SHOWMARS OF PINEVILLE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed that computer based employee health training is not able to be verified by PIC due individually protected logins. Staff responds correctly to questions when asked. CDI- EHS provides employee health policy with signature sheet. (-0)

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food handler wipe sweat from brow with hand and return to hand-prepping raw beef without washing hands. CDI- Employee stops process, washes hands, dons new gloves. (-0)

REPEAT. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cook line hand sink blocked by rolling cart and a pattern of this violation onsite is noted. PIC explains that the cart starts out more than a foot away, but slowly moves forward during service. EHS advised as in the previous inspection, to place permanent outline on floor to make plain where the cart should be placed, and train staff to be accountable for moving the cart back if it begins to block hand sink. PIC should consider immobilizing wheels once in place, to prevent drifting during service. CDI- Cart moved a foot away from the hand sink so it is accessible. NOTE: Due to repeat violations (third consecutive today) If this violation is present at the next inspection, risk control plan or permit action may result. This is the only cook line hand sink and must be accessible so staff are not discouraged from washing hands. (-2) 6-301.14 Post a handwash sign at each handsink. Observed no hand sink sign at back hand sink. CDI- EHS provided sign.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark residue at top of ice machine chute in center corridor. EHS discussed cleaning frequency with PIC and advised they review the manufacturer’s guidance for required cleaning frequency of their ice machine. Ensure frequency is met, and if residue inside the chute remains a problem, ensure the unit is operating in good repair. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soft cooked bacon stored at ambient temp at 80F to left of flat top. EHS discusses when bacon can be considered non-TCS (when cooked so that water activity is inhospitable to pathogens; crispy, “hard cooked”). CDI- Bacon reheated to >165F at flat top and held hot. PIC states they will hard cook bacon going forward, to render non-TCS. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of ranch dressing in fliptop, with the uppermost layer (4th) at 45F. Bottom layers holding at 41F or below. Points not escalated for single item. PIC should re-train staff to place a maximum of 3 layers of portioned ranch cups into the flip top at a time. (-1.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm quat in sani-bucket holding wiping cloths in serving area. EHS noted that 3 comp sink quat dispenser is presently not working. CDI- Chlorine used for sani-buckets and at low temp dish machine. PIC called chemical servicing company to repair the dispenser, who arrived during inspection and completed repair successfully. (-0.5)

4-501.11 Maintain equipment in good repair. Observed quat dispenser at 3 comp sink not operational. PIC explained manual sanitizing at 3 comp sink is not occurring, and is not their typical process (chlorine at dish machine is used; 3 comp sink for soak/pre-wash). Service tech repaired dispenser during inspection. 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. Observed rusted racks inside WIC in need to replacement or epoxy to restore ability to clean. (-1)

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom; all trash cans have open tops. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Repeat violation. Cart for battering fish up against hand sink in that area, same violation as on previous inspection. Suggest marking a place on side of equipment in that area and perhaps on floor so that cart will not be placed any closer to hand sink than 12 inches. CDI by moving cart to proper distance.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed box of meat that was damaged. Manager got with delivery person and returned this box, and received credit for damaged package; CDI.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed produce that was not labeled as pre-washed that was stored over RTE foods. CDI by re-arranging foods so that items that require washing are stored below RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed soup to be heated in microwave at 109F; CDI be re-heating for hot holding to greater than 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and hard boiled eggs at 44F and 43F. Items removed and discarded and replaced with other tomatoes and hard boiled eggs at proper temperatures. 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 cut tomatoes in walk-in cooler tightly covered; Saran Wrap peeled back to allow heat to escape. Return to items revealed tomatoes to be at 40F. 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. Repeat. Observed wet sanitizer towel on shelf rather than stored in sanitizer. Improvement seen, but this is at least a 3rd violation of this item. CDI by towel being moved to sanitizer bucket.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in need of replacement or proper re-surfacing as these were very scarred and difficult to clean. 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. Observed shelves in walk-in cooler to be rusted as well as wheels on these shelves, These need to be replaced or professionally epoxy-dipped so that they are easily cleanable. Shelves for utensil storage are also rusted and in need of replacement or to be professionally epoxy-dipped. Remove plastic lining so that shelves can be more easily cleaned.

