BOB EVANS #362

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use food containers stored open, upright, and without packaging. -0 points-

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and residues on flooring beneath cooking and holding equipment. Observed heavy build up of dust on vents in dry storage areas and on vents above hot holding line. Recommend higher frequency and more thorough cleaning. -0.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed comet cleanser stored on shelving above single use gloves, utensils, and dishware. CDI - Comet cleanser was discarded. -0 points-

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed water flow dipper well turned off with a water temperature of 65F. CDI - Water was restored to dipper well with a velocity sufficient to flush particles to the drain. -0.5 points-

4-502.11(A) Maintain utensils in good repair. Observed plastic food containers with melted surfaces. Discard plastic food bins and replace with utensils that are smooth and easily cleanable. -0.5 points-

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed high temperature dish machine with a malfunctioning rinse temperature thermometer. External digital thermometer would read 0F during rinse cycle. Establishment uses temperature strips to measure rinse temperatures. Both temperature strips and EHS dishtemp measured rinse temperatures in excess of 160F. Repair thermometer reading for rinse cycle. A verification will be conducted by February 2nd, 2026 to determine if establishment is in compliance. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash and residues on handles and outer surfaces of cold holding equipment and on shelving throughout facility. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gravy, chicken gravy, and green beans in walk in cooler cold holding at temperatures between 43F and 46F. Ambient temperature of walk in cooler was measured at 44F. CDI - Walk in cooler cooled to 40F by end of inspection. Gravy, chicken gravy, and green beans cooled to 41F or less also. PIC has been advised to keep walk in cooler door closed during peak service times to ensure TCS foods remain at 41F or less. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored in chemical storage area. CDI - PIC identified contents to be sink and surface cleaner and labeled spray bottle. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed room temperature prepared coleslaw cooling at ambient room temperature on cart during inspection. PIC stated that coleslaw was prepared prior to inspection. CDI - Coleslaw was moved to walk in cooler to rapidly cool to 41F or less. PIC has been advised to follow cooling procedures for room temperature prepared TCS foods. Instructional signage is located on walk in cooler door. -REPEAT- -1 point- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stored in a manner that does not facilitate air drying on drying rack. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters stored on top of coffee maker without wrappings or packaging. -0 points-

6-501.16 Store mops for air drying after use. Observed stored mops still in mop buckets. Store mops in a manner that facilitates air drying. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above bag of potato soup. CDI item relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 containers of rinsed home fries that was cooling in covered plastic containers and only dropped 1 degree in an hour. CDI PIC moved items to the back of the walk in cooler and containers unstacked and uncovered to increase cooling rate. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored underneath cutting board. 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 sanitizer buckets on the back line and cook line that were low. CDI items refilled.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain that had slow flow and causing puddle from where floors were mopped. PIC stated they are getting roto rooter onsite on Monday.

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 behind dish machine with a hole in a floor and in need to be repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during initial parts of inspection. A CFPM should present during all operating hours. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee food observed being stored in microwave used to warm foods being served in establishment. CDI- employee voluntarily discarded item. *REPEAT*

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee working with raw pork sausage at grill begin to prep RTE foods on their way to being served. CDI- EHS discussed when to wash methods with food employee and PIC, PIC had employee rewash hands properly before donning gloves. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee working with food discard personal food and return to food prep without washing hands. CDI- PIC had employee discard gloves and rewash hands. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. observed mixer stored as clean with food debris and residue, has not been used today per PIC. Observed 15 stack of plates with food residues stored as clean on front line. Observed whisk, tongs, and blade of can opener with food debris stored as clean stored at prep table adjacent to office. CDI- items were removed 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mash potatoes stored in hot box temping below 135F. PIC stated item had been in unit for longer than 2 hour reheat window. CDI- PIC voluntarily discarded item. 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 Mac and cheese stored in prep top temping above 41F. Observed sausage crumbles temping above 41F in cold drawers. CDI- PIC re portioned items before moving them to WIC. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed half & half labeled 5/8-5/15. Observed chocolate milk labeled 5/8 but was originally opened on 5/7, per the PIC. Items should be date marked for 7-day parameter and should be labeled to reflect original day of prep or opening. CDI- PIC voluntarily discarded chocolate milk and adjusted half&half date mark. *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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sausage crumbles prepped at 8am put directly into cold drawers after prep, per the PIC. Observed sausage crumbles cooling at a rate of 0F/min due to food density in deep plastic pan stored in WIC with lid on. CDI- PIC removed lid from item and moved item to WIF to increase cooling rate. 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 .

