SHOWMARS - DILWORTH

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep unit on right side of make line above 41F (pasta salad, coleslaw, portioned rice, portioned mac and cheese, cut melon). Observed ambient temperature of unit at 45F. -PIC stated all foods were moved from WIC into prep unit at 11am, and temperatures were verified at 41F or below at 11am. -PIC voluntarily discarded the foods listed. PIC stated TCS foods in prep unit will be held on temporary 4-hour TPHC, until the cooler is repaired and properly cold holding at 41F or below. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no sanitizer test strips for quaternary sanitizer (in 3-compartment sink and in buckets). Obtain test strips. -10 day verification visit required-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bags, phones, and jacket stored among dry storage shelves. Store employee items in designated area to prevent contamination of customer food and clean equipment. -CDI- PIC relocated employee 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 sliced tomatoes, cut lettuce, and grilled mushrooms cooling in flip top units and in under-grill drawer. Flip top units and under-grill drawers are not efficient at cooling TCS foods. Use WIC or freezers for rapid cooling. PIC stated foods were prepared this morning (within its 4-hour cooling window). PIC stated there is no additional, pre-cooled prep of the foods, therefore they must be on the line for use. PIC stated sliced tomatoes, cut lettuce, and grilled mushrooms will most likely be fully used within 4-hours (during lunch rush). -CDI- PIC added discard time to foods to ensure they are used or discarded within 4 hours. EHS recommended prepping foods earlier to ensure they are properly cooled to 41F or below, before placing on the line. -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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed heavy buildup of dust/debris along shelves above prep units, storing clean plates. Observed clean plates stored directly beneath shelves, with visible dust buildup. Increase frequency of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed broccoli cheddar soup not meet cooling parameters after cooling overnight in WIC (observed at 47F). Observed soup in tall plastic container, tightly wrapped in plastic. -CDI- PIC voluntarily discarded the soup. 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 house-made ranch (with buttermilk) above 41F in small expo reach-in cooler. Observed ambient temperature of cooler at 44F. -The only TCS item held in the cooler is ranch (approximately 15 small portion cups of ranch). -CDI- PIC voluntarily discarded the ranch. PIC stated, until new small reach-in cooler is installed, facility will cold hold portioned ranch in prep units on grill line. 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 hummus, prepped Mac and cheese, and gyro meat without date marks. -CDI- PIC verified prep dates by checking larger batches in WIC and properly date marked all items. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 broccoli cheddar soup not meet cooling parameters after cooling overnight in WIC. Soup was cooling in tall plastic container, tightly wrapped with plastic wrap. -CDI- PIC voluntarily discarded the soup. 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 in-use wiping cloth stored directly on prep top cutting board. -CDI- PIC moved wiping cloth into sanitizer bucket.

4-501.11 Maintain equipment in good repair. -Observed rust on shelves storing clean dishes. Repair, replace or cover rust to prevent contamination to clean dishes.

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 portioned gyro meat in the WIC with a date mark that exceeds the 7-day timeframe (prep date of 6/27). PIC stated date mark is incorrect and was not removed from an old batch of gyro meat. -CDI- PIC voluntarily discarded the gyro meat. - Observed portioned ranch in the prep top and prep lowboy without a date mark. -CDI- PIC verified prep date of ranch by referencing large batch in WIC. PIC properly added date marks to the ranch. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed two dead roaches on floor near walk-in-freezer. 6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout facility. Increase pest control services.

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 sticker residue on the exterior surface of multiple containers stored as clean. Observed no sticker residue directly touching the food-contact surface of dishes. Remove sticker residue from dishes.

