SHOWMARS - MINT HILL

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 unlabeled shaker bottles on the cook line. Ensure that all working food containers are properly labeled. -CDI- Bottles labeled.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed eggs in a low drawer in direct contact with ice in a non-draining container. Ensure that food is not stored in direct contact with ice, except following the parameters above.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives stored in between prep surfaces and flip tops. Ensure that in use equipment is stored in a manner where the food is on the clean portion of food prep tables/Equipment. -CDI- Knives removed.

4-501.11 Maintain equipment in good repair. Observed torn gasket on stand up RIF. PIC stated that the gasket has a work order in for it and is being replaced. Ensure that equipment is maintained in good repair.

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 rear portion of the oven/burner adjacent to the WIC with buildup of food debris and soil present. Observed equipment along the cook line in need of cleaning. Ensure that nonfood contact surfaces are clean and maintained as clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee doing the dishes in the rear of the facility. Employee was handling and rinsing dirty dishes on the dirty side of the dish machine, and then catching and handling clean dishes on the other side (Clean/receiving) portion of the dish machine. Food employee was some times changing gloves, and sometimes not. Employee did not wash hands until all dishes were clean. -CDI- EHS spoke to PIC and explained the observation. PIC understood and corrected the violation. PIC then took the time to educate the food employee and had food employee wash hands. Ensure proper hand washing is occurring specifically when engaging in activities that contaminate hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed home fries in the HH drawer at 131F. EHS asked PIC when the home fries were orginally cooked and added to the drawer. PIC stated that they were added approximately 1-hour prior. PIC asked if he could reheat the home fries in the oven and place back onto HH. -CDI- Home fries were Reheated in the oven to 175F and then placed back onto hot holding. Ensure that all hot holding foods are maintained at 135F and above. 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 several foods out for cold holding throughout the facility during today’s inspection. This includes the lowboy unit: French Toast Mix TCS 43F, Chicken Salad 43F and pork bbq 44F. Unit was functioning properly but PIC stated that it may have been open for extended periods during the morning rush. -CDI- French Toast and Chicken salad was from yesterday, PIC voluntarily discarded. PIC stated the Pork BBQ went in this morning and was placed into the WIC to cool back down. Pork cooled properly by the end of the inspection. Observed the middle prep unit holding proper ambient temperatures but several foods were added to the prep unit this morning well above the fill lines, and PIC stated that the flip was open for extended periods of time. Foods included Ham slices 44F, Shredded Cheese 46F and hard boiled eggs at 44F. -CDI- Moved to the WIC to cool down. All foods properly cooled by the end of the inspection. Observed front of house beverage cooler with an ambient temperature of 47F-49F. TCS ranch was present in the cooler at 45F. FOH manager stated that the ranch was not brought into the cooler this morning. -CDI- Ranch was voluntarily discarded. PIC adjusted the temperature in the cooler to properly cold hold TCS foods. EHS stated that until the temperature decreases to use the adjacent lowboy reach in for TCS sauces. Ensure cold holding foods are maintained at 41F or below. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed lettuce in the prep top on TPHC. EHS did not see any markings for the food to indicate start or discard time. When asked about the lettuce PIC stated that it was put in at 8:30 and shall be discarded by 12:30. EHS coached PIC that for foods marked for TPHC initial start/discard times shall properly be labeled. EHS noted that the Facility was performing TPHC correctly for their raw shall eggs, and to follow the same procedures for the eggs that they do for the lettuce. -CDI- PIC properly labeled the lettuce TPHC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone sitting in a bowl that was stacked with other bowls on the cook line of the facility. Ensure that employee possessions are not stored on food contact surfaces and that employee possessions are maintained in dedicated areas. -CDI- PIC stated that those bowls will not be used for service and phone was removed. PIC moved bowls to be properly washed, rinsed, and sanitized.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed opened package of raw breaded chicken being stored in stand up RIF along the cookline of the facility. Raw breaded chicken was stored over bags of French fries. Ensure that chicken is stored at the bottom of the RIF especially once opened from original packaging. -CDI- PIC moved raw breaded chicken to the bottom of the freezer unit. 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 both ranch individual cups and tzatziki in 2 prep units above 41F. Observed large container of tzatziki in prep unit above 41F. PIC stated that sauces all came from WIC this morning. All TCS sauces in WIC were 41F or below. EHS observed that the individual sauces in metal containers were over stacked. Ensure to keep foods below fill lines in prep units. -CDI- EHS moved sauces in WIC to cool down. All cooling sauces reached 41F or below. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks on prep surfaces and employee food in Pepsi cooler above patron food. Ensure that employee food and drink are stored in designated areas below patron food.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at hand sink next to dessert station. CDI - PIC replenished station with soap. -0-

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 inefficient cooling methods on multiple containers of diced tomatoes and lettuce due to foods being inside deep containers and in high densities with a cooling rate of 0 F after 30+ minutes. Refer to temperature observation chart. CDI - Foods were separated into smaller batches/spread across flat sheet pans and several transferred to the walk-in freezer. Temperatures began to decrease < 41 after additional 15+ minutes. Reviewed proper cooling methods with PIC and food prep present. -0.5- 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.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fish (shrimp/flounder/alaskan) submerged inside undrained ice in the prep top. PIC revealed that fish is received frozen from food distributor. Discussed discontinuing practice and utilizing perforated pans as a method to drain ice. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed unisex restroom hand sink detaching. Re caulk. Observed torn gasket at upright reach-in freezer. Replace. No escalation of points due to improvement from previous inspection and different areas observed. -0.5-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on non-food contact surfaces under flat top. Increase cleaning frequency. No escalation of points due to improvement noted from previous inspection and different area observed. -0.5-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed pineapples stored above RTE 2-oz portioned sauces inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two in-use knives stored between the cracks of the non-food contact surfaces on the make table. CDI: PIC removed knives and placed them in the dish room to be washed/rinsed/sanitized.

