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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 raw eggs added to turkey stuffing that was prepared at ambient air roughly around 7:00AM stated by the PIC, making the final product TCS. Observed turkey stuffing above 41F in WIC uncovered See temp chart. CDI - PIC voluntarily discarded both metal pans of TCS turkey stuffing. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two metal pans of fully cooked turkey wings below 135F in hot holding cabinet. See Temp Chart. CDI - PIC was allowed to reheat turkey wings back to 165F and placed back into hot holding cabinet. 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 .

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with dark stains and deep grooves. Repair or Replace. 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed commercial counter mounted can opener blade with paint peeling and flaking apart. CDI - PIC will order new blades and discontinued use.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior panel with debris build up. Increase frequency of cleaning unit.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seven covered and stacked stainless steel pans of cooked macaroni and cheese from 03/18/26 above 41F in WIC. CDI - PIC voluntarily discarded seven pans of cooking macaroni and cheese. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered cooked yams, green beans, and lima beans actively ambient air cooling on counter tops. EHS intervened and had PIC placed items in WIF to quickly cool down. 1-hr left to reach 70F. See Temp Chart. 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 .

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed commercial counter mounted can opener blade with rust build up. CDI - PIC removed blade and will obtained new blades.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed NO CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked collard greens, white rice, pinto beans, macaroni and cheese, and turkey wings, hot holding in RI below 135F. PIC moved food to ovens to keep food hot holding since H/H RI was observed ambient air of 130-128F. Exterior digital temperature display gauge read 168F. PIC will discontinue use of H/H RI. Foods were placed in H/H RI roughly 1 hour ago. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee cloth drying sanitizing pieces of equipment. CDI - PIC had employee rewash equipment and allow items to air dry. EHS mention using single service paper towels to dry items during rush.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with pink build up inside ice shoot and black lid inside unit . PIC will add untis to cleaning list

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 two plastic bus tubs of cooked rice that never reached 70F within 2 hours. Observed temperature was between 89-92. Rice was cooking early this morning around 8:00AM, time of discovery was 12:00PM. CDI- PIC voluntarily discarded both bus tubs of rice. 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 .

3-501.15 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 plastic bus tubs of covered cooked rice that was cooled at ambient air and never reached 70F that was cooked early this morning around 8:00AM. EHS mentioned to PIC to used shallow pans or smaller metal containers to enhance cooling and to place food into WIC or WIF to cool quickly if not being hot held. 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 several wet wiping cloths stored on prep top. PIC made sanitizer bucker with bleach solution to house wet wiping cloths.

4-501.11 Maintain equipment in good repair. Observed dish washing machine not functional. PIC stated parts have been ordered, currently using 3-comp-sink.

5-205.15 Maintain a plumbing system in good repair. Observed pvc pipe coming out of WIC wall draining directly onto floor. PIC will reattached pvc to hang over floor drain.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken wings H/H in steam table below 135F. CDI - PIC stated chicken wings were cooked about 1 hours ago. EHS allowed PIC to reheat food for H/H. 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 coleslaw C/H on ice bath above 41F. CDI - PIC voluntarily discarded portioned bowls of coleslaw that were prepared around 09:00AM. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cooked white rice C/H in WIC above 41F. CDI - PIC stated items were cooked about 2 hours ago and move items to WIF to quickly cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. The surfaces of the lower shelves of multiple prep tables were observed to have rust buildup. Observed three food carts with food build up in need of replacement or deep 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 two ceiling vents with rust and debris build up one above prep table and the other above ice machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bag of shredded cheese, container of cut/prepared cabbage, and open gallon of whole milk without any date marking. CDI - PIC stated they were open yesterday and was allow to properly date mark 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 two plastic scoops with handles submerged in dry of ingredients of sugar and flower. CDI - PIC had both plastic scoops w/r/s and allowed to air before placing back into dry ingredients with handle pointing upward.