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 hole in the wall by the prep sink. Observed missing floor tiles by the prep sink. Repair floor and wall to create a smooth and easily cleanable surface.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep top. Ensure all employee items are stored to avoid contamination of food or clean equipment. -CDI- PIC removed phone.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Sanitizer container was sitting on top of sanitizer line. CDI: Bucket was moved, lined primed, new concentration was 50ppm. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce above 41F after more than 4 hours of cooling. CDI: Items were discarded. 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 tzatziki, sliced tomatoes, and slaw inside prep top above 41F. Ambient air of unit was 46.9F. Until unit is repaired facility will use ice baths. VERIFICATION REQUIRED. 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 bottle of degreaser without a label. CDI: Item was 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 cut lettuce cooling inside prep top. Observed raw fish cooling at a rate of 0.8F/min in thick portion. CDI: fish was placed on sheet pans, lettuce was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VERIFICATION REQUIRED.

REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw beef and then handle ready to eat bacon without changing gloves. CDI: Food employee changed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Bucket of sanitizer was empty. CDI: Bucket was changed, lined primed, new concentration is 50ppm. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 3 chicken breasts hot holding below 135F. All other chicken breasts in the container were 135F or above. CDI: Out of temperature items were 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 50ppm quat. CDI: Bucket was changed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw hamburger patties, then handle ready to eat chicken without changing gloves. CDI: Food employee changed gloves and washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes and two containers of cut fruit above 41F after more than 4 hours of cooling. CDI: Items were 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach not labeled. CDI: PIC voluntarily discarded item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes and cut fruit cooling inside containers covered in Saran Wrap and slightly vented. CDI: PIC and EHS discussed cooling methods. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for quat. VERIFICATION REQUIRED.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked floor tiles near floor drain at walk in freezer door. Repair.

REPEAT 3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed a box of fries slacking on counter at room temperature. Ensure items are held in refrigeration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 50ppm quat. CDI: Buckets were changed, new concentration is 200ppm.

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 vents above dish machine starting to peel. Repair. 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 ceiling vents near oven with dust build up. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) pans of TCS foods in the grill underside cooler (sliced cheddar, two pans of bagged, sliced gyro meat) above 41F (49F, 45F, 44F, respectively) All other TCS food items were hot holding, cold holding, cooling, or on effective TPHC plans. CDI - PIC voluntarily disposed of sliced cheese. Recently placed out of temperature gyro portions were pulled for effective cooling. REPEAT. Note: Facility has reached maximum deduction for cold holding due to multiple repeated violations in during unannounced inspections. PIC has shown a recently placed TPHC plan for cold holding items that did not include the recorded out of temperature TCS items. A risk control plan will be implemented for the facility, in conjunction with ongoing adjustments to modification of TPHC plans as needed. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of burn gel stored above wrapped single service articles and two (2) sealed cans of fuel for chafing dishes stored in a bin with wrapped single service articles. CDI - PIC moved chemical containers to lower elevation on storage to prevent potential contamination of TCS foods. Burn gel was placed in employee office.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed (1) bag of frozen broccoli at room temperature on prep table. Per conversation with PIC, broccoli is thawed and split into weighed, pre-portioned bags. CDI - EHS rotated broccoli to WIC to thaw under effective refrigeration.

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 three (3) single service article stacks (lids and to go clam shell packages) at shelf above prep line with exposed food contact surfaces. CDI - EHS inverted packages to prevent potential contamination.

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 minor corrosion and damage to dividing walls at male restroom urinals. Resurface or replace as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) package of open Beyond vegetable burger patties stored beneath uncooked frozen chicken breasts. CDI - EHS elevated opened ready to eat product to prevent potential contamination. EHS provided storage order guides for reach in units and WIC to PIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed cucumber over opened bin of pickles. CDI - PIC elevated pickle bin to prevent potential contamination. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) chopped onion stored on dry storage rack. CDI - PIC voluntarily disposed of onion. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken stored in inactive hot holding drawer at a temperature of 91F. CDI - PIC voluntarily disposed of out of temperature food item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed house made ranch to go cups, house made pita sauce to go cups, shrimp, and fruit salad cooked mushrooms, pre bagged rice, and holding above 41F in various refrigeration units and cold holding points throughout facility (see temperature chart). - CDI - PIC voluntarily disposed of mushrooms and pita sauce to go cups. PIC reduced storage portions of other TCS foods (stored above fill line), which had been placed fewer than 4 hours prior, and rotated items to freezer for corrective cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two bins of coleslaw, prepared approximately one hour before EHS arrival, cooling below necessary cooling parameters. CDI - PIC rotated coleslaw to WIF to improve cooling rate. All other items were cooling at an effective 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 .

