SHOWMARS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed portioned cups of ranch and tzatziki in the front low reach-in cooler above 41F. Observed cups stacked high in cooler above 41F, while cups positioned lower in cooler were properly cold holding at or below 41F. Observed ambient temperature of cooler at 36F. -CDI- PIC reduced level of stacking portioned cups in cooler and moved top-level cups (above 41F) to WIC to be rapidly cooled. Ensure cups are not over-stacked to prevent temperatures rising above 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of food stored directly on the floor in the walk-in freezer (WIF). Raise food off the floor.

4-501.11 Maintain equipment in good repair. -Observed broken bottom shelf in walk-in freezer. Repair shelf.

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 cooked chicken without a date mark in prep unit. PIC confirmed chicken was cooked yesterday. -CDI- PIC properly added date mark. -Observed gyro meat held past its 7-day shelf life. -CDI- PIC voluntarily discarded the gyro meat. 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 .

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 squeeze bottle of oil/water without labels. Label all containers with the common name of the item.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths, with visible food debris, stored on prep tables, not within a sanitizer solution. -CDI- PIC moved wiping cloths to a sanitizer bucket at 200ppm quat. REPEAT- Points not escalated due to improvement noted since last inspection.

4-501.11 Maintain equipment in good repair. -Observed drawer on low freezer broken (does not close properly). Observed low freezer resting on wood planks. -Repair or replace low freezer. -Observed shelving above 3-compartment sink broken, held up using cardboard pieces. Observed 3-compartment sink separating from wall behind. -Repair shelving above 3-compartment sink to ensure it is sealed to the wall and properly constructed. REPEAT

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed gyro meat held past its 7-day timeframe in prep lowboy (prep date of 8/11). -CDI- PIC voluntarily discarded gyro meat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout facility. PIC stated pest control services will be contacted.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths, with visible food debris, stored on prep tables, not within a sanitizer solution. -CDI- PIC moved wiping cloths to a sanitizer bucket at 100ppm quat. 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 sanitizer bucket stored on top of lowboy cooler. -CDI- PIC moved bucket to lower shelf to prevent contamination.

4-501.11 Maintain equipment in good repair. -Observed loose gaskets on cold drawers beneath grill, preventing drawers from properly closing. Repair or replace drawers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee water bottle stored on top of lowboy cooler. Observed employee food stored above customer food in WIC. -CDI- PIC properly relocated items to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large spoon hung up clean with residue. CDI PIC placed items back in dish area for 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit starting to peel. Repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and residue build up on grates above cook line and power cords coming from computer screen over fish prep. Sticker residue on outside of one container stacked clean. 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 missing grout in tile floor throughout prep area. Will give time to fix before taking points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw and individual Mac and cheese containers in two different prep tops holding above 41F. Items holding below 41F less than 3 hours prior, moved to WIC to re cool rapidly. CDI Going forward teh individual Mac and cheese swill be placed in cold drawer or RIc and coleslaw is moved to a further location from the heat source it was near, back row next to fans. Reduce to 1/ 2 points for improvement. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of liquid substances without labels. Label all containers of working bottles of liquid.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes in sanitizer bucket near drink machine holding 0 ppm quat sanitizer. CDI PIC corrected and refilled, concentration 150 ppm.

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 dust and residue build up on grates above cook line and power cords coming from computer screen over fish prep. 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 missing grout in tile floor throughout prep area. Will give time to fix before taking points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatziki sauce in individual containers stacked on ice in metal container up front. Items holding above 41F. CDI Items placed back in WIC to cool rapidly. Observed rice in WIC prepared yesterday holding above 41F. Observed multiple items in large Prep top holding above 41F. CDI rice and all prep top items above 41F for unknown amount of time were voluntarily discarded. Repeat. VR required to ensure prep unit is working properly 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 .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue on outside of two containers stacked clean. Items moved back to dish area for rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatziki individual portions stacked too high in prep top, top layer was holding above 41F. Items had been placed in the prep top from WIC 2 hours prior. CDI PIC placed top layers in WIC to re cool rapidly. Repeat, no escalation in points, all other items in facility were being held 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stack one on top of the other, wet nesting, while still wet. Pyramid stack to allow equipment to air dry.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two cucumbers in hand sink. CDI PIC voluntarily discarded cucumbers

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed package of raw beef patties leaning and on top of bag of celery. CDI PIC moved items in RIC so they were separated. 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 gyro meat stacked too high in prep top holding above 41F. CDI Items were moved to WIC rapidly cool. Observed raw fish in WIC holding above 41F. All other items and ambient holding 41F and below. CDI PIC placed fish on sheet pans with no lid to rapidly 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 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 tomato soup from prep the day before with no date mark. CDI PIC placed date mark on item. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of portioned lamb meat with date mark of 7/20/23. CDI. PIC voluntarily discarded item. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of gyro meat with date mark of 12/22. Observed container of broccoli soup with no known date of prep. CDI PIC voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed several gaskets throughout facility of hot and cold holding units ripped, torn or partially missing. Replace Observed puddling water in prep unit RIC across flat tops.