4-601.11(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 gaskets on cold holding units on cook line with food debris, shelving above prep tables in need of cleaning due to dust and debris build up, and inside of microwaves with heavy food residue accumulation. *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 areas under and behind equipment, such as grills and refrigeration, on cook line in need of cleaning. *REPEAT*

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on back line and front line. Employees must store personal beverages in a separate area away from food and food preparation, such as on a low shelf. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed taking raw steak out of bag to cook on grill. Employee then went to working with ready-to-eat foods after without washing hands. Employees must wash hands when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated and she washed hands. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at beginning of inspection. Hand washing sinks must be equipped with paper towels for employee hand washing. CDI - PIC refilled dispenser. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in cooler on line measured 50-62F (tomatoes, salsa, cooked onions, French toast mix, ham, bean salsa, sausage, cheeses). TCS foods in cold holding shall measure 41F or less. PIC states that unit is working but employees turned it on late this morning. CDI - Food was moved to freezer to rapidly cool and the food reached 41F before it had been out of temperature for 4 hours. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Sausage in line cooler, pans of mac and cheese in walk-in cooler, and large container of cole slaw in walk-in cooler were missing prep date labels. Also, pan of tomato sauce in walk-in cooler was prepared on 1-30. TCS ready-to-eat foods must be labeled with prep date and used or discarded within 7 days from preparation. CDI - PIC placed date labels on sausage, cole slaw and mac and cheese. PIC discarded tomato sauce. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning necessary throughout kitchen on nonfood contact surfaces such as: inside microwaves, inside all refrigeration units, sides of cooking and holding equipment, and shelves. Clean these areas more frequently.

5-205.15 Maintain a plumbing system in good repair. Small leak underneath 3-compartment sink. Repair leak. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath plumbing and equipment. // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles separating/loose in dry storage room. Repair/replace tiles. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2 employee cell phones observed on prep tables. Do not store personal items on prep tables. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Proper handwash followed by turning off the faucet with bare hands exposing hands to contamination. *CDI - PIC realized mistake and rewashed hands properly and turned off the faucet using a paper towel as a barrier. NOTE: PIC did not engage in any food prep afterwards and realized mistake themselves no points deducted due to severity.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Multiple plates and bowls soiled with food debris build up stored clean on clean dish shelf. *CDI - PIC placed items into dirty dish area to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Multiple foods from yesterday with a temperature, above 41F, in a WIC with ambient temperature of 35F showing that the food items missed the 6 hour cooling parameter. (See temp chart for details) *CDI - PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 - Multiple items in WIC in plastic containers with tight fitted lids that were cooled yesterday, still above 41F. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets with a concentration of 0ppm. *CDI - PIC emptied and refilled buckets with properly concentrated sanitizer recorded at 150ppm.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Personal bag, keys, and jacket on prep table. *CDI - Removed items from prep table and placed them in designated location.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soapn dispenser not functioning in the kitchen (next to the ice machine) there were no batteries. CDI - PIC provide soap.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans of pumpkin filling in the dry food shelving. CDI - PIC removed the cans of pumpkin. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy bananas in the dry food storage. CDI - PIC will need to weigh prior to discarding.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat salads in the walk in cooler. CDI - PIC rearranged the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave’s at the cookline accumulating food debris and residue. Clean and maintain.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Final cook taken for cheese omelette was at 152F, product went out to quickly before we could reheat. CDI - Checked second batch of omelettes with a final cook temp of 178F.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed omelet mix on TPHC temped at 50F, no time stamp on the container. CDI- Food handler placed time stamp on omelet mix. REPEAT

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 Observed no designated area for dented or recalled products. CDI - PIC stated they have a process for not using damaged products, PIC said she will creat and area for these items.

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 plastic clam shell to go containers and paper food container sitting directly on the counter and shelf, unprotected.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food accumulating and debris in the interior of the refrigeration units at the cookline and inside shelving at the front service area. Observed the mixer guard accumulating dry food debris. Clean and maintain.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed mop sink faucet with spray hose attached without a back flow prevention device. CDI - PIC turned off the water and removed the sprayer.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease accumulating around the grease barrel. Clean and maintain to prevent attracting and harboring pests.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing vent cover over the mop sink area. Replace. Observed damaged floor tiles in the dry storage room. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed in the dry food storage room floor.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on the prep table with food and on top of clean plates in clean dish storage. CDI by discard and taking plates to dish pit for processing.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed worker crack shell eggs and then conduct other work activities where pancakes and hashbrowns are touched to get them plated. CDI- corrected the behavior by instruction of a handwashing. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed good handwashing by cook line employee but failed to use a barrier such as a paper towel to turn off the faucet therefore recontamination of hands. Had employee wash again. CDI

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxed unwashed peppers over bagged ready to eat lettuce, and foods. CDI- rearrange For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - Observed tomatoes with a pan of onions stored in contact with them. Observed pies stacked with no barrier b/t pie tin bottom and next pie. CDI- provided barriers For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacks of soiled bowls on the line, 2 ladles, and standing mixer with debris. Clean after use. CDI- items pilled for processing. 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 . Did not escalate points do to volume of storage that was clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 sausage patties pre cooked this morning holding in well at 121-127F stored in hold well. CDI reheated on grill to over 165F For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken for salads, Sausage, Hollandaise, milk gallons, little bagged potatoes, and turkey slices without labels. Observed slaw, stuffing without dates. CDI- product was labeled if prep sate was known or 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . P

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed items on TPHC, egg, omelet, pancake mix below 41F and had to inquire about what was suppose to be on time. PIC clarified , CDI- use the orange labels

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed oven cleaners stored on the line above the prep surface, and Clorox cleaner over dishes. CDI- all products moved to proper storage

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 a few working dry good containers without labels in dry storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed storage on the freezer floor.

