SHOWMARS - ARROWOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced tomatoes to be at a temperature of 45F in the opentop refrigerator across from the flattop grill. PIC stated that they were cut today and at 41F when brought up to the line at 11am but due to the launch rush they had the opentop lid opened and they may have risen in temperature from that. PIC could not confirm how long they were out of temperature for. CDI - PIC voluntarily discarded. - Observed containers of raw pollock, raw trout, raw shrimp, raw burgers, raw chicken, fruit mix, precooked gyro meat, sliced American, shredded cheddar, blue cheese crumbles, blue cheese dressing, chipotle ranch, buttermilk, and cooked rice to all be at temperatures of 44-47F in the WIC. WIC ambient observed at 45F with the unit going through an active defrost. PIC has temperature logs from 1:30pm with the WIC and all the products in the WIC being at 41F or below at that time but PIC is unsure when the defrost cycle began. EHS observed no change in ambient temperature over the course of an hour with the unit still holding 45F in the warmest parts of the WIC. PIC contacted refrigeration company at the time of the inspection with the company scheduled to come out early tomorrow morning. EHS had PIC utilize the WIF to rapidly cool out of temperature TCS products down to 41F or lower and then relocate them to the front line lowboys, which were observed holding 40F or lower throughout the inspection. TCS product that does not fit in the front counter lowboys such as all the buttermilk jugs and some containers of shredded lettuce were voluntarily discarded. 3 day VR to observe repairs to WIC and observe an ambient of 41F or lower. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 3 chemical spray bottles containing various liquids to be stored below one the ice bin/soda station that is not in use at the front counter and were not labeled as to their contents. CDI - PIC labeled chemical bottles.

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 a metal scoop to be stored in the container of uncooked breaded okra in the lowboy across from the fryers with the handle in direct contact with the the food inside. CDI - Scoop adjusted so handle is not in contact with food inside.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed stacks of aluminum trays on the back kitchen area dry storage rack and to go bowls at the cookline to be stored with their food contact surfaces face up, allowing for potential contamination. CDI - All stacks flipped upside down so that the food contact surfaces are face down.

4-501.11 Maintain equipment in good repair. - Observed the handle to the opentop refrigerator adjacent the flattop grill to be missing/broken off. REPEAT. - Observed the gaskets to the lowboy adjacent the flattop grill to be torn/falling off the door. 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 shelving at the dry storage area and above the cookline used to store dry goods and single service containers to be lined with uncleanable/absorbent cardboard. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of ranch cups in the cookline opentop refrigerators to be over stacked leaving the top layers of cups to be at temperatures of 45-50F. PIC stated that they are stored in the cookline lowboys and get restocked into the opentop as needed throughout their lunch rush, with the cups observed out of temperature only being in the opentop for approx. 30 mins. Cups below the refrigeration level in the insert containers were observed below 39F. REPEAT. CDI - PIC removed top layers of cups and placed them into their own pan in the WIC to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 3 large insert containers of spring mix to be cooling at a rate of .044 degrees/min, which is below the required cooling rate. Containers were observed with tight fitting plastic lids on them which does not allow for adequate airflow to circulate around the product. CDI - Lids removed and observed at 41F by the end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the cookline to be testing at <50ppm quaternary ammonia. PIC stated that the bucket was from this morning. CDI - PIC emptied and refilled the sanitizer bucket with properly concentrated 150-200ppm solution.

4-501.11 Maintain equipment in good repair. - Observed the handle to the opentop refrigerator adjacent the flattop grill to be missing/broken off. 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 shelving at the dry storage area and above the cookline used to store dry goods and single service containers to be lined with uncleanable/absorbent cardboard.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior, exterior, and gaskets of the cookline lowboy refrigerators, hot holding drawers, and cooking equipment to have accumulations of food debris/grime.

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 the interior walls and ceiling of the WIC to have accumulations of dust/debris/grime. - Observed the walls behind the pre rinse sink and the dishwasher to have black grime/buildup.