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. Tile walls throughout facility observed to have splash and residue. More frequent cleaning is required. // 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 tile damage near back door. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac and cheese holding below 135F in hot drawer. Other items placed in drawer at same time were holding 135F and above. PIC reheated to 165 and placed back in hot well. Before inspection ended EHS checked temperature again and Mac and cheese was below 135F. PIC stated this is an issue with the Mac and cheese. CDI Placed on TPHC for today and discussed using TPHC going forward. Paperwork filled out and directions given. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bags of cooked lamb meat that had been opened Monday with no date mark. CDI. PIC date marked item. Observed cooked rice with no date mark. CDI PIC voluntarily discarded.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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of portioned lamb meat with date mark of 7/20/23. CDI. PIC voluntarily discarded item. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes in a sanitizer bucket of 0ppm. CDI-PIC corrected sanitizer bucket concentration to 150 ppm. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large and small stainless steel food storage containers. 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 hooks utensils held on and shelving with clean containers and equipment with build up and residue. Increase frequency of cleaning. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed prep sink across from reach in freezer with constant drip. Needs repair. Cold water handle on hand sink spins and hard to get to point of full shot off.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep top. CDI PIC moved phones.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher load dirty dishes into dishwasher and then begin handling clean dishes. EHS informed PIC of observation. CDI-EHS provided education on when to wash and change gloves. Dishwasher removed gloves, washed hands, and donned new gloves before proceeding with duties. 2-301.15 Only wash hands in handwashing sink. -PF Observed one employee wash hands at 3 comp sink and another employee rinsed hands with dishsprayer. CDI-EHS educated PIC and employees on only washing hands in designated handsinks.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee fill a drinking cup with water from handsink. CDI-EHS educated employees that only handwashing could occur at handwashing sinks. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink near beverage station. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed only one functioning employee designated handsink in entire establishment. Upon arrival, part of the pipe was removed and draining into a large bucket. During the inspection a plumber arrived, added a piece of pipe, but then the sink was unable to drain and cannot be used at this time. CDI-Plumber repaired sink at end of inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed romaine lettuce stored over washed produce and other RTE foods in WIC. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed dishwasher handle dirty dishes with gloves, and continue to touching clean dishes without a glove change. CDI-EHS educated PIC and employee washed hands and changed gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at dishmachine at 0ppm. CDI-EHS and employee primed lines and changed chemicals for machine and dishwasher sanitizer level read at 150 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stainless steel food storage containers with visible food debris stored as clean. CDI-All items were observable debris were moved to be W/R/S. 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)(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 raw shrimp, flounder, and atlantic cod in cold holding prep top at 44-45F. Fish cooler's ambient temperature was at 50F. Sliced tomatoes, feta cheese, and shredded cheddar cheese were in prep top at 42-43F. Observed shredded romaine at 55F from previous day stored in prep top unit stacked over gyro meat. CDI-All items except the shredded romaine were moved to WIC to quickly cool and employee stated fish would be placed in an ice bath for future cold holding during service. The shredded romaine was voluntarily discarded by employee and EHS explained that stacking in a prep top unit will not maintain necessary temperatures.

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 slaw prepared on previous day in individual portion cups without any date marks on individual containers or the larger container they were stored in. Observed no datemarks on mac and cheese and cactus chili that employee stated were from previous day. CDI-PIC stated she had prepared slaw previous day and added correct datemark. The mac and cheese and cactus chili will be discarded after today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled squirt bottle in prep area. When asked, employee stated it was bleach water. CDI-Employee added label to bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several large containers of lettuce mix that had been cut today in the cooling process stacked in deep, covered containers. Observed soups and diced tomatoes also covered while still in the cooling process. CDI- PIC moved all bins of lettuce so they could be uncovered during the cooling process and vented the soups and tomatoes.

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 bins of what an employee stated was flour. Another employee pointed to single-service cups that were used for refilling salt and pepper that were also not labeled. CDI-Employees added labels to all working containers.

2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed employee with soiled clothing. EHS discussed dress standards with PIC explaining the need for clean outerwear.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes in a sanitizer bucket of 0ppm. CDI-PIC corrected sanitizer bucket concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large and small stainless steel food storage containers. CDI-Items were reordered to facilitate air drying.

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 tall stacks of single-use cups stored at registers, exposed to splash and other contamination. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single-use coffee cups stored in closet of bathroom. Move items to avoid contamination.

4-501.11 Maintain equipment in good repair. Observed a broken ice cream machine and at least three coolers that were not functionally cooling, but being used for other storage, one of which only three legs and was wobbly.

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 buildup along shelving used to air dry clean equipment.

