KOSTAS KITCHEN EMERYWOOD

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - Container of Rice in WIC without date marking dried next to other containers of Rice with proper date marking PIC stated they are all the same batch. *Observed - Container of Coleslaw without date marking in Sandwich Flip Top. PIC stated item was from 7/28 and date marked it to reflect that date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer bucket at 0ppm. PIC stated they filled the bucket this morning but did not test it. *CDI - PIC emptied and refilled bucket with sanitizer at proper concentration.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. *Observed - Dinner Bread Rolls stored in Plastic Grocery Bag. *CDI - PIC emptied rolls from grocery bag and placed them into a clean metal container with a lid.

*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 - Rice, Mac N Cheese and Spaghetti Noodles in plastic containers not cooling at a fast enough rate. *CDI - PIC stirred items and placed them into WIF to speed up items cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Reduce Oxygen Packaged(ROP) Salmon thawed in WIC while still in ROP environment.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Observed - Chef engaged in food prep with a bracelet. *CDI - Chef removed bracelet.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Drain Plug missing from dumpster. Replace to remove the possibility of pest habitants. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Lid left open. Close after use.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - No proof of training on employee health policy onsite during time of inspection. EHS gave establishment policy agreement during educational visit, PIC states someone must have misplaced it. Multiple employees stated they read and signed misplaced document. *CDI - EHS provided employee health policy agreement document. All employees read, signed and dated new employee health policy agreement document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Mashed Potato’s and Meatballs below 135F, in HH Cabinet. *CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 - Noodles, Beans and Chicken Salad cooling in WIC with little change in temperature after 60min, see temp chart for details. *CDI - PIC placed items into WIF to be rapidly cooled. 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 - TarTar Sauce and Mayonnaise unlabeled in squeeze bottles. *CDI - PIC labeled items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Fish and Shrimp stored above Hush puppies in WIF. *CDI - PIC reorganized WIF storage correcting storage order removing the possibility of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Pulled Pork (07/15), Buttermilk Ranch (07/14), Buttermilk Spicy Ranch (07/11), and Pasta Salad (07/14) past the 7 day shelf life starting on day of prep. *CDI - PIC voluntarily discarded items. EHS further trained head chef on date marking and gave ideas on how to stay on top of it. 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 .

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Torn gasket on To-Go Sauces RIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned house-made ranch and spicy ranch in reach in drink cooler by expo window holding above 41F. EHS observed ambient temperature of 41F in unit and observed torn gaskets around the door. CDI - PIC removed ranch and spicy ranch and voluntarily discarded. REPEAT. Points not escalated due to improvement. Last inspection EHS observed entire reach in unit holding above 41F with numerous items in unit above 41F. This inspection EHS only observed two items out of temperature and observed adequate cold holding throughout facility. (1.5) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed ranch and spicy ranch being held in drink reach in cooler by expo window without date marks. PIC stated these items come portioned from product that is dated in WIC. EHS educated PIC on date marking and advised that the date from the product in WIC must follow the product to the reach in unit. EHS observed a good overall control of date marking throughout facility. CDI - PIC voluntarily discarded sauces. (0) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in sanitizer at 0ppm. Repairman onsite was able to assess dispenser and verify it was working. CDI - food employee discarded sanitizer and made fresh bucket at 200ppm. (0)

4-501.11 Maintain equipment in good repair. Observed torn gaskets in reach in cooler for to-go sauces. REPEAT. (0.5)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has outdated employee health agreement. Agreement is missing non-typhoidal salmonella. CDI- EHS provided PIC with updated copy of employee health agreement. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in reach in unit above 41F. Reach in unit ambient air temperature was observed above 41F. (See temp chart). PIC moved TCS foods prepped this morning to WIC to quickly cool and store until reach in unit has been repaired. Repairman showed up during inspection for repairs. CDI- EHS observed ambient temperature below 41F before leaving facility. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous sauce bottles in one of the make tables without any labeling. CDI- PIC added labels to sauce bottles. REPEAT (2)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies by the three compartment sink area. PIC stated pest control comes twice a month. (0)

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 wiping cloths held in sanitizer with visible debris in bucket. CDI- PIC changed sanitizer buckets and made fresh sanitizer. (0)

4-501.11 Maintain equipment in good repair. Observed reach in unit above 50F. CDI- PIC had repairman come in during inspection and fix reach in unit before end of inspection.

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 open inside in need of cleaning.