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 (2) working containers at grill area (one squirt bottle of olive oil and one metal salt shaker) without proper labeling. CDI - PIC pulled container for effective labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of gyro stored on floor of freezer. CDI - PIC elevated gyro box to available shelving without comment or correction by EHS.

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 (1) flour bin with scoop stored inside with scoop handle contact food. CDI - EHS removed scoop from flour and PIC rotated to dish machine for corrective washing, rinsing, and sanitizing.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 bin of bagged cleaned linens at stored directly on the ground. Elevate clean linens to prevent potential contamination.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak from u bend beneath kitchen hand sink. Repair as needed to prevent water accumulation on flooring.

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

6-301.14 Post a handwash sign at each handsink. - Observed men’s bathroom sink lacking required handwash sign. - CDI - EHS provided signage, and PIC posted signage.

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 house made ranch, cooked mushrooms, and gyro holding above 41F in various refrigeration units throughout facility (see temperature chart). - CDI - PIC voluntarily discarded all products.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed raw shrimp, raw flounder, and raw Alaskan pollock stored in direct contact with ice. Per PIC, raw fish products are received frozen but not immersed in ice. Do not store in direct contact with undrained ice. Utilize a barrier or a container that is drainable.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two employees lacking hair restraints while handling food. - CDI - Both employees donned hairnets.

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 stained ceiling tiles throughout facility as well as dark black buildup under prep sink and dish machine along wall and flooring. Clean all aforementioned areas. Replace if unable to clean.

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: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash hands for only 4 seconds. CDI- employee rewashed hands properly. -zero-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp and raw bacon stored underneath raw ground beef in walk-in cooler. CDI- items were reversed.

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 rice and cut cantaloupe that were stored above 41 F. PIC stated that items were made yesterday. CDI- PIC voluntarily denatured and discarded items into trash. REPEAT (half points due to no points taken at last inspection.

4-501.11 Maintain equipment in good repair. Repair damaged interior of ice machine. -zero-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on garbage dumpster. CDI- lid was closed. -zero-

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. Repair and replaced areas of ceiling and ceiling tiles in 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. Clean splash from walls behind prep stations in kitchen areas.

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 fish on ice bath above 41F. Metal pans of fish were sitting on top of ice and not submerged in ice bath. Fish had recently been placed on ice. PIC moved fish to cooler to allow temp to cool to 41F or below. Discussed proper ice bath techniques with PIC. CDI

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 raw fish above 41 in walk-in cooler that had recently been prepped with plastic wrap fastened. CDI-Covering was removed to allow active cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Be sure that when wiping cloths are wet, they are placed into sanitizing solution. Observed wet cloth on prep surface. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep lids broken at hinge. PIC stated that new items for repair are on back order. Observed reach-in door handles broken.

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 salads just prepped before inspection placed in prep reach-in tightly covered. CDI-Items were placed into walk-in without covering to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Be sure that when wiping cloths are wet, they are placed into sanitizing solution. Observed wet cloth on prep surface.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gasket present on walk-in cooler door and sandwich cooler door. Equipment shall be maintained in good repair. Replace torn gaskets. Repeat.

6-201.11 Floors, Walls and Ceilings - Cleanability C - Wall damage present underneath vegetable wash sink. Some broken floor tiling under dish machine. Floors, walls and ceilings shall be in good repair and easily cleanable.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy. 0 pts.