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 Employee observed handling raw hamburger to put on grill. Employee then went to handling cooked salmon with same pair of gloves and without washing hands. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw hamburger with gloves on hands. Employee then went to handling cooked salmon with same pair of gloves. Discard gloves when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee discarded gloves and washed hands. 0 pts.

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 . Raw fish and raw shrimp in breading cooler top measured 46-47F. TCS foods in cold holding shall measure 41F or less. CDI - Shrimp and fish moved to walk-in cooler to cool. 0 pts.

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

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door. 0 pts.

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. Lime buildup present in dish machine. Clean and de-lime dish machine more frequently. REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC present at start of inspection. Assistant manager was present with no ANSI food protection manager certification. CDI - PIC arrived 30 minutes into inspection. 0 points taken as assistant manager knew most code requirements. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification at start of inspection. PIC with active ANSI food protection manager arrived 30 minutes into inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink in men’s restroom. CDI - PIC refilled dispenser. 0 pts.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Boxes of raw chicken stored on shelf above raw fish. Do not store raw chicken above raw seafood. CDI - PIC corrected storage order. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Mac and cheese and rice measured below 135F while in hot holding. CDI - Both items reheated to above 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Cole slaw that was portioned today had today’s date label on it. PIC stated cole slaw was prepared yesterday. Place accurate date label on all TCS ready-to-eat foods. CDI - Date label corrected by PIC. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bucket of pickles stored on floor in walk-in cooler. Store food at least 6 inches off the floor. CDI - PIC moved bucket to shelf. 0 pts.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean pans stacked while still wet. Allow utensils to air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on freezer drawer and breading cooler door. Replace torn gaskets. 0 pts.

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. Heavy buildup on interior of dish machine and on insides of doors of dish machine. De-lime dish machine and clean more frequently.

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. Mop sink and wall behind dish machine need to be cleaned. // 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 tile damage near back door. Repair. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried buildup on blade area. Observed few metal pans stored as clean with adhesive label transfer onto interior food contact surfaces from stacking together wet. CDI - can opener and pans taken to dish area for cleaning.

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 all TCS foods holding on open top portions of flip top coolers above 41f. Ambient air temperature of surrounding grill area very high - equipment unable to maintain 41f or lower. TCS foods in reach in portions of same coolers holding at 41f or lower. PIC noted they flip all items after lunch so items observed have been out less than 2 hours. CDI - TPHC procedures completed on site during inspection. Foods will be stocked at 10am from WIC and replaced every 4 hours at 2 pm, 6pm, and all items will be discarded at close with no carry-over or leftovers kept on site. Upon arrival to establishment, technician observed present working on WIC which had clogged valve and was elevated. EHS observed air temperature of 44f which recovered to 41f by end of inspection. REPEAT - full 3 point deduction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket holding wiping cloths labeled with commercial Quat sanitizer label actually holding chlorine sanitizer solution. CDI - bucket re-labeled. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food at grill/prep line wearing large watch on wrist above food handler glove. Remove watches and jewelry from arms when handling food.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed establishment is using EcoLab antimicrobial fruit and vegetable wash from wall mounted mixing station but has not test strips to check the product. PIC contacted EcoLab for test strips. Verification required within 3 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored stacked together wet on clean utensil racks. Air dry pans before stacking.

4-501.11 Maintain equipment in good repair. Observed detached gasket on drawer unit holding raw meat items. Repair or replace.

4-501.14 Warewashing Equipment, Cleaning Frequency - Observed heavy buildup and adhesive residue present on interior surfaces of dish machine needs cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on gaskets on various cooler units at line area. Observed buildup on other general non food surfaces including exteriors of bulk storage containers and shelving and handle of dish machine pre-rinse hose. Observed gummy label adhesive residue present on exterior surfaces of food pans stored as clean and stacked together wet. Clean to prevent cross-contamination of clean pans when stacked (see #16).

