PHILLY CORNER

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed Employee Health poster and no information on restrictions and exclusions provided in facility. CDI: EHS provided PIC with updated employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed portioned raw beef and raw bacon stored above portioned raw vegetables in WIF. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed two containers of cooked chicken wings thawing in kitchen prep area on table. PIC stated that this is how they thaw out frozen items before placing them in the RIC. EHS educated PIC on proper thawing methods and wings were placed in WIC to continue thawing.

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 multiple absorbent ceiling tiles in kitchen area. Replace with approved material. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and ceiling in kitchen in need of cleaning due to build-up and staining.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed eye glasses being stored in mustard packet bin. Observed employee food being stored with food for service. Designate an area for employee possessions and food.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee to use gloved to wipe forehead and adjust glasses. CDI.. Gloves were removed and hands were washed.

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 lettuce and tomatoes cooling in RIC in containers covered and sealed. No change in time after 11 mins. CDI.. Items were uncovered and temp started to drop. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed squeeze without label to identify contents inside, CDI.. Bottle was labeled” Dish soap”

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 tomatoes and lettuce, cooling both tightly wrapped not allowing cold air to flow. CDI..Lids and wrappers were removed. 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 2 shakers without label to identify contents .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelet while preparing food.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items not necessary for operation or maintenance. Discard clutte

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee used gloved hands to pick up raw steak then use same gloved hands to grab RTE sliced cheese from container. CDI- EHS discussed when to wash methods with PIC, PIC voluntarily discarded stack of contaminated sliced cheese, and had employees remove gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sliced stored as clean with food debris. CDI- PIC removed item to be w/r/s. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed knife stored on prep tables used to slice grilled chicken wiped off with unclean dry cloth and returned to prep table. CDI- EHS discussed cleaning methods of food contact surfaces with PIC. PIC removed knife to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine dispenser with black build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled chicken temping above 41F stored in flip top. Item had not been removed from unit since 4/26, per the PIC. CDI- PIC voluntarily discarded item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.19/4-202.16 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 on lower shelf of prep tables throughout facility.

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 gaskets of low RICs or prep units with food debris accumulation. *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 areas under and behind equipment with food/liquid debris/residue accumulation on cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris. CDI.. Slicer broken down and moved to 3 compartment sink to w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in WIF..CDI items were moved to shelf.

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 build up behind soda arms.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility not necessary for operation and maintenance.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels or alternative hand drying at hand sink..CDI hand sink was provided with paper towels 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked by co2 tanks for soda machine..CDI EHS educate PIC about hand sink being blocked.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed red pepper in Tall RIC with mold. EHS had PIC discard

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Sliced Cheese above 41F.. Cheese was voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked chicken in Prep top without date. Asked employee when chicken was made. Employee was unable to answer. EHS checked bottom of prep unit and there was no cooked chicken. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED in use bucket of sanitizer at 0ppm. CDI new bucket was made , sanitizer at Chlorine 50ppm

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic containers deli meats were packed in being reused.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin by back hand sink

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had multiple Priorities during inspection. CDI..EHS educated PIC on corrections of priority items Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee don gloves without handwashing and started handling food. REPEAT 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up paper off floor throw it away and continue working. CDI. EHS educated the PIC about when to wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 hand sink with items in them. EHS educated PIC on hand sink

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. Observed raw chicken stored over shaved beef. CDI..PIC moved chicken out of tall RIC to cook For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef patty at 43F. CDI..PIC voluntarily threw away beef. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked chicken, turkey and ham without date marking. CDI.. items were marked and some items where voluntarily discarded REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and shakers without lables

5-103.12 Provide water under pressure to all fixtures.-Pf..Observed hot water reading 97F CDI Tech came out to adjust the hot water. EHS rechecked water 113F

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee don gloves prior to washing hands and began food prep. EHS intervened and employee washed hands. CDI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw turkey bacon stored over sliced cheeses. PIC moved turkey bacon to bottom shelf. CDI. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

16 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opened blade with buildup. CDI - PIC put can opener in 3 comp sink to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cheeses, lamb gyro meat, cut tomato, cut lettuce and 1 raw hamburger patty +41F. Prep top unit +41F and repair technician contacted. PIC voluntarily discarded items. Unit not to be used until repaired. Verification required. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Items in prep top unit held over night with no date marks. Products discarded. Opened out milk and creamer lacked date marks. PIC added date marks. CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Condenser unit in freezer dripping. Prep top not holding temperature. Unit not to be used until repaired.