6-301.12 Hand Drying Provision - PF - Paper towel dispenser out of paper towels in women's restroom. Hand washing sinks shall be equipped with paper towels. CDI - Dispenser refilled. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - C - Black buildup on walls inside ice machine. Clean ice machine often enough to maintain it clean.

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Chili in hot holding unit measured 118-125F. TCS foods in hot holding shall measure at least 135F. CDI - Chili reheated in fryer to 175F.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Stacks of metal pans stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for air drying. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gasket present on walk-in cooler door and sandwich cooler door. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Dish machine has lime buildup on interior of machine. Warewashing machines shall be cleaned at a frequency necessary to prevent the recontamination of utensils. Manager states Ecolab is scheduled to come de-lime machine.

6-501.12 Cleaning, Frequency and Restrictions - C - Moldy buildup on ceiling vents above dish machine. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. // 6-201.11 Floors, Walls and Ceilings - Cleanability C - Wall damage present underneath vegetable wash sink. Floors, walls and ceilings shall be in good repair and easily cleanable. 0 pts.

6-305.11 Designation - Dressing Areas and Lockers - C - Employee jackets sitting in boxes of disposable cups. Employee cell phone sitting on bread rack. Employee personal items must be stored separately from single-use/single-service articles, food, or clean utensils.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed pans of prepped lettuce underneath cases of unwashed tomatoes. No other hierarchy issues found on site. CDI-PIC inverted storage order to place ready to eat salad mix above unwashed produce.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed take away boxes and other single use articles on floor of dry storage room. PIC stated its a temporary location due to a transfer to another location. EHS observed soda syrup and impeding of cleaning in back corners of storage room due to items on the floor.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked quarry tile base board behind kitchen entry door right outside office. 6-501.12 Cleaning, Frequency and Restrictions - C Observed colored build up and splatter on wall behind dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a hand sink blocked by a push cart and the trash can. CDI-The two items were removed to allow access to the hand sink.

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink slow to drain near the large 3-door reach in cooler. Management team is working with the city to have the pipes repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored ontop of boxes on the storage shelves. Ensure you designate an area for employees to properly stored their clothing and possessions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and one container with food buildup. CDI-The plates were removed and placed back at the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli on the counter hot holding below 135F. CDI-The broccoli was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp cold holding above 41F. CDI-The shrimp was removed from the ice bath and a new container was brought out. REPEAT. *Only item out of cold holding temperature today. Points kept the same.

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 container that is too large to properly cool within the 4 hours time frame. CDI-The lettuce was portioned into 3 smaller containers. REPEAT. Observed several different containers of lettuce cooling in the top portions of the flip top coolers. CDI-The lettuce was removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the facility. Manager is working with a pest control company to reduce amount of pests. Improvement has been seen from the last inspection. Points kept the same today. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of lettuce stored on the ground in the walk in cooler. CDI-The container was placed off of the ground.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counters throughout the cookline area. Ensure cloths are kept in buckets when not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed damaged drawer and water leaking out of the fryer cooler drawers. Manager explained that there is already a work order in for the repair of the unit. Have repaired. *Items noted on the last inspection were repaired. Not a repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the fry station cooler and the salad station cooler holding product above 41F. CDI-The manager moved product out of both units and contacted their maintenance operator to have the unit repaired. The operator will be out tomorrow morning. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNITS ARE HOLDING AT 41F OR BELOW.

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 large lid covering a large container of salad that is in the cooling phase. CDI-The lid was removed and ice added to the container. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed several flies in the facility. Increase pest control methods. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the door on the sandwich door and to the ice machine door. Have replaced. *Gaskets were replaced on the 3-door reach in cooler from the last inspection. Not a repeat violation.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on two white ceramic pans used to cook onions and peppers. These pans were stored on a stack of clean pans at the cookline. CDI-The pans were removed to be washed, rinsed, and sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken and hamburger not fully cooked to the required temperature before being placed into the drop pan on the grill. CDI-Both items were removed from the containers to finish cooking. The chicken reached 166F and the hamburger reached 160F. Use the thermometer to ensure the product is fully cooked to required temperatures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the chili hot holding below 135F at the hot hold line. CDI-The chili was removed and placed back on the stove to reheat. It was reheated to 188F. REPEAT. *Only item out of hot holding temperature. Points stayed the same today.