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 one open bag of breaded, raw chicken tenders stored above raw fish in lowboy unit. CDI-PIC corrected storage order. 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 shredded lettuce, boiled eggs, and raw flounder slightly overstacked in top openings of prep tops. CDI-PIC placed items into smaller containers and moved them to WIC. REPEAT, but half points due to all equipment working as intended. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several packages of ROP salmon thawing in WIC without being removed from packaging or any openings to packaging that stated to be removed from packaging when thawing. PIC notified food handler to cut open all thawing packages of salmon.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed 3 compartment sink and dish machine drainage pipes that were plumbed beneath the floor drain and that did not have a 1 inch air gap above the floor drains. PIC stated they would include drain work to previous work order placed for small leak of handwashing sink by 3 compartment sink. VR within 3 days.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility still utilizing old employee health policy, health policy does not include all six reportable illnesses. PIC was advised last inspection to have employees sign copies of updated reporting agreement and provide during next inspection. Ten day VR required to observe compliance. (1) REPEAT. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in WIC above 41F (see temp chart). EHS observed ambient temperature of 45. PIC stated WIC is turned off once a week to defrost ice off the fans. PIC stated WIC was turned off an hour prior to inspection and turned on before inspection began. EHS observed water dripping from fans where ice was melting. Most items in WIC were prepared today such as tomatoes and cut lettuce. Some items such as Cole slaw and commercial soups prepared the day prior. EHS observed raw shrimp in prep unit at 46.0F. PIC stated this item was pulled out of unit too long.CDI - All TCS items stored over night in WIC were voluntarily discarded. TCS items prepared today and stored in WIC were moved to WIF too quickly cool until WIC temperature was observed below 41F. WIC was observed at 39.0F at the end of inspection. Raw shrimp in prep unit was moved to freezer by PIC. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes and shredded lettuce cooling from preparation. Items were wrapped and cooling in WIC that was not holding at proper temperature. EHS observed inadequate cooling rate for tomatoes. PIC stated tomatoes and lettuce was prepared at 10am. CDI - PIC moved tomatoes and lettuce to WIF to cool properly. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.13 Single-use and single-service articles cannot be reused. Observed single service cups being used to scoop cooked rice. Cup was stored in direct contact with rice. CDI - PIC removed paper cup. (0.5)

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 bottom shelving of prep table accumulating rust. Facility is using cardboard to cover rust spots. EHS observed onions and flour being stored in containers on surface. CDI - PIC removed food items from shelving. (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 food residue accumulating on back wall next to WIC door, observed black residue accumulating by dish machine. Observed air vents in WIC in need of cleaning; accumulating dust and debris. Observed three compartment sink with a small gap between sink and wall; needs to be sealed to wall. (0.5) REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has out dated employee health agreement and posters. CDI- EHS provided PIC with updated agreement and new signage to post for employees. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic buckets being re-used in facility. Buckets still have original stickers on outside of buckets and some were observed peeling with residue present. These buckets are stacked inside each other until used for storing food items in walk in cooler. Buckets have been approved to be re-used since they are smooth, durable, and easily cleanable. CDI- PIC moved buckets to dish area to remove stickers and residue and wash, rinse, and sanitize before storing clean. (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: 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets with wiping cloths stored in 0ppm water. CDI- PIC made new buckets with correct concentration. (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 shelving for clean dishes accumulating grease and residue. Increase cleaning frequency to avoid accumulation of residues. REPEAT (1)

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 air vent covers in walk in cooler accumulating dust and residue. Increase cleaning frequency to reduce accumulation.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch trash can then go prepare food. CDI- Gloves and touched bread discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cheese and grilled onions holding above 41F. See temp chart. CDI- Items were within time/ temp parameters and placed in the walk in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.13 Single-use and single-service articles cannot be reused. Observed single service cup used as a reusable scoop. CDI- Discarded.

4-501.11 Maintain equipment in good repair. Observed cold drawer unit holding above 41F. All food items pulled from the unit. Do not use until fixed. 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 card board used to line shelves. CDI- Removed.

