SHOWMARS - LITTLE ROCK

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine door with built up debris in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed equipment stored clean on above prep sink with food built up. Observed white container housing several clean utensils/equipment making contact with debris and liquid inside container. CDI - PIC moved items back to dish machine. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed entire box of salmon fully thawing in WIC without being removed from ROP package or without any opening made to package per manufactured instructions display on packages. CDI - PIC voluntarily discarded entire box of salmon.

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 debris and litter in WIF and food built up around hard to reach areas of cooking equipment. Increase frequency of detailed 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/vents damaged. Replace or repair units.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two boxes of uncut tomatoes in WIC adulterated. CDI - PIC voluntarily discarded both boxes of uncut tomatoes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and cooked yellow rice from 6/27 in produce(WIC) above 41F. CDI - PIC voluntarily discarded food. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked yellow rice from 6/28 in low boy cooler #1 above 41F. CDI - PIC voluntarily discarded rice 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus without any datemarking above 41F in flip top unit#1. CDI -PIC voluntarily discarded hummus. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and portioned cups of chipotle ranch dressing from 6/27 above 41F in flip top unit #1. CDI - PIC voluntarily discarded foods. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed in-use wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC moved items to sanitizer container.

4-501.11 Maintain equipment in good repair. Observed flip top unit internal lid baffle lose and hanging. Repair lid. 4-501.11 Maintain equipment in good repair. Observed cold drawers with torn and misshaped gaskets.

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 bus tubs with flour debris. CDI - PIC rewashed bus tubs and stored items above flours containers on storage shelf.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up around hard to each area of cooling and cold holding pieces of equipment. Increase frequency of detailed cleaning areas.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Observed in WIC plastic 22qt of raw shrimp and three plastic containers of prepared raw chicken above 41F prepared since 11:00AM. See temp chart. PIC reduced amount of food in each container and added ice left in WIF to cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of chipotle sauce in flip top unit above 41F with yesterdays date. CDI - PIC voluntarily discarded sauce. 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 container of chicken salad with datemarking from 02/18 exceeding 7 day period in WIC. CDi - PIC voluntarily discarded chicken salad. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear exit door to kitchen with gaps along lower portion of the door which may allow for insects to enter. PIC will have fix weathering.

REPEAT 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint tiles broken and missing near grill area. 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 broken and missing near and inside walk in freezer. EHS observed improvement with floor tiles and floor to wall joint. Points not escalated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed that clean equipment hanging on the storage rack above the three-compartment sink was becoming contaminated by splashing water from thawing raw fish and shrimp directly in the sink. CDI - PIC educated the employee on proper thawing under running water and instructed to wash, rinse, and sanitize all items hanging above the sink. 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 .

Repeat 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gyro meat in the cold drawer at temperatures above 41°F. The gyro meat was placed into the unit around 10:30 AM. The person in charge cooled the gyro meat down in the walk-in freezer. Points were reduced due to improvement of only one item out of temperature. 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 flies throughout kitchen area and crawling insect on wall near dish washing machine. CDI - PIC insect was removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without any form of hair covering while working in kitchen.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles damaged and missing throughout kitchen area. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint tiles broken and missing near grill area. 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 broken and missing near and inside walk in freezer.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Overserved hood filters with grease and debris build up and grease container almost fully filled. PIC will have hood system serviced. 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 personal food throughout walk in cooler. CDI - PIC voluntarily discarded personal food items.

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 in WIC raw shrimp, raw pollock, and raw flounder covered and stacked on top of each other above 41F prepared at 01:00PM. None of these items cooled in the 4 hour time frame. CDI - PIC voluntarily discarded food. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large plastic containers of raw chicken date marked 06/03 above 41F in WIC. CDI - PIC voluntarily both containers of raw chicken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheddar cheese and shredded cheddar cheese in flip top unit/cold drawer above 41F date marked 06/01. CDI - PIC voluntarily discarded two pans. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut (Mix Melon) container in WIC above 41F. CDI - PIC voluntarily discard container. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in flip top unit #3 above 41F from 06/03. CDI - PIC voluntarily discarded container. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered and stacked containers of raw shrimp, pollock, and flounder on top of each other in WIC. CDI - PIC had 1 hour to quickly cool raw foods down and placed them in WIF where food did not cool in time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed three boxes of single service items stored on the floor in storage room. CDI - PIC had boxes moved off the floor.

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 missing and exposed concrete in front of WIF.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in flip top unit #3 above 41F prepared around 9:00AM. Observed pan of raw salmon in low boy cooler #3 above 41F that was thawing early this morning. Observed container cooked gryo meat in cold drawer above 41F from yesterday. Observed blue cheese portion cups in flip top unit #2 from yesterday above 41F. Observed container of cooked rice in low boy cooler #1 above 41F from earlier today. CDI - PIC voluntarily discarded food items above 41F. Educated PIC on not over stocking containers of food and allowing items to be cooled properly before placing in flip top and low boy coolers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear secondary spray with green liquid and aerosol can stored on prep table without any identification. CDI - PIC stated it was degrease and stainless steel cleaner. Items were discarded by PIC. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear secondary spray bottle near grill station without any identification. CDI - PIC stated it was degrease and discarded spray bottle.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee using food container lid as a barrel for preparing green and red peppers on top of trash bin. CDI - EHS instructed employee to use cutting board on prep table instead of food container lid over trash bin. Employee took food container lid to dish room.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths scattered around the kitchen. CDI - PIC instructed employee to make a bleach sanitizer solution and to store them inside the bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single service cup used to scoop cooked rice stored in low boy cooler. CDI - PIC discarded single service cup.

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 several food containers with original sticker and sticker glue on stored clean. CDI - PIC took food containers to dish room.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two food servicer workers donning on new gloves without washing hands. Food service workers were preparing raw fish and shrimp and continued working in other areas of kitchen CDI - food service workers were instructed to wash hands before donning on new gloves. EHS observed food service workers continuously washing hands properly and donning on new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and fish above 41*F in cold holding unit . CDI - PIC shrimp and fish to smaller containers and placed them in WIF. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed in-use two clear spray bottles without any labels. CDI - PIC labeled spray bottles. (Degreaser) & (Bleach) 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use spray bottle of bleach sanitizer with pure bleach. CDI - PIC diluted bleach to proper levels resulting in approximately 100PPM

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two stainless steel shakers without labels that are not easily identifiable near grill. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two bus tubs of flour without any labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insect crawling on wall in storage room area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution housing wiping cloths under 10PPM. CDI - PIC discarded liquid and started with new sanitizer with concentration of 200PPM.

