SHOWMARS CHARLOTTE PLAZA

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands, turn off faucet with bare hands then handle gloves. CDI: Food employee rewashed hands and used paper towels to cut off faucet. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over tzatziki sauce other ready to eat food items in walk in cooler. Observed raw salmon being stored behind onions and vegetables in cold drawers. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef being stored over salmon inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers and metal pans with sticker and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken hot holding below 135F inside hh drawer. CDI: PIC voluntarily discarded. All other hot holding was correct. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS items in prep top unit above 41F. Ambient air of unit was 43F. Items left in the unit overnight were voluntarily discarded. Items put in the unit this morning were put back in walk in cooler. EHS observed unit drop to 39F by end of inspection. EHS will conduct a follow up visit. EHS requested to see temperature logs at next visit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (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 with handle down in breading bulk container

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer in area where Walk in freezer used to be. Chest freezer is not commercial.

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

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed the following foods cold holding > 41 F inside prep top: Chicken salad, coleslaw, feta cheese and lettuce. Discussion with PIC revealed that these were placed into the unit at 7:00 AM. CDI - PIC voluntarily discarded all foods held > 4 hours and replaced them with new product temping at < 41 F. -3- ***Facility placed on 30 day risk control plan for cold holding due multiple consecutive repeat violations. 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)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed raw shelled eggs and hashbrowns left overs from TPHC cooling in the walk-in cooler. CDI - PIC voluntarily discarded foods. -1.5-

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 stacked single service hinged containers and bowls on top shelving unit above prep station. Invert to prevent contamination. -0-

REPEAT VIOLATION: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed large chest freezer where old WIF was. Ensure chest freezer is commercial. -1-

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 corner right of prep unit. Repair the wall to prevent further damage and harboring of pests. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. Observed food employee crack raw shelled eggs, take off contaminated gloves and don new gloves without a proper hand wash then switch to work with ready to eat foods (grits). CDI - Employee coached, discarded new gloves and washed hands properly. Compliance observed throughout remainder of inspection. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed tray of raw salmon filets stored over rice in the walk in cooler. No physical evidence of contamination observed. CDI - PIC relocated the salmon to the designated storage area for fish. -0- For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on vegetable slicer stored as clean at bottom of utensil shelving unit. CDI - Slicer transferred to the 3-compartment sink to be W/R/S. -0- 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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed recently prepared sausages hot holding between 123-126 F in hot cabinet. CDI - Product transferred to the flat top grill and reheated > 165 F. -0- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed few items held > 4 hours and several recently prepared TCS applicable foods cold holding > 41 F inside prep unit and a carafe (half & half). CDI - PIC voluntarily discarded foods held > 4 hours and replaced them with new product temping at 41 F and below. Items prepared today were vented and transferred to the walk-in cooler to cool down. Half & half from today voluntarily discarded. Discussed placing half & half on 4 hour TPHC with PIC. New product placed on TPHC until 1:00 pm. TPHC SOP provided to facility today. -3- ***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.*** 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.

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. Observed romaine lettuce inefficiently at a rate of 0 F after 15 minutes cooling in the walk-in cooler due to being portioned in high density. CDI - PIC divided food into smaller portions and brought containers to top shelving. Romaine lettuce began to decrease towards < 41 F after additional 15 minutes. No points deducted due to improvement observed from previous inspection. -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.

REPEAT VIOLATION: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed large chest freezer where old WIF was. Ensure chest freezer is commercial. -1-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees handle raw chicken and raw fish, take off contaminated gloves, and attempt to don new gloves without a proper hand wash. CDI- PIC intervened and had employees discard new gloves and wash hands properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands then turn off faucet with bare hands. CDI- PIC intervened and had employee rewash hands and turn off faucet with a paper towel barrier.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine with a concentration of 0ppm. CDI- PIC changed sanitizer bucket and primed dishwasher, concentration of chlorine sanitizer at dish machine was 100ppm after correction. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed TCS foods in left side prep unit above 41F, all items had been prepared starting at 8:30, items had missed the 4 hour cooling window at 12:30pm. CDI- PIC voluntarily discarded out of temperature foods. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese and American cheese in ice bath above 41F, see temperature chart. CDI- PIC voluntarily discarded and recplaced with new cheese that was 41F and below. 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 .

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 foods cooling in flip top portion of prep unit. Ensure all foods are cooled using WIC prior to placing in flip top. CDI- PIC voluntarily discarded foods. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple secondary containers of seasonings and dry ingredients without labels. Label all secondary containers.