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed manager that does have to pitch in with long nails. VR- Manager will need to cut nails or discontinue any food processing 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff assisting in kitchen without restraint.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed ice cream scoops stored in clogged dipperwell with debris. CDI was disassembled and sent to dish for cleaning.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups on the front line without sleeves or protection

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean under the cabinets in the drink area, front line.

5-501.17 Provide a covered waste bin in female restrooms. Observed one stall with missing lid on container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately 30-40 plates and 7 bowls stored as clean with food debris and residue present. CDI: plates and bowls were taken to dish area for W/R/S. Ensure that utensils are clean to sight and touch. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed raw shell eggs, hot cake batter and omelette mix being held on TPHC without a time stamp. Employee stated that the items were all put out at 7:00 AM. CDI: PIC labeled items to reflect time that items were removed from cold holding. Ensure that procedures are being followed for TPHC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead roaches in facility. PIC stated that the pest issue has improved since last inspection. Facility has been working with pest control company and gets serviced regularly. EHS observed most recent date of pest control service occurred on 9/14/2023. No live insects observed during inspection.

2-402.11 Use head coverings to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook without hair restraint. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quaternary ammonia solution with a concentration of 50ppm in bucket with wiping cloths. CDI: PIC changed sanitizer with fresh towels and concentration reached 200 ppm.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residue accumulating on shelving underneath cook line and inside of RI units throughout facility. Keep clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring w/ low grout throughout kitchen. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors underneath equipment at cook line in need of cleaning due to food debris and residue.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered, employee beverage stored above food prep line. CDI: beverage discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer (used the night prior) with food debris. CDI: slicer disassembled for cleaning/sanitizing. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed country gravy at 111F. CDI - item 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items held at prep line above 41F. CDI all items 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw, shell eggs, at prep line, stored above 41F. CDI: eggs voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods; do not allow product temp to exceed 41F. Pf Observed packaged steaks thawing at temp of approximately 70F - were in thaw process too long, but not exceeding 4 hours. CDI: steaks placed in walk-in for cooling. Observed beef placed in microwave to temp of 90F for portioning/bagging for cold hold. CDI: portioned beef was removed from bags, large portion of beef cut and all was placed in shallow layers in pans and placed in walk-in for quick cooling - temp check after 20 minutes = 70F

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach presence

2-402.11 Use head coverings to restrain body hair from contacting exposed food, equipment, and utensils. Observed cooks w/out effective hair coverings.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring w/ low grout throughout kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pot of grease on cart blocking handsink by ice machine. CDI - Cart with pot was moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken on shelf above hashbrowns in reach in cooler. CDI - Storage order was corrected. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on some plates and plastic containers stored as clean. CDI - Items were pulled to be cleaned at dish machine. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of gravy in WIC with no date labels. CDI - Gravies were voluntarily discarded or labeled. 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 .

4-501.11 Maintain equipment in good repair. Observed panel on door of microwave next to pick up window was broken and hanging loose. PIC stated a work order has been put in for repair of the microwave.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and door open on dumpsters. Needs to be kept closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug broken on one of the dumpsters. Needs repair.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed PIC unable to locate EH policy. CDI: EHS provided copy of policy and poster for facility to utilize.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser in poor repair at hand sink next to wait station. PIC stated work order placed for dispenser. CDI: Food employee provided paper towels next to hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken gravy and mushroom gravy being held below 135F in steam well. PIC stated product prepared between 9am-10am. CDI: PIC sent products to reheat. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter cups and half-n-half cream being held above 41F in front make tables. PIC stated product prepared between 8am-9am. Product overstacked. CDI: Education provided, product divided into smaller portions, and cooled.

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 bottom portion of salad make table soiled with food waste. Observed gaskets and handles on 2-door reach-in cooler soiled with food waste.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several TCS foods being held below 135F in hot box. PIC stated products reheated @9am and placed into unit. CDI: PIC moved product to microwave and rapidly reheated(171F, 181F). REPEAT VIOLATION.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or temperature strips for measuring hot water dish machine. EHS will return within 10 days to verify temperature measuring device obtained. VERIFICATION REQUIRED.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P Observed sliced turkey cooling at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC vented product for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal and gravy being held below 135F in hot box. PIC stated product prepared early morning. CDI: PIC voluntarily discarded product.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed sliced turkey being cooled covered in plastic wrap. CDI: PIC vented product for rapid cooling.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on shelf with clean dishes in dish area. CDI: Education provided and PIC discarded beverage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plastic insert pans stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be re-W/R/S.