4-502.11(A) Maintain utensils in good repair. Observed hand held can open with rusted gears. CDI - PIC voluntarily discarded item. 4-502.11(A) Maintain utensils in good repair. Observed melted handle of serving spoon stored clean. CDI - PIC voluntarily discarded item. 4-502.11(A) Maintain utensils in good repair. Observed stored clean paint chipping off of lemon/lime squeezer. CDI - PIC voluntarily discarded item. 4-501.11 Maintain equipment in good repair. Observed ice build up around WIF door.

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease and food build up on filters for hood system near grill. 4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed missing filter from hood system above hot holding unit. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone, earphones and charger cords on prep table near clean slicer.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw breaded chicken stored above and next to beef in RIF. CDI - PIC moved chicken to lower rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed less than 50PPM from two different in-use sanitizer buckets. CDI - PIC discard sanitizer and made a new solution measuring about 250PPM. 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 diced tomatoes in prep top above 41*F. CDI - PIC voluntarily discarded items. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and cut lettuce above 41*F in WIC. CDI - PIC voluntarily discarded items.

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 four stainless steel spice shakers without labels that are not easily identifiable near grill. 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 three red secondary bottles without labels that are not easily identifiable in prep unit. CDI - PIC placed labels on items. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two containers of cheese without labels. CDI - PIC labeled one Shredded mix Cheese and the other Feta Cheese

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed Observed one container of seasoning with cup/bowl used for scooping out seasoning inside. Observed three other containers with scoops handles covered by seasonings. CDI - PIC removed utensils to dish and will relocate utensils.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed less items used for storage throughout facility. PIC did improve on removing items that are not necessary to establishment. POINTS have been reduced due to improvement on overall facility discarding not usable utensils and equipment. CDI - PIC will continue to remove items.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease build up on filters. Two filters were missing and one damaged.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had several priority item violations today. Observed no PIC. Food service worker had little to no knowledge of food establishment process and procedures and was communicating through text message with owner.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty at beginning of 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 educational poster on Employee Health and was shown vomit and diarrhea poster instead. No verbal conformation on employee health knowledge. CDI - food service worker was given Employee Health educational poster and verbal education.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service worker donning on new gloves without washing hands. Food service worker was preparing raw flounder and peeling eggs. CDI - food service worker was instructed to wash hands before donning on new gloves. 2-301.15 Only wash hands in handwashing sink. -PF Observed food service worker rinsing gloved hands in prep sink. CDI - food service worker was educated on how to properly wash hands and where to wash.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one sinks in kitchen with no soap and the other sink with no soap in employee restroom. CDI - food service worker provided soap to both. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed employee hand wash sink with no paper towels. CDI - food service worker provided paper towels.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food debris on ice scoop and inside ice scoop holder attached to ice machine. Ice scoop holder is also cracked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several pieces of cooked chicken in hotel pan on prep top between 112*F-120*F from this morning. Cook stated they do not follow TPHC and that the food is discarded every 10 minutes. CDI - food service worker voluntarily discarded cooked chicken.

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 bag of shredded cheese and mozzarella without any date marking CDI- food service worker voluntarily discarded items. 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 broccoli on a pan in lowboy cooler without date mark. CDI- cook provided date mark from today.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door that would allow entry of insects and rodents.REPEAT

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several damp cloths and soiled dry cloths on prep tops throughout facility.

4-501.11 Maintain equipment in good repair. Observed one toilet in the employee restroom not working. EHS advised to repair or have it taken out and sealed. Also observed a sewage smell in near ice machine. REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several items and furniture stored in back that are either not necessary to operation and maintenance. 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 baseboards chipped throughout facility (especially at corners). Observed chipping paint in storage rooms landing on cans of food and holes in walls throughout food establishment. Observed facility has used concrete to patch some floor areas near WIC but it is not a smooth finish. REPEAT

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease build up on hood filters above grill.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had several priority item violations today. REPEAT VR needed 3-1-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty at beginning of inspection. Assistant manager arrived 45 into the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no clean up instructions at facility. PIC stated that she took them to make copies but has not done so yet. CDI EHS provided clean up instructions. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the Front handwashing sink had ketchup in it. Employee stated that some employees use it for food prep. PIC stated that they normally do not use it for handwashing. VR needed 3-1-24

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed diver stored as clean under prep table with large amount of food debris. Employee stated that he did not use it today and it was last used yesterday. REPEAT CDI Employee moved dicer to dish room to be w/r/s. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli cheddar soup in hot well below 135F. PIC stated that he had just put it in the hot well within the hour. CDI EHS educated PIC on proper reheating procedures and he reheated soup on stove to 180F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Greek salad sitting on top of pan in prep top at 46F. CDI PIC stated that it was made yesterday and 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 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- Observed Greek salad that was made yesterday in prep top 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed broccoli on a pan in lowboy cooler and a gallon of milk in the front prep unit with no date mark. CDI PIC provided date marks 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door that would allow entry of insects and rodents.

4-501.11 Maintain equipment in good repair. Observed doors to both WIC and WIF not self closing and the handle missing on the door of the salad WIC. This creates a safety hazard. Observed one toilet in the employee restroom not working. EHS advised to repair or have it taken out and sealed. Also observed a sewage smell in employee restroom. 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 inside and outside of microwave with food and grease buildup.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors to dumpster area and dumpster open. 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 baseboards chipped throughout facility (especially at corners). Observed chipping paint on the wall in the storage room, causing paint chips to accumulate on top of food cans. Observed facility has used concrete to patch some floor areas but it is not a smooth finish. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several items and furniture stored in back that are either not necessary to operation and maintenance. These items have been store in facility for over a year.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had several priority item violations today. CDI EHS educated PIC on priority violations and most were corrected during inspection. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed 3 employees not aware of the health policy and unable to answer inspectors questions. CDI EHS provided Food Employee Reporting agreement and educated PIC on health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash his hands and turn the water faucet with his clean hands. EHS educated PIC and employee re-washed his hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handwashing sink. CDI PIC provided paper towels. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed diver stored as clean with large amount of food debris. CDI PIC moved dicer to dish room to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, lettuce, eggs, and soup in front WIC above 41F. See temperature chart. 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 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 Observed chili, sautéed peppers, and beef gravy in prep unit with no date mark. Observed hushpuppies with expired date mark. CDI PIC voluntarily 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed Boric acid and 2 types of bug spray in back storage room. CDI EHS educated PIC and toxic materials were discarded.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs in drain of unused soda machine. EHS advised to either repair or remove unused soda dispenser from facility.

