SOUTH 21 JR

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. Some additional cleaning needed around grill. 0 pts.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Cleaning "squeegee" tool observed on top of bottom of cooking pot. Store cleaning tools in a separate location. // 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. Some staining on walls and ceiling tiles in kitchen. Clean these areas.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee was using handsink to rinse off milkshake cup. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee educated on handsink use.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 1 container of chili missing prep date label. PIC stated it was prepared on Saturday. CDI - PIC placed prep date on chili. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Cooked onions in upright cooler were dated as being prepared on 11-11. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded onions. 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. Torn gaskets on doors of reach-in cooler and upright cooler. Replace torn gaskets. 0 pts.

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. Clean shelf beside grill that has grease accumulating on it. 0 pts.

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. Black buildup on walls of mop sink. 0 pts.

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 Employee handled raw hamburger with gloved hands. Employee then discard gloves and donned new gloves to work with RTE foods without washing hands. CDI - Employee educated and he washed his hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of raw fish was 60F in reach-in cooler. Employees could not explain why it was above 41F. TCS foods must be held below 41F in cold holding. CDI - PIC moved raw fish to walk-in freezer. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee backpack observed on shelf with disposable Items. Store personal items separately from disposable items. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED facility has an incomplete employee health policy. PIC was provided one and also education provided on the changes in the EHP. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly above single use wipes. CDI. PIC 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 build up on shelves in the WI cooler and microwave. Needs to be cleaned.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC food protection manager certification expired as of 01/25/2025. PIC demonstrated knowledge by having no priority violations and by answering questions before during and after the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of boiled eggs in prep top unit held in ice water. Per conversation with PIC, these items were held on ice to improve cold holding. PIC and EHS discussed options for proper storage: maintaining boiled eggs in dry cold storage, separating eggs from ice and water via food safe wrap or bags, or use of draining pans/separate bin of ice held below the egg bin.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees, including PIC, engaged in food prep (cooking burgers, plating food, etc.) with wrist bands and watches. Remove jewelry on hands and arms before engaging in food tasks. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food preparation with no effective hair restraint.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed dish washing employee removing clean dishes from sanitizer bin, scrubbing with clean scouring pad, and rinsing dishes prior to allowing them to air dry. CDI - PIC and EHS translated corrective action for employee: dishes were allowed to sit in sanitizer and removed from sanitizer basin before air drying.

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple (approximately ten (10)) in use single use containers (once used to hold foods such as sauces and chicken salad) used to hold new food items (shredded cheeses, chicken salad, potato salad, etc.) in WIC and prep unit, as well as clean, air drying single service containers at dish area. Utilize multi-use containers that can effectively be washed and sanitized multiple times to hold food items. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (fry boxes, lunch trays) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral employee restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED CHICKEN, hot dogs, CH in WI and RI at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. Needs to be removed when working with food. Repeat All employees wore hair cover.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored with customer items.

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 salt without label. Label items. Repeat

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. Needs to be removed when working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food in the kitchen without a hair cover. Needs to have one.

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

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 flour bins without label. Label items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. 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 .

3-501.15 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 tomaotes in the prep top unit over stacked. CDI-Items portioned. 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 .

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 wall above hood in need of cleaning. Observed mop sink area in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in RI, tomatoes in prep unit cold holding at temperatures above 41F. CDI. PIC removed to the freezer. Repeat ***most of the food was holding at right temperature

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC. Removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired strips in the facility. CDI. PIC ordered new ones.

5-205.15 Maintain a plumbing system in good repair. Observed clogged drain in cooking area. Needs to be repaired.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in RI, cold holding at temperatures above 41F. CDI. PIC removed to the freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. Needs to be removed when working with food.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves in the WI cooler. Needs to be cleaned. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

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 containers of salt without label. CDI. PIC labeled.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in micro wave. Needs to be cleaned. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. Needs to be removed when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC. Removed. 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 build up in micro wave. Needs to be cleaned. ***** Improvement from last time.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed one of the hand sink at the back with no trash bin. Needs to have one.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food. CDI. PIC removed.

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 written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken and beef in RI, ham in WI, cold holding at temperatures above 41F. CDI. PIC removed to the freezer. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food in the kitchen without a hair cover. Needs to have one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC 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 build up and rust on the shelving in the WI cooler. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed hot water tap at the hand sink in disrepair. Needs to be repaired.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF). Observed chicken cooked to 100 and cold to later be cooked. Informed PIC to discontinue the process and complete the non continuous cooking paper work provided to them. Chicken not fully cooked should be completely cooked until the paper work is done and reviewed by and inspector. Will be back within 10days to check on the process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, eggs, tomatoes in RI and prep unit cold holding at temperatures above 21F. CDI. PIC removed to the cooler and indicated that they were brought out not long ago.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked eggs stored directly on the floor in the WI freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer soiled with towel residue and debris. CDI- Slicer set out to be re-washed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser without a label. CDI-Bottle labeled.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over steak. CDI- Raw chicken placed on the bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion slicer stored as clean, soiled with onion debris. CDI- Slicer broken down to be cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean onion slicer soiled with food debris. CDI- Slicer broken down and cleaned.