4-501.11 Maintain equipment in good repair. Observed the base of the faucets of the hand sink near the dish room falling off of the sink. Repair or replace. Observed the door of the lowboy cooler attached to the deli flip top of the fish breading station falling off of the hinges. EHS observed no food holding inside the lowboy cooler. Repair door at the unit.

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 heavy oil buildup on the hood system. PIC stated the hood cleaning company was here for routine maintenance a couple weeks ago. Increase cleaning frequency to prevent contamination.

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 heavy residue buildup on the walls near the make line. Increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one empty paper towel dispenser in the female restroom. Observed a jam in the other paper towel dispenser in the female restroom. CDI: Store manager refilled paper towel dispenser and fixed the paper jam in the other dispenser.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket at the make line testing at 0ppm of chlorine sanitizer. CDI: PIC dumped out the sanitizer bucket and refilled with properly concentrated (200ppm) chlorine sanitizer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed the scoop handle of the scoop stored in the flour bin, submerged in the flour. CDI: Scoop was removed from the bin to prevent contamination.

4-202.11 Multiuse 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 one plastic pan with a large crack and quarter-sized hole, stacked and stored in the clean dish rack. CDI: PIC voluntarily discarded plastic pan.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed physical evidence of ice being dumped inside kitchen hand sink. CDI by instruction. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed diced ham, tomatoes and raw shrimp cold holding between 45-48 degrees F. Shrimp recently placed and other items were cold holding since early morning, according to PIC and employee present. CDI - Products from early morning voluntarily discarded, shrimp submerged in deep ice bath to cool down. Points scaled back due to notable improvement. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple large flies in the kitchen. Recommend contacting PCO for pest treatment services. -2-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged door gaskets at fish prep unit reach-in, upright reach-in freezer and cold drawer unit. -1-

REPEAT VIOLATION: 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 cleaning needed on refrigeration gaskets. No points deducted due to improvement observed from previous inspection. -0-

REPEAT VIOLATION: 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 (1) damaged floor tile located at the drive thru. Repair. No points deducted due to improvement from previous inspection. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed staff meet compliance with exception of one employee who washed their hands, recontaminate them on the faucet handles and then transition in to handling clean utensils at dish pit. CDI - Employee educated and hands rewashed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box containing raw country sausages and container of french toast batter which includes raw egg ingredient stored over ready to eat foods in reach-in units (coleslaw and dressings). No physical evidence observed. CDI - Storage order corrected by PIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F with some products filled over the brim. Refer to temperature observation chart for details. According to PIC, the foods had been prepared and placed into cold holding 1-2 hours prior to inspection. CDI - All items > 41 degrees F transferred to the walk-in freezer to cool down. -3- 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 large portions of salads in deep metal containers cooling in the WIC at a 0 degree change after a 30 minute verification. Refer to temperature chart. Method is not effective at cooling foods quick enough. CDI - Large batches of salad separated into smaller quantities and left uncovered to allow venting. Cooling towards < 41 F was observed after an additional 30 minute period. -0- 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.

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 containers of squeeze bottles and seasoning at cook line not labeled. -0-

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats surrounding the desserts station and nearby hand washing sink. Recommend contacting PCO for pest treatment services. -1-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two containers of sanitizer with a concentration of < 50 P.P.M. Chlorine solution. CDI - PIC discarded and remade with new solution reading between 50-100 P.P.M. -0.5-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles laying on top of foods inside prep top. CDI - Handles repositioned. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged door gaskets at fish reach-in and walk-in cooler units. -0.5-

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 cleaning needed inside small oven used to bake salmon, on refrigeration unit underneath flat top grill station and on shelving in the WIC due to food debris build-up. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed piled up items (old dumpster enclosure) adjacent to dumpster bins. Remove. -0-

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 wall left of hand washing sink and damaged floor tiles at front end leading to the drive thru. Repair. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed exposed coffee grounds in filters inside of cabinet at server galley. CDI - Coffee grounds covered to prevent contamination. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed two small containers of cut lettuce, one in prep top and the other in lowboy unit cold holding > 41 F. Refer to temperature chart for details. PIC confirmed time lettuce was put into prep top. Other container had been left in the unit over night. CDI - Lettuce placed on TPHC with start and end times for lunch rush. Remaining container of cut lettuce voluntarily discarded by PIC. No escalation of points due to significant improvement noted from previous inspection. -1.5- 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats surrounding the tea station. Recommend contacting PCO for pest treatment services. -0-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed compliance with all but one container of sanitizer with a concentration of < 50 P.P.M. Chlorine solution. CDI - PIC discarded and remade with new solution reading at 100 P.P.M. No points deducted due to improvement from previous inspection. -0-