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 under cooking equipment accumulating grease. No points deducted.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility. REPEAT 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 Observed employee turn faucet off with clean hands. CDI EHS educated employee and he washed his hands again. 2-301.15 Only wash hands in handwashing sink. -PF Observed PIC wash her hands at the 3 comp sink. EHS educated employee and she sanitized 3 comp sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburgers stored above RTE foods in prep cooler. EHS educated PIC on proper storage order. CDI PIC but raw burgers in another cooler on the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opened blade with buildup. CDI PIC put can opener in 3 comp sink to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 3 comp sink and in sanitizer bucket below 50 ppm. CDI PIC refreshed sanitizer at 3 comp sink and in sanitizer bucket. 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 large deep container of raw chicken breast above 41F in tall reach in cooler in back. Chicken was put in cooler yesterday.Observed tomatoes and lettuce above 41F in prep cooler in front. PIC stated that she put tomatoes and lettuce in prep cooler about 30 min ago. EHS educated PIC on quickly cooling down prepped foods before putting in the reach in. CDI PIC voluntarily discarded chicken and put tomatoes and lettuce in freezer for a few minutes to cool down quickly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket and 2 spray bottles on counters with single service articles. CDI PIC put sanitizer on bottom shelf of prep table.

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 deep covered pan of raw chicken breast that was prepped yesterday evening in tall reach in at 47F. PIC stated that she put chicken in this pan after prepping and put in the tall reach in. EHS explained to PIC that the cooling method for the chicken was not effective. CDI PIC voluntarily discarded the chicken. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both cooks with no head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook with watch on his arm. CDI Cook removed watch.

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 cups being stored individually and with inside facing up on the counter unprotected. CDI PIC voluntarily discarded cups.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer being used in front to store chicken strips, onion rings, fries, and steak.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site. PIC has not CFPM certification. PIC will take class in January 2023. -1 pts-

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no diarrhea/vomiting clean up plan/poster. CDI- Poster provided at the time of inspection. -0.5 pts-

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 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 mushroom, cut lettuce, slice tomatoes in the plastic container with closed lids trying to cool. Temperature is not changing that would indicate the rate will drop to 41F or below within 4 hours as cooling from ambient. CDI- Cooling methods provided and discussed at the time of inspection, open lids and let cold air through. Observed cooked chicken in the plastic container cooling from 2 hours ago, CDI- PIC took chicken into WIF to quickly cool. -0.5 pts-

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 no labels on spices containers at the prep station. Need correct label on any working containers to easily identify. -0 pts-

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit plan/poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or soap at the handsink in the front. PIC explained they do not use, EHS observed a fully stocked sink at the front. EHS explained all HS need to be fully stocked. CDI-PIC provided paper towels and soap. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored next to RTE ham, the containers were touching. Observed raw hamburger over RTE chicken. CDI-PIC moved raw hamburger to the bottom and they shifted the RTE ham on the other side of the raw chicken giving it more than 6 inches of space. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a chemical bottle stored over plastic container lids. CDI-EHS moved and explained issue to PIC.

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 wings on the shelf at 88F. PIC said they made it about 30-40mins ago and it was cooling on the counter. A fan was blowing and the lid was off. EHS explained this needs to not be left unattended while they are cooking (it was in the back room.) CDI-PIC put chicken in the freezer to cool faster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection, PIC CFPM expired. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over RTE jalapenos, PIC said the eggs were employees food. CDI-EHS explained this food is still raw and has to be treated as such, they moved the eggs to the bottom shelf.

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 salami, canned mushrooms, sliced turkey all in the prep unit with no DM CDI-PIC said they made them yesterday and DM

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle with bleach in it, no label. CDI-PIC labeled.

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 a cup stored in the sugar bin, handle inside sugar. CDI-PIC took out and set cup aside for W/R/S

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. Manager is the owner and has been there for 20years.

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 food employee wash hands, quickly (less than 5seconds) then turn off faucet with bare hands. CDI-EHS intervened and explained proper handwashing, they rewashed properly and used a paper towel to turn off faucet.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer working. It is not a thin probe. VR REQUIRED 6/17/2021.