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 low grout in dish area and in front ice machine in kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice/drink waste in hand sink next to soda machine. CDI: Education provided and PIC cleaned hand sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda nozzles. CDI: PIC sent to be W/R/S.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed green beans and stuffing prepared yesterday 08/03/21 reheated to approx. 120F-135F in microwave then placed into hot box for hot holding. PIC stated process should be to fully reheat to 180F(Bob Evans policy) in microwave. CDI: Education provided and products reheated to above 165F(176F and 185F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cracked shell eggs being held above 41F at grill. PIC stated process should be to crack eggs, then cold hold in reach-in cooler. CDI: Education and TPHC papers provided for eggs, eggs time stamped for 4 hours as short-term corrective measure, and PIC filled out time sheet for eggs. Facility using TPHC for eggs going forward.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door reach-in cooler and make table(drawer and door gaskets). REPEAT VIOLATION. NOTE: Facility's hot water dish machine does reach temp, but takes approx. 20 minutes to reach correct temp of 180F. EHS recommended facility have service company adjust speed at which water reaches temp if possible. **Points not escalated due to other violations present.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on make table across from steamers soiled with black buildup.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer with no label. CDI-PIC 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 ground beef with a sticker saying it was made 4/30 at 10:30am. The ground beef was covered, in plastic, in a larger portion at 100F. CDI-PIC voluntarily discarded. REPEAT. EHS did observe overall better cooling practices, cooling board, cooling cart, cracked lids on most items.

4-501.11 Maintain equipment in good repair. Observed ice in the stand up freezer bottom. They are replacing unit soon. Observed 2 steamwells not working, they were using this morning but they temped the food and it was below. They moved it to there other steamwell and heated it to above 165F. REPEAT. But improvements *Sidenote-they have removed drawers that are not funtional, they have fixed the dishwasher (169F) replaced the side flaps and the top. New pressure gauge They have fixed the piping underneath the 3-comp and added a new sink nozzle and the handsink. New stand up being put in.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Low grout throughout kitchen. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed PIC about to use slicer and slicer still had food debris on it. EHS explained the wash/rinse/sanitize process for both parts of the machine. CDI-PIC took apart and W/R/S the slicer. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observd ice machine with black build-up. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only reaching 156F after several rounds, the temp starting decreasing after 3 runs. PIC called maintenance while EHS was on site. They will temporarily use their 3-comp sink until the person comes, PIC said they are supposed to be there by 5pm. VR REQUIRED 4/30/2021. 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 Observed carrots that were labeled 4/20-9:00am in the WIC, they were 75-76F. They were in plastic containers with lids on. PIC said they made them this morning and the label goers on before they go in the WIC. CDI-PIC voluntarily discarded due to temperature abuse. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 containers of mashed potatoes below 135F in the hotbox. PIC they were HH, not reheating currently. CDI-PIC reheated to 170F and above. PIC did nto sign due to Covid protocols

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes double stacked in a coldwell station above 41F. Food employee explainEd they double stack them because the cold station ends up freezing some of the food. CDI-PIC unstacked and tomatoes were used in 30mins. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed carrots that were labeled 4/20-9:00am in the WIC, they were 75-76F. They were in plastic containers with lids on. PIC said they made them this morning and the label goes on before they go in the WIC. CDI-PIC voluntarily discarded due to temperature abuse.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. ObserVed 2 containers of sugar not labeled near the server station.

4-501.11 Maintain equipment in good repair. Observed HH drawers broken and not coming out. WIF is building up ice-although less than last time. Ice machine lid is falling down. Stand near near the fryers is building up ice on the bottom-inside. Dish machine leaks water onto the floor because the drain is not properly located over it. 3-comp sink is leaking into a bucket. Front panel on a prep unit is hanging loose. Coldwell is freezing food-only supposed to hold below 41F. WIF floor is coming up and part of the metal is more than a foot higher than the rest of the floor. Dishwasher not reaching the correct temp.

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. Low grout throughout kitchen.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed food employee drinking out of cup with with a lid that he opened and closed with gloved hands. CDI - Employee washed hands and voluntarily discarded the cup, put on fresh gloves.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee drinking out of cup with with a lid that he opened and closed with gloved hands. CDI - Employee washed hands and voluntarily discarded the cup.

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 a food employee touch a ready-to-eat pie with bare hands. CDI- Pie was voluntarily discarded. Employee washed hands and put on gloves.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons above ready-to-eat pie. CDI - PIC changed storage order to where lemons were beside pie. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken thawing in a bag next to ready to eat gravy and hollandaise sauce. CDI- Moved hollandaise sauce and gravy to a shelf.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dishwasher washing dishes at 149 F. CDI- PIC turned on booster to increase washing temperature to 170 F. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 50 ppm in sanitizer buckets. CDI - PIC emptied and refilled sanitizer buckets. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 soiled spatulas stored as clean over the prep counter. CDI-EHS took to be washed/rinsed/sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside-top. 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 Observed vegetable soup and potatoe soup sitting on a counter, cooling. Potatoe soup was 108F, vegetable soup was 86F at 9:35, PIC took back to WIC and cracked lids. When EHS went back lids were on. At 11:08 they had decreased: vegetable soup 65F, potatore soup was 65F. Not correct cooling rate (.31, .23 respectively) CDI-PIC uncovered soups and stirred to help cooling rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground sausage cooked at 8 a.m. this morning being held at 44 F in cold drawer and eggs sitting on the shelf at 57 F. CDI - Eggs and sausage were moved to WIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cantalope from Wednesday and opened milk that was not date marked.