3-501.15 Cooling Methods - PF Observed several containers of lettuce cooling with fitted lids. CDI-The lids were removed. REPEAT. Observed a container of shredded lettuce cooling in the top portion of the sandwich prep cooler. CDI-The lettuce was moved to the freezer for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead fly on top of a lid of chicken in the walk in cooler. CDI-The manager immediately removed the container lid to be washed, rinsed, and sanitized.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shrimp on the ground in the walk in freezer. CDI-The shrimp was moved to the shelf.

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 less than 50ppm of QUAT sanitizer in the clean sanitizer bucket. CDI-The bucket was remade with the correct QUAT sanitizer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored directly in the dry flour product. CDI-The two scoop handles were moved out of the product. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the prep counter near the dish machine. Ensure pans are fully air dried prior to stacking. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes in the dry storage room stored on the ground. CDI-The boxes were placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed a damaged leg of the sandwich cooler. The cooler is being held up by drop pans. Have repaired. Observed two damaged gaskets to the 3-door RI cooler. Have replaced. *Items noted for repair on the last inspection have been repaired. Items listed above are not repeat violations.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P COMMENT: Observed chlorine sanitizer in dishwasher at 0 PPM of chlorine. CDI (corrected during inspection). The PIC (person in charge) immediately called the chemical company to come repair dishwasher. PIC states this morning it was at proper strength. Chemical company arrived at the end of the inspection; chlorine sanitizer was remade to 100PPM of chlorine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P COMMENT: Observed tomatoes, lettuce and slaw cooling from 930am at 44F and 45F in the three door reach in. Observed to-go salads cooling at 50F from 930am. Ensure that foods cooled from ambient temperatures are cooled to 41F within 4 hours. CDI. The PIC placed the items from the three door reach in in the walk in cooler to cool as they were not adequately cooling in the three door reach in. The PIC voluntarily discarded the to go salads. Points will be deducted at the next inspection if not corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders and baked potatoes in the hot holding drawers at 130F and 111F. CDI. The PIC voluntarily discarded the out of temperature foods and turned the unit to a higher temperature to maintain future product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed chili in reach in cooler holding at 43F. Observed feta cheese, tomato, lettuce holding at the line above 41F. CDI. PIC moved chili to walk in cooler and lids were closed on the line to cool products to 41F. Per state guidance, points are not being taken at this inspection. However, points will be assessed at subsequent inspections.

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 tomato tightly covered in plastic wrap and lettuce with covered lids in the three door prep cooler. This is not effective for proper cooling, especially when achieving 41F or below. Uncover plastic wrap on tomatoes and slant lids on lettuce and place in the walk in cooler to cool after prepping. CDI the tomato and lettuce was moved to walk in cooler by the PIC to cool to 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed containers of flour in side prep room without labels. The PIC labeled these during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths at the grill, at the gyro spit, and at the prep table out of sanitizer bucket between uses. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. COMMENT: Observed scoops in dry food product in the two white dry bins in back room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. COMMENT: Observed 1/6th pans stacked wet in kitchen. Ensure to air dry properly.

4-501.11 Maintain equipment in good repair. Torn gasket of bottom drawer torn and the drawer itself is in ill repair and needs to be repaired or replaced in its entirety. Bottom drawer of fry cooler is still not in good repair and needs repairing. It is very difficult to close and open. Repeat. Full points taken at next inspection if not corrected.