5-205.15 Maintain a plumbing system in good repair. Observed clogged drain under 3 part sink. PIC noted plumber is contracted to repair tomorrow morning. No other plumbing issues noted in facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall surface near upright freezer, various areas of wall surfaces with holes present, various areas of damaged floor tiles holding water. Repair.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cases of raw chicken stored directly above raw ground beef patties and raw shrimp. CDI - shelving re-organized based on final cook temperature. Observed prepared and ready to eat foods stored below unwashed bulk produce in the WIC. CDI - prepared food and ready to eat produce items relocated to higher shelf above unwashed produce. REPEAT - no point escalation as no raw meat items observed stored above RTE foods and glove usage was in compliance.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw ground beef patties removed from grill to bun for customer service maximum internal cooking temperature of 139f. CDI - patty returned to grill - EHS verified final cook temperature above 155f. No consumer advisory is present for burgers. EHS discussed e final cook temperature for ground beef with cook who indicated burgers should be finished to 140f. EHS strongly recommends re-training cook staff on required cooking temperatures for raw animal foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw fish/shrimp items in flip top unit and cooked onions, mushrooms, and sliced cheese in grill drawer holding above 41f. CDI - fish and shrimp relocated to WIC to chill back to 41f as they had been out less than 2 hours. Onions, mushrooms, and cheese discarded as they had been in unit overnight with no temperature checks completed on the items today. EHS observed that grill drawer did not always fully close and flip top is immediately adjacent to fryer area and had been open. All equipment appears to be operating properly and all other TCS foods observed to be below 41f.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed some opened commercially prepared foods including gyro meat, hot dogs, and more in line cooler units with no date marking present. Observed some house prepared foods like cooked onions, cooked mushrooms, and more in line units with no date marking present. CDI - date marks applied to items with known open dates and other items discarded. All TCS foods which are opened or prepared and kept on site longer than 24 hours must have a date mark present. When filling products from bulk containers, the date must follow the working container through disposition. Portion cups of TCS foods that are kept longer than 24 hours must also have a date mark present. When re-filling service coolers - flip top and reach in pans - with portion cups, the date must follow the products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled RTU sanitizer actually holding other unknown liquid PIC identified as possibly degreaser. CDI - product discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips to check in use RTU quat sanitizer solution used in spray bottles. Provide a test kit that measures quat sanitizer. The test kit to check the RTU quat sanitizer solution is not the same test kit used to check chlorine sanitizer used in buckets or used in the dish machine. Concentration today verified using EHS test strips. REPEAT Verification Required within 10 days.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event in establishment during inspection. CDI - by education of PIC, copy of written procedures and flyer in English and Spanish left on site during inspection. 0 point deduction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed cases of raw hamburger patties stored directly above fully cooked gyro meat in walk in cooler. CDI - PIC relocated burgers to lower shelf. REPEAT 3-304.15 (A) Gloves, Use Limitation. Observed employee use gloved hands to place raw burger patties on grill and then begin to continue to work with other foods at grill area. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. 1.5 point deduction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried buildup on blade area. CDI - can opener taken to dish area and washed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes cooling in flip top portion of line cooler at 46f still at 46f after 45 minutes. Cooling rate of 0 degrees per minute. CDI - tomatoes discarded. REPEAT 1.5 point deduction

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes cooling inn flip top portion of cooler at line. Tomatoes cooling at improper rate (see #20). Observed cut lettuce cooling in deep lidded plastic bin in walk in cooler. CDI - tomatoes discarded. Lettuce uncovered to allow air flow for proper cooling. Do not seal foods in lidded containers or cover with plastic while cooling. Allow air flow to the food until it reaches 41f and then cover for storage. Do not cool food in service coolers at the line which area in heavy use throughout the day. Cool food in the WIC before placing into service. REPEAT - 0.5 point deduction.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies in various areas of kitchen especially behind upright freezer near prep sink area where water is pooling. Contact Pest Control Operator for service. REPEAT 1.0 point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in dining area holding wiping cloths in sanitizer solution less than 50ppm. Observed wet wiping cloths laying on equipment surfaces in dining area and at line area not placed into sanitizer. Wet and/or soiled wiping cloths must be stored in sanitizer solution between uses.

4-501.11 Maintain equipment in good repair. Observed drawer freezer unit at fryer area with broken drawer. Repair. Observed torn gaskets on hot holding drawers near soup station. Repair/replace. Observed newly installed gaskets on WIC may not be properly installed and are preventing cooler door from closure without forcing from outside. Repair. No point escalation as equipment repair/replacement is in process.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips to check in use quat sanitizer solution. Provide a test kit that measures quat sanitizer. Verification Required within 10 days. 0.5 point deduction 4-501.14 Warewashing Equipment, Cleaning Frequency - Observed heavy organic buildup and adhesive residue present on interior surfaces of dish machine and along insides of doors and racks. Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on sides and legs of equipment throughout especially near fryer area. Observed buildup on gaskets on various cooler units at line area. Observed buildup on other general non food surfaces including exteriors of bulk storage containers and shelving. Clean to prevent pests. REPEAT 1.0 point deduction

5-205.15 Maintain a plumbing system in good repair. Observed damaged/detached drain pipe under upright freezer near prep sink area resulting in water not piped to drain and instead flowing onto floor. Repair.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy accumulation of food debris and establishment branded litter on ground around dumpster. Clean area to prevent pests.

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 significant organic buildup on flooring and walls at dish area, debris accumulation on ceiling vents covers in various areas, accumulated food debris mixed with standing water near upright freezer/prep sink area, accumulated debris under/behind various equipment items. Clean to prevent pests. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall surface near upright freezer, various areas of wall surfaces with holes present, corroded threshold area at walk in cooler door. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed, RTE produce stored under unwashed produce in walk in cooler. CDI - PIC relocated items to correct storage order.