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 handles buried in sugar and flour. Ensure scoop handles are stored with their handles above the food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed large chest freezer where old WIF was. Ensure chest freezer is commercial. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in front of hood with heavy buildup of dust. Clean.

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 held > 41 F. Refer to temperature observation chart. TCS foods (cheese) prepared this morning observed over stacked in a shallow ice bath and remaining foods found cold holding since previous day according to their date labels. CDI - Product from ice bath transferred to the walk-in cooler, remaining foods voluntarily discarded by PIC for compliance. -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.

3-501.19(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 hashbrowns held on TPHC without time stamp. CDI - PIC added start time label to product. -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 recently prepared cole slaw cooling in the prep top. CDI - Coleslaw transferred to the walk-in cooler to cool down. -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.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed walk-in freezer not working. Facility is currently using a non-commercial large chest freezer for food storage due to walk in freezer not functioning. Repair walk in freezer. Also observed two damaged rubber gaskets at large prep unit. Repair. REPEAT VIOLATION: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Currently due to the walk in freezer that is not functioning, facility is using a non-commercial large chest freezer for food storage.

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on refrigeration and hot holding units accumulating food debris. Increase and maintain cleaning frequencies. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -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 hole in wall inside upstairs storage room. Repair the wall to prevent further damage and harboring of pests. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused equipment (vegetable slicers) stored in kitchen shelving unit. Remove. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta and shredded cheddar above 41F. PIC stated that the product was placed in the prep top cooler around 10AM. CDI - PIC removed from the unit and placed back into the walk in cooler to cool back down to 41F. 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 .

3-501.18 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 feta date marked for 7/16 and ham datemarked 7/15, PIC stated that the stickers were not removed and it was new product. Explained to the PIC that when they wash the pans they must remove the old stickers.CDI - PIC voluntarily discarded the feta and placed a new date on the ham since it was prepped yesterday. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed walk-in freezer not working. Facility is currently using a non-commercial large chest freezer for food storage due to walk in freezer not functioning. Repair walk in freezer. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Currently due to the walk in freezer that is not functioning, facility is using a non-commercial large chest freezer for food storage.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced ham date marked 2/29, exceeding 7 days. CDI - PIC voluntarily discarded Observed open feta cheese without date marking. CDI - PIC stated this was opened yesterday For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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 knife stored in between equipment and the wall.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer not working. Facility is currently using a non-commercial large chest freezer for food storage due to walk in freezer not functioning. Repair walk in freezer. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Currently due to the walk in freezer that is not functioning, facility is using a non-commercial large chest freezer for food storage.

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 knife stored in between equipment.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer not working. Facility is currently using a non-commercial large chest freezer for food storage due to walk in freezer not functioning. Repair walk in freezer. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Currently due to the walk in freezer that is not functioning, facility is using a non-commercial large chest freezer for food storage.

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. Repair the wall or prevent further damage and harboring pests. Observed floor tile near food prep sink cracked.damaged. Repair.replace tile. Observed the grouting low in front of the dishmachine. PIC attempted to repair however used caulking. Regrout.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking the kitchen handsink. CDI. - trash can relocated.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine door panel sticky. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce at 66F in the reach in cooler. PIC stated this was prepped today. CDI - allowed to place in walk in cooler to cool down to 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 .

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 salmon received frozen thawing in standing water at the 3-comp and not removed from the reduced oxygen packaging environment. CDI - PIC removed the packaging.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer not working. Facility is currently using a non-commercial large chest freezer for food storage due to walk in freezer not functioning. Repair walk in freezer. Observed the prep top cooler (sandwiches) not properly functioning and maintain 41F, PIC is temporarily using ice and TCS foods are at 41F and below. This is only temporary, Unit shall be repaired and maintain 41F and below. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Currently due to the walk in freezer that is not functioning, facility is using a non-commercial large chest freezer for food storage.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on refrigeration and freezer units accumulating food debris. Clean and maintain.

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. Repair the wall or prevent further damage and harboring pests. Observed floor tile near food prep sink cracked.damaged. Repair.replace tile. Observed the grouting low in front of the dishmachine. Regrout.

6-303.11 Provide required lighting intensity. Observed burnt lights in the kitchen area. Replace/repair.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee water bottle stored with clean equipment. Observed employee drink stored over the cookline. CDI - PIC relocated to prevent cross contamination.

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 diced ham and sliced ham date marked for 3/6, PIC stated the labels were not correct and they were made this week. CDI - allowed PIC to properly date mark.