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 slaw cooling at a rate of 0. CDI- Slaw placed on sheet tray and cooled to 41F. -REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach used to clean food contact surfaces too strong.

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 cole slaw in large bin covered. CDI- Slaw placed on a sheet tray to cool. Spoke to PIC about ways to efficiently cool food items. Uncover food items and place in thin layers to properly cool foods to 41F. -REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Obserrved in use wiping cloths not in sanitizer. CDI- Wiping cloths placed in sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slicer wet and covered in a bag before air drying. CDI- Bags removed for adequate drying. -REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in the ice machine. CDI- Ice removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cole slaw in the walk in cooler cooling at a rate of 0 in 52 minutes. CDI- Moved cole slaw to a flat metal pan and placed back into the walk in cooler.

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 cole slaw in the walk in cooler in a large container covered. Cole slaw was not actively cooling. CDI- Cole slaw was transferred to a think metal pan and placed back into the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slicer and other machine covered in bags before being completely dry. CDI- bags were removed to promote adequate drying.

4-501.11 Maintain equipment in good repair. Observed ice machie with front panel missing. Insterior of ice machine has accumulated dust and debris as a result. -REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed backslpash of drink machine heavily soiled with sticky residue. Observed interior of ice machine (where the mechaical pipes and such are located) heavily soiled with dust and debris. Ice machine is missing front panel to preclude accumulation of dust and debris.

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 wall area heavily soiled with greese residue.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw chicken box being used to stored RTE (ready to eat) fried chicken. CDI-PIC discarded box. Observed rusted shleves in the walk-in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on the ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken sitting under a heat lamp at 122F, to maintain Hot holding temp needs to remain at 135F. CDI-PIC angrily 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 raw fish in the walk-in cooler that had been used during prep and had warmed up to 53F then covered and put back in walk-in. Keep container open to allow air flow. Repeat Violation. CDI-PIC opened lid to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet-stacked in drying area.

4-501.11 Maintain equipment in good repair. Observed ice machine front panel missing, and shelf near the office is heavily dented.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed areas of low grout throughout kitchen. Needs to be repaired. Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed items being sanitized in the 3 compartment sink at 10 ppm bleach. CDI - more bleach was added to make the sanitizer 50 ppm. Observed an in use spray bottle of sanitizer at 10 ppm bleach. CDI - bottle was remade at 50 ppm.

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 a container of salad cooling while covered in the walk in cooler. Observed cole slaw cooling while covered with saran wrap. CDI - explained proper cooling methods; items were uncovered to facilitate cooling.

General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed a manager step on the line to help cook without a hair restraint. CDI - manager put on a hat.

General comment 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 spots of low grout throughout the facility. Re-grout areas that are low/missing grout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed several employee items stored with facility items throughout, including a book and a bag of chips on top of a stock pot. Keep employee items in a designated area away from facility items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling in the walk in while covered with saran wrap. Observed salad cooling in the prep unit while covered with a lid. CDI - items were uncovered; salad was placed in the walk in to cool and the chicken was placed in the freezer. See temperature chart.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit. Replace gaskets.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed tubs of flour not labeled in prep room.

4-501.11 Maintain equipment in good repair. Observed walk in freezer with evidence of a leak with ice build on floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer in use at 3 comp sink but no quat test strips available. CDI- PIC said they will use chlorine sanitizer and available chlorine test strips until they can get some quat test strips. Chlorine sanitizer made at proper strength during inspection.

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 wall of walk in cooler and flour build up on fan in prep room.

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. Wall at ice machine needs some cleaning of dust and walls at entrance to prep room needs cleaning of dust build up.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee handling raw hamburger meat, then rinse hands at 3 comp sanitizer sink and dry hands at handsink. CDI- Employee corrected, re-washed and dried hands using soap and towels at handsink.

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 two large containers of chili in walk in, one thawed 4 days ago and one thawed over 24 hrs ago that were not date marked. CDI- Chili date marked. Observed chicken salad with chicken in it cooked yesterday that was date marked with a date of prep for today. Be sure date mark required foods of multiple ingredients are dated for the date of the food with the oldest date of prep. CDI- Chicken salad date marked for yestdays date of prep.

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 deep and covered container of chicken salad cooling in WIC for 3.5 hrs at 52 degrees and stacked cups of cole slaw just made cooling in fridge. CDI- Chicken salad moved to shallow uncovered pan, observed at 45 degrees 30 minutes later. slaw un-stacked to speed cooling process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of degreaser. CDI- Bottles labeled.