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 tomatoes cooling at 0.05 rate in flip top unit. CDI - Item placed in walk in cooler to cool more efficiently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili, Mac & cheese, and rice hot holding below 135F. All items originally cooked/reheated within 1 hour. CDI - All items taken to be reheated to 165F or above.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes cooling in bottom storage portion of flip top cooler not manufactured for cooling. CDI - Placed in walk in cooler to cool more efficiently.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near prep sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean dish shelving. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on Cold hold drawers and hot hold drawers in need of repair/replacement. REPEAT. *Points kept at half due to overall upkeep of gaskets throughout cold equipment*

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 equipment doors and gaskets on equipment throughout facility. REPEAT. *Points de-escalated to half due to overall improvement of cleaning throughout facility and items noted last inspection*

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned containers of coleslaw holding 48F and above in flip top. Observed shrimp holding at 48F in fry flip top. CDI - Coleslaw taken to freezer to cool rapidly to 41F or below. Ice added directly to shrimp to cool. REPEAT. Facility will continue to use Risk Control Plan to control cold holding compliance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large dry goods containers with identifying labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food product stored on floor of freezer. Observed large dry goods container stored on floor of prep area.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on Cold hold drawers and hot hold drawers in need of repair/replacement. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need of faces of equipment, in between cold drawers, and gaskets on equipment throughout facility. Observed floor drains in need of cleaning. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed, RTE produce stored under unwashed produce throughout walk in cooler. CDI - PIC relocated items to correct storage order. *Points kept at half due to significant improvement of storage order of raw animal products* REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of tomatoes and one container of coleslaw cold holding above 41F in far right flip top cooler. PIC was able to provide temperature logs from 10:38 am; tomatoes recorded at 36F. Tomatoes had exceeded 4 hours. CDI - Tomatoes and coleslaw voluntarily discarded. Employee replaced tomatoes with container from walk in at 41F. Risk control plan stays in place until further notice; PIC has made major improvement in managerial control over cold holding throughout facility.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach without label. CDI - PIC re-labeled bottle.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in freezer in need of repair/replacement. Observed broken tile inside walk in cooler in need of repair (PIC stated tile cannot be replaced, but will attempt to create smooth surface for easily cleanable surface). REPEAT VIOLATION. *General comment today due to all items listed last inspection repaired*

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

5-205.11 Handsinks may only be used for handwashing.-Pf Observed ice dumped into handsink upon entering facility. CDI - Ice removed from handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE washed & cut produce on walk in cooler shelves. CDI - PIC reorganized to correct storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed french toast mix containing raw eggs stored above pancake mix containing no raw products in low reach in cooler. CDI - Reorganized to correct storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed frozen biscuits stored in contact with shelf without protective covering from contamination.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed items cooling from breakfast hot hold in walk in cooler; sausage, gravy, poatoes, etc. PIC stated they started cooling at 11:30 am; items would not meet cooling parameters in the next 20 minutes. CDI - All items were voluntarily discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, diced tomatoes, and chicken salad cold holding above 41F in flip top unit. CDI - All items prepped after lunch taken to walk in cooler to cool rapidly. Observed country ham, livermush, raw chicken, raw burgers, american cheese, and other TCS foods holding 47F and above in cold hold drawers. Ambient temperature of cold holding drawer reading 51F. CDI - All items voluntarily discarded. Maintenance company fixed CHD during inspection; equipment holding at <37F by end of inspection. RISK CONTROL PLAN. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling from breakfast hot hold in walk in cooler; sausage, gravy, poatoes, etc. All items were cooling with lids closed or tightly wrapped with plastic wrap. CDI - All items voluntarily discarded. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor next to stand up reach in.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on freezer drawers in need of repair/replacement. REPEAT VIOLATION. *General comment today due to all items listed last inspection repaired*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need of faces of equipment and in between cold hold drawers. Observed floor drains 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 cracked tiles in dish area. *Points not escalated today due to wall damage repaired and a number of tiles replaced in dish area since past inspection*

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwasher providing 0 ppm chlorine. CDI - Manager fixed machine and it was able to provide at least 100 ppm chlorine sanitizer. REPEAT.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling in flip top unit with no change in temperature in over 60 minutes; see temp chart. CDI - Tomatoes taken to freezer to blast cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal hot holding at 115F in steam well. CDI - Oatmeal taken to be reheated to 165F or above. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced canteloupe cold holding on top of other pans in flip top unit at 46F. CDI - Canteloupe taken to walk in cooler to cool rapidly. Observed hot dogs and raw chicken cold holding above 41F in cold hold drawer. CDI - Both items taken to walk in to cool rapidly. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened package of ham and hot dogs without date mark. Manager stated they were held from previous morning. CDI - Both correctly date marked for 2/25. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes and potatoes cooling in flip top units (not manufactured for cooling methods) with plastic wrap tightly covering containers. CDI - Tomatoes taken to freezer to blast cool. Potatoes taken to walk in cooler and uncovered to cool rapidly. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer during inspection. CDI - Manager provided new thin probe thermometer by end of inspection.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in flip top units. Observed rusted carts in walk in cooler. Observed cracked/broken lids on dry goods containers. Repair/replace equipment as necessary. Observed small flip top unit (used for fry station) not operational (repair/remove from facility).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need of faces of equipment and in between cold hold drawers.