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

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

4-501.11 Maintain equipment in good repair. Observed door to WIC 2 missing inside door handle created a safety hazard. Door also needs to self closure. Observed one toilet not working in the employee bathroom. EHS advised to have taken out or repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have chlorine test strips for chemical dish machine. VR needed 2-17-24

REPEAT 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grounds around dumpster with large amount of trash. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters sliding doors open.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several missing and chipped floor tiles throughout facility. Observed baseboards not smooth and easily cleanable throughout facility. REPEAT

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and other possessions on prep table and commingled with customer food. 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 comingled with customer food in prep coolers and on back prep tables.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handsink. CDI PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at handsink near dish room. CDI PIC provided paper towel.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can stored in dry storage. CDI PIC put in return area

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine Quat sanitizer completely out. PIC stated that they have not washed dishes because they were waiting for sanitizer to be delivered today. CDI Quat sanitizer was delivered during inspection. EHS verified correct sanitizer strength. 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 several tics foods in grill prep top and CH drawer above 41F. PIC stated that the items were taken out of the WIC 3 hrs ago. CDI PIC put items in WIF to cool down. EHS verified items were cooled down to 40F. Observed boiled eggs in WIC above 41F that were cooked on 10/05/23. CDI PIC voluntarily discarded eggs. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish thawing in sink of water and no running water. Employee stated that fish had been thawing for 1 hour. EHS educated PIC on approved thawing methods. CDI employee put fish in pan and put it in WIC.

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 inside of microwave door with large amount of rust.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing on dumpster 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grounds around dumpster with large amount of trash and waste .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several missing tiles near prep top and baseboards throughout facility cracked or missing. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table CDI employee put phone in her pocket 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 cup with a straw on shelf with clean dishes. CDI PIC moved employee cup

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures at establishment. CDI EHS provided poster and 4 page instructions. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in back restroom. CDI EHS provided Spanish and English signs.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on white shield in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of coleslaw and pan of raw salmon in prep unit above 41F. Cook stated that these foods were put in the units yesterday. CDI PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of salmon that was prepped yesterday packed tightly and covered in prep unit at 43F. EHS educated PIC on various methods to quickly cool foods. CDI PIC voluntarily discarded salmon.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several boxes of single service articles on the floor in storage room. CDI PIC put boxes on a shelf.

4-501.11 Maintain equipment in good repair. Observed doors to both walk in coolers and walk in freezer not self closing. Observed cabinet doors up front missing hinges and falling off.

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 microwave with large amount of debris.

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink drain pipe broken and water pouring out on the floor in kitchen.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a large area of missing floor tiles near prep units in kitchen. Observed several baseboard tiles cracked and missing. Observed several spots with low grout between floor tiles in facility. Observed missing floor tiles at door inside WIC 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 2 employee drinks with straws on prep tables up front and employee drinks in cooler up front. CDI PIC moved employee drinks.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at hand washing sink inside employee rest room. CDI - Soap replenished. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on chili located inside lowboy unit and opened container of milk located inside WIC. Employee present confirmed foods were first used/made yesterday. CDI - Both products correctly date marked. 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 chicken salad past 7 day requirement (3/6-3/12) and incorrect date marking on hot dogs. Employee present confirmed that the hot dogs were first used yesterday. CDI - Hot dogs correctly dated and chicken salad voluntarily discarded. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs/.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed salmon and pork tenderloin thawing out in ambient temperatures at prep sink. CDI - Employee placed items inside prep sink under running water. -0.5-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags not being held in sanitizer.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed lime squeezer with chipped paint stored at wall shelving unit. Utensil is no longer durable & cleanable. CDI - PIC voluntarily discarded utensil.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a large area of missing tiles between two prep units inside kitchen and x1 missing floor drain cover in front of grill station. Repairs needed. 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 thorough cleaning needed on flooring behind fryers and at floor drain in front of grill station. -0-

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 PIC is not a CFPM REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and steel wool scrubber in hand sink upon arrival. CDI-items were removed.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags not being held in sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being used as a scoop in a container of rice. CDI-bowl was discarded. Observed handles of scoops in flour and sugar touching the food.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC is not a CFPM, and has violation of priority items. 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 PIC is not a CFPM REPEAT

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 in dish machine to have a concentration below 50ppm. CDI-machine was primed and concentration was at 100ppm. Dishes that were washed before EHS arrival were rewashed rinsed and sanitized.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC is not a CFPM, and has violation of priority items. 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 PIC is not a CFPM REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed boiled eggs, lettuce and fruit in the flip unit that were above 41F. Eggs and lettuce were placed into the flip unit when facility opened. CDI-fruit was discarded and eggs and lettuce were put on ice to rapidly cool back down. Previously prepped and cooled lettuce and eggs from the WIC were placed into the flip unit. Fruit was replaced with fresh fruit from the reach in REPEAT EHS discussed proper cold holding methods and making sure that foods are properly cooled down to 41F or below before being used for service

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 tomatoes cooling in the WIC while tightly covered. Observed lettuce cooling in a deep pan. CDI-tomatoes were uncovered. Lettuce was portioned out and put into an ice bath 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 cooking food while wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags not being held in sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being used as a scoop in a container of rice. CDI-bowl was discarded. REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle in sugar.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC is not a CFPM, and has violation of priority items. 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 PIC is not a CFPM REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information 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 soup in the WIC that was prepared 03-07-22 and was above 41F. CDI-soup was discarded.

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 boiled eggs, lettuce and tomatoes I flip unit that were above 41F. PIC stated that foods were prepped before EHS arrival. CDI-foods put on ice to rapidly cool back down. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed salad and lettuce cooling in the WIC covered and packed into a shallow pan. CDI-PIC portioned out salad and lettuce and removed tops to allow them to quickly cool. Observed soup from yesterday above 41F. CDI-soups were discarded. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a measuring cup with handle in mixed veggies in the cold drawer. CDI-PIC removed cup from mixed veggie REPEAT 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being used as a scoop in a container of rice. CDI-bowl was discarded.