4-202.11 Multiuse 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 damaged plastic food containers on utensil shelving units. CDI - Containers discarded by PIC. REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gaskets on right door of reach in unit and tall standing freezer. Repair. No points deducted due to different areas observed. -0-

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 FRP walls throughout kitchen heavily soiled with food residue. Increase cleaning frequency and keep clean. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box containing unwashed lemons stored over ready to eat foods (cheddar cheese, sliced tomatoes, cut lettuce) on speed rack inside of walk-in cooler. CDI - Storage order corrected by PIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut lettuce and small salads cold holding > 41 F inside of prep top and lowboy reach-in units. Refer to temperature chart for details. With the exception of the cut lettuce, the small salads were prepared for today’s lunch and then placed into the reach-in unit 10 minutes prior to inspection. PIC states that the salads are a popular item between 11am-2pm. EHS and PIC discussed about implementing TPHC on small salads. CDI - Salads placed on TPHC with start and end times and updated TPHC document completed during inspection. Cut lettuce was voluntarily discarded by PIC. -1.5- 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 TCS products cooling covered such as small salads in plastic containers with fitted lids on top, large batch of lettuce in metal containers and sliced tomatoes covered in metal containers, most inside of walk-in cooler, and reach-in unit. Refer to temperature chart. Method is not effective at cooling foods quick enough. Per PIC, foods were prepared 30 minutes prior to today’s inspection. CDI - Large batches of lettuce separated into smaller containers, food from reach-in unit relocated to walk-in cooler and foods left uncovered to allow venting and cooling towards < 41 F. -0.5- 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in sanitizer concentrations < 50 P.P.M. Chlorine solution. CDI - PIC discarded and remade with new solution reading at 100 P.P.M. -0.5-

4-501.11 Maintain equipment in good repair. Observed ice build-up on right side of walk-in freezer condenser. PIC advised to get unit serviced. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks being stored inside of prep top next to standing RIF on cook line. CDI - PIC relocated drink to designated shelf to prevent contamination. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and chicken salad in RI unit of flip top with temperatures above 41F. PIC stated that items were held in the unit over night and have not been out of refrigeration. Observed ice cream mix in ice cream machine with temperatures above 41F. Equipment was cycling on and off, not consistently holding mix at 41F or below. CDI: PIC voluntarily discarded items and mix. PIC stated they will not use the ice cream machine until it is serviced to ensure it is operating correctly and capable of holding ice cream mix at 41F or below. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen area.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from recycling receptacle.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottles filled with a chlorine sanitizer solution with a concentration of 0ppm. CDI: PIC refilled sanitizer bottles with a chlorine concentration of 50 ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(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 chicken and rice soup and tomato bisque left cooling overnight in covered plastic containers. Temperatures were above 41F and did not cool quick enough to meet parameters. CDI: PIC voluntarily discarded soups. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chlorine sanitizer solution without a label. CDI: PIC labeled 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 chicken and rice soup and tomato bisque left cooling overnight in plastic containers with fitted lids on top. Method is not effective at cooling hot foods quick enough. Temperatures were above 41F. CDI: PIC voluntarily discarded soups. 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 .

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 behind dish machine soiled with black residue. Keep clean.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle being stored on table next to grill on cook line. CDI: PIC relocated water bottle to a lower shelf to prevent contamination.

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 shredded lettuce, sliced tomatoes, and slaw all prepared early this morning with temperatures above 41F in RI cooler and fliptop. PIC stated that they were cooled to 41 or below after prep in the freezer and were moved to front units for the lunch rush and during lunch time the doors to the cooler were opened frequently and products were repeatedly pulled out. CDI: PIC moved products to WIF to cool quickly. Observed dessert cooler holding ice-cream mix, chocolate milks, and milks with an ambient temperature of around 45F. Dairy products were also holding temperatures above 41F. CDI: PIC voluntarily discarded items. REPEAT Verification visit to ensure equipment is repaired and functioning properly.

4-501.11 Maintain equipment in good repair. Observed dessert RI cooler with an ambient air temperature of 45F. PIC called to get unit serviced and stated that the repair would happen tomorrow. EHS to follow up to confirm unit is working properly.

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 papertowels dispenser not being able to dispense papertowels. PIC stated that there might be an issue with the motor in it and that they will get it repaired. PIC placed papertowels next to sink on table to be accessible.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating black soil residues on interior compartments and door tracts.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed grilled chicken cooked to 154 degrees F. CDI, employee voluntarily discarded chicken.