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 handsink detached from wall. Observed cracked floor tiles in dish washing area. Repair/replace as necessary. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items co mingled with employee food in low reach in cooler (located @ prep area).

5-205.11 Handsinks may only be used for handwashing.-Pf Observed manager wash thermometer in handsink. CDI - EHS corrected manager and action was stopped.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwasher providing 0 ppm chlorine. CDI - Manager fixed machine and machine was able to provide 200 ppm chlorine sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with sticker residue on clean dish shelf after cleaning procedure. CDI - EHS instructed manager to re-wash containers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and two pans of gyro meat holding below 135F. CDI - All items relocated to be reheated to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell egg holding at 51F in bucket of ice on grill line. CDI - Eggs were taken to walk in cooler to cool rapidly. Eggs will held using TPHC moving forward. EHS provided TPHC document. 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 container of chili leftover from previous day with date mark. CDI - Date mark of 10/16 placed on container.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer above >200 ppm concentration. CDI - Sanitizer was diluted to 200 ppm.

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 container of feta cheese cooling in prep unit with plastic wrap tightly covering. Prep unit not manufactured for cooling processes. CDI - Feta vented and taken to walk in to cool rapidly. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles stored in food products in all large dry goods containers.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of equipment throughout facility in need of cleaning. Observed air filter on outside of ice machine in need of cleaning. Observed gaskets throughout facility 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 handsink detached from wall. Observed cracked floor tiles in dish washing area. Repair/replace as necessary. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor and floor drain in need of cleaning.

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 numerous items in prep units cooling at insufficient rate to meat cooling parameter and numerous items in walk in cooler not meeting cooling parameters. Repeat violation. CDI changed cooling methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad , cooked mushrooms , and pita sauce at greater than 41 degrees. Repeat violation . CDI discarded.

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 cantaloupe , slaw, mixed greens cooling in too great of volume and tightly covered . Repeat violation. CDI decreased volume by making multiple pans and uncovered items which were covered and proper cooling facilitated.

3-501.13 Use approved thawing methods. Observed flounder thawed under running water in walk in cooler at 71 degrees. CDI took to freezer to properly cool. Advised PIC water to thaw must be 70 degrees F or less.

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 slaw cooling at insufficient rate to meet cooling parameters. CDI cooling method changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous items above new required 41 degree cold holding temperature. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed slaw cooling in too great of quantity and tightly covered . CDI moved to more pans and shallower pans and proper cooling was achieved.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning need on faces of equipment and between and behind equipment as well as shelving in walk in.

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 tiles in dish area in need of repair as well as canwash.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handling raw eggs and then handling ready to eat foods without glove change or hand wash between . CDI PIC instructed employee to wash hands and instructed employee on proper handwashing. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and chilli at less than 135 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walkin cooler unable to maintain proper temperatures ( see chart above for some of the foods discarded.) CDI discarded all tcs foods that were above 45 degrees. Product disposition form completed. Technician dispactched will follow up on cooler before it is restocked.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water measuring 80.

4-501.11 Maintain equipment in good repair. Observed walk in cooler unable to maintain proper temperatures. Will return after lunch to make sure technician has repaired walk in.

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 curbing for canwash in disrepair and tiles broken is dish area.

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

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handled raw fish and go back to handling ready to eat foods without hand wash and glove change between processes. CDI PI had employee wash hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans stored as clean with visible food debris . CDI took to rewash.

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 gyro meat cooled from last night still at 47 degrees . CDI discarded product.

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 tiles in rear dishwashing area broken. -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee coffee cup stored above a prep surface for various foods such as spring mix. Cup was moved to the lower shelf of a rolling cart. Do not store employee drinks or food items above food service related items, especially food preparation surfaces, foods, or utensils.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed grill line employee handling toast with bare hands. Toast was discarded, PIC instructed employee to wash hands/put on gloves. Employees must not contact ready to eat foods with bare hands, it does not matter if hands are clean.

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 pre-packaged pork barbeque that had been thawed and put into small, serving bags that had then been put into a container labeleld 10/13/17. PIC immediately stated that the barbeque was portioned on the previous friday, and that the date was incorrect. EHS allowed the PIC to back date the product, as no other date marking issues were observed, and no datemarked food was present from before 10/20/17. Ensure that employees are correctly dating foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain flies in the rear area near the mop sink. Treatment for drains can be had regularly to prevent this pest issue, as well as utilization of equipment such as bug zappers in areas that will not contaminate equipment/utensils/food.

