequency and RestrictionsClean the floors at a frequency to prevent build up. Observed grease build up around the grease trap. Facility is to clean this area and contact servicing company to ensure the unit is not due for pumping.