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 cut fruit salad and cole slaw cooling with plastic wrap. CDI: plastic was removed so that product could rapid chill. -REPEAT-

4-501.11 Maintain equipment in good repair. Observed walk-in freezer not working. Facility is currently using a non-commercial large chest freezer for food storage due to walk in freezer not functioning. Repair walk in freezer. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Currently due to the walk in freezer that is not functioning, facility is using a non-commercial large chest freezer for food storage.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall behind the dishmachine handsink damaged. Repair the wall or prevent further damage and harboring pests. Observed floor tile near food prep sink cracked.damaged. Repair.replace tile.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash cans in front of the handsinks. CDI - trash cans removed.

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 cole slaw, romaine lettuce, sliced and diced tomaotes, sliced cheese, and ham all above 41F in the prep top cooler. Ambient air of the unit was 66F. PIC stated they had the unit repaired last week. PIC contact repair person to come back out, they will be out tomorrow morning. Facility is closing in a hour. PIC stated that in the meantime they will use ice on TCS foods that were just prepped. CDI- PIC discarded TCS foods that were prepped this morning : tomatoes, cole slaw, cut lettuce/romaine, feta. **Compliance visit to ensure prep top cooler is maintaining 41F or below.

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 salmon received frozen thawing in the walk in cooler without being removed from the reduced oxygen pacakaging. CDI - PIC removed the packaging.

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 bulk containers of dry goods at back without a label - rice and flour.

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

4-501.11 Maintain equipment in good repair. Observed walk-in freezer not working. Facility is currently using a large chest freezer for food storage. Repair walk in freezer. - REPEAT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs stored over sauces in the walk in cooler. CDI - PIC relocated the eggs to the bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 green leaf lettuce, cole slaw, shrimp, fish, and tomatoes inside WIC cooling while covered tightly in plastic. CDI: plastic was removed so that product could rapid chill. -REPEAT-

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 salmon received frozen thawing in the walk in cooler without being removed from the reduced oxygen pacakaging. CDI - PIC removed the packaging.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed walk-in freezer not working. Facility is currently using a large chest freezer for food storage. Repair walk in freezer.

REPEAT VIOLATION: 5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed back handsink with heavy leak. Currently cold water is turned off due to leak. CDI: PIC stated that there is a work order placed for sink. Observed the 3-compartment sink is not draining. PIC stated that the grease trap is in need of being cleaned and will be done today. A call for maintenance has been made.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on shelf above grill and on shelf with dry good items. CDI: drinks were relocated to designated area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using front handsink to dump liquid. CDI: educated on proper usage of handsink.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed lettuce spinner and small chopper stored on shelf as clean with food debris remaining. CDI: removed and taken to dish 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 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 small side salads cooling inside bottom of salad prep cooler while stacked and covered. CDI: salads were removed and transferred to the WIC separated and with lids off. Observed green leaf lettuce and tomatoes inside WIC cooling while covered tightly in plastic. CDI: plastic was removed so that product could rapid chill.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed walk-in freezer not working. Facility is currently using a large chest freezer for food storage. PIC stated that cooler should be repaired soon. Improvement has been noted. All other items have been replaced/repaired.

REPEAT VIOLATION: 5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed back handsink with heavy leak. Currently cold water is turned off due to leak. CDI: PIC stated that there is a work order placed for sink.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided PIC with link to obtain template plan to be implemented.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans at back stored with debris, residue, and sticker residue on outside of pans. CDI: pans removed to be released. Observed slicer and chopper stored on back shelf with food debris remaining. CDI: items removed to be cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed a few chicken strips that had been cooked to 148F on flat top grill. CDI: had cook place chicken back on the grill to reheat to 165F+. Chicken was reheated on grill.

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 pasta salad and ranch dressing inside WIC dated 1/3/22 that had expired past 7 days. CDI: by discarding.

REPEAT VIOLATION: 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 3 bulk containers of dry goods at back without a label. Observed 2 grey bus tubs of dry goods without a label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in red bucket on front main line at 50ppm. CDI: bucket changed and corrected to proper concentration. Observed wiping cloths stored under cutting boards and on counter.

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 handles down in some dry good products.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and containers stored as clean. CDI: Pans and containers were separated for air drying.

REPEAT VIOLATION: 4-502.11(A) Maintain utensils in good repair. Observed lid to seafood breader mix was cracked and damaged. Observed dish racks damaged and worn in need of replacing. 4-501.11 Maintain equipment in good repair. Observed gasket damaged on back 2 door reach-in freezer.

REPEAT VIOLATION: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no QUAT test strips available on site for testing for sanitizer. Verification required.