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 lettuce just prepped and placed in make table for cooling at 50 degrees. Make table is for cold holding, properly cool foods below 45 before cold holdling. CDI- Lettuce moved to walk in cooler to chill.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee storing personal items in fridge unit above food. CDI- Items moved to separate area.

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

4-702.11 Before Use After Cleaning - P Properly wash rinse and sanitize food contact surfaces. Observed dishes being washed in a soap and sanitizer mixture in first comparment of 3 comp sink, then rinsed in second compartment and air dried. Need to set up 3 compartment sink for washing, rinsing, and sanitizing as the last step so sanitizer air dries onto dishes. CDI- Dishes re-sanitized and air dried. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer used 5 hrs earlier that has not been cleaned and sanitized. Clean in use utensils and dishes max 4 hrs after first use. CDI- Slicer cleaned and sanitized.

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 grilled onions that had been cooling at room temp without temperature control for approx. 2 hrs that had just been placed in fridge at 110 degrees. CDI- Worker voluntarily disposed of onions.

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 grilled onions that had been cooling without temperature control in deep tub and BBQ cooling in walk in cooler approx 20 min. in a deep, not well vented, container, observed at 115 degrees. CDI- Reviewed proper cooling methods with PIC, onions disposed of, BBQ placed in shallow vented pan to properly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tub of raw chicken stored on floor of walk in cooler. CDI- Food stored off the floor.

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 in use knife stored between prep cooler and prep table in a place difficult to clean. CDI- Knife placed in dish area to clean.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non approved propane burner PIC said is used to boil eggs. Need to remove this non approved equipment and only use approved equipment.

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 duct tape FRP at can wash needing to be properly repaired as duct tape is not an approved surface.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in reach in cooler above 45 F (see temp chart). According to PIC items were in reach in less than 2 hours. CDI- Items were moved to walk in cooler.

4-501.11 Maintain equipment in good repair. Observed reach in ambient air temperature to be above 45 F (see temp chart). All items were removed from unit and PIC instructed not to use unit until repaired.

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 door to manager's office to have heavy build up. Clean.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed preparation of raw chicken taking place right beside ready to eat cabbage preparation. CDI- Cabbage and raw chicken were separated from each other and advised PIC to separate the 2 preps with time, so they are not being prepared beside each other at the same time.

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 freshly cut lettuce cooling in prep unit at 57 F. CDI- Lettuce was placed into walk in cooler to quickly cool. Instruction provided to PIC to cool items to 45 F or below before placing into prep unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of food stored on floor in walk in cooler and freezer. CDI- Items were removed from floor.

4-501.11 Maintain equipment in good repair. Observed split gaskets on prep unit and reach in freezer. Repair or replace.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into front handsink. CDI- Through instruction with PIC.

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 hot dogs, ham and turkey without datemark in prep unit. CDI- PIC back dated these items.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler starting to rust. Repair or replace.

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 grease build up on walls throughout kitchen. Clean.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in reach in cooler tightly covered. CDI-Cover was removed.

4-501.11 Maintain equipment in good repair. Observed rolling storage cart to be rusty and in disrepair. Also observed, gaskets in prep unit to be split. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed soiled employee apron and rag stored on top of covered single service items. CDI-Items were removed from storage area. REPEAT.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. The PIC was unable to provide documentation of being a certified food protection manager.

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 sauteed onions inside the reach in cooler as high as 83F. According to the PIC, the onions had been cooling for 2-3 hrs. CDI by voluntary disposal.

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 Properly cool foods using the listed approved methods. Onions were left out of refrigeration to cool down. CDI by voluntary disposal.

3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed employees wipe gloved hands on their aprons. Provided education and instructed to change gloves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the heat lamp and around the hood filters and ansul pipes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored with dry storage items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved sliced tomatoes and shredded above 45F. CDI items were left out by accident and were left inside the unit to properly to cool down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths left on the prep table.

7-208.11 Storage-First Aid Supplies - P,PFFirst aid supplies that are in a food establishment for employees use shall be labeled and store in a kit or a container that is located to prevent the contamination of food, equipment, utensils, single service and linens. Observed a bag of first aid meds stored with the clean utensils. CDI by removing and placing in the area for personal employee items.7-102.11 Common Name-Working Containers - PFProperly label working containers of chemicals. Observed the glass cleaner not labeled. CDI by labeling onsite.

2-402.11 Effectiveness-Hair Restraints - CAll employees handling food are required to wear a hair restraint. Observed an employee preparing onion rings without a hair restraint. REPEAT

4-502.11 (B) Good Repair and CalibrationMaintain all thermometers calibrated and in good repair. Observed stem thermometer measuring 20F in ice water.

2-402.11 Effectiveness-Hair RestraintsProvide and effective hair restraint for all employees preparing food. Observed an employee preparing onion rings without a hair restraint.