6-101.11 Floors, walls and ceilings under conditions of normal use shall be nonabsorbent for areas subject to moisture including toilet rooms. 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. COMMENT: Observed large carpeted rug in the women's and men's restrooms. Observed food debris on wall underneath the dishwasher. Observed flaking ceiling above dishwasher (on work order). Observed loose FRP board behind prep sink handsink. Observed a few lights out on cook line. Make sure to replace to maintain lighting requirements. No points taken as operator has been correcting issues in the past.

6-202.13 Insect Control Devices, Design and Installation - C COMMENT: Observed fly control light above food/drink prep area near back door. PIC mentioned this is a new unit installed by Orkin, who stated this place was okay to place a light there. This is a repeat item, but has been a miscommunication. Manager turned off the fly light so it will not be in use until contact is made with orkin to move from the area. Points will be deducted at the next inspection if it is not corrected. Properly locate mechanical insect control devices.

3-305.11 Food Storage-Preventing Contamination from the Premises - C COMMENT: Observed bread cart directly beside handwashing sink. Observed prep table used for prepping food beside handsink without splash guard. Store food in a clean, dry location, not exposed to contamination by splash, dust, etc. Provide effective means to prevent splash/contamination from food by partitioning away from the handsink or by installing appropriate splashgaurds at handsinks.

3-304.14 Wiping Cloths, Use Limitation - C Observed wet wiping cloths on food prep surfaces at cook line. Hold in-use wiping cloths in sanitizer between uses. Manager informed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed bottom small prep cooler door gasket not maintaining a tight seal (needs to be replaced). Ensure bottom drawer at the fish prep unit/breading unit is in good repair and can be easily opened. Replace or have the dish shelving professionally acid washed as needed above three comaprtment sink is beginning to rust. Replace red mat used to help air dry dishes at prep table as it is torn. Maintain equipment in good repair.

6-501.12 Cleaning, Frequency and Restrictions - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed light bulb out in hood above grill. Observed food debris/splatter on ceiling tiles in prep section of kitchen. Observed caulk from installation of dishwasher on wall making for a nonsmooth/cleanable surface. Reattach FRP board joint so that it is smooth and easily cleanable right behind the prep handsink. Maintain physcial facilities clean and in good repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above ready to eat foods. CDI PIC rearranged storage order and storage order chart was provided. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several food employees leaving line going to walk in cooler and leaving line to complete other tasks then coming back to line wearing same gloves touching RTE foods. CDI Food employees were directed to wash hands, PIC will follow up with training as well. At time of inspection observed food employee going from dirty to clean while wearing gloves at ware washing. CDI Reviewed with food employee regarding hand washing and glove usage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion dicer and onion ring basket with food debris. CDI Items returned to ware washing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of eggs without a date marking. CDI PIC had packaged date marked due to certainty of when it was open. However in the future if product that was held for more than 24 hours is not date marked will be required to discard.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.13 Properly locate mechanical insect control devices. Observed bug light being stored over food preparation area. Make sure to relocate so will not cause contamination to food, equipment or single service. Observed a few gnats in the establishment. Make sure to have pest control address.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches, rings and bracelets. Make sure food employees remove all jewelry when performing food preparation to ensure hand washing is effective.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel drying at ware washing. Food employee stopped and directed to not towel dry; let things air dry.

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink clogged. Make sure to keep in good repair.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on waste receptacle. Make sure to replace. *PIC stated that work order has been put in place for a new dumpster.*

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles throughout kitchen causing floor to not be easily cleanable. Make sure to keep in good repair. REPEAT Points not increased this inspection due separate issue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee cell phone being stored over RTE food and food preparation surface. Make sure to have a designated area to prevent contamination. REPEAT

4-501.11 Maintain equipment in good repair. Observed broken door handle on reach in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open 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 large hole in ceiling above dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored on prep surface.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of debris on inside of ice 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 open package of hotdogs, opened yesterday, in lowboy cooler with no date mark. Observed milk in walk in dated 4-22. CDI by correctly date marking both items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of 4 containers near the dish area. CDI by separating the containers for proper air drying.

