INTERNATIONAL HOUSE OF PANCAKES #4500

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stacked and covered four plastic containers of pancake battered(TCS) above 41F in WIC. PIC/employee unclear when food was preapred. CDI - PIC voluntarily discarded four containers of pancake batter. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal container of pancake batter at service line above 41F. PIC stated the pancake batter should be below 41F. EHS advised using TPHC. CDI - PIC voluntarily discarded pancake batter. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of marinara sauce at flip top unit above 41F. CDI - PIC voluntarily discarded portioned cups of marinara sauce. EHS advised to fill pass container fill line. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored directly on the floor underneath storage shelf in WIF. CDI - PIC removed box of food of the floor.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed three columns of plastic containers wet stacked in dish room. CDI - PIC instructed employee to correct containers orientation to properly air dry.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC and C/H cabinets. Repair or replace. REPEAT 4-501.11 Maintain equipment in good repair. Observed several dish washer camracks deteriorating and in poor conditions. PIC will remove racks from use and order new ones.

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 multiple tiles through kitchen broken and grout low in some areas. Broken tiles at can wash. 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 in dish room walls and ceiling with food splash and black build up, mainly around dish machine. Increase frequency of cleaning.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed no hood filters attached to hood system while food was being cook/reheated. CDI - PIC instructed employee to reinstalled hood filters. Hood filters was observed on a crate after being cleaned this morning.

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 napkins and single service lids being stored on floor. PIC stated that the items were set aside for pick up for another store. Ensure that single-service items are not stored directly on floor. CDI: PIC relocated items to a shelf.

4-501.11 Maintain equipment in good repair. Observed RI unit not operating properly. Unit is not being used due to needed repairs and maintenance has already been called for the equipment repair. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards and prep units in need of resurfacing or replacing due to deep scoring. 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 multiple tiles through kitchen broken and grout low in some areas. Broken tiles at can wash. Observed a couple ceiling tiles in poor repair in dish area and appear to be absorbent. Repair and replace with non-absorbent approved ceiling tiles.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 3-4 employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employees on using a barrier and all rewashed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handling dirty dishes and return to handle clean dishes without washing hands. -CDI- EHS educated food employee on washing hands after handling soiled equipment and food employee washed hands. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at BOH closest to dishpit area. -CDI- PIC replenished paper towel supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice in handsink at FOH at waiter/server area. -CDI- EHS educated PIC on proper handsink use and handsink was cleaned out. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over marinara sauce and unwashed blueberries stored over RTE tomatoes in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 portioned shredded cheese cups stored in multiple units throughout prepared more than 4 hours ago between 47-61F. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 portioned shredded cheese cups prepared today that did not meet cooling parameters. Items were found cooling in prep units in densely packed containers with lids on each individual portion. Observed cut and portioned roast beef prepared today cooling in WIC in densely packed plastic containers in individually portioned closed plastic food grade bags. Observed batter prepared today containing buttermilk cooling in WIC in densely packed plastic containers with lids stacked on top of other containers. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that did not reach cooling methods and placed roast beef on sheet trays in single layers and vented bags and placed items in WIF to facilitate rapid cooling. -0- 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 wiping cloth stored in 0ppm quaternary sanitizer concentration. -CDI- PIC corrected concentration to 200ppm. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -CDI- PIC removed stickers and rewashed items. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards and prep units in need of resurfacing or replacing. -0- 4-501.11 Maintain equipment in good repair. Observed microwave missing front panel. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored over retail items in WIC. -CDI- PIC relocated items. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the shield inside of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese cups and ranch cups in prep top above 41F. CDI PIC voluntarily discarded. EHS advised not to fill above the fill line of the container. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 trap in the storage room with multiple dead bugs on it. CDI PIC removed trap

5-205.15 Maintain a plumbing system in good repair. Observed the handwashing sink on the cook line leaking at the pipe underneath.