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 drink on table near foods that were hot holding. Observed employee belongings on table near silverware and napkinsl. CDI-drink was moved to bottom of table. Employee belongings were put away. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC is not a CFPM, and has violation of priority items.

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 PIC is not a CFPM REPEAT

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes (sliced and diced) in the flip unit that were above 41F. Unit had been open due to the lunch rush. CDI-lid was closed to allow food to cool back down. Diced tomatoes were able to get below 41F, however sliced tomatoes were put into the WIC to cool down and a new batch was put out.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed salad and lettuce cooling in the WIC covered and packed into a shallow pan. CDI-PIC portioned out salad and lettuce and removed tops to allow them to quickly cool.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a measuring cup with handle in mixed veggies in the cold drawer. CDI-PIC removed cup from mixed veggie

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 drink on table near foods that were hot holding. CDI-drink was moved to bottom of table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification has expired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in prep area near grill.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement in reach in cooler, prep unit and freezer.

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

2-102.11 Demonstration- The PIC was not a certified food protection manager. A certified food protection manager shall be present during all hours of the foodservice operation and present during the inspection. *Repeat*

2-401.11 Eating, Drinking, or Using Tobacco- Several employee beverages and a container of food were observed on food prep tables in the kitchen. Store employee beverages and foods so foods and food contact surfaces are not easily contaminated. It is suggested to store beverages and foods on a lower shelf.

2-301.12 Cleaning Procedure-P- Food employee washed hands for less than 10 seconds. Hands shall be washed for at least 10-15 seconds before rinsing. CDI- The REHS educated the employee on proper handwashing. The employee washed hands correctly. 2-301.14 When to Wash-P- A food employee was handling raw meat with gloved hands, removed gloves to handle utensil for cooked food. Food employees shall wash hands when switching between working with raw food and working with cooked foods. CDI- The REHS provided education on when to wash hands. The food employee washed hands correctly before donning a new pair of gloves.

3-403.11 Reheating for Hot Holding-P- Several foods were not properly reheated prior to placing in hot holding equipment. Macaroni & cheese in the steam table measured 96F, potato soup and chili in the table top unit measured 109F and 125F, respectively. Foods that have been cooked, cooled and reheated shall be reheated so all parts of the food reach at least 165F for hot holding. Food taken from a commercial package shall be reheated to at least 135F for hot holding. Reheating shall be completed within 2 hours. CDI- Foods were returned to the stove to continue reheating rapidly. All foods measured above 135F.

3-501.16- Cold Holding-P- Foods in the large walk in cooler measured 42F. Foods included slaw, chicken salad, pasta salad. Food shall be held cold at 41F or below at all times. CDI- These foods and other TCS foods were moved from this cooler to the smaller walk in cooler that was holding all foods <41F.

3-501.17 Date Marking-Pf- & 3-501.18 Disposition-P- Cooked broccoli in the large sandwich cooler in the kitchen and soup removed from the commerical packaging was not properly date marked in the WIC. Cooked eggs from 3/30 and a milk wash from 3/29 were stored in the WIC. Refrigerated, RTE, PHF's shall be marked with the date of preparation or date removed from package when held in the establishment for more than 24 hours. These foods may be held for up to 7 days. The date of prep counts as Day 1. CDI- Broccoli and soup were date marked. The eggs and milk wash was discarded.

7-201.11- Separation- P- A bottle of WD-40 was stored on a shelf above the slicer with packaged foods. Toxic materials shall not be stored above food equipment. CDI- WD-40 was placed in the managers office. *The REHS reminded the PIC that WD-40 was not an approved food equipment lubricant. It must be food-grade.

3-501.15-Cooling Methods-Pf- Lettuce prepared this morning was placed into a large plastic container with a plastic cover in the WIC. Tomatoes prepared this morning were overstacked in metals pans with plastic covering and placed into the back of the WIC. Foods shall be cooled by using approved cooling methods such as ice baths, shallow pans, loose covers, etc. CDI- Lettuce was placed into metal pans with no cover and tomatoes were placed on a sheet pan with no cover. With REHS intervention these foods cooled within the required time and temperature parameters. Ambient cooling shall not exceed 4 hours. *Repeat*

3-401.13 Plant Food Cooking for Hot Holding-Pf- Green peppers and onions were cooked and placed into hot holding. The onions measured 130F and peppers measured 111F. Vegetables cooked for hot holding shall be cooked to at least 135F. CDI- Onions & peppers were returned to the grill to finish cooking. Onions then measured 186F and peppers measured 191F.

3-501.13 Thawing- Multiple packages of shrimp were placed in 2 compartments of the utensil sink to thaw in standing water. Foods shall be thawed under refrigeration, as part of the cooking process or under running water of no more than 70F. *Repeat*

3-302.12-Food Storage Containers, Identified with Common Name of Food- Several bottles in the kitchen were not labeled with contents. Several small containers of flour, breading were not properly labeled. Working containers holding food that have been removed from the original package shall be identified with the common name of the food.

2-302.11 Maintenance-Fingernails- Pf- Food employee handling ice had very long, artificial painted nails. Food employees shall keep nails trimmed, filed and maintained so edges and surfaces are cleanable. A food employee with artificial nails and/or polish shall wear gloves when working with exposed food. CDI- The REHS educated the PIC and it was decided to have other employees handle ice that do do not have artificial nails or polish on the hands.//2-303.11 Prohibition-Jewelry- A food employee in the kitchen had a watch and bracelet on the wrists. Food employees shall not wear jewelry on the hands or wrists. A smooth, plain band on the hand is allowed.

4-501.11 Good Repair-Equipment- Gaskets of sandwich prep units and reach in cooler are torn. The lower shelf of small table across from fryers is rusted. Several tables had broken or missing feet. There is a condensation leak in the freezer. Equipment shall be maintained in good repair.// 4-502.11(A) Good Repair-Utensils- Large plastic containers across from the walk in freezer had lids and handles with cracks or burns. Maintain utensils in good repair.