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 shelves in walk-in cooler to have debris on them and to be in need of more frequent cleaning to keep them clean.

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

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 fan covers in walk-in coolers to be dusty and in need of cleaning. Observed wall at dish processing area to be in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed fish battering cart blocking cook line hand sink. Cart is able to be pushed away from sink for use, but EHS advises reconfiguring equipment so sink is always available. CDI- Cart pushed out of way. (-0)

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 gyro meat in WIC + cold drawer, and pita sauce in flip top past the 7 day usable window. CDI- PIC voluntarily disposes of all expired items. (-1.5)

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 unlabeled oils at cook line. EHS advises PIC on potential methods which will stay affixed when exposed to oil. EHS recommends either color coded silicone bands or labels directly under the bottles at prep top. (-1)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several used wiping cloths on prep counters throughout main kitchen. CDI- PIC makes sanitizer bucket for proper storage of cloths. (-1)

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 damaged floor tiles at cook line, no longer cleanable. Repair/replace broken floor tiles at earliest opportunity. 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 dust build up on fan blades, walls near hand sink, and food debris beneath cook line equipment. Increased cleaning frequency advised. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed individually portioned bags of mac & cheese and individually portioned cups of coleslaw and ranch in the large opentop refrigerator adjacent the ovens to be at temperatures of 43-47F. All items were observed over stacked in their insert containers with the layers below all observed at <41F. PIC stated they have been in the unit overnight. - Observed 2 insert containers of individually portioned ranch cups in the opentop refrigerator across from the flattop grill to be at temperatures of 45-48F. PIC stated they have been in the unit overnight. REPEAT. CDI - Voluntarily discarded. - Observed insert containers of raw burger patties and raw chicken skewers in the small opentop refrigerator that is adjacent the flattop grill to be at temperatures of 49-52F. PIC stated that the items are not kept in the unit overnight with them being stocked every morning at approx. 10am. CDI - Cooked immediately to appropriate temperatures. 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 6 deep insert containers of spring mix cooling at a rate of .067 degrees/min in the WIC. Items are time stamped with prep times and were observed stacked in a way on the WIC shelf that large portions of each pan was obstructed from receiving cold air flow. CDI - PIC divided up larger pans into smaller pans and rearranged storage of the pans to allow for the product to receive cold air flow. Observed cooling at a rate of .2 degrees/min after corrective actions. 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 soiled wiping cloths on the prep counters/cutting boards throughout the cookline. REPEAT.

4-501.11 Maintain equipment in good repair. - Observed the handle to the small opentop refrigerator adjacent the grill to be missing at the time of the inspection. - Observed the left lowboy refrigerator door to the large opentop refrigerator adjacent the oven to be missing its interior panel, exposing the insulation in the door.

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 the gaskets to most of the cookline refrigerators to have an accumulation of food debris/grime built up. - Observed the interior bases of the refrigerated drawers beneath the grill to have an accumulation buildup of food debris.

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 the floor tiles to be missing beneath the cookline fryers and grill stations, exposing the unsealed cement below. - Observed damaged floor tiles at the dishwashing/can wash area. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the handwash sink in the back prep area to be loose/falling off of the wall.