7-201.11 Store toxic materials to avoid contamination. -P Observed furniture polish stored next to single use sugar packets. CDI - EHS moved to bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed vegetable soup and potatoe soup sitting on a counter, cooling. Potatoe soup was 108F, vegetable soup was 86F at 9:35, PIC took back to WIC and cracked lids. When EHS went back lids were on. At 11:08 they had decreased: vegetable soup 65F, potatore soup was 65F. Not correct cooling rate (.31, .23 respectively) CDI-PIC uncovered soups and stirred to help cooling rate.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint.

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 cups stored on the floor in the dry storage area. PIC explaiend they had a delivery yesterday.

4-501.11 Maintain equipment in good repair. Observed handsink at front leaking fron the faucet. 2 broken shelves on the line. Ice building up in the stand up freezer.

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

5-205.15 Maintain a plumbing system in good repair. Observed handsink in the back kitchen area not draining properly.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors, walls ceiling in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored over RTE buleberries. CDI-PIC put eggs beneath blueberries.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid and top inside of machine with black build-up. Observed orange juice dispenser with black build-up.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed hotbox holding mashed potatoes at 130F. Hot box appeared to be on but was not holding temperatures well, and plastic container wasn't warm., indicating a problem with the unit. CDI-PIC took out mashed potatoes and reheated them in the microwave (made 30mins ago) and will not use unit until it is fixed. PIC did not sign due to Covid protocols

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw stacked above fill line at 44F in cold station. Observed cracked eggs and egg whites in reach in at 47-49F. Unit ambient air at 41F-which could indicate a cold holding issues. Cold drawer was holding turkey at 44/43F. CDI-PIC voluntarily discarded all TCS items and put eggs on temporary time until unit is fixed.

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 coleslaw in the server station with no DM, PIC said they made it Sunday. CDI-PIC properly DM.

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 cooked broccoli attempting to cool at the front prep cold station. Not an appropiate place to cool. CDI-PIC took food back to the WIC. REPEAT.

4-501.11 Maintain equipment in good repair. Observed freezer door not closing properly and ice building up on the heating strip. 3-comp sink has a slight leak in the pipes underneath. 1 light out in the dry storage area. Ice is building up in the of the front prep stations. All equipment needs to remain in good repair. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Prep unit has black build-up on the seals. Cervices of the gaskets are accumlating food debris. Bottom of prep units, and WIC shelves are building up food. 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. Areas of low grout throughout kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors, walls, ceilings in need of cleaning.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Talked with PIC and food employee about deli slicer cleaning procedures and they are only using sanitizer for cleaning. CDI-Explained slicer needs to be washed with warm soapy water, rinsed and then sanitized allowing for air drying and this procedure needs to be done every 4 hours while in use. CDI-Fodd employee cleaned slicer the proper way during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes, veggie soup, bean soup, cheese on hot line all below 135F, items were made this mornig around 8am. CDI-PIC re-heated to 169F.

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 6 containers of milk at server station with no DM. CDI-PIC datemarked

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 cooked ground sausage in prep top at 56F. Food employee stated they were trying to cool there. Explained those units are for holding not for cooling. CDI-PIC moved to WIC and left top off to cool. REPEAT.

4-501.11 Maintain equipment in good repair. Observed hole in wall by handsink (needs to be re-sealed) drains by 3-comp damaged, observed ice building up in freezer could be a potential leak.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in the WIC with food debris on them, in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles in the dry goods area damaged, 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed air vents in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on the prep line next to food in the cold well. CDI - drink was placed in a correct location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed sausage cooling in the walk in cooler while tightly covered with a lid. At 9:52 AM the sausage was 100F; the prep sticker stated it was placed in the walk in cooler at 9:12 AM. CDI - sausage was uncovered and placed in the freezer to rapidly cool; see temperature chart. Left a copy of the cooling chart with the PIC.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a QUAT sanitizer bucket at 50 ppm on the cook line. CDI - bucket was emptied to be remade at the correct concentration.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the egg prep unit on the cook line; replace gasket. PIC stated the gasket was already ordered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up and food debris on the freezer on the cook line (below the reach in cooler), the salad prep unit and the walk in cooler gasket; clean gaskets.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed another cook line employee changing his gloves on the cook line without washing his hands. CDI He removed his gloves, washed hands and donned clean gloves.

3-202.15 Package Integrity - PF Observed one dented number 10 can of beans in the dry storage area. CDI by removing from inventory. Facility may set distressed items in a separate, marked area to return to vendor or discard item.

Repeat 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed cook line employee crack eggs on the grill and contaminate her hands with raw egg. She touch utensils and started to touch the clean plates before being stopped to wash her hands. CDI ( corrected during inspection) hands were washed and instruction provided to use the single service glove/mitt on the cook line or wash hands each time eggs are cracked. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pre-cooked sausage links stored on the bottom shelf of the walk-in cooler under raw steaks and raw sausage tubes over cooked pot roast. CDI by switching the two items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato soup at 121F in the hot hold cabinet. CDI by reheating to 167F in the microwave. Ensure microwaved food is rotated, stirred and left covered for 2 minutes so food is evenly heated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 portioned cups of mac and cheese at 50F in the top of the prep cooler. CDI by discarding the two cups and removing the overstacked cups from the prep cooler and placing them in the refrigerator. Don't fill pans past the fill line. A few items were 42F and 45F so points will be deducted on future inspections for these items.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a gallon of milk in the back prep cooler not dated. CDI by discarding.