4-601.11(B)(C) Nonfood contact surfaces- Additional cleaning is needed on refrigeration gaskets, lower shelves of tables, inside cabinets at wait station. Maintain nonfood contact surfaces clean.

5-202.13 Backflow Prevention, Air Gap-P- The spray hose at the pre-rinse sink of the dishmachine hangs in the sink basin. Provide an air gap between the hose and the floor rim of the sink. VR-Verification required by 4/16/21////5-202.14 Backflow Prevention Device, Design Standard-P-Two hoses were attached to faucets at the utensil sink and prep room with spray nozzles. Both had atmospheric vacuum breakers installed. These are not designed to work under continuous pressure. A backflow prevention device designed to work under continuous pressure is required if hose with spray nozzle is to remain attached. VR-Verification required by 4/16/21.///5-203.14 BPD, When Required-P- There is no backflow prevention device installed on the water line to the coffee machine. A proper backflow prevention device shall be installed on the water line to preclude backflow. VR-Verification Required by 4/16/21.

5-501.115 Maintaining Refuse Areas & Enclosures- There is trash and garbage on the ground around the dumpsters. Maintain the enclosure clean.

6-501.11 &6-501.12 Repairing and Cleaning- Several floor tiles, cove tiles and walls are damaged. Floors throughout the kitchen & storage areas need additional cleaning. Maintain clean & good repair.//6-501.114 Unnecessary Items- There are several pieces of old equipment, lots of books, toys, a dog crate, a pedal car, etc are stored in the dry storage area. Items unnecessary to the operation shall be removed from the premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC that accompanied during the inspection was not a certified food protection manager. -2 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw shrimp and lettuce cooling in large containers with closed lids in the walk in coolers. Observed lettuce and tomatoes cooling in flip top. CDI. PIC reduced the lettuce container size and vented the lid on the shrimp container. PIC took lettuce and tomatoes to walk in cooler to reduce temperature. Repeat. -1 pt.

3-501.13 Use approved thawing methods. Observed raw chicken and raw flounder temping above 41F in walk in cooler. Fish and flounder were thawed 1/5/2021. Observed shrimp thawing in a strainer that would not allow shrimp to be fully submerged under running water. CDI. PIC vented lid on both food items. Repeat. -1 pt.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed broken thermometer. PIC stated a new thermometer will be purchased today. VR. -0.5 pts.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use cups outside of original sleeve. -0 pts. Repeat.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF Observed water temperature not reaching accurate temperature of 120F. -0.5 pts. VR.

4-602.13 Nonfood Contact Surfaces - C Observed nonfood contact area of ice machine with black build up. Repeat. -1 pt.

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Observed water hose being on in between uses. -0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Observed open receptacles in female restroom. -0 pts.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter on the ground around dumpsters. -0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed fish, shrimps, chicken, vegetable burger in WI, burger, Coleslaw, in prep unit, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed cooked onion, salmon in RI, Coleslaw in prep unit, hot dog in RI with no date mark on them. CDI. PIC date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed lettuce cooling in a deep dish. CDI. PIC changed the cooling container in the cooler.

3-501.13 Use approved thawing methods. Observed fish thawing in prep sink with no running water. CDI. PIC ran some water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wipe cloths stored directly on prep table. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. REPEAT. Observed single use items stored on shelves with build up and some directly touching the build up. PIC removed and changed the storage and the contaminated ones voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed lots of build up in the non food contact surface of the ice machine. CDI. PIC cleaned it.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility when inspection started.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked with cleaning equipment. PIC removed. Needs to be free of obstruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken and grilled green pepper hot holding at temperatures below 135F. CDI. PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed tomatoes, eggs, lettuce in Prep unit, burger, goat and lamb, fish, shrimps in RI, black beans, pork in WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. RI was placed out of service and will be back within 10days to check on its repaires.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed milk, lettuce, tomatoes in WI and prep unit with no date mark on them. CDI. PIC date marked.

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 in use scoop stored with handle touching the flour in a flour container. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items stored on shelves with build up and some directly touching the build up. Needs to be removed to avoid contamination.

4-501.11 Maintain equipment in good repair.- REPEAT. Observed a lot of non functional burners and coolers throughout the facility non functional and not in use. Remove or repair items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT. Observed all cutting boards in need of replacing or resurfacing due to deep cuts and grooves. 4-502.11(A) Maintain utensils in good repair.- REPEAT. Observed handle to meat hammer in need of replacement or repair since item is cracked and peeling, also the WI door handle 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 lots of build up in the micro wave at kitchen area. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing fixtures coming off the wall around prep area. Needs to be repaired.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- REPEAT. Observed grout in need of repair near the can wash. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed chip tile and busted base boards throughout the facility and in walk in freezer. Observed lots of build up on ceiling, walls and floor through out the facility. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.- Observed non functional equipment throughout the facility not in use and not needed for operation or maintenance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT. Observed employee food stored with retail food in WI cooler. cdi. pic removed.

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 an employee preparing RTE salads with bare hands. CDI- PIC had the employee voluntarily discard the items. Wash hands and don gloves to prep RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a few plates and two metal meat tenderizers in need of cleaning due to food debris build up and stored clean according to the PIC. CDI- Items moved to dish pit area for proper cleaning before next use. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine shield with orange build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed fish, shrimp, and onion ring mix all above 41F, see temp chart. CDI- PIC was able to place the items on a 4 hr TPHC. 10am-2pm to be discarded. EHS provided PIC with a TPHC form.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 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- REPEAT- Observed grilled onions and peppers in the reach in without a proper date mark. PIC stated item was from yesterday. EHS observed all TCS foods in the flip top units without date marks. PIC stated items are from larger containers of TCS foods in the reach in or walk in cooler. PIC was able to date mark all TCS foods. A VR will occur no later than 3/14/20 to ensure all TCS foods are properly date marked. PIC was informed permit action may occur if the chronic violation is noted again during a visit or inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed several containers of Cl sanitizer without a proper label. CDI- PIC had an employee label all items.

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 cut lettuce, cut melon, and corn/bean salsa all in large containers and attempting to cool. The cut lettuce was also placed in the flip top unit for use prior to being properly cooled. CDI- Items were left uncovered and placed in the WIC to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed all in use squeeze bottles and shakers in need of labeling.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - PIC stated there is no area for dented cans or recalled food. PIC stated items are just kept or not used until discarded. EHS observed a large dented can in dry storage. CDI- EHS had PIC move item to office. PIc stated the item would be voulintariliy discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two employee preparing RTE foods with long beards however not wearing a proper beard guard.