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 handles of units throughout in need of cleaning. Observed cold drawers racks under prep table in need of cleaning. Ice machine filters/ vents in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed unlabeled bottle of degreaser. CDI- label added. REPEAT *No point escalation due to improvements from previous inspection (less items)*

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 food debris buildup on equipment throughout facility and dust buildup in ice machine filters. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili and potato soup in steam well below 135 F. See temp chart. CDI - employee was able to stir food and bring all parts of food above 165 F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed multiple unlabeled spray bottles of chemicals stored below cash register. CDI - PIC added labels.

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 onions cooked today cooling in deep pan in cold drawer. Observed ranch sauce with buttermilk in portioned cups and olives cooling in prep top. Ranch sauce and olives were both prepped today. CDI - PIC moved all items to WIF and cooled below 41 F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on prep counter. CDI - PIC moved cloths to sanitizer.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink by dish machine and dish machine washboard not sealed to wall.

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 front countertop across from cash registers in disrepair. Countertop is cracked by door leading into kitchen. Veneer is peeling from cabinets and missing entirely in some sections.

6-303.11 Provide required lighting intensity. Light intensity measured at 5 foot candles in WIC. Provide at least 10 foot candles of light intensity in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp in seafood prep above 41F. Unit possibly in need of repair. All other raw foods in unit were resting in ice. EHS recommended that bags of ice stored on shrimp to maintain 41F and below. CDI-Employee placed ice bags on food. 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 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 scoop handle submerged under food in seafood breader bin. CDI-PIC removed scoop and stored with handle out of food. Points not escalated for today’s inspection.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee charger in prep area with cord resting on food baskets.

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 pans of pasta salad in WIC with date of preparation of 4/13. CDI - PIC voluntarily discarded food. - 3 - REPEAT

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 pan being used to dispense dried rice. Dispensing utensil should have a handle with the handle above the product. CDI - PIC removed pan to dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans above prep table stacked wet after cleaning. - 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 buildup of food debris on door gaskets throughout kitchen. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse/ bag stored on top of sugar container. CDI - bag was moved to new location away from food. - 0.5 - 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. PIC on site did not have ANSI accredited certified food protection manager certification. CDI by instruction.

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 a couple Taziki sauce recently portioned and over stacked above chill line and between 47-48 degrees F. CDI, sauce relocated to cool. Improvement made since previous inspection. Pointes not escalated today. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pasta salad with date of preparation of 1/25, 2 containers of cut Tomatoe not date marked in prep cooler and cooked onion with date of preparation of 1/25. CDI, food voluntarily discarded.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some clean equipment and lids stored in container but container collecting debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some foods in WIC not covered. Keep covered when food is not cooling.

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 . Cole slaw cups recorded above 41F. CDI- Discarded.

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 . Hot dog dated 10/18, exceeding 7 day window. CDI- Discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser bottle not labeled. CDI- Labeled. R

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed in back for metal containers.

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 Facility has procedures for cleaning vomit/diarrhea events. A biohazard spill kit is available at facility. CDI - EHS provided PIC with English and Spanish educational poster and provided sample written procedures. Written procedures should be kept available upon request. REPEAT -0.5 points

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice cooling in WIC at 54F at 2:30 pm not meeting cooling paramaters. PIC stated rice was cooked at 11 am. CDI - PIC moved rice to walk ion freezer to cool quickly. Rice cooled to 41F in 20 minutes.

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 slaw in prep top unit holding at 42F. CDI - PIC moved slaw to deeper pan and placed pan in RIC to cool down. -0 points Note: Slaw was the only cold holding violation found during inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice cooked at 11 am, according to PIC, cooling in a covered metal bin. CDI - PIC uncovered rice and moved to walk in freezer to cool quickly. -0 points

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 minor dust buildup on cable wires for monitors on the cook line. Increase frequency of cleaning. REPEAT -0.5 points

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 procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC guidance documents and educated PIC on requirements of the 2017 Food Code. -0 points

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. -C Observed minor buildup on surface of fryers in kitchen area. Increase frequency of cleaning.