4-501.11 Maintain equipment in good repair. Observed WIF with ice building up. *sidenote PIC has bought two new prep units in the past year.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed 2 expired servesafes on the wall. PIC has owned store for 15yrs, and due to Covid has not renewed. No points taken today. EHS explained it does not have to be servsafe they just have to be "certified Food protection manager"

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine-behind the ice chute-with black build-up and in need of cleaning. Can opener needed cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed PIC par cooking wings to decrease cooking times, wings were 135F, then PIC explained they cool then cook again to 165F. EHS explained they need procedures and discussed options with them. VR REQUIRED 9/26/2020

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding food at 48F or above. PIC had brought it out 30-45mins ago. Prep unit was reading 46F ambient air. CDI-All food brought out this morning was placed in freezer to cool. Food left overnight (taseki sauce, ranch) was voluntarily discarded. PIC is going to order a new one. VR REQUIRED 9/26/2020.

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 4 packages of ham and turkey open with no DM. PIC explained the deli meat is indiviually packaged and they go by manufactuers DM. Canned mushrooms open with no DM. CDI-EHS explained once the individual package is open is it a 7-day datemark. PIC datemarked all items. VR REQUIRED 9/26/2020.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed PIC using a fan to cool pre-cooked wings, fan had dust build up. EHS suggested a good clean before next use.

4-501.11 Maintain equipment in good repair. Observed prep unit in front not working.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during first half of inspection, PIC had servsafe but expired. Other manager came 10mins after inspection and had the certificate.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE washed, bagged lettuce. CDI-PIC changed storage order and put lettuce on top shelf.

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 and tomatoe above 41F made 15mis ago, in plastic and covered. CDI-PIC uncovered to allow for air flow.

4-501.11 Maintain equipment in good repair. Observed water pooling in the bottom of prep unit near grill.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles in kitchen area with water damage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal/employee items in freezer stored above food items. CDI-PIC moved to bottom shelf. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored stored above food in fridge. CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a carton of shell eggs stored above lettuce and tomatoes in fridge. CDI- Eggs stored on bottom of fridge below RTE foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles of chemicals in dish area chemical storage shelf. CDI- Bottles labeled.

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 some minor cracking/ gaps in tile floor in hallway to kitchen. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods and personal items stored co-mingled with restaurant foods in fridge and walk in cooler. CDI- PIC re-arranged employee personal items to be stored separate on bottom of fridge and walk in cooler.

4-501.11 Maintain equipment in good repair. Observed interior portion of flip top unit rusting.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice dispenser chute. PIC states he is not sure how to clean, but will contract a company for service. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in both flip top coolers holding above 45F. The ambient air temp was 50F. CDI-all tcs food items were voluntarily discarded. Food will be held in the upright cooler until repairs are made. VERIFICATION REQUIRED.

> 4-501.11 Maintain equipment in good repair. Observed both flip top coolers unable to maintain food at 45F or below. CDI-all tcs food voluntarily discarded and a service technician will be called for repairs. VERIFICATION REQUIRED

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored directly above a pan of washed lettuce. CDI-tomatoes relocated to a lower shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice dispenser chute. PIC states he is not sure how to clean, but will contract a company for service.

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

4-501.11 Maintain equipment in good repair. Observed interior areas of reach-in cooler rusting on surfaces and shelves.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in either bathroom. CDI - provided handwashing signs for each bathroom handsink.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed no debris build up in the drink nozzles, but did observe that the PIC was unaware of cleaning drink nozzles at least every 24 hrs. CDI - educated PIC that drink nozzles for the tea dispensers and the soda machine shall be cleaned every 24 hrs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce out of temperature in a reach in cooler. CDI - advised to cool product down quickly.

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 lettuce in the reach in cooler covered with plastic wrap and not allowing the product to cool down quickly. CDI - educated that product must remain uncovered in order to cool down quickly; removed plastic wrap from products.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with watches around their wrists.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. REPEAT VIOLATION Observed single service plastic forks and to-go boxes underneath the sink by the ice cream display case. CDI - moved articles to a storage area where they are not exposed to contamination; advised to keep single service articles there from now on.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION Observed refrigerators by the 3 comp sink not working. Facility has moved all product to reach in coolers before inspection. Work order to fix the refrigerators has already been made.