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 sour cream cold held on ice behind front counter at 51 degrees F. Observed onion rings prepared with buttermilk held in 4 door low reach in cooler between 48-49 degrees F. CDI, sour cream voluntarily discarded. Onion rings relocated to rapidly cool in walk in unit. Ambient air temperature on lower left hand side was 43 degrees F and below. Follow up to be made to ensure equipment maintaining TCS foods at 41 degrees F and below. Risk Control Plan to be requested for cold holding if out of compliance next inspection or visit.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf -= PIC stated that, if upon request, consumer requested medium rare burger they would serve but did not see consumer advisory on menu by means of a DISCLOSURE or REMINDER statement. Spoke to other manager who stated they did not prepare burgers undercooked. CDI, PIC to discontinue. Informed PIC that menu’s would need a consume advisory consisting of DISCLOSURE and REMINDER statement if serving animal foods undercooked. Follow up to be made to ensure long term compliance with consumer advisory.

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 salads prepared and cooling in prep coolers in tightly covered containers. CDI, salads relocated to cool in walk in freezer and cooler with lids vented. Repeat. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed standing reach in freezer at prep line with ambient air temperature of 43 degrees F. Observed low reach in drawer refrigerator with ambient air temperature of 40 degrees F on left side but 43 degrees F on right side and foods on right side cold held above 41 degrees F and below. VR needed to ensure calibration of low reach in refrigerator and freezer.

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 dust accumulating on fans inside ceiling area of walk in cooler

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 open employee beverage (coffee) stored on shelf at prep station.

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 onion rings prepared with buttermilk according to PIC and cheese cold held above 45 degrees F in low 4 door reach in prep cooler on line. Ambient air temperatures measured 49 degrees F. CDI, OPERATOR STATED ONION RINGS AND some cheese recently placed in cooler. Pan of cheese held in unit overnight voluntarily discarded. For needed to ensure calibration of prep cooler.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 container of cut tomatoes with prep date of 6/16 and tuna fish and hot dog not date marked in prep cooler. CDI, foods voluntarily discarded. Repeat.

3-501.15 Quickly cool foods. Use methods such as op'en/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 deep container of Cole slaw cooling in walk in cooler. Cooling temperature 1 at 9:20 was 50 degrees F. Cooling temperature 2 at 10:03 was 50 degrees F. Cooling rate calculation showed method not effective to reach cooling parameters. CDI, Cole slaw relocated to shallow sheet pan less than 2 inches to rapidly cool. Repeat. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed 4 door low reach in cooler with ambient air temperature 49 degrees F and not keeping TCS foods at 41 degrees F and below. Var needed to ensure calibration of cooler. Facility to use other equipment to store buttermilk breaded onion rings and cheese until unit repaired. Maintenance schedule to arrive today.

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

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 containers of flout and bread crumbs not labeled. Repeat.

3-302.15 Wash fruits and vegetables prior to use. Observed lettuce begin cut then washed. CDI by instruction to ensure all unwashed produce is washed prior to preparation.

4-202.11 Multiuse 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 heavily dented and damaged metal strainer. CDI, strainer voluntarily discarded by PIC. 4-501.11 Maintain equipment in good repair. Observed split gasket on door of walk in cooler and reach in refrigerator.

5-205.15 Maintain a plumbing system in good repair. Observed leak at pvc pipe at hand washing sink along with prep line. PIC, stated schedule to repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed staff member not knowledgeable about reportable illnesses and symptoms. Observed posted and employee health policy did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health policy agreement emailed to PIC. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe and house made ranch dressing overstacked above 41 degrees F in prep coolers. CDI, foods voluntarily discarded by PIC. See temperature observation chart.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of cut tomatoe not date marked in prep cooler and others with date of preparation of 2/24. Observed employee use prep date day the day after rice was prepared and not when item was cooked or actually prepared. CDI, tomatoes and dressing voluntarily discarded. Proper date marked provided on rice.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle labeled sanitizer and labeled vinegar and water. PIC stated bottle previously a sanitizer bottle. CDI, spray bottle solution voluntarily 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed deep pan of rice cooling at 115 degrees F at 10:09. At 10:58 rice was at 106 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, Rice relocated to 2 shallow uncovered sheet pans to rapidly cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion or thawing using running water. Observed vacuum packaged fish thawing in original packaging. CDI, package opened

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 dry food ingredient not labeled on storage rack.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloth used to stabilize cutting board during preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stacks of pans wet stacked at warewashing area. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written employee health policy PIC provided did not contain nontyphoidal salmonella. CDI, updated employee health agreement emailed to PIC.

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 diahrrea and vomiting cleanup procedure available. CDI, handouts provided to PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed staff filling containers up at handwashing sink and rinse tray off at handwashing sink. CDI by instruction.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed cut tomatoe with date of preparation of 11/1, slaw and potatoe salad not date marked and dated for 12/3/21. CDI, foods voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing on drainboard of 3 compartment sink. CDI, shrimp transferred to walk in cooler to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen and dining space. Improvement made since previous inspection.

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

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed black soil buildup on chute of ice machine.

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 cole slaw cooling in deep covered container at 51 degrees F at 11:22am and was at 50 degrees F at 12:05. Cooling calculation indicated not effective method to reach proper cooling parameters. CDI, slaw relocated to shallow uncovered containers and transferred to WIC to rapidly cool.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed foods such as dressing, cut tomatoe, feta cheese and pasta salad cold held between 44-54 degrees F in middle prep refrigerator. Ambient air temperature showed 43 degrees F. TCS foods in unit over 4 hours voluntarily discarded and PIC to use TPHC for remaining items until unit repaired. Long term compliance visit required to ensure calibration of middle flip top prep cooler to ensure it is maintaining TCS foods at 41 degrees F and below. TPHC form provided and completed on-site.