Repeat 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of milk on the walk-in cooler floor. CDI milk removed from the box and put on the shelf. Points were not taken escalated as only one item was on the floor.

Repeat 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing a braclet and another with a diamond ring on her finger.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash hose with pistol grip attachment left on and under pressure. CDI by turning off the water, relieving the pressure on the hose and removing the pistol grip attachment. Another in line back flow device needs to be installed if hose is not turned off, pressure is released and attachment removed after each use. The back flow preventor needs to have a dual check valve and meest ASSE 1022 standard.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on the trash dumpster.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at dish machine area loading dishes with gloved hands, then using same gloved hands to unload clean dishes. CDI - employee was stopped and rules were discussed. Correct procedure as explained and he began completing task properly.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed cutting boards and knives on front line in use during breakfast service. Questioned front line employee about frequency of washing, rinsing, sanitizing and she replied that is done once per shift, which exceeds 4 hours. CDI - Did not observed 4 hours elapse during inspection but advised PIC to be sure to follow required frequency for these items.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sausage gravy in covered pans cooling in walk in cooler. Gravy cooled from 116F to 102F in 31 minutes, rate = 0.45F/minute. It continued to cool to 93F in an additional 30 minutes, rate = 0.3F/minute. CDI - PIC had lids removed and gravy moved to freezer to finish rapidly cooling. It reached 61F in an additional 35 minutes, thus below 70F in under 2 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pooled eggs stored on counter and out of temperature control during use. Observed shell eggs overstacked and out of temperature on cook line. Observed cut potatoes in reach in cooler which PIC decided had been left out on counter previously. Potatoes were above 45F. CDI - all items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sausage gravy cooling in covered pans. Cooling rate was inadequate. CDI - covers removed, moved to freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed tub of sugar unlabeled and tub of something else white in dry storage unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken on floor of walk in freezer, box of melon on floor of walk in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees wearing decorative rings under gloves and one employee wearing wristwatch. All were actively cooking food on cook line. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with beard but no beard guard. Employee was actively cooking food on cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping cloth buckets had sanitizer at concentration below 200 ppm quat.

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 knife stored in standing water in dipper well.

4-501.11 Maintain equipment in good repair. Observed some reach in cooler racks were peeling.

4-501.16 Do not use a warewashing sink for handwashing. Observed employee at dish machine using pre-rinse to rinse off his gloves before unloading clean dishes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several soiled cooler gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris. CDI slicer broken down to be washed, rinsed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup in hot holding unit below 135F. See temperature chart for temperature observations. CDI soup properly reheated above 165F.

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 utensils stored in standing water.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall in disrepair behind utensil hanging area.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cleaning needed to interior and exterior surface of microwaves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior and exterior surfaces of equipment (reach-in coolers) including door handles and shelving.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to floors underneath and behind equipment due to grease and debris build-up.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat food in the walk-in cooler. CDI-produce relocated to a lower shelf.

~ 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed baked potatoes at 75F cooling at room temperature since this morning per PIC. PIC states that it is standard procedure for the baked potatoes to be cooked and left out at room temperature for the day . Advised PIC that heat treated plant food is a TCF food that needs to be cooled in the appropriate time parameters. Contacted Brian Doerschuk at Bob Evans corporate office to confirm corporate procedures. CDI-baked potatoes were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed the dish machine with a moderate water leak. Repair or replace immediately.

•2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site with expired food protection manager certification.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several pans of food in the reach-in cooler without lids. CDI- lids were provided.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed a condensation leak on a hose in the walk-in cooler. Ensure no food is stored underneath the leak until repairs are made.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting grease and debris (interior and exterior areas of refrigeration units includiing fan grates, gaskets in cold drawers, shelving underneath cook line and door handles, 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 2 pans of ham and corn dated for discard on 3/22. CDI-producvt voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of individually wrapped turkey without datemarked required. CDI-turkey datemarked.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting grease and microbial growth (interior and exterior areas of refrigeration units, gaskets in cold drawers, shelving underneath cook line and door handles, REPEAT

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed BOB EVANS policy incomplete. Policy does not address reporting diagnosed illnesses. CDI policy emailed to PIC.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed fish stored uncovered in walk-in cooler. CDI fish covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small container of gravy hot holding unit below 135F. See temperature chart for temperature observations. CDI PIC stated gravy was recently prepared. Gravy was reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sauteed mushrooms and sausage links in cold holding above 45F. See temperature chart for temperature observations. CDI PIC stated items were recently prepared. Items placed in walk-in cooler, uncovered and seperated to rapidly cool.

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 sauteed mushrooms cooling in drawer cooler at 106F. Observed sausage links cooling tightly covered and tightly stacked in walk-in cooler. CDI items placed in walk-in cooler properly to rapidly cool.

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 employee wearing a bracelet.

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

6-302.11 Supply toilet tissue at each toilet. Observed no toilet tissue at one toliet in women's restroom.