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 on wall in front serving area in disrepair . REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee filling a container at the handwashing sink. CDI PIC educated employee and the sink was washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese cups and ranch cups in prep top above 41F. CDI PIC voluntarily discarded. EHS advised not to fill above the fill line of the container. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being held in water less than 135F in front serving area water well and at the grill. CDI PIC emptied container at the grill and turned up the temperature on the water well. REPEAT

4-501.11 Maintain equipment in good repair. Observed prep unit 2 across from the grill not holding CT’s foods at 41F or below. PIC stated that he noticed it not operating properly and has put in a work order. PIC had already put the unit on time for 9 am- 1 pm and instructed staff to only fill with small amounts and discard anything left at 1 pm. EHS advised PIC to put the discard time on the unit. PIC stated that the unit will be repaired today.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in front serving area in disrepair and has peeling paint. REPEAT

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoopers being stored in standing water at 127 F. CDI EHS educated PIC and he turned well temperature up and put in a clean scooper.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service tray lids stored unprotected in front area. CDI PIC inverted lids.

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 walls in WIC with peeling/chipping finish. PIC stated that it is scheduled to be repaired soon.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed spoon for tea stored in a pitcher unprotected on top of dispenser. CDI PIC moved spoon to dish room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying clean pans with a paper cloth. CDI PIC educated employee and clean dishes were allowed to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep top cutting board with deep groves and can not be effectively cleaned and sanitized. PIC ordered cutting board during today’s inspection.

20 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 pancake batter cooling at a rate of 0. CDI- Pancake batter lids removed. Unstacked and placed in the walk in freezer for cooling. 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 .

33 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 10 containers of batters stacked and covered while cooling. CDI- Lids removed and containers unstacked. 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 .

38 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the kitchen area.

39 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cheese slices stored in a container of shredded cheese cups. CDI- Cheese removed and wrapped.

49 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 tall reach in units in need of cleaning in crevices and gaskets.

55 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning under and around equipment.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Buckets that butter milk are stored in with build up and food debris. CID PIC had employees clean buckets For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cle.aning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed partially cooked bacon in WIC at 46F according to PIC bacon is but on grill for a short amount of time , then placed in 6inch deep pans tightly covered. This was also observed in Dec 2022 during inspection. Ihop cooking instructions for bacon indicate the initial cook should reach a min of 145F before starting the cooling process. CDI bacon was returned to grill to reach FC temp of 145. Fully cooked bacon is a non TCS food.

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 Beef gravy cooling @11 95F again at 12 at 90F. Per Date marking the Gravy was prepared 7/19/23. CDI PIC voluntarily discarded gravy. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods above temp cut fruit 45F, sliced ham 44F, Turkey 44F, Roast Beef 43, Cheese 51. CID PIC voluntarily discarded cheese. Other items were put in the WIC. 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 Beef Gravy cooling in a Deep tub densly packed. CDI PIC Threw out Gravy, PIC told employees to use small containers and smaller amounts. 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 (A), (B), (C ) Use approved thawing methods. Pf Observed employee thawing out cubed ham with water temp at 78F in container. CDI PIC made employee of correct way to thaw when the water is not at 70 or below, to add ice periodically and check water temp.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee get hand with bare hand with painted nails. CDI PIC gave employee gloves to wear.

3.304.12 in use utensils- in use utensil can be stored in food, water 135F or more or on clean dry surface. Observed ice scoop stored in dipper well in water at 106F. Observed spoon in kitchen stored in water in kitchen.

4-501.11 Maintain equipment in good repair. Observed faucet at dipper well not working.

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. 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 build up vents ,walls and ceilings. Also observed cracks in walls, broken tiles throughout kitchen

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over cheese and pasteurized eggs in the tall reach in cooler. CDI- Raw shelled eggs removed. For more information on food storage order please visit: http://meck.co/FoodSafety 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled dishes, then go to handle clean dishes. CDI- Gloves changed and hands washed.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed ice cream scoop stored in water without running faucet. Keep faucet on while in use.