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 food employee beverages stored on top of a prep unit. CDI- Beverage was relocated to approved location.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees enter walk in fridge with gloves to get product, employee then returned to prep station to continue prep without removing gloves and washing hands. EHS provided education to PIC. CDI- Food employees washed hands properly. **REPEAT** 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee who was washing dishes, go from working with dirty dishes to clean dishes without a proper hand wash. Food employee rinsed their hands in the 3-compartment sink, wiped hands with wiping clothe then rubbed face before handling dishes. CDI- EHS noted PIC. PIC intersected food employee to rewash hands and re wash all dishes that had been contaminated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentrations at the 3-compartment sink to be at between 500pm - 100ppm for Quat. Observed dish machine sanitizer to be below 50ppm. CDI- PIC called vendor who was able to come repair the equipment during the inspection. EHS verified that the dish machine is running at 50ppm of chlorine and the 3-compartments sink is at 200ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items in corner prep unit (next to salad unit) that were holding above 41F. See temperature chart. All products were voluntarily discarded as PIC was unsure about how long they had been out of temperature. 3-day VR Required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed coleslaw, cooked mushrooms, cut lettuce (x2) and pita sauce with no date mark. CDI- Items were voluntarily discarded. **REPEAT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed gyro meat in prep unit past the discard date of 05/30/25. CDI- PIC voluntarily discarded gyro meat. 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 multiple unlabeled spray bottles throughout the facility. CDI- PIC labeled all the spray bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes sitting on the counters during inspection. CDI- PIC moved them to sanitizer buckets.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage i surface must be cleaned and sanitized every 4 hours. Observed in-use knife wedged between equipment in soiled area between uses. **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 some damaged floor tile on main prep line and near back door and can wash. **REPEAT**

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - EHS asked staff member of knowledge of employee health policy. Employee was not knowledgeable of health policy and could not show a written health policy or where policy was posted. CDI by instruction to ensure staff are able to demonstrate knowledge. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle raw chicken then proceed to handle and put on new gloves then handle clean equipment. Observed dishwasher handle soiled equipment then proceed to handle clean equipment but did not wash hands between task changes. CDI , employees wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands and used barrier to turn faucet off.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black soil residue accumulating on top ice chute of ice machine.

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 container of gyro meat with discard date of 1/9 and 1/16. Observed container of 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed Time used on several foods according to PIC in unit close to grill but not TPHC time label provided. CDI, foods voluntarily discarded and use of TPHC labeling discussed with PIC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed PIC not able to locate quat test strips. Vr required.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged floor tile on main prep line and near back door and can wash.

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 container of mushrooms cooling at 69 degrees F at 1:47. At 2:25 mushrooms were at 64 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, mushrooms transferred to shallow uncovered container to rapidly cool in walk in cooler. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed mushroom, cheese ground beef and chicken cold held above 41 degrees F on top of flip top near grill. CDI and TPHS uses near hot grill top of station. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed 1 spray bottle of grease lift stored next to equipment. CDI, chemical relocated for proper storage.

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 container of mushrooms cooling at 69 degrees F at 1:47. At 2:25 mushrooms were at 64 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, mushrooms transferred to shallow uncovered container to rapidly cool in walk in cooler. 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 container of flour, cracker meal not labeled. repeat.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage i surface must be cleaned and sanitized every 4 hours. Observed in-use knife wedged between equipment in soiled area between uses.

2-101.11 (A) PIC shall be present during all hours of operation. -PF EHS observed no PIC in food establishment in morning inspection. PIC arrived later in inspection. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no PIC with servsafe certification. Repeat. For more information on becoming a certified food protection manager 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 is not been labeled, or if the label is incorrect. -P - Observed gyro meat with prep date of 5/9 on sticker. Employee stated was incorrect date. Observed pan of slaw and tomatoes not date marked. CDI, foods voluntarily discarded. Observed sticker labels with discard date of 8 days out on label. Ensure labels count prep date as day 1. Adjust label marker if necessary . 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of degrease stored next to single-service drink holders. CDI, spray bottle relocated for proper storage.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some shaker bottles not labeled and bottle of oil not labeled by common name.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some clean pans store on soiled mat above 3 compartment sink.

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 some damaged baseboard and floor tile in kitchen .

2-101.11 (A) PIC shall be present during all hours of operation. -PF EHS observed no PIC in food establishment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no employee with servsafe certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee washing her hands while still wearing gloves. CDI EHS educated PIC on when and how to wash hands properly.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw chicken stored above raw beef patty and vegetables in low boy storage. CDI food employee corrected store order in low boy. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed gloves soiled and employee washed gloves at hand washing sink. Ensure employees change gloves and wash hands when changing tasks.

3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed lettuce being prepared in 3-compartment-sink in vat next to vat with soiled equipment. CDI food employee removed lettuce and transferred to prep table

4-501.11 Maintain equipment in good repair. EHS observed rusted shelving in WIC.