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 held from previous day without dates. CDI. Had PIC add dates 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer at 0ppm. CDI. PIC made new bucket of sanitizer reading 200ppm per manufacture.

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 seasonings shakers without labels. CDI- PIC labeled shakers. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of paper towels stored on the floor during inspection. CDI- PIC moved box to shelf above 6 inches. REPEAT

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 outside mop sink cracked in three places. Repair. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on top of microwave at beginning of inspection. CDI- PIC moved employees drink to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked peppers and onions were kept on a counter at 81 degrees. Item was 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 Salad dressings that are made in house shall be discarded after 7 days. Observed ranch and blue cheese dressing that are made in house past the 7 day date mark. Items were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chemical without a label. Employee corrected during inspection. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed some medicines stored in a container above a prep table. Items were removed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a storage container for sugar with no label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. The back door has a large light gap that could allow pests to enter.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed boxes of food that were being dripped on by a leaking compressor in the walk-in cooler. 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 fish stored in water. PIC stated that it comes frozen in a dry box.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two used wiping cloths stored on counters.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single-service cups stored on the floor of the back kitchen. Please address the gaps on the cup storage shelf in the front of house. Shelf appears to be less that 6 inches.

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. The mop sink outside is badly cracked and will be difficult to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in reach-in cooler by walk-in cooler above 41F. Unit in need of repair. Ambient reading began at 42F at first observation and then increased throughout inspection. PIC made call during inspection for work order - technician will be out by end of day. All foods moved into walk-in to cool back to 41F. Facility has sufficient cold holding storage in walk-in cooler and prep unit reach-in to hold TCS foods until two-door reach-in is repaired or refrigerant added. 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 .

REPEAT -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 sheet tray of portioned Mac and cheese with prep date 8/31. CDI-PIC voluntarily discarded food. *No point escalation due to improvement since last inspection. 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 .

6-501.12 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 buildup forming on HVAC intake vent above to-go box storage shelving in kitchen.

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 bbq pork in CH drawers under griddle with a preparation date mark of 6/21. CDI: PIC voluntarily discarded bbq pork. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes and boiled eggs in flip top unit without a date mark. PIC stated the tomatoes were cut the day prior and the boiled eggs were opened from a bucket the day prior as well. Observed slaw in flip top unit without date mark. PIC stated that slaw was prepped two days prior and showed EHS the larger batch in WIC that it came from. CDI: PIC date marked all items to reflect day of prep/day of package opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.19/4-202.16 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 wood block being used to level the prep sink. Use nonabsorbent, durable materials when used where splash or spillage may come in contact. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed drainage pipe from vegetable wash prep sink with a substantial leak. Leak is being directed to floor drain by way of a sloped floor. PIC stated they will call a plumber.

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 employee wash hands then turn off faucet without barrier. CDI - EHS intervened and educated employee on proper procedure. Employee rewashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle oil then wipe gloves with dry cloth towel. CDI - EHS had employee dispose of gloves and rewash hands before putting on new gloves. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed Raw shell eggs above fries in reach in cooler. CDI - PIC stated items were for employee use and were removed to a location where potential contamination will not occur.

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 several large containers of sugar, flour, and breading not labeled.

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 wood block being used to level the prep sink. Use nonabsorbent, durable materials when used where splash or spillage may come in contact. Repeat but points were not escalated as in was a different piece of equipment from last inspection.

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) stacks of single service articles (to go salad containers, to go salad lids, fry baskets) with exposed food contact surfaces. CDI - articles were inverted to prevent potential contamination.

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 cardboard sheets on shelving at corner prep top holding burger buns and walk in freezer shelving holding cheesecakes. Remove absorbent material from shelving. Should sheets be needed for shelving, replace with non absorbent material such as foil or plastic sheeting.

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 metal pans of shrimp covered and stacked in walk-in cooler above 41F. Observed shrimp in the flip top cooler holding above 41F. Shrimp in flip top was prepped and placed in flip top. Ensure that food items are arranged so they can properly cool. Corrected during the inspection (CDI) - the lid on the shrimp in the walk-in cooler was removed and they were no longer stacked. Ice was added to shrimp in flip top unit.

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 sliced tomatoes, ranch dressing containing buttermilk and diced tomatoes all above temperature threshold due over stacking items inside of the prep unit. Top layers of the foods was removed to cool below temperature threshold.