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 items stored on floor in storage room. PIC stated that shelving for the boxes is currently on order and awaiting arrival.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food unmarked and in an improper location. CDI by voluntary disposal.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsinks in kitchen. CDI hand signs provided and posted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed thousand island dressing, tatziki, ranch, mayo, and half and half that was above 45F in a reach in at 54F. CDI items disarded. PIC stated they will get rid of front bar reach in and no longer use it. 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 lettuce that was stored in reach in unit as if it was fully cooled at 50F. CDI item uncovered and placed in walk in to complete cooling process.

3-501.13 Use approved thawing methods. Food shall be thawed in refrigeration, or fully submerged under water with no more than 70F running above product. Observed chili that was fully submerged and thawing in 139F water.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed 2 employees handling raw proteins with gloves on and then change their gloves without washing their hands in-between. CDI by instruction.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed an inoperable hot water faucet at the hand sink near the cook line. CDI- PIC repaired faucet during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes in a flip top cooler cold holding above 45F (see chart). PIC stated the tomatoes were sliced earlier today. CDI- Item was placed on TPHC and will be discarded if not sold within 4 hours from when the item was prepared.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on cutting boards while not in use.

4-501.11 Maintain equipment in good repair. Observed shelving above the 3 compartment sink beginning to rust.

PI4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in the gap between the flat top grill and the cooler drawer.

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 the ceiling above the dry storage racks in the back of the restaurant, above the water heater, peeling FRP board near the water heater, damaged walls underneath the hand sink nearest the dish machine, and wall damage underneath the dish machine. PIC stated repairs are scheduled for November, 2016.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink nearest the cook line. CDI- soap provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed 1 employee wiping off gloves on a soiled cloth tucked into his apron and another employee fail to change gloves after handling raw hamburger patties. CDI by instruction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer cloths stored on counter tops while not in use.

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 one knife stored in-between the crevice of 2 flip top coolers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling above the water heater, chipping paint on the wall behind the ice machine, and damaged walls underneath the dish machine. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the wall below the dish machine. PIC stated full kitchen renovations are scheduled for September 19, 2016.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 tea nozzles with mold accumulation on the inner nozzle.

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 rice cooling in the walk in cooler in a large plastic 'bus tub.' Rice was 100F at 2:00PM. CDI- PIC transferred rice container to the walk in freezer and actively stirred the product while leaving it uncovered. At 2:45PM the rice was 67F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying clean plateware.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side of the flat top table grill and debris accumulation on the side of the fryer and large flat top grill.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling above the water heater and damaged walls underneath the dish machine. Improvements made since last inspection. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the wall below the dish machine.

2-301.14 Wash hands after activities that contaminate them.-P Observed one employee handling raw hamburger patties and then handling buns without changing gloves in-between. Observed another employee touching soiled cooler gaskets and his face and then handling food items without washing hands or changing gloves in between. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink nearest the cook line in the kitchen without any paper towels. CDI- paper towel dispenser was refilled.

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 plastic containers being used to cool cut lettuce down in the walk in cooler and metal containers with cole slaw in them cooling while tightly wrapped. CDI- salad containers were split into two separate containers and ice was added to the lettuce bins. The cole slaw containers had the plastic wrap peeled back for more effective cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a minor amount of wet stacked pans on the clean equipment storage racks.

4-501.11 Maintain equipment in good repair. Observed 5 torn gaskets on cold holding equipment throughout the 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 damage at the base of the wall behind the dish machine, up above the hot water heater, and on the back wall below the 3 compartment sink. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ventilation ducts and ceiling tiles at the entrance to the kitchen near the ovens.