2-103.11 (M) Person in Charge-Duties - PF PIC unable to locate employee health policy. CDI policy emailed to PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw bacon stored above ready-to-eat products. CDI items rearranged.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed slicer with food and grease residue. CDI slicer washed, rinsed and sanitized.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Observed disclosure missing from menu. No change needed to reminder included on menu. CDI PIC made copy of rule in food code. PIC stated comments will be sent for review to corporate. Must be corrected by next inspection.

4-602.13 Nonfood Contact Surfaces - C. Observed nonfood contact surfaces collecting food and grease residue; gaskets, drawers under grill, etc.

5-205.15 System Maintained in Good Repair - P Observed faucet at prep sink leaking.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed grout missing between several tiles throughout kitchen. Observed several holes in FRP in back prep area. Observed several broken floor tiles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 4 uncovered employee beverages improperly stored in kitchen upon entry. CDI all beverages were voluntarily discarded.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed line cook washing dishes and return to grill without changing gloves or washing hands. Observed server bus table and take plates to customers without washing hands prior. CDI by discussion with manager. Manager instructed employees on when to properly wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in back prep area. CDI papertowels provided.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not sanitizing after several cycles. Observed employees washing dishes throughout inspection. CDI Manager turned on booster heater. Dish machine was retested and reaching proper sanitizing temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of broccoli chedder soup and mashed potatoes hot holding below 135F. Employee stated items had been reheated in microwave and placed in hot holding unit. CDI items were reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and pooled eggs in cold holding above 45F. Pooled eggs repeat violation. CDI items voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in several reach in coolers. Observed bulb out in walk-in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored uncovered above open cooler. CDI beverage was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and pans stored as clean with food debris. CDI plates moved to dish area. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dispensing area of two coffee machine soiled. CDI coffee machines were cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of pooled eggs above 45F. CDI eggs were discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed server with jeweled ring. Servers are preparing plates, handling food items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored under cuttingboard. Observed one wet wiping cloth on back prep table.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of cups with unprotected cup lip pieces.

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 of equipment collecting food and grease debris throughout facility; gaskets, shelves, drawers, equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates today with debris still on them while they were stored clean. Sent to be rewashed. Prewash better and spot check these before storing them clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed french toast mix made with eggs stored at >45F along with the lettuce on the make line. Egg mix discarded and top of lettuce was moved to the 2 door reach in where it began falling fast.

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 veggie soups not consistently date marked today(one with date and one without and it was to be reheated and used)- back dated today. Observed chopped turkey not date marked today- back dated to correct. Observed potato cassarole not date marked- discarded. 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(that has grapes added), that was opened on 6/24. Discarded today to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mulitple gnats in the facility today- especially under drink dispensers.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean piping, cabinets, ice bins and drains under the drink dispensing area- build up observed today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on both tea nozzles today. Observed build up in the ice storage bin today. All of these were washed, rinsed, and sanitized during the inspection to correct. Tea nozzles must be done daily to preclude growth.

_3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P| Observed TCS items stored at >45F today- see chart. Both items were made into more shallow portions on the line today and tops of product were moved to cold hold to quickly chill down. Do not stack these products so high on the make table- or use TILT sheet that was emailed today for these products.

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 chopped chicken, stuffing, mashed potatoes and green beans not date marked in the walk in cooler today. All back dated by cook to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. 'Observed a roach around the dishwasher today. Observed gnats under the service line drink machine today. Steritech onsite today and this issue was discussed with him. Cleaning and continued pest management visits are needed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed waitstaff that handle food(scooping ice, plating food etc.) that have fake and painted finger nails along with unapproved jewelry.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor under drink dispenser on the line, clean floor drain near ice machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a covered employee drink stored on a prep table today- discarded during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on both tea nozzles today- wash, rinse and sanitize these daily to preclude soil build up. Taken back to be properly washed today. Tea discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods in the hot hold cabinet holding at less than 135F- Turkey reheated properly today and chicken gravy discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed meatloaf, turkey stock, and chicken stock not date labeled in the WIC today- Turkey stock back dated and other products discarded. 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 that was to be discarded on Tues. according to Bob evans SOP- please follow this SOP as it is in compliance- chicken discarded by PIC today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items on the floor in the freezer- PIC picked up today to correct.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of togo boxes stored on the floor today- picked up during inspection to correct.

4-501.11 Maintain equipment in good repair. Observed the back prep sink spigot leaking today- repair. 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 ice being placed into trash bags for transport- ice discarded today. Use food safe bags or containers to transport ice.