4-502.11(A) Maintain utensils in good repair. Observed two mesh skimmer/strainer broken/damaged along with metal tongs with melted rubber handle. CDI - PIC discarded items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelves in walk in cooler and walk in freezer. Observed four rusted shelves for lower level prep tables. Observed two food carts with food build up in need of replacement or deep cleaning.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap for prep sink draining into floor drain under 3-comp-sink. CDI - PIC was able to fix this issue during inspection. Observed ice machine hoses/pipes without air gap. CDI - PIC was able to fix this during inspection. Observed high temp dish machine with no air gap. CDI -PIC was able to fix issue during inspection. PIC also re-installed floor grates.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal food items co-mingled inside walk in cooler/freezer and personal possessions scattered around kitchen area. CDI - PIC moved all personal possessions into office and gathered all person food into one area in walk in cooler/freezer.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near register with wet cloths inside and scrubbing pad. CDI - PIC removed items 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near 3-comp-sink with wet cloths inside and single service cup. CDI - PIC removed items. 6-301.14 Post a handwash sign at each handsink. Observed male restroom used by employees without hand washing sig. CDI - PIC gave out hand washing sign.

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 container cooked green beans, collard greens, and pinto beans tightly saran wrap while still in the first cooling step on prep table. CDI - PIC removed saran wrap and placed items into walk in freezer to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.13 Properly locate mechanical insect control devices. Observed bug zapper tower on top of hot holding unit which is located against prep table. CDI - PIC removed bug zapper tower. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats and flies in dining room area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on top of counter tops throughout kitchen.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink not seal to wall with black build up forming. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 2-comp-sink not seal to wall and not secured to wall. 4-501.11 Maintain equipment in good repair. Observed prep sink with broken metal welds with white chalk like material around the rim and broken metal legs. EHS advised PIC to not use prep sink. PIC stated work order has been placed to get sink fixed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three white cutting boards in need of resurfacing or replacement due to deep score and scratch marks. 4-501.11 Maintain equipment in good repair Observed 2-comp-sink with water faucet being held together by grey tape that was forming black residue. PIC stated work order will be placed to have water faucet repaired and all other equipment items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on lower shelves of three prep tables in kitchen and rusted shelving inside walk in cooler.

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 black build up around 3-comp-sink and 2-comp-sink. Observed food splash on wall near prep table. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall behind storage rack with paint chippings. Observed ceiling fans with dust and debris build up. Observed ceiling vents with dust and debris build. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall brick/tile baseboard broken in need of repair in prep room across from 2-comp-sink

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three serving spoons and medal mesh strainer with food built up stored cleaned. CDI - PIC moved serving spoons to dish. 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 .

4-502.11(A) Maintain utensils in good repair. Observed two mesh skimmer/strainer broken/damaged. CDI - PIC discarded.

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 exterior of plastic cylinder container. CDI - PIC moved item to be W/R/S.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection.

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 personal food and drinks stored on the middle shelf in the walk in freezer. Stored on the lowest shelf to prevent contamination of facility foods and equipment.

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 Observed food handler wash their improperly and only rinsing. CDI - Provided education and follow the required steps of handwashing. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels in the dispenser however was not properly dispensing. CDI - maintenance repaired the dispenser. Observed no paper towels in the back handsink. CDI - paper towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in the front handsink. CDI - Provided education to the PIC.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of catsup. CDI - provided education to the PIC, can was separated and removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned spoons and scoop with food residue. Observed can opener with residue on the blade. CDI - removed to be washed. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating black and pink residue. Clean and sanitize. Burn the ice down prior to cleaning and sanitizing. 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 mac n cheese and yams in hot box holding at temperatures between 101F and 130F. Items were prepared the day before, cooled and then placed in hot box. CDI - Items were rapidly reheated to over 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black eyed peas in the walk in cooler temped at 42F. PIC stated they were prepped yesterday and cooled. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 Mac n cheese, spaghetti blacked eye peas prepped yesterday with date marking illegible. CDI - Allowed PIC to properly date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with a faded label. Properly label all spray bottles to prevent misuse. CDI - PIC stated this was sanitizer and relabeled.

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 flour and sugar bins without labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food handlers with rings and watches on while prepping and serving food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some food containers wet stacked. Allow to air dry prior to stacking.