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 dish wash multiple food employees handling soiled handles and surfaces qith gloves on and continuing to prepare food without changing gloves and employee handling soiled then clean utensils without washing hands. CDI- instruction provided

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 three containers of cooked pasta 8 days past date marked. CDI- discarded

7-201.11 Store toxic materials to avoid contamination. -P Observed toxic cleaning solution with clean utensils at wait station. CDI- removed

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple bins of cooling lettuce at 54-66 F after three hours.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple dead roaches in back room outside produce cooler. VR

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 multiple soiled wiping cloths on food contact surfaces.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go containers stored on cook line not inverted.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.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.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 walls at floor interface that were excessively damaged not coved and may provide pest harborage. VR

2-102.12 PIC shall be a certified food protection manager. Observed no one in facility at time of inspection with food manager training. Observed manager with food manager training come in at end of inspection talk to staff and turn around and leave.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed empoloyee beverages stored on same surface open container of gyro meat stored. CDI- removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed unshaved gyro meat on spit at 98 F. Observed spit turned off after rush, meat left on spit. CDI- reheated to above 165 F. Facility having troubles maintaining cooked gyro meat at safe temperatures. VR for new procedure

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed ranch dressing and other TCS sauce not date marked. VR date marking

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed shaved gyro meat at 76 F in plastic container on ice next to gyro spit and yams cooling in metal pan on ice covered with plastic wrap. CDI- procedure changed VR to check on cooling procedures

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unwashed potatos in rinse compartment of soiled three compartment sink. CDI- washed FACILITY ADVISED TO CONTAIN ALL READY TO EAT FOOD PREPARATION at SINK WHERE TEA IS PREPARED AND UTILIZE THREE COMPARTMENT SINK FOR RAW PROTEIN PREPARATION FOLLOWED BY UTENSIL WASHING

4-501.11(A) Maintain equipment in good repair. Observed hand sink gaping away from wall, in need of reapair.

6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed floors wallk and ceilings in need of cleaning.

2-102.12 PIC shall be a certified food protection manager. Observed PIC not to have valid food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on food prep surface. CDI- removed to designated employee beverage tray

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed salad spinner and onion cutter stored as clean with dried on food debris. CDI- removed to clean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed chicken hot held at 130 F. CDI- reheated to 166 F

2-102.12 Facilitys shall have PIC with food safety certification onsite when preparing food. Observed no certified PIC onsite.2-103.11 Person-In-Charge-Duties include oversight of food employees proper food handling, cooling and hot and cold holding. Observed PIC failure to oversee proper hot holding and coollling. CDI- instruction provided

3-501.16 Hot held TCS foods shall be maintained at 135 F. Observed gyro meat in steam machine and cooked chicken in steam table top unit less than 135 F. CDI- removed and reheated to above 165 F.

3-501.15 TCS foods shall be cooled using effective and approved Cooling Methods. Observed peppers and onions, soups, mashed potatos and mac and cheese improperly cooling in ice baths with no on not enough ice and or not on ice at all. CDI- all removed and reheated to above 165 F because within 2 hours

3-304.13 Rags, cloth, linen and napkins shall not be placed in direct contact with food. Observed fried proteins being drained of excess grease using type of cloth used for wiping cloths; absorbent snd not disposable. CDI- removed3-307.11 Food shall be protected from Miscellaneous Sources of Contamination. Observed food employee pull three pans of hot peppers and onions and stack them all tight nested with two containers foods in direct contact with bottom of container on top. CDIremoved, instruction provided

4-501.11 Equipemnt shall be maintained in Good Repair and Proper Adjustment. Observed bottom of walk in cooler door damaged and entire door not closing properly. VR

5-501.17 Ladies rest room shall have a covered Receptacle. Observed no covered receptavle in ladies room stalls.

6-101.11 Floors walls and ceilings shall be maintained smooth and easily cleanable. Observed sections of ceilings, floor and wall in need of repair to be smooth and easily cleanable.

4-302.12 Food Temperature Measuring Devices - PF. Obtain thin probe thermometer for use in measuring thin foods such as cut lettuce, sliced cheese, thin burgers. Observed no thin probe thermometer. VR required - Will return tomorrow to ensure one has been procurred.