5-205.15 Maintain a plumbing system in good repair. Observed front handsink where main cook area and prep line is not working properly. facility has turned water off and is not using sink due to leak and plumbing issue. Facility has contacted building to inquire about repair and issue is financial between facility and building. CDI: Staff is currently using the handsink in the back of the kitchen where the dishmachine is located. EHS will return for complaince visit in 10 days to see if repair has been done or work order has been submitted for repair.

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 time written on Hashbrowns that are held on TPHC. CDI: Time written.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed powdery substance in large container with no label. PIC stated that it was cracker meal. Ensure bulk containers are labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and containers stored as clean. CDI: Pans and containers were separated for air drying.

4-502.11(A) Maintain utensils in good repair. Observed lid to seafood breader mix was cracked and damaged.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on site for testing the dish machine. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed interior of walk in freezer with chipping paint. Observed interior of walk freezer floor to be rusted. Observed damaged gasket on walk in cooler door. Observed some shelving in walk in cooler to be rusted.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall at dish machine no longer smooth and easily cleanable. REPEAT VIOLATION Improvement from previous inspection. Observed missing floor tile in storage room.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw fish with gloves, doff gloves, and don new gloves with no handwash. CDI: Employee was educated and washed hands. REPEAT VIOLATION 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 2 employees wash hands and turn off faucet with bare hands, therefore recontaminating hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over ready to eat items in walk in cooler.

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 time written on container of eggs held on TPHC. CDI: Time written. Observed no TPHC procedure on site. TPHC paperwork provided via email along with inspection. VERIFICATION REQUIRED

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

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

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed prewash to right of dish machine in need of reaffixing and resealing to wall.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in women's restroom.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall at dish washer is no longer smooth and easily cleanable. Observed mop sink area with cracked tile on wall.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee working at ware washing area change gloves without engaging in a handwash when going from soiled utensils to clean utensils. Hands must be washed between gloves changes when gloves are contaminated. CDI- Issue discussed with employee. Employee washed hands and donned new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage patties hot holding between 125F - 130F in hot holding drawer. Ensure all TCS items in hot holding are maintained at 135F or above. CDI- Turkey sausages reheated to 165F on grill.

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 melon in the prep top cooler at 53F. PIC stated the melon had been cut this morning then placed directly in the prep top cooler. TCS items must be cooled to 41F or below before placing in the prep top cooler. Items will not properly cool in this unit. Multiple containers of hashbrowns were also cooling in the walk in cooler stacked and with lids. Ensure proper cooling methods are used when cooling hashbrowns. CDI- Melon moved to walk in cooler. PIC took lids off all hashbrowns and placed on top shelf of cooler with maximum air flow. Hashbrowns began to rapidly cool. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer during inspection. VR- A verification visit will be made to facility.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a scoop with no handle and multiple scoops with the handles submerged in the food. Ensure scoops left in the food have a handle. The handle must be above and not touching the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed an accumulation of food debris/residue on the cart behind the grill and on the shelves above the three compartment sink. Cleaning needed. Repeat violation.

6-303.11 Intensity-Lighting. Observed inadequate lighting in the walk in cooler. Discussed using a shatterproof bulb and not using the light cover with the PIC. Repeat violation. Different issue than previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked pans/containers with stickers and sticker residue on them stored as clean. CDI: Items returned to dish area for proper cleaning. Observed two stacked containers stored as clean with food debris. CDI: Items returned to dish area for proper cleaning. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding items at 42F. CDI: Items will be used within 4 days. Technician was called. See #31. REPEAT VIOLATION Improvement from previous inspection. NOTE: By end of inspection, cooler started to cool foods below 41F. Defrost time on cooler should be looked into to ensure defrost does not occur during operating hours.

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 in reach in cooler while tightly covered. CDI: Salads uncovered and moved to walk in. Salads cooled to 39F by end of inspection. REPEAT VIOLATION Significant improvement from previous inspection 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding items at 42F. Maintenance called during inspection. Cooler began cooling items back down during inspection. Cooler defrost time should be looked at to ensure it is occuring outside of operating hours. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 drain flies in women's restroom. PIC advised by EHS to call pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed paint flaking on inside of walk in freezer. Observed left reach in cooler door gasket on salad prep top cooler damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cart in middle of cook line with grease build up. REPEAT VIOALTION Improvement from previous inspection.