5-205.15 Maintain a plumbing system in good repair. -C Observed men's bathroom stall closed for repairs. PIC stated a plumber is scheduled to come out today. Urinal in men's room is open. -0 points

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. -C Observed minor grease buildup on splash wall behind fryers and grill and dust on ceiling tiles and vents in kitchen area. Increase frequency of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees touching raw fish with gloved hands, changing gloves without washing hands, and touching cooked food. CDI- employee wash educated on washing hands before putting on new gloves. Suggestion was given to use tongs when touching raw food.

3-501.13 Use approved thawing methods. Observed fish thawing in vat sink without water for agitation. CDI- PIC turned on cold water for agitation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth stored in sanitizing solution that did not register any sanitizer strength. CDI- Chlorine was added to increase strength to 50 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from walls behind grill and fryers in kitchen area. Clean dust from walls behind ice machine.

2-101.11 PIC shall be present during all hours of operation. -PF OBSERVED no PIC on site for the first half of inspection. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED tenders in containers in the under counter freezer without a lid.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P OBSERVED build up in the ice machine. PIC stated ice machine gets a thorough clean once a month and the time to clean it is approaching.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED coleslaw in the flip top, sliced cheese and raw burgers in the grill drawer and rice in the walk in cooler all temping above 41F. Check temp log. CDI. Employee placed in walk in freezer to reduce temp down and rice was discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED in the walk in cooler cantaloupe in a metal container wrapped with plastic wrap and shrimp cooling in a container with the lid on top preventing air flow. CDI. PIC removed plastic wrap and placed shrimp in freezer to reduce temp rapidly. REPEAT.

2-101.11 PIC shall be present during all hours of operation. 2-101.11 Assignment - PF. Observed PIC not present during first half of inspection. Must designate a person in charge when manager is not available.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed Empty quat sanitizer bottle at 3 comp sink. PIC stated they make bleach solution, which was at 100-200ppm, to use throughout facility and maintain dish machine for washing. Verification required to ensure quat purchased.

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 shredded lettuce and lettuce spring mix that was prepped at 10:30 this morning and reached 51F during inspection. CDI items discarded. 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 rice cooked at 11am this morning and center reached 82F after cooling from 11:30am. CDI rice discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs and leaf lettuce over stacked in prep top and holding above 41F. CDI half product discarded and remainder left in prep top. Observed pollock, flounder, and shrimp in seafood cooler holding above 41F. CDI PIC stated items placed in prep unit at 12pm so items moved to freezer to chill and dial turned down to bring ambient air from 48F. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice, shredded lettuce, and spring mix cooling in deep metal containers and tightly wrapped and covered while cooling. CDI items discarded. Suggest facility place food on flat racks or shallow pans and cool until product reaches 41F or below then cover for storage.

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 and portion cups stored in Cole slaw and bottles of seasoning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open personal drink stored on microwave.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw flounder stored on shelf above RTE tiziki sauce. CDI- Flounder moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife blade soiled with debris. CDI- Taken to dish machine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dog chili sauce recorded below 135F. CDI- Re-heated to 209F (see chart).

.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hot dog had a date of 10/10. PIC was sure that was incorrect date and changed date to correct date of 10/19

3-501.13 Use approved thawing methods. Vacuum packaged salmon was not thawed according to instructions, removed from packaging. CDI- Discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on back prep table.

3-501.13 Use approved thawing methods. Observed fish thawing in pooled water . CDI drained water and began thawing under running water that flushes away.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep units two and three, and gyro drawers .

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 tiles in kitchen near fryers and coping near three compartment sink in need of repair. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled eggs and salads were cold holding >41 degrees along the front prep line reach in/flip top unit. Observed packaged salmon, and shredded cheese in 2 door tall unit cold holding >41 degrees also(See temp grid). CDI- food items were moved to the walk in cooler to properly cool. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf House-made ranch was not properly dated inside of reach in unit. Dressing was said to be in unit since last night. CDI- Ranch was dated by end of the inspection. -1.5 points.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed a bottle of degreaser with no label. CDI- PIC added label on chemical bottle during the inspection. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling inside of 2 door reach in with lids on and stacked on top of each other. Also observed freshly prepped cheese and sauces cooling inside of 2 door fully wrapped. CDI- Info on better cooling methods were given to the PIC. Foods were moved to walk in/freezer to aggressively cool. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged floor tile in kitchen area near fryers. 0 points.