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. EHS observed improvement in floor cleanliness and overall appearance.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed posted employee health policy did not include non typhoid Al salmonella and operator not aware of all “big 6” reportable illnesses. Updated employee health policy emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with bare hands after washing and proceeding to next task and handling clean single-service articles. CDI, employee rehashed hands.

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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed cut lettuce cooling at 47 degrees F at 10:06 in deep containers in walk in cooler. At 10:49 lettuce remained at 44 degrees F. CDI, lettuce split to shallow containers to rapidly 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed low reach in drawer refrigerator under grill not maintaining TCS foods at 41 degrees F and below and several TCS foods in salad prep unit not maintaining TCS foods at required temperature . CDI, foods in units over 4 hours voluntarily discarded . See temperature observation chart. Risk Control Plan to be requested if cold holing risk factor is in violation next inspection. Long term compliance visit to ensure calibration of low reach in unit and follow up on salad flip top station to ensure units maintaining TCS foods at required temperature . Facility to not store TCS foods in low reach in drawer cooler until repaired and TPHC to be used on salad station unit calibrated. TPHC form completed while on site. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut lettuce cooling at 47 degrees F at 10:06 in deep containers in walk in cooler. At 10:49 lettuce remained at 44 degrees F. CDI, lettuce split to shallow containers to rapidly cool. Observed rice cooling in deep container in walk in cooler. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly behind counter.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths left on prep tables.

3-302.15 Wash fruits and vegetables prior to use. Observed onions not being washed before prep.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tile in kitchen area. Observed floors with build up left attached around fryer and grill area. Walls and ceiling also need additional cleaning. Recommend a higher cleaning frequency.

Ensure that dishes are stored on a clean surfaces. Observed dishes stored on surfaces with debris left Observed labels left attached to some dishes also. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items inside of the prep unit above 41F. See temperature chart. Food temperatures are above temperature threshold due to ambient air temperature inside of kitchen. Recommend working with moving oven to another location to maintain temperatures inside of the prep unit. Items above 45F were discarded.

Observed damaged food contact surfaces. Discard when dishes no longer meet cleanabilioty ruling. Replace as needed. 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.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed to prevent possible harborage or attraction of pests.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tile in kitchen area. Observed floors with build up left attached around fryer and grill area. Walls and ceiling also need additional cleaning. Recommend a higher cleaning frequency.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed a number of priority foundations violations not being upheld with hand washing, bare hand contact, cold holding, cooling, cooling methods. Ensure that active managerial duty is being met and team members are following the food code directions.

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 an employee drink stored on the top of a prep station during the inspection. CDI- REHS moved drink to below a prep station.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed a team member grab a raw burger and place on the grill and following after touch a tortilla on the grill. Tortilla was a discarded. CDI- Person in charge instructed team member to wash their hands in between the changing of tasks to prevent cross contamination.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed a slice of cheese placed on a burger on the grill to melt with bare hands. CDI- Burger was discarded during the inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with microbial build up attached to side walls. Recommend higher cleaning frequency.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 tomatoes and lettuce inside of walk in cooler not meet cooling parameters. In 30 minutes, observed lettuce drop a total of 2F and sliced tomatoes only drop .9F. CDI- Foods were moved to walk in freezer by person in charge to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items inside of the prep unit above 41F. See temperature chart. Food temperatures are above temperature threshold due to cooling methods and ambient air temperature inside of kitchen. Recommend fixing a/c unit and properly cooling foods before placing inside of prep unit to meet cold holding parameters.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sliced tomatoes cooling with plastic cling wrap left attached. CDI- Cling wrap removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. Food establishment shall implement pyramid stacking method.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in multiple prep units. Replace as needed.

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. Behind fryers has heavy grease build up and needs cleaning. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed to prevent possible harborage or attraction of pests.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tile in can wash. Observed floors with build up left attached around fryer and grill area. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mop stored with the strings upward. Ensure the mop is stored with the strings facing downward to prevent contamination of the mop handle.