6-303.11 Intensity-Lighting - C Observed overhead lights and lights over grill to be not working. Replace bulbs or repair lighting to provide 50 foot candles at all work surfaces.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dirty dishes, load dishes, and then unload clean dishes and begin to put away with no glove change. CDI: Dishes rewashed, and employee changed gloves, and washed hands. Employee educated on proper glove use and when to wash hands. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods in walk in. Observed raw bacon stored over ready to eat foods in walk in. CDI: Items rearranged to proper storage order. Storage order diagram provided today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked pans/containers with stickers and sticker residue on them. CDI: Items returned to dish area for proper cleaning. Observed clean lids and utensils stored in tubs with food debris and build up. CDI: Items removed from tubs, tubs cleaned, and utensils cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea nozzles in self serve area with black build up.

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 several items (soups, gyro, rice) cooled in walk in overnight above 41F. All items in walk in that were not cooled, were 38F and below. CDI: Products voluntarily discarded. See #31. Overall, ambient cooling in facility is excellent. PIC advised to implement the same cooling stratgies for hot foods at the end of the day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs and rehydrated hashbrowns above 41F. Hashbrowns were above 45F. CDI: Items permanently placed on TPHC. TPHC form sent via email along with inspection today. Times marked on foods today. Significant improvement from previous 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 Observed items cooled in walk in overnight tightly wrapped. Observed shrimp from today cooling while tightly covered. CDI: Education given to PIC that any items above 41F should be left open and placed in small portions, and stirred while in walk in cooler, cooling down. PIC stated they take items off the line, cover them and leave. Suggestion made to PIC to take items off of line and place in ice bath (ice up and around all of the food product) approximately an hour before leaving to rapidly cool items. Ensure items are stirred frequently and ideally at or below 41F before leaving for the day. At least get product to 70F before placingin the walk in, uncovered, in shallow pans. Shrimp uncovered. Items from yesterday voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle for potatoes stored in product. CDI: Handle moved out of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Items separated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets with black build up and food debris.

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 lights above grill station burned out. Observed some tiles damaged at back of mop sink.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the shelf with plates etc. CDI Relocated to designated area.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all potentially hazardous items in the cold holding make station unit at 49-54F. CDI- Discarded all potentially hazardous items (slaw, country ham, sliced ham, lettuce, arugala, etc).

No Points Deducted: 7-201.11 Store toxic materials to avoid contamination. -P Observed a container of window cleaner stored on the shelf beside the slicer and coffee container. CDI- Moved to chemical shelf.

Repeat: Observed lettuce, tomatoes, etc stored stacked in deep pans and tightly covered. CDI: Divided the pans, vented, and placed in the walkin freezer. Food items are now at 42-39F. 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

No Points Deducted: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels sitting on the counter. Follow the rule above.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed all of the single service items stored with the food portion exposed. CDI- Inverted to protect the food side from contamination.

No Points Deducted: 4-501.11 Maintain equipment in good repair. Observed the cooler make station to the left in the kitchen at 49-54F. CDI- All items were removed, cold food from the walkin cooler was placed submerged in ice baths and placed in the unit. Also, during the inspection, the maintenance man visited and cleaned the coils. Temp of the unit is now 44F.

No Points Deducted: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a jacket and purse stored on top of a bag of flour and bag of onions.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee stored uncovered on prep surface beside hash browns. CDI-discarded

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Observed boxes of unwashed veggies stored above prepped/cut veggies. Keep all unwashed produce below prepped produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed gyro meat 61F, lettuce 54F, and covered fruit cups(cantaloupe) 54F. Observed the process and suggested placing food in walk in cooler uncovered until time for use (lunchtime) or until temperature is 45F or less. CDI- placed in walk in cooler items reached 45F in 25 minutes.

3-501.15 Cooling Methods - PF: Observed cut tomatoes, sliced gyro meat(small amount), and sandwich lettuce cooling in walk in covered. Items were being prepped upon entrance of kitchen. CDI- items were uncovered for proper cooling. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on shelving in prep area. Observed build up of debris inside(top) on dish machine.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors where needed. Debris collecting in grout. Observed baseboard damage near walk in cooler door. Repair where needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine running with 0 ppm chlorine. CDI: Dish machine was serviced by end of inspection and running at 150 ppm chlorine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed lettuce shredder being stored as clean with heavy lettuce build-up left on blade.