4-501.11 Maintain equipment in good repair. Observed a split gasket on a hot hold unit. Half deducted as facility has repaired multiple pieces of equipment in the facility since last inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side sliding door to the dumpster ajar at time of inspection. Closed by PIC.

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 mop sink area with heavy build up of black residue.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed non-twist top coffee cup stored in the prep area. Ensure that all employee drinks have a lid and straw, and are stored in non-food service areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS items in the walk in cooler above 45F. Walk in door had been left ajar for quite some time during food delivery. EHS noted cooler returning to normal operating temperatures during inspection, food items began cooling back to 45F. Ensure that the walk in door is not left open for extended periods of time. Even during periods of heavy use, 45F must be maintained in the cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pots and pans in the dish area.

4-502.11(A) Maintain utensils in good repair. Observed several tongs with burnt plastic handles. 4-501.11 Maintain equipment in good repair. Observed split gaskets on several pull out cooler drawers. Observed rust on several racks near the dish machine. Observed rust on the spring arm spray nozzle of the three compartment sink

5-205.15 Maintain a plumbing system in good repair. Observed leak on the three compartment sink faucet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 1pt- Observed back and front handsink being used to dump ice. Also, observed back hand sink being used to rinse a wiping cloth. CDI- Employee and PIC were informed to only use the handsink for handwashing. 6-301.14 Post a handwash sign at each handsink. Observed no Hand wash sign in mens bathroom. PIC was given sign.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed fried potatoes at 91F. CDI- PIC voluntarily discarded the item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5pts- Observed raw eggs being stored in an ice bath at 60F. CDI- PIC reduced the amount of eggs in the ice bath and moved them to a reach in cooler. EHS measured eggs in bottom of pan at 42F. Observed raw fish at 48F due to being stacked to high. CDI- Employee reduced the amount and placed the fish in the walk in to quickly cool.

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 0pts- Observed macaroni dated for 12/24/16. This is four days past the 41F/seven day hold date for TCS foods. CDI- PIC voluntarily discarded the item and stated it was mislabeled. 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 cut melon, spinach, and deli meat in flip top units not date marked. Also, observed spinach in walk in cooler not date marked. CDI- Since the melon had a larger container in the walk in with a label PIC was allowed to back date the item. The deli meat was opened yesterday morning and PIC back dated the item with the correct date. PIC was also allowed to back date spinach since the bag was opened yesterday morning as well.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT 1 pt- Observed cut lettuce at 50F, tightly covered, in the walk in. CDI- PIC uncovered the containers so air could move through the product. Observed lettuce in the flip top at 49F. CDI- PIC moved lettuce to the walk in and 20 mins latter the product measured 45F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT 1 pt- Observed several pans being stacked tightly still wet. Also, observed employee use a towel to dry cutting board and hotel pans.

4-501.11 Maintain equipment in good repair. 0 pts- Observed several spilt gaskets on prep units. Replace or repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed several gaskets in need of cleaning due to food debris build up and a fan near the 3 comp sink in need of cleaning due to dust build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT 1pt- Observed tile near walk in cooler, inside walk in, and can wash all in need of repair. Also, observed cracked light shield inside the walk in.

6-303.11 Intensity-Lighting - C- 0pts- Observed missing light in freezer. Replace.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed PIC come from dining room into kitchen, put on gloves to begin cooking and food handling, did not wash hands before putting on gloves. CDI- PIC washed hands and put on gloves.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P .Observed covered pan of gravy at 85 degrees approx. 3 hrs since cooling began. CDI- PIC voluntarily disposed of gravy.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of pure bleach at dish machine not labeled. CDI- Bottle emptied and removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep and sealed pans of actively cooling rice, sausages, and improperly cooled gravy. CDI- Reviewed proper cooling methods with PIC, gravy was disposed of. Sausages were moved to a shallow ventilated pan and pan of rice was stirred and ventilated. Observed just sliced tomatoes put on make table to chill at 56 degrees and just thawed shrimp put on make table at 65 degeees. Make tables are for cold holding be sure foods are properly chilled to 45 or below before cold holding. CDI- Items moved to walk in cooler to chill for cold holding.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two reach in coolers without thermometers. CDI- PIC provided thermometers in coolers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of pans being tight stacked while still wet.

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 wall by walk in cooler hinges with a hole in the wall at missing wall tile. Cracked ceiling light cover in walk in cooler needs replacing. GENERAL COMMENT: Investigated SR# 67823 during inspection.

Repeat violation 2-101.11 PIC shall be present during all hours of operation.-PF - PIC with certification was not present during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Kitchen sink did not have paper towels. CDI - paper towels were provided. 6-301.14 Post a handwash sign at each handsink. - Observed sinks missing handwashing signs. CDI - signs provided.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed an employee's can of red bull sitting on top of an opened package of hot dogs. CDI - drink and hot dogs were discarded 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above cole slaw and cut melons in the walk in cooler.