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 slaw cooling in deep covered container in WIC. CDI, slaw transferred to shallow uncovered container to facilitate heat transfer.

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

3-307.11 Miscellaneous Sources of Contamination - C - Observed garbage can used as prep station for clean equipment and preparation of salads. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed onions stored on ground in kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed hair restraints worn. Observed 2 food employees not wearing hair restraints. Observed food employee with beard not wearing beard restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting onion without washing prior to production.

5-501.114 Using Drain Plugs - C - Observed drain plugs missing / damaged on outdoor dumpsters.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Multiple employees observed donning new gloves without washing hands prior. Employees also observed touching their face and masks, soiled dishes, and soiled rags and other activities before attempting to return to food prep. CDI. Employees were educated and washed hands. More training is needed on hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Knife observed in handsink at front of counter. CDI. Knife was removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Multiple employees observed touching their faces and masks with gloves on before returning to food prep. Employees observed handling soiled rags and personal cell phones with single use gloves on without changing to clean gloves before returning to food prep. CDI. Education provided to all employees and manager. Employees also washed hand. Further training is needed on glove usage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple containers were observed with old food debris inside that were deemed clean. CDI. Dishes rewashed. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot hold and chili observed hot holding below 135F. CDI. Reheated to over 165F. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ensure to back date all foods moved to the flip top units from the WIC that are held in units for 24 hours or more. CDI. Foods dated. All other date marking in other units was correct.

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 A few containers and a spatula observed with broken edges.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee beverage observed on top of sheet pans underneath prep table.

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 A few employees observed incorrectly washing hands with less than 15 seconds and turning off faucet handles with bare hands. CDI. Educated and rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple pans and containers observed with old food debris that were deemed clean by manager. CDI. Put with soiled dishes to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One pan of chicken observed hold holding at 132F. CDI. Reheated to 165F+. All other hot holding was sufficient.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in WIC and cook line observed in units over 4 hours and holding above 41F. CDI. Items discarded. Repeat violation.

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 Foods such as side salads, raw prepped chicken, cheese, etc. are being prepped and cooled in flip top units or tightly wrapped containers. CDI. Items vented/put in freezer to blast chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. One dead as well as one live roach observed in dish area of kitchen. Manager said Orkin currently treats facility and have been contacted again.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. One bucket of sanitizer observed below 50ppm at cook line. Replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several containers stacked together wet. Repeated on last few inspections.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed open on dumpster doors. Repeated on last few inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in prep unit at front cold holding at 45F. Observed hash browns stored above cooling grid at 56F from 6 AM. PIC turned cooler down during inspection and put has browns in cooler. VR no later than 09/29/2019 to ensure TCS foods are cold holding in all areas. -1.5- REPEAT POINTS NOT ESCALATED TODAY AS THERE WERE ONLY 2 TCS FOODS OUT OF COMPLIANCE COMPARED TO THE WHOLE COOK LINE DURING LAST INSPECTION.

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 TPHC procedure stating begin time will be documented using time logs. Today no time stamp was available. CDI - PIC revised procedure during inspection to place time on laminated TPHC procedure with dry erase marker. -1-

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 serving spoon in ice cream scoop cup between uses with water turned off and water was below 135F. -.5- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on shelf above 3-comp sink. REPEAT -.5-

4-501.14(C) Warewashing Equipment, Cleaning Frequency - C Clean the inside and components of a dish machine at least once a day. Observed no regular cleaning procedure for inside of dish machine. Today, there was buildup on the ceiling of the machine. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaks at the hot side of can wash faucet and on the 3-comp sink faucet. -1- REPEAT POINTS NOT ESCALATED TODAY AS LEAKS WERE MINOR.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors open on dumpsters. REPEAT -.5-

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup around ice chute of ice mahine and along side walls. Observed buildup around soda nozzles behind counter. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed no TCS foods in cook line cold holding maintaining 41F or below. TCS foods were 52-59F. CDI - PIC voluntarily discarded these foods and called in repair for cold holding equipment. -1.5- VR no later than 05/27/2019 to ensure cold holding is 41F or below at cook line.

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 tightly wrapped cut lettuce and tomatoes cooling in walk in cooler and overstacked sliced tomatoes cooling in walk in cooler. -1- REPEAT

3-501.13 Use approved thawing methods. Observed raw shrimp thawing under running water at 73F for less than 30 minutes ar 56-63F. -.5- REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table. REPEAT -.5-

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 handles of two dispensing scoops touching food in storage bins. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans over 3-comp sink. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed reused cardboard boxes used to stored cleaned, wrapped potatoes. -0-

5-205.15 Maintain a plumbing system in good repair. Observed clogged handsink at front counter. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing door on cardboard dumpster. -0-

2-401.11 (A) Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over salad prep station. CDI - Employee placed drink on low shelf. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris in food contact surfaces of serving utensils identified as clean at cook line for lunch service. CDI - PIC took these to dish pit for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in wait station and dining room soda nozzles. -1.5-