5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION Observed spray arm to the 3 comp sink leaking when faucets are on. Advised to fix.

6-303.11(a) Light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. REPEAT VIOLATION Observed light fixture in the freezer not working. Advised to fix.

3-201.11 Use food from approved sources only.-P Observed facility purchasing sliced deli meats from a local grocery store. To purchase from local grocery store, facility must purchase the whole intact loaf, bearing the state/federal mark of inspection and required labeling. CDI sliced meats discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with dried food debris. Observed soda nozzles collecting heavy residue. CDI both items broken down and washed, rinsed and sanitzied.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle and one sanitzier bucket not labeled. CDI items labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed breading thawing in direct contact with hand sink on counter behind ice cream. Observed onions stored directly on floor. Observed ice cream stored directly on floor in walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on brackets. PIC stated cloths were to wiping prep surfaces and tables. CDI cloths were placed in sanitizer bucket with chlorine sanitizer at proper concentration.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed to-go boxes and single use knives stored directly under plumbing under handsink behind ice cream counter. CDI items relocated.

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of prep cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cuttingboard used for vegetables scored.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm at 3 compartment sink leaking.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles between back prep area and customer service area. Observed wall coving missing behind prep table in back prep area.

6-303.11 Intensity-Lighting - C. Observed lighting out in walk-in freezer.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two spray bottles that were at 0ppm chlorine. Refilled today to correct. Maintain daily at 50-100ppm.

5-205.15 Maintain a plumbing system in good repair.-P Observed a broken handle on the back handwash 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. Replace missing ceiling tiles with non-absorbant tiles.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Replace lights over the make line that are mercury bulbs with coated bulbs or provide light shields for these. 6-303.11 Intensity-Lighting - C Replace burnt out light in the walk in hallway area.

Observed build up on tea and drink nozzles today- wash, rinse, and sanitize these daily- properly washed today to correct.4-602.11 Observed a slicer stored as clean and it had food still on the surface- sent to be washed. Be sure all dishes are clean to sight and touch before sanitizing.4-702.11

the WIF is not working. All frozen foods are being held in the ice cream cooler and are maintaining their frozen state. Repairman has been contacted to make this repair. Temps. in facility are maintaining in a safe range today. Freezer must be working on the next inspection as the facility was permitted with this piece of equipment.4-301.11

Clean sides of fryer and floor drains.4-602.13

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

2-301.14 When to WashObserved an employee come from the restroom into the kitchen without washing hands. Employee stated that their hands were washed in the restroom. Due to door knobs being touched in between the restroom and kitchen, hands need to be washed upon entry into the kitchen before donning gloves, handling food, food contact surfaces, clean linens, or to-go materials. Employee stopped to wash hands today to correct.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationPrep raw animal foods seperately or at a different time than RTE foods such as onions. Observed a container of raw beef steak next to uncovered onions and mushrooms on the prep table today- beef put away to avoid cross contamination.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved RTE chicken today that was not date marked. Date mark all TCS foods that are RTE and held >24 hours. Chicken date marked during inspection.

4-301.11 Cooling, Heating, and Holding Capacities-EquipmentCurrently the WIF is not working. All frozen foods are being held in the ice cream cooler and are maintaining their frozen state. Repairman has been contacted to make this repair. Temps. in facility are maintaining in a safe range today.

4-501.11 Good Repair and Proper Adjustment-EquipmentObserved a cutting boards today that is cracked and hard to clean- replace this cutting board.4-205.10 Food Equipment, Certification and ClassificationPropane grill is onsite today and not approved for use in the facility and cooking outdoors is prohibited. Remove this grill from the premises.

4-602.13 Nonfood Contact SurfacesClean cabinet and cabinet runners where tea jugs are stored. Clean hood vents- dust build-up today.

. . . 6-201.16 Wall and Ceiling Coverings and CoatingObserved a broken ceiling tile above the WIF today that has absorbent material exposed. Replace this ceiling tile so that it provides full protection and is easily cleanable.

6-202.11 Light Bulbs, Protective ShieldingAll lighting in the kitchen must be shielded or must be a coated bulb. Observed unshielded, uncoated bulbs in the kitchen today and over cooking area.