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

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of prep units. Clean gaskets.

2-102.12 At least one employee who has managment responsibility and authority shall be a certified Food Protection manager through an ANSI accredited program. Observed no employees in the facility at the time of the inspection that had a Food Protection Manager's certificate.

3-501.16 Maintain TCS food at a cold holding temoperature of 45F or less-P- Observed sausage patties in the reach in cooler that were recorded at a temperature of 49 and baked potatoes at a temperature of 52. PIC stated baked potatoes were cooked last night and were held at room temperature all night. Facility overall had very good cold-holding temperatures. CDI-- Both products were voluntarily discarded. REPEAT.

3-603.11 Facility shall provide a consumer advisory for animal products that may be served raw or undercooked. Consumer advisory must include the disclosure and reminder -Pf- Observed facility's breakfast menu missing the disclosure portion of the menu. Also observed some incorrect marking on the menu regarding which products are undercooked according to the PIC. PIC stated new menus are in the proccess of being printed and in the meantime PIC will manually correct menus. Return visit required to assure disclosure is added to menus.

7-102.11 Label containers of toxic materials with common name -Pf- Observed a bucket labeled as sanitizer with chlrorine sanitizer recorded too high at 500ppm incorrectly, thus identifying the product as a chlorine disinfectant. CDI-- Water was added to bucket to bring concentration down.

4-302.12 Provide a thin probe thermometer to measure the temperature of thin foods -Pf- Facility had no thin probe thermometer. Return visit required. REPEAT.

3-302.12 Label working containers of food products not readily identifiable. Observed a container of garlic salt that was unlabeled.

3-304.14 Store chemical buckets off the floor. Observed a bucket of sanitizer stored on the floor. CDI-- Sanitizer moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roasted potatoes stored on prep table measuring 68-71 degrees F. (if facility wishes to leave this product out of temp then use TPHC procedures) CDI Potatoes discarded.

(general comment) 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Provide thin probe thermometers; Observed no thin probe thermometer for checking thin foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of cooking equipment, shelving etc)

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Properly stored clean utensils and equipment to prevent contamination; Observed large amounts of clean lids and utensils stored inside dirty bulk containers. (keep these storage containers in wash rotation).

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Keep equipment clean; Observed surfaces of cooking equipment (sides), and storage units (cold and freezer) all collecting debris in need of cleaning.

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drink stored on prep table in kitchen area; CDI drink properly stored.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed raw fish stored on ice measuring 53 degrees F; CDI ice added to container to fully submerge containers to provide uniform temp.

•6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep walls, floors clean; Observed wall behind cooking equipment collecting large amounts of debris in need of cleaning.

(general comment) 6-202.11 Light Bulbs, Protective Shielding - C; Properly shield light bulbs; Observed light fixture inside walk-in cooler with broken light shield in need of repair.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; Observed vegetable slicers stored clean with food debris stuck to surfaces; CDIcontainers and slicers pulled and placed into dirty dish pit.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed salad cold holding unit not properly holding at required temperature of 45F and below; Obserled cut lettuce, cheese and boiled eggs measuring 50-51F. CDI all food discarded by staff.

(general comment)4-901.11 Equipment and Utensils, Air-Drying Required; Observed containers stacked wet in kitchen area.

(general comment) 4-101.19 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed rusted shelving in walk-in in need of replacing; Observed plastic lids and containers damaged in need of replacing.

(general comment)6-301.14 Handwashing Signage; Provide hand washing sign at all hand washing sinks; Observed hand washing sink located at front service area missing hand wash signage.

4-101.19 Nonfood-Contact Surfaces; Keep non-food contact surfaces in good repair; Observed gasket broken on pull out cold holding drawer in need of repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils;4-602.13 Nonfood Contact Surfaces; keep equipment clean; Observed surfaces of cooking equipment collecting debris in need of cleaning; Observed piping behind cooking equipment collecting debris in need of cleaning.

Properly store employee food and beverage; Observed employee food stored on shelf with and above customer food products. Food discarded.

Properly air dry; Multi-use cups and plastic / metal containers stacked wet in kitchen area.Properly store clean equipment; Observed clean lids and utensils stored in large plastic container with standing water in bottoms in need of cleaning; store in clean containers after air drying.

Provide test strips for testing sanitizer; Observed no test strips available for testing both Quat and Chlorine sanitizer.

Keep non-food contact surfaces clean; Observed handles on bulk dry food bins collecting heavy food debris in need of general cleaning.

(general comment) Keep vents clean; Observed numerous vents in walk-in cooler collecting heavy debris in need of cleaning.

Keep facility free of pest; Observed flying insect in back kitchen area.

Properly air dry; Observed numerous containers stacked wet in back kitchen area.

Keep equipment clean; Observed piping, wiring behind equipment collecting debris in need of cleaning; Observed

Keep light fixtures in good repair; Observed light fixture in walk-in cooler not operating in need of repair.