3-501.15 (B)(2) 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 tightly wrapped cooked rice and sliced raw tomatoes cooling in walk in cooler. CDI - PIC instructed food employee to vent these containers while cooling. -.5-

3-501.13 (B)(3) Use approved thawing methods. All parts of food shall remain below 41F. Observed fish and shrimp thawing under running water that is 52F. Foods were both above 41F at end of thawing. -0-

2-402.11 (A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee preparing food without effective hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter at dining room beverage station. -0-

5-205.15(B) Maintain a plumbing system in good repair. Observed small leak at can wash faucet. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb stored over raw vegetables in low boy. CDI - PIC reversed storage order. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream stored in ice bath at front counter at 50F. CDI - PIC cooled these and advised they were placed in service around 2 PM. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near ice cream machine. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers and one employee towel drying pitcher used for dressing. REPEAT -1-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper bowls and plastic cups and lids in box stored directly under handsink drain at front counter. CDI - PIC voluntarily discarded and notified staff of the requirement. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed left handsink not working in women's restroom. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters and cracked lid falling into front dumpster. -0-

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 small flat top grill too close to wall burning wall on opposite side of cook line from hood system. -1- 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in both restrooms. REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cracking raw shelled eggs wearing gloves and then hand dispense RTE toppings into omelet without handwashing. CDI - Hands washed and egg cooked above 165F. -4- REPEAT THIS IS A FULL POINT DEDUCTION TODAY. FURTHER NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION.

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 pan of stacked gyro cooling at beginning of inspection. Observed tightly wrapped livermush cooling in walk in at beginning of inspection. CDI - Gyro stirred and livermush unwrapped. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tray of taco salad shells stored on top of trash bin at beginning of inspection. CDI - PIC voluntarily discarded. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf over 3-comp shelf. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of convection oven. Observed buildup on the booster seats outside the restrooms. REPEAT -.5-

6-101.11(A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0- P oints not escalated today due to repair estimates being obtained.

2-301.14 Wash hands after activities that contaminate them. -P Observed cooks hand dispensing raw foods and RTE foods after cracking eggs at the flat top. CDI - PIC educated employees about cross-comtamination and when to wash hands. Hands were washed and new gloves used when going from raw to RTE foods. -2-

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 one food employee using bare hands to press down on RTE wrap in the serving window at beginning of inspection and another food employee with bare arms touching RTE spring mix while mixing in the prep area. CDI - PIC educated food employee to avoid contacting RTE food with bare hands. Hands washed and gloves used. PIC implemented new mixing procedure for spring mix using 1/2 the amount of lettuce in the mix as a method of avoiding contact with bare arm. -1.5- REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples over RTE cheese and cut melons. CDI - PIC moved unwashed pineapples to lower shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped taco shells stored directly under soiled HVAC vent on high shelf at cook line. -1.5-

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back of wall of ice machine interior with dark buildup. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Obseved milk in the facility that is not date marked. CDI - PIC educated on the BEST BY date stamped on milk. When milk is opened start the 7 day date marking clock. -0-

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 no written procedure for raw shelled eggs held at room temperature. CDI - PIC emailed TPHC paperwork today. Fill out completely and have available during inspections. -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bucket of sanitizer at the hostess station near the front counter. CDI - PIC labeled during the inspection. -0-

3-305.12 (F) Food Storage, Prohibited Areas - C Food shall not be stored under sewer lines. Observed coffee grounds in filters and packaged coffee and tea under drain line of handsink. -0-

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 sugar and flour scoops with handles down. -0-

4-501.11 Maintain equipment in good repair. Observed one split gasket on prep unit nearest the seafood station in the cook line and floor in walk in freezer with damage. 4-502.11(A) Maintain utensils in good repair. Observed cracked hot holding pans in hot units in the kitchen and rusting strainers hanging at the 3-comp sink. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obseved buildup on the inside of convection oven at the beginning of the cook line and on prep gaskets and on the walls of can wash. -0-

5-402.13 Conveying Sewage - P Sewage shall be disposed of using an approved system. Observed 5-gallon buckets of grease thrown away in dumpster. Dumpster pad has oil on the ground leading to storm drain. CDI - PIC will place 5-gallon buckets in kitchen area where fryers are emptied and suction out the buckets using the same hose. -0-

6-101.11 (A)(3)Surface Characteristics-Indoor Areas - C Floors, walls and ceiling in areas subject to moisture shall be nonabsorbent. Observed absorbent ceiling tiles over the tea urn and ice cream machine in the hostess station and in both restrooms. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee with 2 pairs of gloves on handling raw salmon proceed to remove outermost gloves and not inner gloves afterwards. CDI- discussion with PIC about glove changing and handwashing; EHS informed PIC that only large mitts that can be easily removed without touching the glove must be used when 'double gloving.' EHS observed continued improvement with handwashing since previous inspection therefore points not escalated.