4-502.11(A) Maintain utensils in good repair. Observed mesh skimmer/strainer broken/damaged. CDI - PIC discarded.

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 exterior of plastic cylinder container. Clean and maintian.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned spoons stored directly touching the walls. CDI. PIC removed to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning on equipment is needed as well as micro wave.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phones stored above and on food prep surfaces. Also observed employees bags stored directly on food in dry storage area. CDI. PIC removed. Designate an area for the storage of employee possessions away from equipment, food, and utensils.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed in-use sanitizer in three comp sink at 0ppm. CDI-PIC increased chlorine sanitizer concentration to 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat loaf and vegetable soup in hot box holding at temperatures between 94F and 124F. Items were prepared prior to inspection and placed in hot box before being placed on steam table for service. CDI - Items were placed on TPHC and will be discarded by the end of lunch service. PIC has also been advised to immediately place cooked items into hot holding prior to service. -REPEAT- -3 points- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two bottles of hand sanitizer on shelving above food prep table where active food preparation was occurring. CDI - Hand sanitizer was moved to designated storage area. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on floor of walk in freezer. -0 points-

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 PIC had limited knowledge of employee illnesses and when to report. Establishment has accurate employee health signage in office area. PIC stated that employee health information is reviewed with employees approximately every 6 months. CDI - Employee illnesses and symptoms were reviewed with PIC. PIC has been advised to review employee health information with employees as frequently as possible. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handwashing sink near steam tables. CDI - Ice was removed by regulator. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy build up of black residues. Recommend thorough cleaning with higher frequency. -1.5 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly covered metal container of mac and cheese in walk in cooler holding at 55F. Mac and cheese was prepared day prior. PIC stated that item was prepared day prior and has not been removed from refrigeration. CDI - Mac and cheese was discarded. PIC has been advised to review cooling methods to ensure cooked items cool to 41F or less within 6 hours. -1.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked chicken on steam table holding at 128F. Observed hot box with pork chops and potatoes holding at 122F and 117F. CDI - Cooked chicken was placed on TPHC. Pork chops and potatoes were taken to stove top to be reheated. Both items were reheated to 196F. -REPEAT- -3 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked greens in walk in cooler without date mark. PIC stated that item was prepared two days prior to inspection. CDI - PIC date marked item. -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 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 numerous cooked food items cooling at ambient air temperature on prep table. Observed tightly wrapped containers of beans, vegetables, and rice cooling in walk in cooler. CDI - PIC was informed of correct cooling procedures and asked for all cooling items to be unwrapped to allow cold air to circulate in and around food product. PIC also moved ambient cooling items to walk in cooler to rapidly cool to 41F or less. -0.5 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed completely submerged frozen fish thawing in prep sink with a water temperature of 77F. Approved thawing methods are thawing under refrigeration, thawing during the cooking process, or thawing completely submerged under running water with a temperature of 70F or below. CDI - PIC moved frozen fish to walk in cooler to thaw under refrigeration. -0.5 points-

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 bracelets while preparing food. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on cutting board. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phones stored above and on food prep surfaces. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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 drink stored on prep table. CDI - Employee drink was moved to designated storage area. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked beef stored in hot box with a temperature of 109F. CDI - Cooked beef was reheated to 180F. -1.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 50F. No TCS foods were stored in walk in cooler during inspection. PIC stated that walk in cooler is not being used. All TCS foods are held frozen in walk in freezer and thawed during the cooking process. PIC has been advised to not store or cool food in walk in cooler until temperatures of 41F or less can be maintained. PIC stated that a technician has been called to repair walk in cooler so that foods can be cooled. A VR is scheduled for May 13th, 2022 to determine if cooler has been repaired. -REPEAT- -1 point-

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 max/min thermometer for testing sanitizing temperatures at high temp dish machine. PIC has been given options for max/min thermometer. -REPEAT- -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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 PIC with limited knowledge of food borne illness/employee health policies. CDI - Employee health policies and rules for restricting sick employees were reviewed with PIC. Employee health signage was given to PIC to review with employees and to post in establishment. -1 point-