2-301.12 Cleaning Procedure - P Observed employee wash hands and not use soap. There was not any soap at the sink where handwashing took place because this was not a hand washing sink. The sink was a dump sink. CDI- Employee washed hands at handsink using soap. 2-301.15 Where to Wash - PF Observed employee wash hands and not use soap. There was not any soap at the sink where handwashing took place because this was not a hand washing sink. The sink was a dump sink. CDI- Employee washed hands at handsink using soap. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands and not use soap. There was not any soap at the sink where handwashing took place because this was not a hand washing sink. The sink was a dump sink. CDI- Employee washed hands at handsink using soap.

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 container of commercially processed chili and "facility-made" coleslaw that were not dated. Coleslaw was made yesterday morning and chili was opened this morning according to management. CDI- Dates were placed on items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of equipment and shelving in kitchen. Clean exterior of ice machine in back storage area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food prep surfaces. CDI- drink was removed.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick roll of tape off the floor, then proceed to continue to prepare food. CDI- Employee removed gloves and washed hands.

6-301.11 Handwashing Cleanser, Availability - PF Provide soap for every hand sink. There was not any soap at hand sinks in kitchen and dish room areas. CDI- Management restocked the soap at each hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at dish machine registered 0ppm during inspection. CDI- Manager stated that 3-comp sink will be used to sanitize containers and equipment until the dish machine is repair. ECOLAB was called during inspection. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled eggs, cut lettuce, and shredded cheese in prep cooler that were 43-45 F. CDI- Management placed item in walk-in cooler an allowed them to further chill.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Observed that DATA plate on dish machine is unreadable. Manager has contacted ECOLAB or the dish machine company to try and provide another DATA plate.

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 missing and damaged baseboards and floor tile in kitchen area specially near dish area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handle ready to eat food directly after handling his cell phone, without washing hands in between. CDI, food employee corrected by instruction, food employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink in dish area blocked by dish machine chemicals, and at front house blocked by boxes. CDI, items moved to allow access to hand washing sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods in flip top near grill above 45F, see chart. PIC stated items were placed in flip top an hour prior to inspection. No TCS foods were left in cooler overnight. CDI, Items were placed in walk in cooler to rapidly cool to 45F or below. Items cooled to 45F during inspection. VR

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 coleslaw cooling in covered containers. Observed a large container of lettuce cooling in flip top. CDI, coleslaw was vented, lettuce was placed in freezer to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed some rusting on shelving throughout establishment. Observed cooler near grill not able to hold TCS food at 45 or below. PIC stated cooler was left off during the night because of a mal function. Reminder that starting January 1, 2019, TCS foods will be held at 41F or below for cold holding.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. 5-501.111 Keep storage areas and bins for waste in good repair. Observed holes on dumpster. Ensure dumpster is replaced or repaired.

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 missing and damaged baseboard and floor tile in kitchen area specially near dish area.

Repeat: 1 pt - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drinks stored on top of microwave in kitchen. CDI: drinks either discarded/relocated.

Repeat: 1 pt. - 5-202.12 Provide at least 100F water at handsinks. -Pf. Observed hot water nozzle not working on handsink at dish area therefore no hot water is provided at handsink. CDI: by instruction to repair nozzle to provide hot water.

General Comment: 0 pts - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cod, shrimp, and salmon inside small flip top above 45F (see temp chart). CDI: all items removed and stored inside walk-in to properly cool. Cooler thermostat was turned down and temp was dropping.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 1.5 pts. - Observed some dates not legible inside walk-in. CDI: dates replaced and made more clear. 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 cut melon and fruit mix dated 12/15 with expired 7 day date mark. CDI: product discarded.

Repeat: 0.5 pts. - 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 missing/damaged baseboard and floor tile in kitchen area.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink on top of reach-in cooler on cook line and another on back shelf next to food items. CDI: drinks removed.