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 coleslaw cooling at a rate of 0 deg/min in walk-in cooler. Coleslaw was covered with tight fitting lid. CDI: coleslaw was uncovered to quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hash browns at 65F on the counter upon arrival without TPHC sticker. Hash browns were not on ice. CDI: hash browns were voluntarily discarded. EHS explained again to PIC that hash browns need to be under temperature control or TPHC. Observed sliced ham and shredded cheese holding above 45F in the front left side of prep cooler #1. Items were next to grill presses. Reorder prep top cooler if it is found that items can not be held at 45F or below in that section of cooler. All other items in prep cooler were below 45F. CDI: ham and cheese were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed chicken salad from Friday and milk in walk-in cooler without date labels. CDI: date labels were placed on items. Observed major improvement with date marking. 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 pasta salad in walk-in cooler from 11/7. CDI: pasta salad was 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 REPEAT Observed coleslaw cooling with tight fitting lid in walk-in cooler at a rate of 0 deg/min. Observed melons cooling with tightly wrapped plastic. CDI: items were uncovered to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT Observed squeeze bottles and spice shakers without labeling above grill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed sanitizer at 50 ppm quat by prep top cooler #1. Observed sanitizer bucket with hot water and low quat by dish machine. Quat was dispensing from three compartment sink at the proper concentration. Ensure hot water is not used to dispense quat as it lowers the concentration.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service coffee cup lids without plastic covering by self-serve drink station. Ensure plastic sleeve is left on lids to prevent contamination from i.e. sneezing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on cooler drawer cracks and crevices and gaskets. Observed cleaning needed on walk-in freezer fan cover. Observed cleaning needed on the non-food contact cracks and crevices of slicer. Observed build-up on drying rack shelf by three compartment sink. Observed cleaning needed on top of dishwasher.

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 clean and in good repair. REPEAT Observed re-caulking needed on hand sink by dish washer and on prep sink. Observed baseboard in need of reattaching under hand sink by dish machine. Observed cleaning in areas throughout kitchen where there is build-up of residue. Cleaning will likely require scraping. Observed cleaning needed on wall behind slicer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT Observed coffee cup being stored on high shelf of dry storage rack.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris and colored liquid in basin of hand sink upon arrival. Observed food debris in the drain of the hand sink by the dish machine. Observed employee collect water from hand sink to use for steamer. CDI: PIC informed that hand sinks are for hand washing only. Employee directed to dump water and collect new water from prep sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on squeeze bottles where there is build-up on the interior and cleaning needed on spice containers. Observed build-up on ladels being stored as clean. CDI: PIC directed to keep containers clean.

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 multiple food items cooling at a rate of zero throughout facility including sliced tomatoes, cut melons, and liver mush. Observed euro meat from yesterday in the walk-in cooler at 58F. CDI: items were relocated and vented to quickly cool. Euro meat was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and turkey sausage holding at temperatures below 135F. Employees are constantly in and out of drawer and would even accidentally leave them open at times. EHS suggested using Time as a Public Health control instead of temperature if they find that opening and closing the drawer doesnt allow food to be held at 135F or above. CDI: TPHC paperwork emailed to PIC. VERIFICATION REQUIRED to ensure facility is holding hot foods at 135F or above or using TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed entire prep cooler holding foods well above 45F. Prep cooler was on and at max cold setting. All TCS food items were voluntarily discarded including tomatoes, shredded cheese, BBQ, tzatziki, melons, and coleslaw. Observed euro meat in walk-in cooler at 58F from yesterday. Observed hashbrowns and shell eggs being held at room temperature without proper TPHC procedures. CDI: PIC directed employees to put all TCS items on ice until cooler can be serviced. EHS emailed TPHC paperwork and went over procedures with PIC for hashbrowns and shell eggs. VERIFICATION REQUIRED to ensure foods are being held at 45F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed multiple items without date labels throughout establishment. Observed no date marking system in place. Items not date marked included but were not limited to feta cheese, 4-5 soups in walk-in, coleslaw, BBQ, sliced tomatoes, euro meat, liver mush, shredded lettuce, spinach, coleslaw, sliced ham, and boiled eggs. CDI: Items that PIC was sure of opening date were properly date labeled. Items that PIC was unsure of opening/prep date were voluntarily discarded. VERIFICATION REQUIRED to ensure date marking system has been put in place.

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 items cooling throughout with tightly wrapped plastic and tight fitting lids. Observed items cooling in prep top cooler when those units are only designed for cold holding after cooling has occured. CDI: all items were vented to quickly cool. PIC educated on proper cooling methods and helpful documents emailed.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp and wet wiping cloths being stored on countertops throughout kitchen.

4-501.11 Maintain equipment in good repair. Observed prep cooler not in working order during inspection. VERIFICATION REQUIRED to ensure prep cooler is working properly. Observed gasket in cooler drawer under stove out of place.

4-204.119 Warewashing Sinks and Drainboards, Self-Draining - C REPEAT Observed drainboard completely slanted on the clean side. PIC stated they have been working on figuring out how to fix the drainboard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed in cooler gaskets and in cooler/hot holding drawers throughout. Observed cleaning needed on freezer fan cover.