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 pasta inside of prep unit marked for 9 days. The cupped up pasta was made yesterday but date marking was not updated. CDI- PIC date marked pasta salad during the inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event Ensure that procedures and kit are in place to carry out cleanup of vomiting or diarrhea act. A handout was given during the previous inspection and attached to this inspection. Food establishment is working towards purchasing a kit still at the moment.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapid cooling equipment, separating foods in to smaller portions. Observed cole slaw previously prepared placed directly inside of cold holding prep unit. Ensure that after cole slaw is portioned. Food is cooled before placing inside of the prep unit, due to prep unit being in constant use.

4-501.11 Maintain equipment in good repair. Observed torn gasket channels under prep station. Gasket channels are on backorder and will get replaced as soon as possible.

2-501.11 Clean-up of Vomiting and Diarrheal Event Ensure that procedures and kit are in place to carry out cleanup of vomiting or diarrhea act. A handout was given during the inspection. Work towards purchasing a kit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp and tenders under hot holding lamp not meet t3emperature threshold of 135F or above. Shrimp and tenders were discarded during the inspection(CDI)

5-205.11(B) Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sink may not be used for any other purpose other than hand washing. Observed manager dump ice in hand washing sink. Manager was educated on why not to dump ice in hand wash sink.

3-202.11 Temperature - P,PF Time/ temperature controlled foods shall be at a temperature of 41F or below during delivery. Observed chicken from a delivery at 45F during the inspection. Cooled inside of walk in freezer. Ensure that temperatures are being monitored coming off the truck.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time/temperature controlled foods kept for cold holding shall be maintained at a temperature threshold of at least 41F or below. Observed some items in the prep unit such as ranch(containing buttermilk) and flounder above temperature threshold. Items were moved to walk in unit to cool down below 41F.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service items shall be stored in a protected location with coverage, plastic cling wrap, or inverted. Observed single service clam shell trays left open-ended during the inspection. Inverted during the inspection.

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 damaged walls inside of the kitchen area.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed condensation dripping on bags of product in walk-in freezer. CDI- Bags of products were discarded. PIC will not store food under effected area unless in a closed box or secure package.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under equipment and in corners. 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. Repaint damaged areas on walls in kitchen area.

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 container of rice cooling in walk-in cooler. Rice was filled in a plastic container, 6 inches deep, and tightly covered. CDI- Rice was placed in a shallow, metal container, partially covered.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas around ceiling tiles that are in need of replacing or repainting.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed condensation dripping from a/c vent screen in ceiling in kitchen area. Area is not near any food prep or where food contamination can occur.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed container of unwashed tomatoes stored above ready-to-eat salad dressings in walk-in cooler. CDI- items were reversed.

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 damages areas of walls and ceilings 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 dust from ceiling tiles in kitchen over prep stations and in restrooms.

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 black bean corn salsa in the reach in cooler dated for 09/10 that had expired 7 days. CDI PIC voluntary discarded corn salsa. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing dish soap with out a label on the bottle. CDI-PIC added a label to the spray bottle.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled container of sugar near the walk in cooler. CDI - PIC added label to the container of surgar.

General Comment: 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. Ensure all sanitizer buckets are off the floor. PIC moved sanitizer bucket off of the floor.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager. Current manager certificated expired in June 2018.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside salad prep unit 1 portioned cups of dressing including light ranch, ranch, pita sauce, etc overstacked in pans > 41F (see temp chart). CDI: cups taken from top and stored inside walk-in; other items inside cooler where reading 41F/below. Observed inside salad prep 2 shredded cheddar cheese mix at 47F. CDI: pans switched out from cheese inside walk-in cooler. All other food inside was < 41F.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed inside walk-in cooler light ranch cups made on 5/22 that expired 7 days; pasta salad inside 2-door cooler made on 5/22/19 expired 7 days. CDI: product was discarded. VR by 6/13/19

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 only cook area with build-up. All other areas of kitchen have been cleaned and painted. 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. Replace/repair rusted walk-in cooler floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed store manager certificate had expired in June of 2018.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside salad prep cooler dressings above 45F that were overstacked inside pans. CDI: removed and taken to the walk-in cooler. Observed inside sandwich prep cooler diced tomatoes at 42F, slaw at 43F. Flounder at 42F inside flip top cooler. Pollock and flounder at 43F, cactus chili at 42F inside walk-in cooler.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed portioned cooked bbq that was prepared on 1-18-19 expired inside cooler drawer on cook line. CDI: product was discarded. Observed macaroni and cheese that was opened and portioned on 1-23-19 that had expired inside 2-door reach-in. CDI: product discarded.