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 procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 48F. No TCS foods were stored in walk in cooler during inspection. PIC stated that a technician has been called and will arrive later in the day to repair. PIC has been advised to not store food in walk in cooler until temperatures of 41F or less can be maintained. PIC will use additional refrigeration equipment located in kitchen area to hold all TCS items. -0.5 points-

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 max/min thermometer for testing sanitizing temperatures at high temp dish machine. CDI - PIC has been advised to purchase a measuring device. -0 points-

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 food prep table. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not possess a CFPM certificate. No one present during inspection had a CFPM certificate. -2 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked greens, rice, and cooked turkey in hot box with temperatures between 108F and 123F. Observed fried chicken on steam table with a temperature of 110F. CDI - All items were placed on TPHC and temperature of hot box was adjusted. Fried chicken at steam table was consumed in less than 30 minutes. Recommend frequent temperature checks of equipment and food items -1.5 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Establishment did not have a thin probe thermometer. A verification is scheduled by 9/3/2021 to determine if establishment is in compliance. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observe box of disposable cups stored on floor behind steam table. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment's chlorine sanitizer test strips were water damaged and no longer accurate for testing chlorine sanitizer concentration at three compartment sink. Extra sanitizer test strips were given to PIC by regulator to test sanitizer concentrations until new sanitizer test strips can be purchased. A verification is scheduled by 9/3/2021 to determine if establishment is in compliance. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed operating floor fan in kitchen with build up of dust and food residues. Recommend higher frequency and more thorough cleaning. -0 points-

6-303.11 Intensity-Lighting - C Observed no lights or light bulbs in utensil and equipment storage area. Light intensity shall be at least 10 food candles at a distance of 30 inches above the floor in rooms. Replace/repair lighting in room. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI- Provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ham not dated. CDI- Dated/ 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 Chicken dated for 4-4. CDI- Discarded.

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. Ceiling vent dusty and in need of cleaning

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up on the blade of the can opener.CDI-Can opener was rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed a chicken, pork chop, and other items on the front line below 135F. CDI-Items reheated to 165F and above.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf-Per PIC the food items on the serving line are on time and after 4 hours they discard or take the food home. However procedures are not in place of what items are being held on time along with the beginning and ending time. CDI-Explain to PIC about TPHC and emailed TPHC form.

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

General Comment -0 pts- 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 food employee going from dirty to clean equipment and utensils without doing a handwash in between. CDI- Educated employee and PIC to perform a handwash with going from soiled to clean equipment and utensils.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In walk in cooler observed raw shell eggs being stored over cabbage. CDI- Eggs were moved to bottom shelf.

General Comment -0 pts- 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue on interior of ice machine.

Repeat Violation-3 pts- 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P In hot box observed two containers of mac & cheese, container of baked chicken, and container of broccoli & cheese below 135F. CDI- Items were reheated to 165F.

General Comment-0 pts- 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed corn meal and sugar not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee drying off dishes with a cloth. Equipment and utensils must be air dried.

General Comment-0 pts- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of toilet tissue, napkins, cups and to go containers being stored directly on floor.

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 gravy item left to cooler overnight according to PIC, item was temped to be 70-75F in the middle of the product. Product was cooled in a large, filled stock pot. Items must be spread thinly to cool properly, exposing product to the air of the walk in cooler. Other methods could be using multiple ice wands and active stirring of the product. Item was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice, mac n cheese in a hot hold box at less than 135F. Items were reheated to above 165F by PIC. Hot box was not set to a high enough temperature. PIC stated that none of these items are cooled and re-served day to day, and that lunch service lasts only 11-3pm. EHS suggested and provided a TPHC template to PIC for use on these items if PIC wishes to do so.