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. REPEAT Observed floors, walls, and ceilings in need of cleaning throughout kitchen. PIC stated facilty has been recently cleaned. EHS pointed out problem areas in need of deep cleaning to prevent the attraction of pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT Observed employee drinking cup, without lid being stored on dry storage shelf above dry goods. Improvement seen at mop sinks where tiles were replaced.

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 PIC wash hands after taking out the trash but turn off the faucet without a barrier. CDI: PIC was reminded to use a paper towel to turn off faucet so not to recontaminate hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce in boxes being stored above washed, ready-to-eat produce in the walk-in cooler. CDI: PIC was advised to switch the storage order. 3-304.11 Food Contact with Equipment and Utensils - P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed the same spatula being used for cooking raw eggs and flipping/serving ready-to-eat fully cooked eggs. Make sure different spatulas are used once eggs are fully cooked. CDI: PIC informed cook.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer used for slicing red onions with old onions and build-up left on it. Observed white onion chopper stored as clean with onion debris left on it. CDI: chopper was taken to be cleaned. Ensure slicer is properly cleaned before using.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hash browns and raw shell eggs being stored at room temperature during breakfast service. CDI: hash browns had been out for less than two hours and were allowed to be taken to be cooled down. Raw shell eggs are gone through very quickly. It was advised that items be held cold on ice or that Time as a Public Health Control is used.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Repeat- Observed hummus cups and lettuce in prep cooler, chicken soup, euro meat, and boiled eggs in the walk-in without date labels. Observed prep top cooler items without date labels. PIC stated items are covered at the end of a shift and then labeled on plastic wrap. CDI: PIC knew exactly when all items were prepared so all items were properly dated. It was told to PIC that he could put all hummus cups on a designated shelf in cooler or place them in a pan and date them on the shelf or pan with the proper date. It was also advised that dates not be labeled on plastic wrap because plastic wrap gets replaced and then the date gets lost.

4-204.119 Warewashing Sinks and Drainboards, Self-Draining - C Observed drain board of dish machine sloping in the opposite direction where waste water was collecting and not able to drain on the clean side.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the freezer and walk-in cooler fan covers, cart that eggs are stationed on by grill, in cooler gaskets throughout, in cooler drawers, and in single-service lid storage container. CDI: single-service lid storage container was taken to be cleaned during inspection.

6-501.12 Cleaning, Frequency and Restrictions - C -Repeat- Observed cleaning need on floors, corners, and cracks throughout facility. 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. -Repeat- Observed baseboards, mop sink tiles, and caulking behind sink back splashes and dish machine in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink being stored on top of the prep top cooler without a lid. CDI: drink was discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tomato slicer with food debris build up in it. CDI: Slicer returned for washing. PIC stated it was used early this morning and had been cleaned already. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several containers stacked together with sticker residue on them.

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 gyro meat in walk in cooler from Friday (according to PIC) with no date mark. CDI: Item properly dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on spray bottle with unidentifiable chemical in it at sink. CDI: Chemical properly labeled as degreaser.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce that was just cut and prepared cooling in prep cooler on line. CDI: Item relocated to Walk in cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored over "dirty" side of sink. Food accumulation on the clean utensils. Observed splatter on clean dishes on storage rack from washing at 3-comp sink. Suggestion to PIC to relocate clean dishes that were hanging over 3-comp by providing hooks in a clean area as well as put a permanent barrier along shelf to eliminate recontamination of dishes. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items throughout facility. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored underneath pepsi machine drain lines. CDI: Items relocated. Observed overstacked foam cups at registers. Ensure lips of cups are protected.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls with damage making them no longer easily cleanable. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on walk in cooler fans. Observed damaged mop sink area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of debris on guard for ice machine .

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

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 at can wash in need of repair. Paint peeling on walls in dish area.

2-301.14 Wash hands after activities that contaminate them.-P Observed cook not washing hands and changing gloves when handling raw eggs and then plating them contaminating clean plates with soiled hands. CdI Corrected by instruction.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed prepped salads, lettuce and gyro meat not cooling at proper rate to achieve proper cooling time. CDI cooling methods changed to facillitate proper cooling see temperture chart above.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce, prepped salad , and gyro meat cooling in too large of volume and or covered. CDI cut volume in half and or opened containers to properly cool items see temperature chart above.

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 can wash tiles in need of replacement.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee at grill cracking raw eggs without glove changes and contaminating plates and single service trays with same gloves. CDI by instruction and discussion for process change.