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 tall reach in coolers in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed vents above prep top unit heavily rusted and bent. Replace items. Observed metal plate pulling away from wall at the end of the cook line. Affix back to wall.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed portioned honey mustard and sour cream under unwashed melons and pineapple. CDI by having PIC move the RTE foods. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed line worker handle raw shell eggs with gloved hands and continue working by using reach in coolers, handling spatulas and working with other food. CDI by removing gloves after handling the raw shell eggs, wash hands properly and reglove. CDI by removing gloves and washing hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 5 4+ inch deep lexan pans filled with layers of partially cooked bacon from 2 days prior. CDI by immediately cooking all bacon fully so no longer a TCS food. Observed 200F on continue cooking.

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 much improved cold holding from previous inspection. The far end prep cooler in the corner on the line had some product above 41F. CDI- discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 hashbrowns at 47F-50F on the line and in the cooler. Procedure is to hydrate with hot water, stir in cartons, move into freezer, then store in walkin cooler until used. Cartons in walkin at 47F were moved to freezer to cool, Carton on line above 50F was discarded. Observed 38-40 in freezer before end of inspection.

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 cocoa w/o a label, CDI labeled

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked turkey thawing in a bucket on the cooler floor. CDI- moved to shelf

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the line w/sticker attached.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed butter scoop in 131F water. CDI changed water to hot water from coffee urn. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed small cup in cocoa, use a handled scoop and store with handle out of product.

4-502.11(A) Maintain utensils in good repair. Observed many plastic lids cracked and several metal quarter pans with crumpled corners that can collect food in the them. CDI- Manager states many new utensils have arrived and will be changed out.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed much debris, cardboard, spills outside the provided compactor area for the shopping center. Contact landlord to address the issue.

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 tomato cups and marinara cups in prep top 1 holding above 41F. Observed rice, corn, macaroni cups, and tomato cups in prep top 2 holding above 41F. CDI- Corn and macaroni cups discarded. All other items taken to the walk in freezer to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 rice, macaroni cups, tomato cups, marinara cups holding above 41F in the prep tops. CDI- Items portioned

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 eggs, cheese and fruit cups on ice holding above 41F. CDI- Items were not submerged in ice. Items were placed on top of the ice. CDI- Items submerged and covered in ice to cool. Observed marinara and ranch cups in the prep top unit holding above 41F. Items were over stacked. CDI- Items portioned and removed from the unit, then placed in the cooler to cool.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 ranch and marinara over stacked in the prep top unit. Observed eggs, cheese and fruit cups placed on top of ice. CDI- Items submerged and covered in ice.

4-501.11 Maintain equipment in good repair. Observed gasket heavily torn in the tall reach in cooler on the line.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon, marinara cups and cheese cups in the prep top holding above 41F. Items were overstacked. CDI- Items placed in the low reach in for 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed melon, cheese and marinara overstacked in the prep top unit. CDI- Items portioned.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in 0ppm sanitizer. CDI- Buckets changed.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes under the grills soiled with old food and debris. CDI- Dishes taken back to be washed.

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 metal spoon used for scooping eggs in a pitcher of water that was 106F. CDI- Water dumped.

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 lids for containers and sauce cups stored near the sauce wells. Single service containers had food splatter on them. CDI- Single service items discarded and covered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plate of hot chocolate machine in need of cleaning. Observed nails holding in the cutting boards on the prep top units in need of cleaning. Cutting boards on prep top units are not used as food contact surfaces.

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 several missing tiles in front of the grill area. Observed chipping tile near the handsink near the grills. Tile was holding standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed blade of can opener rusted. CDI- PIC put new blade on can opener

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plate of creamer machine in need of cleaning.

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 vent over the first prep top in need of cleaning. Observed vents over grills in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several chipped and missing tiles in the kitchen area across from the grills.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top cutting board soiled where the nails attach to the board. Cutting board does not come into contact with food.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands then turn faucet off without a barrier. CDI- Employee washed hands again and turned faucet off using paper towel.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees wash hands for 5 seconds and return to prepare food. CDI hands rehashed. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employees change gloves from handling raw meat and leaving line or cleaning and not wash hands. CDI hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees working with torn gloves, use gloves to touch clothing and face, and use gloves to go in and out of walk in, leave line with gloves and return to food prep, and use same gloves to handle raw to cooked foods. CDI gloves changed and hands washed. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed fresh cut fruit stored below unwashed produce. CDI items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored above pasteurized eggs and cooked sausage. CDI items relocated.