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 an employee handling sliced cucumbers without gloves on. CDI- product was discarded; discussion with employee about barehand contact with RTE foods.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken and dumplings and rice hot holding below 135F in a steam table. PIC indicated the foods were reheated 10 minutes prior in the microwave. CDI- products were reheated to above 165F (see chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 trays of shell eggs, sliced cheese, and french toast mix (contains pooled eggs) cold holding above 45F (see chart). CDI- products were transferred to the walk in cooler for cooling. EHS instructed PIC to use TPHC procedures for products that will be stored at room temperature during service. TPHC template provided today.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on top of dry goods at the dry storage rack near the walk in cooler and along the expo line above flip top coolers.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee place hamburger patties on the grill then changes gloves without washing hands in-between. Observed another employee handling soiled dishes then change gloves without washing hands before handling clean dishes. CDI by instruction, employees washed hands. 2-301.14 Wash hands after activities that contaminate them.-P Observed employee clearing tables/handling soiled plates then proceed onto other tasks without washing his hands. Observed another employee washing hands then drying them using a wiping cloth. CDI by instruction, employees washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw portioned cups being stored above the fill line of a flip top cooler and cold holding above 45F (see chart). CDI- cups were transferred to the walk in cooler for cooling. Improvements made to cold holding since last inspection. Minor improvements made to cold holding since previous inspection.

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 pulled pork dated 10/31, pasta salad dated 11/2, and diced turkey dated 10/30. CDI- turkey and pasta salad were discarded; PIC indicated the pork was incorrectly dated and was properly dated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the facility on the walls surrounding the back door area of the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food storage containers stored clean and stacked while wet. Minor improvements made to wet stacking since last inspection.

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 debris accumulation on metal sheeting along the cook line in the corner of the kitchen where the gyro hot holding drawer is located.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages (1 without a lid/cover) stored on or above food prep surfaces. Beverages were discarded during inspection.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee not change gloves or wash hands after handling soiled dishware before handling clean dishware. CDI by instruction, hands were washed.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp, chicken, and hamburger patties cold holding above 45F in equipment along the cook line (see chart). CDI- foods were relocated to the walk in cooler for cooling. Instructed PIC to monitor equipment and have units repaired if necessary. Minor improvements made since last inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility. Improvements made since last inspection. PIC indicated fly traps have been installed since last inspection and pest control company makes routine monthly visits.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the tops and backs of the fryers and on the shelving in the walk in cooler.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed metal sheeting peeling away from the wall along the cook line in the corner of the kitchen where the gyro hot holding drawer is located.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the cook line. CDI- dispenser was refilled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown gravy hot holding on the flat top grill below 135F (see chart). CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items cold holding above 45F today along the cook line (see chart). CDI- items were relocated to the walk in cooler/freezer for cooling. Uncooked seafood products had ice placed onto them.

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 sliced gyro meat cooling at room temperature while at 92F and salad containers cooling in the walk in cooler while wrapped in plastic and >3" deep. CDI- gyro meat and salad was placed into the walk in freezer for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the facility around the back door of the kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 damp wiping cloths stored on counter tops while not in use.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat sanitizing test kit on site. The facility uses quat spray bottles and a quat solution at the 3 compartment sink. VR within 10 days.

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

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 dust accumulation along the wall/ceiling around a ceiling vent above the cook line. 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 metal sheeting covering the wall near the hamburger grill peeling away from the wall.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee place raw hamburger patties onto the grill then wipe her gloves onto a wiping cloth without changing them. Observed another employee take a drink from a beverage without changing his gloves immediately afterwards. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 plastic side dish bowls stored clean with food debris on them. CDI- items set aside for recleaning. Improvements made since last inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue accumulation on the inside of the ice machine at the ice chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of beef gravy hot holding on the flat top grill below 135F (see chart). CDI- item was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese slices and cole slaw cups cold holding above 45F in flip top coolers along the cook line. Both food items were stacked above the container fill lines. CDI- items were transferred to the walk in cooler for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed brown plastic side dish bowls stored clean and stacked while wet.

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

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 metal sheeting covering the wall near the hamburger grill peeling away from the wall.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handling ready to eat chicken with bare hands. CDI-The chicken was discarded and the employee washed hands and donned gloves. All other employees were wearing gloves when observing employees while entering facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the onion slicer and multiple pieces of equipment still containing food residue. CDI-All items were brought back to the dishwasher to be rewashed. REPEAT.

Jed 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on the counters. CDI-The cloths were moved to the sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment stacked wet on the shelf. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed company employee health policy without infected cuts or wounds on arms/wrists. Last inspection stated that the 5th symptom was hand written into the policy. This had not been fixed. CDI-Gave a copy of the state employee health policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pieces of equipment still containing food residue stored on the clean equipment rack. CDI-All items were brought back to the dishwasher. 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 45F. -P Observed gravy placed into the walk in cooler at 11:30 for cooling. When checked at 1:40, the gravy was at 100F. The gravy must have reached 70F within 2 hours. CDI-The gravy was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two coolers near the prep station not holding product at 45F or below. Had the PIC turn both units down. CDI-The units started 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 gravy stored in thick pan not suitable for proper cooling, potatoes stacked thick on sheet pan, and fish cooling with covered lids. CDI-The gravy was disposed of, the potatoes were split into two containers, and the lids were removed from the containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of potatoes stored on floor with plastic containers of fresh cut onions on top, and boxes stored on the floor in the freezer. PIC stated they just received shipment that morning. CDI-All items were moved to shelving units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Allow pans to fully be air dried prior to stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to the dumpsters. CDI-The dumpster doors were closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster area with residue buildup on ground. Needs thorough cleaning. 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 walls behind dish washer with black residue buildup. Needs thorough cleaning.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed company employee health policy without infected cuts or wounds that will not heal. CDI - PIC hand wrote infected cuts or wounds in as #5 on the company policy today. -0-