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 milk opened 3 days prior to inspection not dated . CDI dated milk - 0 points-

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

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 pitted pans in clean dish area. -0 points- CDI removed pans 4-501.11 Maintain equipment in good repair. Observed gasket on lower prep unit in need of replacement. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed ladies room without covered receptacle. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall behind dishmachine and can wash with missing tiles.

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 exhaust over dish machine in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at any kitchen handsink. CDI paper towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed egg shells in front handsink, PIC stated employees crack eggs in sinks. CDI sink cleaned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed salad spinner, flour sifter, taco shell fryer basket, and bowls soiled with food debris. CDI items moved to sink for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with debris. CDI machine cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed raw eggs on cart at 64F. CDI eggs 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 lettuce and hashbrowns that were tightly packed in plastic containers and covered while cooling. CDI lettuce split up and hashbrowns uncovered.

3-501.13 Use approved thawing methods. Observed package of chili sitting in water thawing. Fully submerge food under full container of water and running water to agitate particles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in,microwave, prep drawers, prep units interior and exterior, and area by oven/grill soiled with debris. Repeat.

2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash his hands and recontamintate hands by touching soiled faucet with bare hands. CDI employee washed his hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gyro meat 128F. CDI spit turned on and gyro reheated to 179F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed eggs held on rack at 59F. CDI items placed in ice to cool down.

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 ranch that had the wrong date on it and mac and cheese that was not dated. CDI items properly dated. Repeat

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with food items under sandwiches, bagel, and croissants that have undercooked eggs that does not have an asterisk. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food cart and prep drawer. Repeat

6-301.14 Post a handwash sign at each handsink. Observed handsinks without handwashing signs. CDI provided hand wash signs. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sinks with food debris inside. CDI items cleaned out.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed 4 large containers of lettuce tightly covered in cooler at 55-62F after 4 hours. CDI items discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked mixed vegetables that were not dated. CDI item dated. 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 cooked red peppers and chicken wild rice soup held past 7 days. CDI items 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. Observed lettuce stored in deep containers and tightly covered in cooler. CDI items discarded. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up at hood exhaust area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles by can wash area. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed facility with batter that they use for both chicken and fish at lunch time. CDI facility made separate containers for fish and chicken batter.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 pans soiled with debris. CDi items moved to sink for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility holding eggs and hashbrowns at room temperature. CDI made ice bath for both items.

3-501.15 Cooling Methods - PF. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed lettuce in large plastic containers and covered in cooler. CDI items uncovered and separated in cooler. Repeat.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles at can wash and grouting missing on floor. Repeat.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be chnged when soiled, destroyed, or when single task interrupted. Observed employee wiping soiled gloves on cloths. Employee soiled touching raw eggs batter and cheese with gloves. Observed employee wash gloves off and continue food prep. CDI by education, gloves changed and hands washed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Mechanical sanitizer shall be at 50-200ppm. Observed dish machine with no sanitizer and two rinse additives. CDI eco lab brought sanitizer for dish machine.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed grits at 128F. CDI food reheated to 188F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods shall cold held at 45F or below. Observed half and half on front serving table at 48F. CDI item placed in cooler to cool down.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are held in the facility for over 24 hours shall be dated. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed milk in cooler from monday not dated. CDI item dated.

3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow containers and left uncovered to allow cooling. Observed hashbrowns in reach in cooling in covered pans. CDI items placed in shallow pans and uncovered.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Keep fixtures and premises in good repair. Observed cracked floor tiles and grouting missing on floor. Repeat.

3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths shall be stored in a sanitizer bucket between uses or put away for laundering purposes. CDI placed wet cloths in sanitizer bucket.

3-304.12 In-Use Utensils, Between-Use Storage. During pauses in food preparation, utensils shall be stored on a clean surface or otherwise in compliance with the rules. Observed knives stored in cracks between the refrigerated prep units.

I4-302.14 Sanitizing Solutions, Testing Devices. A test kit or device that accurately measures the concentration of sanitizing solutions shall be provided. Observed facility using wrong test strips to test dish machine chlorine sanitizer. CDI by instruction.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Keep fixtures and premises in good repair. Observed cracked floor tile through out facility and grouting on floor eroding.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Observed the facility has a reminder but not a disclosure and has not identified items such as eggs which are served undercooked. This needs to be corrected or the facility needs to fully cook eggs or switch to pasteurized eggs. Return visit required.

Facility must cool items properly using approved methods such as vented shallow pans. Observed hash browns 90F in sealed covered containers. CDI, put in shallow pans and vented.