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 gravy item left to cool in a deep, filled metal pan in the walk in cooler. Proper procedure for cooling such an item would be to either spread the item thinly on a sheet pan, or provide ice wands and actively stir the product. Item was voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue/grease accumulation on equipment/walk in cooler 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 dusty HVAC covers, as well as grease/residue accumulation underneath the frying station.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed personal drinks stored on the shelf above the prep tables while food was being prepared. CDI - drinks were removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice, pork chops and greens holding below 135F on the serving line. CDI - items were reheated to at least 165F; see temperature chart.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed raw chicken in 2 prep sinks at 74F while the employees were working with other food. Make sure to only take out a little a time to prevent a cold holding violation. CDI - chicken was seasoned and placed in the fryer. Observed containers of Brunswick stew, greens and lima beans on the counter above 45F. CDI - items were placed in the freezer to rapidly cool; see temperature chart.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer not labeled. CDI - bottle was labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a sanitizer bottle too strong and bleaching out the test strip. CDI - bottle was remade at 50 ppm. 7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 bottles of hand sanitizer stored above food that is being prepped. CDI - items were removed.

General comment 4-501.11 Maintain equipment in good repair. - Observed shelves starting to rust in the walk in cooler. Resurface/replace shelves; do not spray paint.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

General comment 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 dust build up on the vents in the kitchen. Observed cleaning needed on the walk in cooler floor.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bag of rice not covered/protected while in storage. CDI bag placed in container.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

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, squash, rice and two containers of pintos in warmer at 78F-89F. PIC stated items were removed from warmer to make room for mac n cheese. CDI product reheated above 165F. EHS recommends not removing products from walk-in cooler until ready to reheat product all the way through.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken in standing water at 87F. Employees stated they will begin preparing product soon. CDI product prepared and cooked above 165F. Facility must reduce the time items are held out of temperature control during the preparation process.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cakes and pies of display for customers, without labeling. CDI product moved to under sneeze guards, employees required to hand cakes to customers. VERIFICATION REQUIRED.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored directly on floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in walk-in cooler collecting black debris.

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 large pot of collard greens cooling approx. 4 hrs with no cooling methods at 98 degrees. CDI- PIC disposed of collard greens. (repeat) Will follow up that facility is using proper cooling procedures and methods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed okra in hot box at 109 degrees, PIC said okra has been in hot box since morning hours. CDI- PIC voluntarily disposed of okra, all other foods in hot box were 135+. Observed fried chicken on service line at 119 degrees, said to have been on service line 30 minutes. CDI- Chicken removed and placed in walk in cooler to 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 large pot of collards improperly cooled without cooling methods and large pot of gravy starting the cooling process with no cooling methods. CDI- Collards disposed of, gravy separated to shallow pans to properly cool.234567-1781wq k K

3-307.11 Protect food from contamination sources. Observed raw beef ribs in prep sink compartment right next to raw chicken in next sink compartment subject to potential contamination from raw chicken splashing over into sink compartment. Did not see actual contamination. CDI- beef ribs removed from prep sink and placed in walk in cooler, so chicken can continue being prepped.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed worker cutting and washing cabbage while wearing a ring with large stone and designs.

3-302.15 Wash fruits and vegetables prior to use. Food code requires produce to be washed before cutting. Observed worker cutting cabbage first, then washing cabbage. CDI- PIC corrected employee.

6-303.11 Intensity-Lighting - C Observed no working lights in walk in freezer (repeat) 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored in walk in cooler co-mingled with restaurant food. CDI- PIC disposed of the employee food. GENERAL COMMENT: Will follow up within 10 days to verify proper cooling procedures and methods.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pie crust stored on pan of raw pork chops in walk in freezer. CDI- Food arranged by final cook temperature.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed turkey wings reheating on stove that PIC said were partially cooked the day before, cooled to be cooked to completion today. CDI- PIC volunteered to disposed of turkey wings as it could not be determined if they reached final cook temperature initially.

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 deep, sealed, and stacked pans of collard greens and macaroni and cheese cooling in walk in cooler since yesterday afternoon, more than 6 hrs, that were 48-55 degrees in the center. (repeat) CDI- PIC voluntarily disposed of improperly cooled foods. Gave PIC a cooling poster, will follow up within 10 days that cooling is properly conducted.

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 large pot of gravy cooked 2 days ago that was not date marked. CDI- PIC date marked gravy.