General Comment: 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 tall container of rice cooling inside walk-in cooler with lid on. Product at 69F and had been cooling for ~ 2 hours. CDI: spread out into a shallow containers and stored inside walk-in freezer.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor inside walk-in cooler.

Repeat: General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on salad prep cooler and cooler drawers.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walk-in cooler floor rusted and in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in some areas of kitchen stained and in need of cleaning/painting. Some walls have been replaced. Improvement noted.

General Comment: 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 inside reach-in cooler at wait station a gallon of whole milk and chocolate milk that was opened on Saturday without a date. CDI: by properly date marking.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored under cutting board and wet cloths stored on prep surfaces not in use. Observed cloths hanging on employee aprons.

4-501.11 Maintain equipment in good repair. Observed leaks at bottom of sandwich and 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 walk-in cooler floor rusted and in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout kitchen stained and in need of cleaning/painting.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee personal drinks observed stored uncovered on top of microwave in kitchen. CDI: drinks discarded.

General Comment: 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Bare handing of ready to eat foods observed while entering kitchen for inspection. CDI: employees immediately donned gloves before start of inspection; discussed glove regulations with manager.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Three containers of gyro meat made on 4/30 and 5/2 observed in bottom of prep unit at 48 - 52 deg F. Ceaser dressing and titziki sauce overfilled and stacked above fill line in top prep cooler at 42 - 48 deg F. CDI: Gyro meat was all discarded; dressings and sauce taken from top and stored in walk-in.

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. Tall containers of gyro meat in large quantities at bottom of prep cooler at 48 - 52 deg F. In questioning manager, he stated that these products were cooled while covered inside bottom of prep cooler. CDI: discussed proper cooling methods; gyro meat was discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open package of chicken tenders stored over fries. CDI by voluntary disposal of tenders.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed salad spinner with debris build up. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce stored in the flip top measuring at 48F. CDI by removal to walk in for rapid 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 lettuce cooling in reach in cooler tightly covered. CDI by venting for proper cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on gaskets of reach 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 debris build up on floor of walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed salad spinner and knife with visible debris stored as clean. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and spring mix stored above 45 in a flip top cooler. CDI by removal to the walk in to cool to a proper temperature.

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 beef tips date marked with 3-29. CDI by voluntary disposal.

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 salt with no label. CDI by labeling the container.

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

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 FRP with damage and separation from wall behind near the vegetable prep sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened packaged chicken, raw over vegetables in freezer. CDI - reorganized

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili hot holding at 115 F. CDI - Reheated, on temperature control for less than 1 hour

3-501.13 Use approved thawing methods. PIC stated that fish is thawed on table for 1 hour then put under running water. CDI - Through education

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in sanitizer at 100 ppm. CDI - Refilled, soak wiping clothes prior to making buckets.

4-602.11 Clean in use utensils every 4 hours. PIC stated that cutting boards are cleaned daily on make tables. CDI through instruction, clean every 4 hours.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups with rim exposed at drink station. CDI - sleeves raised

Observed wall covering with gap present near walk in and in other areas. Observed residue on walls in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked buckets used to store pita bread with sticker residue on the exteriors of the buckets. Buckets are repurposed mayonnaise containers, if facility wishes to use them as a Food Contact Surface, then the stickers must be removed before they are stacked on top of each other, as the stickers are unable to be sanitized. VR that facility is removing stickers from buckets required by 5/5/16.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pita sauces, cole slaw, ranch and other TCS foods stored in a sandwich cooler that was not functioning correctly, and food items were above 45F. Items that had been stored overnight were removed, Lettuce cut earlier that morning was placed into an ice bath. VR that cooler is functioning properly required by 5/5/216

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored outside of sanitizer buckets. Insure that all wet wiping cloths are returned to a sanitizer bucket after use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salad chopper stored with water in the basin. CDI by PIC inverting for air drying

4-502.11(A) Maintain utensils in good repair. Observed tongs damaged such that they were no longer easily cleanable. Item was changed for a new pair of tongs. Damaged plastic removed

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bell peppers stored over containers of tzatziki and other sauces. Bell peppers were moved to the lower shelf. Insure that unwashed produce is stored in an area underneath or away from ready to eat foods, unwashed produce may contain and spread contamination related to the fields in which the produce is grown.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacked pans in the dish area. EHS stacked pans to dry.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups and cup lids in the front server area exposed to contamination. CDI by PIC adjusting the plastic sleeves so that the items were protected.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed employee health policy on-site with only 4/5 symptoms, missing the infected cuts and lesions section. CDI by providing PIC with employee health policy agreement and informing PIC of the need of all 5 symptoms on the Showmars brochure..