Observed an open employee drink stored above open food today in the RI cooler and an unopened drink above food in another cooler. Store employee drinks with a lid on them and below/seperate from all food, food contact surfaces, clean utensils/linen, and single use items. Drinks discarded to correct today.2-401.11

Observed roast beef stored at <135F today on the steam table. Properly reheated today to correct and water was added to the steam well.Store potentially hazardous foods at 135F or more.3-501.16 (A)(1)

Observed eggs and lettuce stored at >45F today. Store potentially hazardous foods at 45F or less. Ice added to eggs and lettuce moved to a lower unit to quickly chill down.3-501.16

Observed gnats in the back today around the dirty linen. Keep linen covered and/or increase removal frequency. Lid placed on container to correct.6-501.111

Provide a drainplug on the cardboard dumpster.5-501.114

Observed a pocket book stored ontop of the food scale today. Store personal items in a designated area where they will not contaminate food, food contact surfaces, clean utensil/linen, or single use articles.Items moved to the break room today to correct.6-403.11

Observed soiled tea urns and nozzles today. Wash, rinse, and sanitize these daily- sent to be properly washed today.4-602.11 Observed a couple buckets of quat. at <150ppm today- refilled to correct. Discussed the need for fewer rags and more sanitizer and recommended spraying rags with sanitizer before placing them in bucket.4-501.114

Observed some dates that were not accurate today on TCS foods(make date had not occured yet). Dates changed by PIC to correct today.3-501.17

Observed fresh cut lettuce and cooked mushrooms cooling on the line today- both products moved to WIC and uncovered to quickly chill today. Observed chicken cooling quickly in the WIC except for one portion that was double stacked- unstacked today to correct.Use approved cooling methods and equipment such as: shallow portions, uncovering, using WIC or WIF, stirring product, put on ice, etc.3-501.15

Observed clean dishes stored on a soiled surface. Clean top rack of airdry station.Store clean dishes on a clean surface.4-903.11

Reheat leftovers to 165F or more before storing them in the hot hold unit. Observed foods in hot hold cabinet not maintaining the hot hold temp. of 135F or more. These items were sent to be reheated in the microwave properly to correct. Be sure employees use thermometers to check these temps. before storing the food in the cabinet. 3-403.11

Hold cold foods at 45-41F or less. Observed the make line not holding foods cold enough(see chart). Products discarded today to correct( they had been on this line for 4 hours). Unit will not be used until it can be repaired. 3-501.16

Date mark all TCS foods once they have been opened/made. Observed cut lettuce and open spinach not date marked today. Observed open ham not date marked as well. Ham discarded today to correct. Spinach and lettuce dated. 3-501.17

Food service employees must wear an approved hair restraint(hat, visor, or hairnet) when handling food. Observed multiple employees with no hair restraint today. 2-402.11

Clean the grill equipment- observed build up today along the cook line.4-602.13

Observed no drain plug in the dumpster on the right- provide one.5-501.114

Lights above food storage/prep areas must be coated or covered, Observed a non-coated bulb today on the pass thru today and one coated light here that was starting to peel- replace these.6-202.11

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved sliced cheese stacked too high on the make table line today and was stored at >45F today- portion reduced so product could quickly chill. Maintain cold TCS foods at 45-41F or less.

3-501.15 Cooling MethodsObserved mushrooms cooling at room temperature today on the counter and the other half of that batch was cooling on the make line today. These must be cooled using approved methods such as: shallow portions, use WIC or WIF, on ice, uncovering product, use metal pans etc. Mushrooms from both locations moved today to the WIC to finish cooling. Mushrooms on make line were raising temp. of other products today as well- do not cool on this unit. Never cool food at room temp.

3-602.11 Food LabelsObserved choc. chunk cookies for grab-n-go purchase upfront today. These must be labeled with the following information: name of product, list of ingredients in descending orderof predominance by weight, quantity of contents, name and place of manufacturer packer or distributor, food allergens.

Store wiping clothes in sanitizer when they are not in-use. Observed wiping clothes stored on countertops today.

3-304.12 In-Use Utensils, Between-Use StorageObserved utensils(batter scoop and knife) stored on clothe towels today. Store utensils on a clean surface as long as they are washed, rinsed, and sanitized at least every 4 hours. A utensil can be stored in the product with the handle stored out of the product. A utensil can be stored in 135F or more water. Or, if using the scoop with a moist food, such as icecream, the scoop can be in running water of suffcient velocity to flush particulates to the drain.

6-304.11 Mechanical-VentilationClean ceiling vent in the clean linen room.

2-301.14 When to WashEmployees must wash hands after handling raw animal products, before handling any ready-to-eat products. Observed employees handling raw bacon with gloved hands and then touching cooked sausage with the same gloves- employee instructed by PIC that tongs should be used to dispense raw bacon and that the employee needed to wash hands and donn new gloves-CDI. Observed employee cracking raw eggs and then handle clean plates for RTE food.

Keep handsinks supplied with liquid anti bacterial soap. Observed a dispenser not operational today on the waitstaff line. Soap provided during inspeciton.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed two buckets at <150ppm today- changed out during inspection. Currently the sanitizer dispenser is broken and a repair will be onsite today to repair-managers are manually mixing sanitizer until then.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods at 45-41F or less. Observed rehydrated egg/french toast mix stored on ice at >45F. Product moved to WIC to quickly chill.

7-102.11 Common Name-Working ContainersChemicals must be accurately labeled. Observed windex in a degreasor bottle today and degreasor stored inside of a sanitizer bottle. Bottles dumped today and sent through the dishwasher.

Observed a.soiled bag used to store clean linen- clean linen must be stored on a clean surface.

4-501.11 Good Repair and Proper Adjustment-EquipmentProvide a cover for the cold unit where the motor is exposed.