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 pots in use to cool foods and deep, sealed, and stacked pans used to cool foods. CDI- Reviewed cooling methods with PIC, improperly cooled foods disposed of. Gave PIC cooling poster. Will follow up that cooling procedure and methods are properly conducted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rolling condiment rack in kitchen needing cleaning of grease and build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tile at can wash, and a displaced ceiling tile in front of walk in cooler needing replacing. Observed wall damage behind storage rack in prep sink area needing repairing.

6-303.11 Intensity-Lighting - C Observed no working lights in walk in freezer (repeat) GENERAL COMMENT: Facility cooks and cools large numbers of various foods, risk category to be changed to 4. Will follow up to verify proper cooling methods and procedure within 10 days. Investigated SR# 78494

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign provided at handsink in kitchen area. CDI sign provided. (repeat)

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed one gallon of milk that had expired 10 days ago that had soured in walk in cooler. CDI- Milk disposed of.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed large bowl of raw chicken stored above corn bread rolls in walk in cooler. CDI- Food arranged by final cook temperature.

4-702.11 Before Use After Cleaning - P All food contact surfaces are to be washed, rinsed, and sanitized in a 3 step process. Spoke to dish washer who washes dishes in bleach water

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 various foods cooling from last night (mac and cheese, large pots of gravy, baked chicken etc.) that were all 51-58 degrees as the walk in cooler was not holding proper temperature. CDI- Improperly cooled foods disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of rice and green beans in hot holding unit at 109 degreees, placed in unit approx. 1 hr earlier according to PIC and were awaiting reheating. Hot holding unit is for hot holding only. CDI- Items voluntarily disposed of by PIC as they had come from malfunctioning walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in cooler temperature at 50 degrees, all TCS foods inside were 51-58 degrees including but not limited to: baked chicken, raw chicken, huge pots of gravy, several pans of cooked rice, cooked corn, cooked green beans, cooked ribs, spaghetti, milk, eggs, cheese, etc. CDI- All TCS foods in WIC and in hot holding units and steam table linked to walk in cooler were voluntarily disposed of by PIC see product disposition form.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed gallons of milks not being date marked. CDI- Items disposed of.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown chemcial. CDI- Bottle 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 evidence of foods attempting to cool since yesterday in large and tighly covered pots, not using proper cooling methods. CDI- Reviewed proper cooling methods with PIC. Foods disposed of due to improper walk in temperature.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed a number of dead roaches on floor at back storage area ice machine that need removing, floor needs cleaning.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC conducting food handling while wearing designed ring with stones and not wearing a hat or hair restraint.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed dish machine in operation but no detergent connected, not operating dish machine properly. CDI- PIC provided detergent for proper dish washing.

6-303.11 Intensity-Lighting - C Observed no working lights in walk in freezer (repeat) PIC changed bulb to provide lighting during inspection. GENERAL COMMENT: Call 980-314-1643 to request a re-inspection, Will follow up that walk in cooler is repaired ASAP, Facility cannot safely operate without working walk in cooler and will voluntarily close if cooler is not repaired.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign provided at handsink in kitchen area. CDI sign provided.

3-201.11 Use food from approved sources only. -P Observed cakes prepared at employees home. CDI PIC removed cakes from serving line. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine collecting black and pink debris. 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 soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of mac n cheese holding out of temperature control. See temperature chart for temperature observations. CDI mac n cheese repaidly reheated to above 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items throughout facility not date marked; cheeses, boiled eggs, ham, turkey, lettuce, spinach, pork chops, gravy, baked chicken. CDI items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer spray bottle not labeled. CDI bottle labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottled greater than 200 ppm. CDI bottled refilled and tested at proper concentration.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed facility reusing metal single service catering pans. CDI containers voluntarily discarded. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusted shelves in walk-in cooler.

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

6-303.11 Intensity-Lighting - C Observed bulb nonfunctional in walk-in freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at kitchen handsink. CDI: Papertowels provided during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni on hh line to be below 135F. Observed items in hotbox to be below 135F. Hot box appears to not be operating efficiently. CDI: Items reheated to 165F. PIC directed to have hotbox looked at by maintenance. By end of inspection, hotbox was holding at 156F. VERIFICATION REQUIRED

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 macaroni pasta cooling in WIC tightly wrapped above 45F. CDI: Item vented.