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 No written procedures on site, CDI- Given.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Bacon stored in container uncovered. CDI- Covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Interior blades of dicer soiled with dry food debri,s. CDI- Taken to dish machine. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has build up and requires cleaning REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food in different units recorded above 41F, CDI- Some placed on TPHC, Some discarded. Concluded employee error (failure to cool, leaving food out was the reason for temp. Abuse). REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Raw salmon cooling from ambient cooling with lid on product. CDI- Lid removed. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Behind fryers has heavy grease build up and needs cleaning. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at grill area blocked by flour cart. CDI, cart relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by grill area. CDI, paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. Need cleaning.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed pilaf rice and potato soup cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burger patties, lettuce, salmon, eggs, sliced tomato, chili, and gyro meat cold holding above 41F. PIC states salmon, burger patties, sliced tomatoes, eggs, and gyro meat were left in prep unit from previous day and chili was made 2 days ago. PIC states lettuce was cut this morning. Observed internal temperature of Walk in Cooler at 42F. CDI, items discarded by PIC. Technician arrived during inspection to check walk in cooler. Verification required.

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 pilaf rice and potato soup cooling in covered containers. Observed condensation on lids of containers. PIC states temperature was not monitored during cooling. CDI, items discarded by PIC. EHS advised PIC to monitor cooling process and ensure correct methods are being used.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces with no labels.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up behind fryers. Need cleaning.

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 tomatoes and cut boiled eggs that were prepped the night before and were placed into the cold hold drawer that were above 41F. CDI-tomatoes were voluntarily discarded. Observed lettuce in the salad prep unit that was prepped before EHS arrival that was above 41F. CDI-lettuce was put into WIC to quickly 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 tomatoes and boiled eggs in the cold hold drawer that were above 41F. Both containers were covered with plastic wrap and had been in the drawer overnight. CDI-both containers of food were voluntarily discarded. EHS suggested to PIC that the TCS food that is prepped the night before should be placed into the WIC unwrapped and then placed into the cold drawer in the morning during opening. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine to have black build up inside.

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 salads that were prepped at night on 01-28-2021 that were above 41F. Salads were cooling in the reach in cooler with lids closed. CDI-salads were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of gyro meant that were in the prep unit and reach in cooler that were above 41F. Meats were prepped previous days before (01-26-2021). Observed box of gyro meat in the WIC that was above 41F. CDI-gyro meat was voluntarily discarded. 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 salads in the reach in cooler that were above 41F. Salads had been prepped the night before and were cooling in the reach in cooler. Salads were in plastic containers with the lids on causing them to not cool properly. CDI-salads were voluntarily discarded REPEAT

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 Upon entering facility, observed employee cutting lettuce with bare hands. CDI- Lettuce discarded, employees washed hands and donned gloves. DO NOT TOUCH READY TO EAT FOODS WITH BARE HANDS.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Cart was blocking accces to handsinks. CDI- Cart moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several foods recorded greater than 41F. CDI- Brought to WIC to cool down.

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 itemc cooling in flip top overstacked and tightly covered. Tomatos were over stacked in WIC and flip top, gyro meat was in small bags and tightly paclled . CDI- Uncovered, open bags of gyro meat and moved tomatos to shallow pan.

5-501.17 Toilet Room Receptacle, Covered - C No covered waste bin in women's restroom. Provide.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Gyro meat overstacked in flip top cooler. CDI- Moved to WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Product stored on floor in WIC. CDI- Moved.

4-602.13 Nonfood Contact Surfaces - C Walls near flip top coolers in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed fish fryer blocking access to handsink. Also observed pair of tongs in handsink.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine had some black build-up. CDI- Cleaned on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All three flip top units are not holding temp. (see chart). Kitchen is very hot and may have compromised units. Maintenance was called and will arive tonight to address. Facility may only use units while using TPHC for 4 hours. VR. REPEAT.