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 hashbrowns that were cooling in walk in unit and only dropped 1 degree after 40 minutes. CDI items moved to walk in freezer for a quick chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks and vents in walk in spoiled with debris.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed milkshake blending machines being cleaned every hour with just sanitizer. Machine needs to be washed rinsed sanitized at least every 4 hours to prevent contamination. CDI-PIC washed/rinsed/sanitized machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed 2 bags of ham at 47F. Food employee explained container had just been used to make sandwiches and was set next to grill. Observed 2 cups of salsa in container at 43F, containers had just been made. CDI-PIC took container of ham to walk-in to cool, salsa was voluntarily discarded. Repeat Violation.

5-501.116 Cleaning Receptacles - C Observed refuse area in need of cleaning and doors in need of repair. PIC showed an email where the company they lease from is in charge of receptacle and is not properly taking care of them. Showed me an email between them. PIC is stating receptacle area is due for all new trash cans and cleaning in the next week.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C 6-501.12 Cleaning, Frequency and Restrictions - C Observed broken floor tiles, and wall underneath dish washing machine in need of cleaning. PIC states they will be replaced shortly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed turkey and ham stored in prep cooler on cook-line > 45F. CDI- voluntary discard by PIC. TCS food items stored in this cooler will be maintained on TPHC temporarily (4 hr. time hold then discarded) until cooler is repaired and maintaining TCS foods at or below 41F. Verification within 10 days.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf observed employees wearing nail polish and artificial nails while scooping ice. CDI- employees wear intact gloves over nails with polish and artificial nails.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed scoop stored in dipper well in water < 135F.

4-501.11 Maintain equipment in good repair. observed flip-top prep cooler on far end of cook line ambient air temperature of 45F. PIC has called in service repair.

5-501.110 Storage Refuse, Recyclables and Returnables - C keep dumpster area in clean condition.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing floor tiles on cook line floor. observed standing water on floor. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on multiple containers stored as clean on the drying rack. CDI by wash, rinse, and sanitize.

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 multiple containers with broken edges, cracks. CDI Discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage at 118F in the steam well. CDI - sausage was voluntarily discarded.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit at the end of the line. CDI -gaskets are here and will be installed.

Repeat violation 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed and ready to eat produce in the walk in cooler. CDI - items were rearranged correctly.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the bottom door of the reach in cooler at the end of the cook line. Replace gasket.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed 2 containers of raw burgers stored above cooked bacon and cooked sausage. CDI - burgers were moved to the bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed 2 unwashed boxes of spinach stored above ready to eat foods in the walk in cooler. CDI - PIC rearranged the items. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed washed and portioned bags of spinach back in the original box it came in. Once the spinach is washed it needs to go in a clean container; do not reuse the boxes for food.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed the top layer of sausage links at 122F; the middle row was 154F. CDi - PIC voluntarily discarded the sausage.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed the facility holding salsa on time at the grill but the time was not marked. There was an old time sticker on the container from yesterday. Also, the facility did not have a procedure sheet for the salsa. CDI - PIC voluntarily discarded the salsa. A procedure sheet was emailed with the inspection. Verification required 7/8/2017

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the back of the dry storage room.

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 cut this morning in prep top cooler at 53F. CDI: lettuce was taken to walk-in to cool properly. Observed boiled eggs in walk-in at 50F with lid tightly covering container. CDI: lid was vented to ensure proper cooling.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed split gaskets in the walk-in cooler and walk-in freezer. CDI - Order had already been placed to replace gaskets.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use trays stored on floor of storage room. CDI- Items removed from floor.

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 minor debris build up under dry storage shelving. Clean.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on the air drying rack. CDI - pulled apart the wet items to allow them to air dry.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed multiple plates with food debris on the food contact portion of the plates. CDI - recommended to the PIC that these plates should be covered or inverted to prevent contamination from miscellaneous splashing and other means of contamination.