4-501.11 Maintain equipment in good repair.- Observed a lot of non functional burners and coolers throughout the facility non functional and not in use. Remove or repair items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed all cutting boards in need of replacing or resurfacing due to deep cuts and grooves. 4-502.11(A) Maintain utensils in good repair.- Observed handle to meat hammer in need of replacement or repair since item is cracked and peeling.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed grout in need of repair near the can wash. Observed grout to base boards in need of replacement due to damage. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed chip tile and busted base boards throughout the facility and in walk in freezer. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.- Observed non functional equipment throughout the facility not in use and not needed for operation or maintenance.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed light shield missing in dish pit area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phones and food stored with retail food in wic and dry storage.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw beef stored below raw chicken in the reach in cooler in the front grill area. CDI- PIC rearranged items to correct storage order.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed sliced turkey, ham, cole slaw, sliced tomato and three containers of soup with no date mark labels. CDI- PIC stated that soups were made two days ago. PIC stated tomatoes, slaw, ham and turkey were prepped yesterday. All items were back dated to reflect 11/5 and 11/6 REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of pinto beans with a label saing 10/31. CDI- PIC voluntarily discarded item.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying area. 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 areas where grouting is missing in the floors. Observed damage to baseboards throughout the kitchen. Observed missing ceiling tiles in the back kitchen. Observed dirty ceiling tiles. Observed missing light coverings in the kitchen. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drinks stored in areas where food is stored for the facility. Observed two employee cell phones on the prep surfaces in the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in the handsink in the front kitchen. CDI- EHS educated PIC on how handsinks are just to be used for handwashing.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed food such as boiled eggs, tomatoes, chicken salad, tomato sauce, green beans and pasta salad with no date mark labels in the produce cooler and in the second walk in cooler. PIC stated that items had been prepped from the day before. Items in the prep top unit also had no date marking labels. CDI- all items were dated during the inspection. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed six containers of chicken salad and pasta salad with tightly wrapped coverings. CDI- PIC removed tight wrappings for more rapid cooling. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of produce stored on the floor in the back kitchen. Observed boxes of seafood stored on the floor in the walk in cooler. Observed boxes of lemons and cabbage on the ground in the produce cooler. CDI- PIC relocated items. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping clothes on prep surfaces throughout the kitchen.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service containers and lids stored on the floor in the back kitchen.

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 on equipment throughout the kitchen. More frequent cleaning needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris, cardboard boxes, and flour on the floors throughout the entire kitchen. Areas with less foot traffic have heavy debris. More frequent cleaning needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp, Raw chicken holding in ice bath were cold holding greater than 45 degrees. Potatoes soup, mac and cheese, cole slaw and other tcs items in walk in cooler were cold holding at 43 degrees F. Ambient Air of this walk in cooler was >41 degrees. House made sauce(ranch tarter) containers and Salads in reach in 2 door unit were cold holding at 48 degrees F. CDI/Vr. Out of temp food items were placed in the freezer to cool TPHC sticker was placed on salads and sauces to be sold or discarded before 3 hours expire. Will make a return visit to check adjustments needed to walk in cooler holding tcs foods at 43 degrees F. Update* GM of the store came in and adjusted the walk in cooler so that the ambient air is reading below 41 degrees F(38 degrees F). No vrification visit needed.

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 foods in flip top that was said to be stored there overnight dated. Observed house made sauces, lettuce, boiled eggs, meats etc. not dated throughout. Cooked noodles in walk in cooler was lacking dates as well. CDI- All foods were dated during the inspection. REPEAT - 1.5 points. Make long term compliance with this violation throughout or risk losing double points moving forward.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large dense container of lettuce cooling in walk in cooler. CDI- Food employee make shallow amounts of lettuce for better cooling methods.-.5 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed produce and other foods on walk in cooler and freezer floors. Foods were uplifted. - 1 point. 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed raw chicken and shrimp being stored in direct contact with ice while cold holding. Ice is not to be stored in direct contact with food items unless the container that's holding food product can allow for drainage of melted ice water.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged condenser that's forming large amounts of ice in walk in freezer unit. Repair rusted rack in tall 3 door cold hold units. Equipment shall be in good repair and easily cleanable. 0 points

5-501.17 Provide a covered waste bin in female restrooms. 0 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged wall, ceiling, floor tiles and light shields throughout facility. Facility shall be smooth in good repair and easily cleanable. 0 points.

6-303.11 Intensity-Lighting - C Install brighter resolution bulb in freezer so that it is at least 10 ftcd. 0 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced deli meats in the produce cooler not date marked for the day of preparation. PIC stated that they were opened and sliced yesterday but employees did not date them. EHS allowed PIC to date the items. Facility employees must be trained on proper datemarking of ready to eat items.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed several dead roaches in an unused, rear storage closet. Observed no live or dead roaches in any other area of the facility.

3-305.11 Store food in a clean, dry location, not ex posed to contamination. Keep at least 6 inches above the floor. Observed a box of potatoes stored directly on the floor of the rear dry storage area. Item moved by PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen prep line employee wearing a large watch. CDI by PIC education and removal of the watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested plastic containers. Items were unstacked and allowed to air dry by PIC.

4-501.11 Maintain equipment in good repair. Observed one split gasket on a pull out cooler door.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple areas of the facility with floor and baseboard damage, HVAC vents rusted/in disrepair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored intermingled with food service products. Items were voluntarily discarded by PIC. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non-shielded or shatterproof bulbs in the front miscellaneous storage area that contains single use articles.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed spatulas at the grill used on raw food being cooked and also on food items being used to dispense ready to eat food items on the grill. Per 4-602.11 (2) utensils shall be cleaned and sanitized each time there is a change from working with raw foods to working with ready to eat foods. CDI PIC provided an additional set of utensils for ready to eat grill items. Observed the can opener with residue. Keep the can opener and its holder clean. Equipment washed in the dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed onions and peppers stored in pans at the grill. PIC advised they had only been tossed in oil and spices. Due to the location of the products, the grill partially heat treated the onions and peppers and they were both in the temperature danger zone (see temperature chart). Both products had been on the grill less than 4 hours and were heated to 165 F. In the future, the PIC will store the onions and peppers so that they are not heat treated.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed a container of beef chili stored in the walk-in cooler with a date of 12/22/17 on it. Per the PIC, the product was prepared this morning and staff used a lid with an old date. CDI, old product sticker removed. Ensure products are properly labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed deep container of beans cooling in the walkin refrigerator above 135 F. Cooling rate of product was slow. Cool products in shallow pans or use other approved methods. Product moved to a shallow container for further cooling.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed raw fish and shrimp stored in containers of undrained ice and water in the walk-in cooler and at the fryer area. Per 3-303.12 (D) raw fish can only remain in ice that it was shipped/received in while awaiting preparation.