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 do a quick rinse of hands and then dry them. CDI - PIC instructed proper handwashing. -2- 2-301.14 Wash hands after activities that contaminate them.-P Observed food employee transport trash bin without handwashing. CDI - PIC instructed handwashing. Reemphasize to employees when to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils stored as clean near dish machine. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed BBQ date marked for 05/05/2016 at 42F. CDI - PIC voluntarily discarded. Back stock split and half frozen to prevent loss of product. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled buckets of sanitizer at hostess counter. CDI - PIC labeled these. -0-

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 foods cooling in prep and in walk in tightly covered and in deep portions. CDI - Portions split and vented containers. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensils stored with food portion facing up. CDI -PIC inverted. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in walk in and on condenser fans in the walk in. Clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at front handsink and around faucet on 3-comp sink. Repair. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed grease spill in the enclosure of dumpster. Have rendering tank company clean up the spill. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in the restrooms and at front line. Replace with cleanable tiles. -0-

. . 5-205.11 Handsinks may only be used for handwashing.-Pf Observed some ice in one handsink. Do not use handsinks for dump sink.

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. Completely chill all prepped foods before covering or placing on make tables. -Pf Observed prepped tomatoes and lettuce on make table and covered in walkin. Unit was re-chilling within time. Gave instruction.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed wait station reachins without ambient thermometers. New thermometers were placed in units. The facility had been remodeled and all equipment had been thoroughly cleaned. Today was grand opening since remodel. Thermometers had inadvertently been left out of units. Thermometers were in all kitchen refrigeration.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Observed biofilm in the ice machine. Gave instructions for thorough cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw in individual containers on make table at > 45 F. The cole slaw was individually portioned before thoroughly cooled. Product put to chill and replaced with cold product.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large supply of plastic buckets for food use on floor near mop sink. These items must be stored off floor in a clean dry area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy build up on refrigeration equipment. Observed lower tables with debris. Handsinks need thorough cleaning.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean and in good repair. Ceiling over kitchen line in need of thorough cleaning and possible replacement. Observed dust & smoke build up. Observed areas of walls at mop sink, dishmachine, and 3-comp sink with heavy mold build up. Maintain walls around equipment and fixtures clean. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused utensils and refrigerated drawer unit unused. Organization needed to provide storage for food buckets.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed gyro meat being cut from spit and placed in walkin to cool before reaching the required 160 F. Gave instruction that gyro grill shall remain on at all times while meat is cooking and that any product cut off chub before it is thoroughly cooked must be fully cooked on grill or in oven prior to cooling.

3-501.15 Cooling Methods - PF Observed multiple breakfast foods cooling in the walkin within time. The items were covered before they were fully cooled and were stacked thereby limiting air flow around the containers. Gave instruction and discussed methods.

4-204.112 Provide and position correctly an air thermometer in cold holding equipment. Observed refrigeration units without ambient thermometers. Placed thermometer in walkin and gave instruction to provide ambient thermometers in each refrigeration unit.

6-501.111 Controlling Pests - PF Observed multiple flies in kitchen. Gave instruction to provide enhanced fly protection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed condensation leak inside reachin below make table for salad prep. Gave instruction to have unit serviced.

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. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed areas of floors, walls and ceiling in need of repair, painting, or cleaning. Gave instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Maintain easy access to all handsinks. Observed brooms and dust pan blocking handsink. Removed and discussed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed multiple items on make table in back corner at greater than 45 F. Most items were recently re-stocked from lunch. It appeared that food temperatures reflected multiple prep temperatures. Service was called for unit while on site. There was not an ambient thermometer in the unit but one was put in and it displayed ~ 45 F. Manager was instructed to call when adjustment or repair is complete.

as 3-501.15 Cooling Methods - PF 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. To cool or chill foods leave product uncovered where protected or loosely covered until completely cooled.

4-204-112 Temperature Measuring Devices-Functionality - PF Provide accurate ambient air thermometers in refrigeration units.

6-501.111 Controlling Pests - PF Observed multiple flies. Provide enhanced fly protection.

6.-303.11 Intensity-Lighting - C Lighting in walkin units does not meet rule requirements.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed ground beef patties in top drawe over red peppers and deli meats in lower drawer. CDI- foods rearranged to proper protective order. Peppers moved to top drawer or to prep cooler.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed black growth in ice bins at front counter. CDI- cleaned while on site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed no disclosure on some menu items on breakfast menu, specifically eggs offered cooked to order. CDI- Gave example of correct Consumer Advisory. Menus in process of being changed.

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 : Found sausage gravy cooling in walk-in, tightly covered, in dense volume 61 F after four hours. CDI-Uncovered and transferred to shallower pan and put in freezer for rapid cooling.