3-302.11(A) Separate the different types of raw animal foods. -P Observed liquid eggs stored above bacon and hashbrowns in reach-in cooler. CDI-PIC placed eggs on bottom shelf and provided direction to staff.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 buckets of sanitzer to measure about 50 ppm. All other buckets were within the correct range. CDI-Sanitizer was replaced.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on floor. CDI-Buckets were removed from floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single-service lids stored on the floor in storage room.

3-302.11(A) Separate raw animal foods from ready-to-eat foods-P. Observed a box of raw steak stored over ready to eat fried chicken inside the walk in freezer. Observed raw tilapia stored on the top shelf of the walk in freezer over ready to eat items. CDI by moving to the correct location.

4-501.114 Maintain sanitizer at correct concentrations-P. Observed sanitizer in buckets on the cook line at 150ppm, according to manufacturer of quat sanitizer the sanitizer should be at a minimum of 200ppm. CDI by re-filling at the correct concentration.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F-P. Observed cartons of re-hydrated hash browns stored inside the walk in cooler that were cooled since 10am yesterday at 46-50F.CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less-P. Observed a small amount of buttermilk pancake batter out on the cook line at 52F. CDI by voluntary disposal. Discussed obtaining a TPHC procedure for the pancake batter if the product is to be stored out of refrigeration. Also observed rehydrated hash browns stored out in room temperature at 110F-121F for 1.5 hrs according to the PIC. Manufacturer states rehydration should occur in room temperature for only 20-30 mins. Advised to follow manufacturers specification. CDI by moving into the walk in freezer to cool down, rechecked at 38-52F after 30 min.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat-Pf. Observed large cartons of hashbrowns stored inside the walk in cooler cooled from the previous day in closed containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of broccoli and buckets of fruit salad stored on the floor of the walk in cooler.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain sanitizer at the correct concentration. Observed a bucket of sanitizer at 100ppm. CDI by re-filling at the correct concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PMaintain food contact surfaces clean. Observed build up on the top portion of the wait station ice bin. Observed food debris left on a metal pan and 2 metal bowls. CDI ice bin cleaning process started while onsite and the pan and bowls were removed to be re-washed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all hot foods at 135F and above. Observed sausage links hot holding in a pan on the grill at 117F. CDI- directed to reheat to 165F and hold at 135F and above.

3-305.11 Food Storage-Preventing Contamination from the Premises - CProtect all food while in storage. Observed boxes of frozen foods left open and uncovered inside the walk in freezer.

6-501.12 Cleaning, Frequency and Restrictions - CClean the wall by the cook line handsink.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - CRepair the hole in the wall near the cook line handsink.

All equipment should be clean to the sight and touch. Observed metal pans and plates stored clean with food debris. All were removed to be re-washed. Dishwashing staff will be re-trained to ensure proper utensil washing.

Cover food during storage, unless cooling. Observed opened boxes of frozen foods (hamburgers, blueberries, etc) left open and uncovered in the walk in freezer (closed).

All sanitizer buckets used to store wiping cloths must be stored off the floor.

Properly store all clean or in use utensils. Observed spatulas stored in between grills in between use.

Maintain equipment clean. Observed build up inside the end prep cooler.

2-301.14 When to WashProperly wash hands when switching tasks. Observed an employee handle dirty dishes and then clean dishes without washing hands. CDI- education and redirection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain all utensils clean to the sight and touch. Observed metal pans and plastic food containers with food debris. All removed to be re-washed.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionProperly dispose of all items stored beyond the discard date. Observed a single container of ham stored one day beyond a discard date of 10/28.

2-303.11 Prohibition-JewelryOnly plain wedding bands are allowed on kitchen employees. Observed an employee with a bracelet on. REPEAT CDI- by removal.

3-304.14 Wiping Cloths, Use LimitationMaintain all wiping cloths in sanitizer in between uses. Observed two wipingl cloths not stored in sanitizer. All others properly stored. CDI- placed into sanitizer.

6-501.18 Cleaning of Plumbing FixturesClean the mens urinal inside the restroom. Repair the loose handsink faucet in the beverage station.