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 One plate was chipped. CDI- Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled with food debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken recorded below 135F (see chart). CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Gyro meat recorded above 41F. CDI- Discarded.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Knife stored in crevice of two units. REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Cooked bacon sitting in container with no protection from physical contaminants. CDI- Wrapped.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at 3 comp. sink dispensing at <50ppm Quat. CDI- Air gap was in tube, tube was cleansed and then began dispensing correctly. Use test strips to check sanitizer strength.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods (gyro meat and multiple cheeses) overstacked in containers. CDI- Removed and brought to WIC to cool down, as lines were stacked that morning. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads, lettuce and rice cooling improperly. CDI- Cooling method adjusted to proper cooling paramaters. Discussed proper cooling with PIC and gave cooling flow chart.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Knives stored in crevices of equipment. Keep/store in approved areas only.

4-501.11 Maintain equipment in good repair. Shelves above 3 comp. sink are rusted and in need of repair/replacement.

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 fan near dish area in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 food storage containers stored clean with food debris on them. CDI- items were set aside for recleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon being removed from the convection oven and plated for serving at ~110F. CDI- product was reheated until all portions of the food were above 145F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of lettuce in a cooler drawer cold holding at 48F. CDI- product was transferred to the walk in cooler for cooling. No point escalation as all other food items were in temperature.

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

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 2 plastic food storage tubs with cracks/damages on the sides and bottoms of the tubs. CDI- products were discarded.

2-101.11 PIC shall be present during all hours of operation. -PF - Observed no certified PIC on site upon arrival. CDI by instruction. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee drinks stored on prep table upon arrival. CDI, beverages relocated to bottom of table. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 containers of cut lettuce cold held above 45 degrees F in prep refrigerators that operator stated was prepared in morning. Observed milk and creamer held above 45 degrees F in tall reach in unit. Unit not holding required temperature. CDI, foods transferred to walk in unit to rapidly cool and milk and creamer voluntarily discarded as foods have been in overnight.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep containers of lettuce cooling in walk in unit from morning. Observed overstacked lettuce cooling in prep units from morning. Observed gyro meat and soup cooling in covered containers in walk in unit overnight. CDI, operator voluntarily discarded soup and gyro meat. Lettuce from prep unit and deep containers of lettuce transferred to shallow containers to rapidly cool soup

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in holster at ice machine but holster accumulating soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed tall reach in refrigerator not holding required temperature and ambient air temperature was 48 degrees F as measured by thermocouple. Verification required to ensure that unit holding required temperature. Observed damaged metal shelving above prep table. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top of dish machine accumulating soil.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table.

2-301.14 When to Wash - P - Observed food employee handle soiled equipment lid of prep refrigerator. and then touch food with the same gloved hand. CDI by instruction. Food employee handle employee drink and return to kitchen and handle equipment without washing their hands. cdi by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee rinse towel at handwashing sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store unwashed produce so that contamination of RTE foods is prevented. Observed unwashed pineapple and melon over cheese and other ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

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 beans with a date of preparation of 9/11 but at 43 degrees F in walk in unit. CDI, operator voluntarily discarded beans.

7-102.11 Common Name-Working Containers - PF - Ensure toxic substances are labeled by common name. Observed degreaser labeled Windex bottle labeled as bleach. Cdi, operator voluntarily discarded Windex bottle.

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 cole slaw cooling in covered container in walk in cooler and cut tomatoes cooling in deep container in prep refrigerator from earlier in the day. CDI, cover removed from slaw and tomatoes transferred to shallow container in walk in cooler to rapidly cool. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed 2 containers of flour not labeled by common name of food ingredient.

4-803.11 Storage of Soiled Linens - C - Observed several soiled towels stored on counter surfaces in kitchen and one used to stabilize cutting board.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service manufacture containers being re-used.

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 4 fryer baskets with damaged and broken wires being used. Operator stated there were no fryer baskets on-site for replacement. Verification required to ensure broken fryer baskets are replaced. Observed several plastic container with damage and no longer smooth and easily cleanable. 4-205.10 Food Equipment, Certification and Classification - C - Small refrigerator not identified with NSF / ANSI accredited per communication by operator. Ensure equipment is commercial and NSF / ANSI listed.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat sanitizer test strips on-site that facility had registered low. Ensure facility has accurate test kit. Verification required by 9/25

5-501.15 Outside Receptacles - C - Keep pad of dumpster area free of grease and soil.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil accumulating in hard to reach areas under prep tables and behind tables in kitchen.