General Comment: 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from handsink dispenser at dish machine area. CDI: by restocking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed macaroni and cheese plates with visible dried food debris. CDI: by removing to be cleaned. Observed mutiple pans stacked on shelf with sticker residue. CDI: by removing to be cleaned.

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pack of hot dogs not dated that were opened today and will be used in a few days. CDI: correct open date placed on product.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pans of salad mix stacked and cooling with plastic tightly wrapped in walk-in cooler. CDI: salad spread out and plastic was pulled back half way to rapid cool.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few dry good containers not labeled in back prep area.

Repeat: 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed mutiple cracked plastic containers stored on back shelf at dish. 4-501.11 Maintain equipment in good repair. Observed recaulking needed at dish area between wall and dishmachine sink.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some cracked floor tiles and missing baseboard tiles on cook line and back dish/prep area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on walls at back dish/prep area.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed line cook placing reheated soups into hot holding when reheat temperatures only reached 108F and 127F. CDI - explained rule, cook reheated to 176F and 179F. Discussed using a thermometer and stirring well before assuming product is properly reheated.

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 covered tub of rice made earlier this morning and stored in walk in cooler. Rice measured 79F. After discussion with PIC and employee who cooked the rice, it was determined that rice had been cooling about 90 minutes. CDI - rice was spread out on a sheet tray and cooled rapidly in the freezer. See temperature chart.

3-501.13 Use approved thawing methods. Observed fish measuring 53F in a cold drawer on the line.PIC stated that fish had been thawed under running water earlier this morning. Do not let fish temperature rise above 45F during process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some salt and pepper shakers unlabeled as well as a faded label on a bin of flour.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee separating slices of cheese while not wearing a hair restraint.

4-501.11 Maintain equipment in good repair. Observed one cold drawer not working on cook line. It had sticky tape on the front of the drawer. Observed split gasket on another cold drawer.

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

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device at can wash. VR - verification required. Will return next week on Friday to ensure compliance.

5-402.13 Maintain sanitary sewage system.-P Observed what appeared to be used mop water standing in puddles on the ground outside back door and next to inverted mop buckets. CDI - explained violation to PIC and asked that he require use of the can wash in the future.

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 missing baseboard tiles, a few chipped floor tiles on the line. 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 some cleaning needed on ceiling tiles and near ceiling vents on cook line.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection present at beginning of inspection. Certified manager later arrived about 20 minutes into inspection.

Repeat - 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 deli ham & turkey meat, hot dogs, and sliced cheese inside grill cooler drawers without a date. CDI - items date marked.

General Comment - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of dinner napkins stored on the floor of dining room storage room.

General Comment - 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a few plastic food pans with cracks.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed bare hand preparation of cut leafy greens. Conversation with employee revealed he did not understand he couldnt contact lettuce with his bare hands. This represents a failure on part of PIC to ensure food is being safely prepared in facility. Also observed undercooking and improper cooling. CDI- instruction on PIC responsibility/accountability

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed upon entering facility, food employee removed beverage from prep table to underneath shelf. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee cutting leafy greens with bare hands. CDI- removed and re-washed

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw beef/lamb shaved from spit at 83 F and placed in refrigerator to cool. CDI- reheated above 165 F

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 cole slaw, chicken salad, cut deli meat and HB eggs not date marked in prep units. All on day two. CDI- date marked

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 shaved cooked gyro meat being added directly to pan of the same that had been cooling last two hours. CDI- instruction provided, alternative cooling methods offered

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 scoops stoed on dump grates. CDI- removed

4-501.11 Maintain equipment in good repair. Observed fish prep unit cold holding at 54 F. PIC stated it was turned off. Raw fish in top all had ice water on them and at 45 F or less. MAINTAIN IN PROPER WORKING ORDER, ICE DHOULD NOT BE UTILIZED AS LONG TERM REFRIGERATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Lettuce spinner stored on top shelf with food debris remaining. CDI - taken apart and stored at dish machine area to be cleaned.