4-502.11(A) Maintain utensils in good repair. Observed a plastic container used to store cooked shrimp at the heat lamps damaged. Observed another plastic container in a walk-in cooler damaged. Keep all equipment in good repair.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed the dish racks used in the dish washing machine collecting residue. Clean the dish racks at least every 24 hours.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces collecting residue mainly in the cook line area. Ensure these surfaces are cleaned frequently. Recommend cleaning and sanitizing make unit door handles every 4 hours to ensure gloved hands are not becoming contaminated prior to touching ready to eat foods.

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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors, walls, and ceilings in need of cleaning and repair throughout the establishment.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of taco shells, hot dogs and lettuce in storage not covered/protected. CDI items covered while in storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing at proper concentration. CDI 3 compartment sink prepared. Dish machine maintenance company contacted for immediate dispatch. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observd split gaskets on two reach-in cooler doors.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed two employees touching water and lettuce with exposed bare hands. CDI employees donned gloves. Exposed portions voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two flip top coolers not holding products below 45F. See temperature chart for temperature observations. CDI taken to walk-in cooler to rapildy cool. VERIFICATION REQUIRED.

7-102.11 Common Name-Working Containers - PF Observed two spray bottles of sanitizer not labeled. CDI bottles labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce, sliced tomatoes and diced tomatoes in flip top cooler above 45F. PIC stated items were recently prepared. Items were taken to walk-in cooler to rapidly cool. Item cannot be placed in flip top coolers until product has been properly cooled.

3-304.13 Linens and Napkins, Use Limitations - C Observed linen in direct contact pita bread.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between tiles. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unused/unnecessary equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with dried food debris. CDI slicer broken down and properly washed, rinsed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm. CDI sanitizer added to dish machine.

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 gyro meat from yesterday not date marked. CDI meat labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers used for breading fish and chicken not labeled. CDI label added to container.

3-304.13 Linens and Napkins, Use Limitations - C Observed pita bread stored in direct contact with linen in hot hold. CDI linen removed.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on 3 door reach in.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between tiles in several areas of kitchen; dish room, slicer prep areas. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unused/broken equipment stored in closet and in dry storage areas.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Upon entry, observed employee beverage improperly stored on prep table behind friers. CDi beverage voluntarily discarded.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water cut off at handsink in dish area. VERIFICATION REQUIRED. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at two handsinks in kitchen. CDI papertowels added. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at two handsink in kitchen. CDI soap added.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above fries. Observed ground beef stored above fish and shrimp. Observed pork stored in direct contact with raw chicken. CDI items arranged properly.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed gyro holding on gyro machine not turned on. See temperature chart for temperature observations. CDI gyro machine was turned on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, fish, lettuce, slaw, chicken salad, pita sauce, ranch, tomatoes and shredded lettuce holding in temperature control above 45F. CDI lettuce was voluntarily discarded. Chicken and fish placed on adequate ice bath and in reach-in freezer to rapidly cool. Shredded lettuce, slaw, chicken salad, pita sauce, ranch and tomatoes placed on TPHC until flip top unit can be repaired. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed large bucket of degreaser not labeled. CDi bucket labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes and lettuce cooling in flip top coolers. Observed large quantities of lettuce and rice cooling in plastic mayo buckets tightly covered. Observed gyro meat cooling out of temperature control. CDI lettuce voluntarily discarded. Tomatoes placed on TPHC. Large quantities of lettuce and rice placed in shallow pans uncovered in walk-in cooler to rapidly cool. Gyro meat placed in reach in cooler to rapidly cool. VERIFICATION REQUIRED.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed employees holding soiled wiping cloths on aprons and prep surfaces.

4-501.11 Maintain equipment in good repair. Observed gaskets on several reach-in units in disrepair. Observed condensation collecting in reach-in cooler beside grill top. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several food containers broken and cracked. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility reusing large number of mayo buckets as food contact surfaces; sticker residue remains on containers throughout facility. EHS IS RECOMMENDING OBTAINING MORE ANSI APPROVED CONTAINERS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food and grease debris; gaskets, shelves, handles of equipment, walk-in freezer floor, etc.

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 coving in disrepair near ice machine. Observed several soap dispensers and papertowel dispensers not functioning properly. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing between several tiles throughout kitchen. 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 walls and floor in kitchen collecting food and grease debris.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station.

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 build up in need of cleaning. (Surfaces of kitchen equipment, cooking equipment, shelving throughout).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls throughout in need of general cleaning)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw, diced / sliced tomatoes, tuna salad, all stored inside prep cooler that was not functioning properly holding all at 50-51F. CDI all TCS foods removed from unit and placed into walk-in cooler to rapidly cool back down. Observed all items cooled back down to 45F and lower by end of inspection. VR to ensure unit is repaired. .

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bus tubs underneath prep tables In back kitchen area.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door damaged in need of repair; Observed prep cooler unit not properly functioning in need of repair.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen area with light bulbs that are not shielded. .

(NO POINTS DEDUCTED) 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area. CDI drink discarded.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink and turn faucet handles off with bare hands; observed employee wash their hands in three compartment sink. CDI staff educated and all staff properly washed hands.

3-301.11 (C ) No bare hand contact with (RTE) ready to eat foods.-Pf Observed employee bare hand cooked ground beef (burger) to place it onto bun. CDI burger reheated to 165F degrees and gloves and utensils used to touch RTE foods

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 build up in need of cleaning. (surfaces of cooking equipment, kitchen equipment, ice build up inside walk-in freezer, shelving throughout)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink missing soap, CDI soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink missing hand drying device, CDI towels provided. 6-301.14 Post a handwash sign at each handsink. Observed no sign posted at hand washing sink. EHS provided signs.

. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above cooked RTE gyro meat inside stand up cooler unit. CDI ground beef properly stored.

•4-501.114 Maintain sanitizer at correct concentrations. -P Observed low temp dish machine sanitizing during rinse cycle at a very low concentration level not within acceptable range. CDI machine primed and maintenance called made during inspection (3 compartment sink utilized until repair is made).

(general comment) 3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed prep table butted up against hand washing sink with water splashing onto prep surface. Splash guard approximately 12 inches high should be installed and/or prep table is moved 12 inches away.

(general comment) 6-202.11 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen food prep area with light bulbs that are not shielded.

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

Observed: Several plastic buckets and plastic containers broken. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf CDI by discarding items. A visit will be made within 10 days to check for items in good repair.

•Observed: Working sanitizer bottle bleaching test strips out. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations.

Observed: Reach in cooler gaskets dirty. The interior of old equipment (not in use) collecting debris. Plumbing beneath equipment dirty. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed: Employee restroom sink damaged and not functioning. A sink is accessible directly adjacent to staff restroom. Sink plumbing beneath the dish machine area with rags around pipe joints. 5-205.15 Maintain a plumbing system in good repair. Observed: No backflow prevention device on hose bib at 3 comp sink. 5-203.14 Prevent backflow or back siphon age at each point of use in a water supply system by installing an approved backflow device. -P A visit will be made within 10 days to check off backflow prevention device.

Observed: Floor, wall, and ceiling damage throughout kitchen area. Floor grout missing and deep near dish pit area. Staff restroom doors extremely damaged. Walk in cooler door damaged at corner. 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.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee handling lettuce with bare hands at make table. CDI by instructing employee to wash hands and put on gloves.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of cleaner. CDI labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on food contact surface table.

5-103.12 Provide cold and hot water under pressure to all fixtures.-Pf Observed handwash sink with hot water only. Hot water was too hot to wash hands. PIC adjusted water and only cold water was available at handwash sink. VR required within 10 days. REHS will return to verify compliance.

5-205.15 Maintain a plumbing system in good repair.-P Handwash sink in salad prep room is very slow draining. Repair.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored directly over raw fish filets in upright cooler. CDI by rearranging storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food residue on meat slicer. CDI by wash, rinse, and sanitize. Observed food debris on utensils stored as clean. CDI by wash, rinse, sanitize.

•3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop at ice machine stored in standing water. Water should drain from scoop storage container.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- Food contact surfaces of equipment must be clean to sight and touch and cleaned at a frequency that prevents accumulation of residues and debris. Observed build-up on nozzles of soda fountain. CDI by removing soiled nozzles and w/r/s. Advised PIC to clean nozzles daily.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Maintain all hot held food items at 135F or above until served. Observed beef chili in warmer not heated throughout (114-139F). CDI by reheating chili to 149F and placing back in warmer.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat TCS food items must be date marked in refrigeration if kept for more than 24 hrs. Observed rice, pasta stored in refigeration without date mark. Observed deli meats incorrectly date marked according to PIC. CDI by date marking.

3-501.15 Cooling Methods- Cool foods in shallow pans uncovered (with no potential from overhead contamination). Obsevred pasta cooling in 5 gallon bucket in thick layer and tightly covered. CDI by removing pasta and placing in shallow pan and uncovered.

2-103.11 (M) Person in Charge-Duties - inform all employees of health policy - Observed PIC unable to locate policy or verbally state all parts of the health policy. CDI gave PIC another policy. Ensure all employees are made awre of the health policy.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Keep cold food at 45F or less. Observed cole slaw, cut tomatoes and hot dogs over 45F in prep cooler. CDI by placing bags of ice on food until cooler can be serviced. Ensure items are cold, 45F or less, when placed in the cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - Observed inadequate date marking of several items to include cooled gyro meat, tuna salad , pasta salad, opened package of hot dogs. CDI handout provided and items marked with the prepared date or date package was opened.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed several cracked plastic pans and containers and equipment no working equipment stored in closets and the back room.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed some build up on two door refrigerator wire racks, under the drain boards of the dish machine, in the cabinet under the can opener and a bucket of dirty water under the front hand sink next to the ice cream station.

2-102.12 Certified Food Protection Manager- Person in charge must be a certified food safety manager and present for inspection. No certified PIC present.

3-301.11 Preventing Contamination from Hands- Ready-to-eat foods may not be touched with the bare hand. Observed 2 employees touching ready-to-eat food items (hamburger, fish, fries). CDI by employees putting on gloves.

6-301.11 Handwashing Cleanser, Availability- All handwash sinks must have hand soap readily available. Observed handwash sink next to 3 compartment sink without hand soap. CDI by adding hand soap.6-301.12 Hand Drying Provision- All handwash sinks must be supplied with hand drying device. Observed employee restroom toilet room without hand drying device. CDI by adding towels.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Store all raw animal foods in a manner that protects from contamination of ready- to-eat foods. Observed raw shell eggs stored over ready-to-eat lettuce and sliced tomatoes. CDI by moving eggs to safe location.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- All cold held potentially hazardous foods stored in refrigeration must be maintained at 45 F or below. Obsereved prep cooler (left of grill) with food items stored > 45 F. Sliced Tomatoes, Lettuce, pasta salad, chicken salad, cole slaw were all observed to be > 45 F. Person in charge stated that all foods out of temperature were moved from walk-in cooler < 2 hours prior to inspection. CDI by utilizing ice bath for food items and rapid cooling. PIC will call for repair service.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready-to-eat foods stored in refrigeration (made every 2-3 days per PIC) must be date marked with date prepared. These food items can be held for a maximum of 7 days if cold held at 41F or below, 4 days if held at 41-45 F. Observed bulk containers of salads (pasta, potato, cole slaw) without date marking.

3-304.12 In-Use Utensils, Between-Use Storage- Observed ice scoop stored directly on top of ice machine (dirty surface) Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment- Observed prep cooler (left of grill) with intermal temperature of 61 F. Repair. Do not use until equipment is able to maintain food cold held 45F or below.

Observed inadequate lighting in back storage room. 3 light fixtures out. Repair.