2-301.14 When to Wash - P - Wash hands after handling soiled equipment and before handling clean equipment. Observed dishwasher handle soiled equipment at dirty drainboad near dish machine and proceed to handle clean equipment on clean drain board without removing their soiled gloves. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee place cheese on cheeseburger at grill and cheese only reached 129 degrees F. CDI, 2 cheeseburger voluntarily discarded by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee rinse equipment at handwashing sink. CDI by instruction.

3-501.14 Cooling - P - Observed cut lettuce cooling in prep unit in kitchen in covered container ant at 51 degrees F. Food employee stated that lettuce started to be prepared at 7am. CDI, operator voluntarily discarded 2 plastic containers of lettuce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut lettuce cooling in covered containers in walk in cooler and walk in freezer . CDI, cooling methods discussed with PIC.

4-803.11 Storage of Soiled Linens - C - Observed utensil stored on soiled cloth near grill. Observed some soiled linen stored on counter surfaces in kitchen.

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. Observed damage do sliding plastic door component of ice machine. Replace so equipment is easily cleanable.

6-301.12 Hand Drying Provision - PF - A means to dry hands shall be provided at each hand washing sink. Observed no disposable towels left at hand washing sink in men's restroom. CDI, PIC provided disposable towels. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed cart stored in front of handwashing sinks on wheels. CDI, cart relocated to provide accessibility to hand washing sink at front prep line.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp and raw fish stored over onion and rte foods in flip top prep unit. Repeat. Verification return to ensure that food storage is properly stored in unit.

3-401.11 Raw Animal Foods-Cooking - P,PF - Ensure raw food is cooked to required temperature. Observed gyro meat cooked to 114 degrees F after slicing off unit. CDI, operator placed meat on grill to continue cooking to required temperature. Meat reheated to 170 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed cut tomatoes, slaw and TCS not maintaining required temperature in flip top prep unit along middle of prep line. Unit had ambient air temperature of 49 degrees F as measured by thermocouple. PIC relocated all foods to walk in cooler to rapidly cool as manager stated foods were recently placed in unit and no TCS foods were in unit overnight. Verification required to ensure unit is repaired and capable of maintaining TCS foods at required temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed rice cooling in covered containers in walk in cooler. CDI, covers removed to facilitate heat transfer.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some stacks of plastic containers and bins wet stacked in facility. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Invert utensils after cleaning so handling of food or mouth contact area is prevented. Observed some clean forks and knives not inverted as required.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed fop top prep unit not maintaining TCS foods at required concentration. Observed some rust developing on interior sides of ice machine.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to maintain clean. Observed clean drain board of 3 compartment sink with soiled equipment stored on top.

2-301.14 When to Wash - P - Wash hands after touching soiled equipment or face. Observed dishwasher handle soiled equipment, then touch face without washing their face. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed cart stored in front of handwashink sink in kitchin. CDI, cart relocated.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp stored over hushpuppy in flip top prep unit in kitchen. CDI, foods relocated for proper storage.

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 containers of TCS foods, including cole slaw, chicken salad, mac and cheese, mushrooms, CDI, PIC voluntarily discarded food.

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 recently prepared cut tomatoes and lettuce cooling in covered containers inside walk in cooler and in flip top prep unit along line. CDI, operator transferred foods in prep units to rapidly cool and removed covers to vent foods in walk in cooler.

3-307.11 Miscellaneous Sources of Contamination - C - Observed sald spinner located in 3 compartment sink vat in vat next to soiled equipment.

3-304.14 Wiping Cloths, Use Limitation - C - store wet wiping cloths in sanitizer in between uses. Observed 3 wet wiping cloths stored on prep table. Improvement made since previous inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed 1 split gasket in low reach in prep unit, door hinge not allowing the walk in freezer door to completely close and condensation causing ice build up on shelving and floor of walk in freezer.

5-501.17 Toilet Room Receptacle, Covered - C - Provide a covered garbage can in womens restroom.