5-202.12 Provide at least 100F water at handsinks.-Pf Observed restroom handsinks with less than 100F water temperature. Verification of 100F water at the handsinks by 9/3/15. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the female restrooms. CDI by paper towels being replaced by PIC.

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 tongs in the fish cooler stored directly on top of the fish, with the handles lying on the fish. CDI by placing tongs with handles up. Insure that in use utensils are not stored with the handles in the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry storage racks with debris and dirt build up in the hard to reach corners. Insure that the racks are thoroughly cleaned.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy debris built up on the ducts in the kitchen. Ducts need to be thoroughtly cleaned to prevent contamination of the kitchen. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink stored on a prep surface, insure that employee drinks are kept off of prep surfaces and stored such that they are not contaminating their surroundings. CDI by employee moving the item.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish stored directly above ready-to-eat hushpuppies. Observed raw fish stored directly above prepared tea. CDI hushpuppies moved. CDI tea moved. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above ready-to-eat slaw.

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 hot dogs, hardboiled eggs and lettuce without date mark. CDI items labeled.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 2 coolers without ambient air thermometers.

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

4-501.11 Maintain equipment in good repair. Observewd split gaskets on two coolers. Observed slicer rusted. Observed frier basket in disrepair. Slicer and frier basket discarded. Observed shelves rusted in walk-in cooler and dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup on ledges of fish cooler. Observed food and dust buildup on shelves throughout facility.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall in disrepair at walk-in cooler. 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 food residue on floors and grease residue on walls. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Observed non-functi_onal ice machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in direct contact with dry storage items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on back prep table below knife rack. Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger patties stored over top of cut vegetables in prep unit behind grill. PIC rearranged to put raw hamburger patties on bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mold build up on inside of ice machine. Employee cleaned during inspection.

General Comments- 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottle of vitamins stored with spices. PIC removed.

3-501.13 Use approved thawing methods. Observed raw fish thawing in prep sink filled with standing water.

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

General Comment- Ensure storage is maintained to facilitate cleaning. Observed box of storage on the floor in front of the two door reach in cooler.

2-301.12 Employees shall properly wash hands. Observe employee wash hands and turn off faucet with exposed hands. Employee must use paper towel to turn off faucet to avoid recontaminating hands. CDI by instruction.

3-302.11 Separate raw animal foods in storage by required final cook temperature to prevent contamination. Observed raw fish stored above ready-to-eat sauces.

3-501.16 Maintain all cold foods at or below 45F. Observed shredded lettuce, tomatoes and sandwich lettuce above 45F. Items were double stacked in prep flip top. Items were moved to walk-in cooler.

3-501.17 Ensure foods that are ready-to-eat and held longer than 24 hours are date marked. Observed several items (slaw, chicken salad, sauces) not labeled. CDI-items were labeled.

3-501.13 Potentially hazardous foods must be thawed under refrigeration, cool running water, or in the cooking process. Observed raw fish being thawed in standing water. CDI cold running water was placed on fish to continue thawing process.

2-402.11 Provide hair restraint for employees preparing food. Observed one employee on cook like without a hair restraint. Repeat violation.

4-901.11 (A) Air dry containers before stacking. Observed numerous containers stacked while wet.

PIC must provide documentation of an employee health policy or otherwise demonstrate knowledge of. PIC was unaware of any knowledge regarding the health policy. CDI by education.

Maintain veggie slicers clean. Observed dried veggie debris on both (removed to re-wash).

Properly dispose of out of date products. Observed pasta salad held for 7 days at 43F (vol. discarded) opened in container. No other expiration date on packaging.

Observed several unlabeled white food containers.

Provide hair restraint for employees preparing food. Observed one employee on the cook line without a hair restraint.

Single use gloves shall be used for only one task, such as working with ready to eat food or with raw animal foods. Observed employee handle raw hamburger patty and then continue with other tasks, without changing gloves. CDI- education and re-direction.