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 Gyro meat at 57F cooling inside walk-in for ~ an hour with plastic tightly covering it. CDI - Meat transferred into 2 pans and stored inside walk-in cooler for rapid cooling. Grilled peppers and onions at 90F cooling for 30 minutes inside grill cooler drawers. CDI - transferred to walk-in cooler to rapidly cool. Pollock and shrimp prepared and placed inside flip top > 45F. CDI - ice added to product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans stacked wet on dish shelf.

4-501.11 Maintain equipment in good repair. Screen to gyro cooker starting to tear. Fryer basket wires broken. Condensation leak at bottom of sandwich cooler. Monitor for repair. Shelving starting to rust inside 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. Broken floor tiles in some areas of kitchen especially cook line.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. On site PIC did not have ANSI certification. ANSI certified PIC did not arrive until 10:20AM. 2-101.11 PIC shall be present during all hours of operation.-PF PIC informed me that food preparation starts around 7:00AM but the manager does not arrive until 9:00AM. Ensure PIC is on site during all hours of food preparation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one empty paper towel dispenser at the hand sink nearest the stove. CDI- paper towel dispenser refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 soiled side dish bowls stored clean near a flip top cooler, an onion dicer stored clean with onion debris on the blades, and plastic containers with sticky residue on the outside of plastic containers that are stacked on top of each other. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black growth on the guard on the inside of the ice machine.

4-501.11 Maintain equipment in good repair. Observed 6 torn gaskets on grill pull out coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on the fan ventilation cover of the ice machine and oil accumulation on a shelf above a flip top cooler.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC had an expired ANSI certification. 2-101.11 PIC shall be present during all hours of operation.-PF PIC informed me that she did not arrive on site until 9AM however food preparation begins at 7AM.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed an empty soap dispenser at the back handsink near the dish machine. CDI- soap was purchased from a nearby store.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several chicken filets hot holding in oil below 135F (see chart). CDI- all chicken filets were reheated to above 165F (see chart).

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 cracked plastic containers on a clean equipment storage rack near the dish machine. CDI- containers were discarded.

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 two containers of rice dated 9/19 in the walk in cooler. CDI by discarding both containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drying racks over the dish machine with sticky residue on them.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty ventilation by the ice machine and behind the front counter and cooking line.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Store foods based on their final cook temperatures. Observed raw comminuted beef being stored above whole muscle intact pork in the walk in cooler. CDI by rearranging storage.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Foods shall be discarded if they exceed their datemarking parameters. Observed one pan of barbecue pork dated 5/8/14. CDI by discarding.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationFood shall be stored in wrappings, packages, or covered containers. Observed 1 ice bin used for drinks overstacked and lid not able to close behind counter and the other one left open behind counter. CDI, operator closed ice bins.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessGeneral Comment: Provide sanitizer at proper concentration. Observed 1 container of chlorine sanitizer below 50ppm. CDI, operator refilled sanitizer bucket to proper concentration.

4-204-112 Temperature Measuring Devices-FunctionalityAny hot hold or cold hold equipment used to store potentially hazardous food shall be provided with a thermometer to measure ambient air temperature. Observed temperature gauge broken on low cold hold unit below grill and not supplied with a temperature measuring device. Observed no temperature measuring device located inside flip top prep unit 2.

3-304.14 Wiping Cloths, Use LimitationGeneral Comment: Store wet wiping clothes in sanitizer in-between uses. Observed 1 wet wiping cloth stored on prep table in kitchen. Improvement made since last inspection.

3-304.12 In-Use Utensils, Between-Use StorageGeneral Comment: Store handles of scoops outside of food. Observed 1 scoop used for flour laying on product. CDI, operator removed scoop for cleaning.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringLinens and single service items shall be stored 6 inches off of the ground. Observed 1 container of clean linens stored on ground inside storage closet in dining room. Observed a box of single-service lids stored on ground near office area of kitchen. CDI, operator relocated items for proper storage.Store single-service items in a clean, dry area. Observed single service items stored on a disty shelf near office area.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Clean ventilation system so that nuisance doesn't occur. Observed some dust accumulating on vent fan inside walk-in cooler.