4-501.11 Maintain equipment in good repair. Observed dishwasher to not be functioning during inspection. PIC stated that machine has been damaged since Monday. Maintenance is to arrive today around 4pm. CDI: No more than 50 seats have and will be served on reusable service items. By end of inspection, facility had switched to all SS items. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vent covers in kitchen with significant dust and grease build up.

6-303.11 Proper light intensity shall be provided in all required areas. Observed light in WIF to be out. CDI: Light bulb chnged during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings, rice, and broccoli hot holding below 135F. CDI: Items voluntarily discarded. REPEAT VIOLATION.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in squirt bottle to be too strong for FCS. Bleach sanitizer bleached out test strip. CDI: Sanitizer was corrected on site. Direction on how to properly prepare sanitizer and test it was provided.

h6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live roaches in facility back storage area. Observed one dead roach. PIC stated that facility has a contract with Orkin. PIC directed to maintain contract and increase visits until problem is abated. REPEAT VIOLATION. Previous pest issue is taken care of.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage and tile damage at mop sink. REPEAT VIOLATION. Previous issues have been rectified.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no person in charge on premises during inspection. All employees were unwilling to cooperate during the inspection with answering questions. Questions about food processing were asked repeatedly with the answer of "I'm not in charge, he'll be back in a minute" given by employees. When PIC arrived after 35 minutes, he proceeded to count money for drawers instead of attending to violations. Several violations were left uncorrected due to the response by staff. VERIFICATION REQUIRED

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. VERIFICATION REQUIRED

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal bottled drinks on prep surfaces in kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items on hot line below 135F. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs, shredded cheese, and raw chicken wings all holding above 45F on counter under no temperature control. VERIFICATION REQUIRED

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on cole slaw in WIC. VERIFICATION REQUIRED

. 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 employee tightly wrap pasta for cooling. Pasta was 87F. VERIFICATION REQUIRED

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed several vegetables on hot line, ready for service, below 135F. Items were not cooked to 135F. VERIFICATION REQUIRED

3-501.13 Use approved thawing methods. Observed chicken wings thawing in water at 108F in sink. Water was not running.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No employee able to provide a thermometer. VERIFICATION REQUIRED

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed large plastic container with white powder unlabeled. Observed large white container with white granular unlabeled. Observed several squeeze bottles near cashier area unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility and heavy accumulation in dry storage area. Obtain pest control. VERIFICATION REQUIRED

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored throughout facility not in sanitizer.

. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored as clean in a tool box with debris, in plastic tupperware with debris, and hanging from shelving with dust.

4-501.11 Maintain equipment in good repair. Observed small split in gasket on WIC. Observed rusted racks in WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on various surfaces including tables and equipment throughout facility. Observed gasket on WIC with black residue.

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 dust accumulation on racks where utensils are stored and throughout facility. Observed severe paint damage on wall where pans are stored. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored on prep surfaces. One with a lid and one without. CDI: Employee moved or discarded drinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored adjacent to and touching RTE food. CDI: Food separated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed collards, rice, and chicken legs in hot holding below 135F. CDI: Items placed in oven to be reheated to 165.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed "Black Flag" spray for flying insects labelled "for use in the home only" on shelf near dishwasher. CDI: Employee discarded the pesticide. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed allergy medication stored on a shelf above prep table. CDI: Employee relocated medication.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and sugar containers not labelled. CDI: PIC labelled containers.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed large quantities of chicken held on counters in bus tubs above 45F. Upon arrival PIC moved all chicken to WIC immediately. CDI: Chicken cooled back down to proper temperature in WIC.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet cloth on the prep table. CDI: PIC put cloth into sanitizer.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed food processor with duct tape on FCS to cover hole in container. CDI: Equipment taken out of use. 4-501.11 Maintain equipment in good repair. Observed shelving units in WIC rusted. Observed pressure gauge for dishwasher in disrepair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer on site. CDI: PIC given a few test strips until they can get some.

5-205.15 Maintain a plumbing system in good repair. Observed a non-functioning faucet to a handsink at entrance to kitchen with green residue. PIC informed inspector that maintenance was called and that it is going to be fixed this coming week. All other sinks in good repair.

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 severe paint damage and peeling paint in prep area where pans are stored.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored on shelving above customer food. CDI: PIC discarded employee items.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no certified training. Repeat

3-201.11 Use food from approved sources only.-P : Through conversation with PIC, found that cakes, and perhaps other desserts are prepared in staff homes. CDI- Direction that all food served in facility must be prepared in the permitted facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed log of ground beef on top of container of beverages. Raw bacon on top of container of prepared salad. CDI- items re-arranged. Verification that practice has been corrected within ten days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found turkey necks, fried chicken wings on serving line below 135 F. Found rice, macaroni and cheese, fried chicken in holding unit less than 135 F. Refer to temperature chart. CDI- items pulled from holding units and placed in steamer for reheating to 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several food items sitting unattended in open kitchen for extended time. Eggs: 55 F. Raw chicken, 55 F. CDI- items moved to refrigeration. Some chicken cooked. Ribs in prep sink 56 F.

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 no prepared food in facility to be date marked. Verification of date marking system within ten days.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility is not using a thin probe thermometer to take temperatures of food. Observed thin probe thermometer from previous VR visit that had not had the cover sticker over the display panel removed. CDI- removed sticker on control panel.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed drawers where cleaned scoops, thermometers, other utensils are stored to be significantly soiled.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety training. Operator, Kelvin Walker advised that he signed up the for the class through his food service provider, but the class was later canceled. CDI- verbal correction as to rule requirement. Advised of approved vendors - Pro metric; Servsafe; National Registry for Food Safety Managers.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P . Operator advised some foods are partially reheated in the oven, then placed in steam table to complete reheating process. Steam table being used is for hot holding only. CDI- Food items removed from steam table, reheated in ovens then placed on service line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items in walk in cooler not under temperature control. Operator advised that cooler was propped open this morning when foods were being placed in cooler and taken out for today's use. Operator also advised walk in cooler temperature is set at 38F-40F. Air temperature in walk in cooler at 55F-50F. Cooler was kept closed and temperature did correct over the course of the inspection. CDI- verbal correction as to maintaining TCS foods in cooler at or below 45F. Discussed options for maintaining temperatures with operator today. See chart for items and temperatures.

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 . Food iterms in walk in cooler prepared/ used this morning, tightly covered during cooling process. CDI- method corrected; discussed options for rapid cooling with operator.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Thin tip probe thermometer is needed. Accurately calibrated stem thermometer provided today. Return visit by September 28, 2014 to check for thin tip probe thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large in use containers of breaders, and smaller in use containers of seasonings not labeled per rule. CDI- verbal correction to label all.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed starting to towel dry utensils. Employee advised that utensils were not going to be used and were going to be put away. CDI- verbal correction to allow all to air dry.

2-401.11 Eating, Drinking, or Using Tobacco - Store employee drinks with lid and straw below prep surfaces, clean utensils, single served items, and food contact areas. Observed employee drink on shelf above drain board. Gave instruction and removed.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - Maintain hot water temperature at handsinks at a minimal of 100 F. Observed handsink in kitchen not reaching 100 F. Gave instruction to repair to provide 100 F hot water. Will call when repaired.

3-501.15 Cooling Methods - Cool foods in an approved method. Shallow pans, uncovered where protected, separated to provide air flow around food containers. Observed greens, mac & cheese, and beef in tightly covered containers. Greens were covered in deep pan. Gave instruction.

3-501.13 Thawing - Use approved methods for thawing foods. Observed fish thawing on prep sink. Gave instruction and placed in walkin.

4-302.12 Food Temperature Measuring Devices - Provide small probe thermometer for temping thin mass foods like fish or burgers. Gave instruction.

3-304.14 Wiping Cloths, Use Limitation - Store in use wiping cloths in appropriate concentration sanitizer or clean and dry on clean surface. Observed multiple wet wiping cloths on prep tables. Gave instructions.