SHOWMARS - FREEDOM DRIVE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed, in use, employee health agreement with 5 illnesses. Document missing Salmonella non-typhi. CDI - Facility provided with updated employee health agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 collard greens from the previous day, placed inside the WIC to cool over night. The Greens were observed at 43-44F. CDI - Greens were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items (Chicken salad, vegan burger, pancake batter w/ raw egg, Buttermilk ranch, portioned BBQ) inside the grill prep unit holding about 41F. CDI - Items were voluntarily discarded. Raw fish and shrimp in ice bath were observed at 43F. CDI - More ice and water added to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic container greens placed inside the WIC to cool overnight. Greens did not cool to 41F within the 6 hour cooling window. CDI - Collard greens were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 handless scoops (bowls) submerged in flour. Observed scoop handle submerged inside large container of flour. CDI - Items removed.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked and chipped spatulas. CDI - Voluntary discard.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. EHS observed raw beef being stored over vegetables in the reach in freezer. CDI. PIC relocated the raw beef to a lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed a box of unwashed produced on a shelf over washed and sliced tomatoes in the WIC. 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. EHS observed dishes stacked with sticker residue and the blade of a can opener with food debris. CDI. PIC moved dishes to be rewashed. * REPEAT * Points not escalated due to improvement. 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. EHS observed chili being Hot Held at 122F. CDI. Food employee reheated the food to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. EHS observed a spray bottle of cleaner being stored on a shelf directly next to a can opener. CDI. PIC moved the spray bottle to the lowest shelf and moved the can opener to be rewashed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employees were observed with bracelets.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed a bowl in a pan of cooked rice. CDI. PIC had a food employee switch out the bowl with a scoop instead.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Hoses hangin at the mop sink and touching the bottom. CDI. PIC rolled up the hoses to not touch the ground.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REHS observed a door open on the dumpster. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. REHS observed some debris around the dumpster.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC has serve safe certification but it is expired. PIC will be signing up for the class soon. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers in the walk in cooler uncovered that were prepped on 12/2. Observed several items in the 2 door reach in cooler without lids on them. Cover items in all coolers. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on several containers stored as clean. Remove stickers. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several items in all prep units without date markings on them. CDI - PIC had employees date all working containers in the prep units. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several cases of food stored on the floor of the walk in freezer. CDI - PIC moved all items to proper shelf.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard covering the bottom shelves in the walk in cooler. Discontinue use of cardboard as shelving cover.

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 rusted shelf in the reach in freezer and food debris on the bottom. Increase frequency of cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food without lids that were prepared days prior. Place lids/cover wrap on all items after cooling process is complete.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife stored clean with residue. CDI Returned to be re washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 individual coleslaw in plastic containers with lids tightly affixed cooling at a rate inadequate to reach 41F in 4 hours from preparation. 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 .

3-501.18 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) Observed prepared noodles with no date marking, and multiple items in WIC with incorrect date. Observed BBQ pork with date marking of 9/22, 2 days out of 7 day expiration. Noodles and BBQ were voluntarily discarded. Other items date marked correctly. VR required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 inadequate cooling rate for individual coleslaw containers being cooled in prep top with secured lid. CDI, items moved to WIC. Items should be cooled with out lids and in WIC, not prep units. 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 .

3-501.13 (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 thawing in RIC without being removed from ROP. CDI PIC facilitated packages to be cut open.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep area.

4-501.11 Maintain equipment in good repair. Observed broken handles on flip top coolers at cook line. Repair. 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 peeling sticker and residue on plastic containers stacked clean. Observed food debris and residue on bottom of inside the RIF. Clean with more frequency.

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 water damaged ceiling tiles in dining room and in women’s restroom. Observed broken tiles on lower wall of WIC. Repair Repeat. No escalation in points, allowing for repair and replacement.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed RTE black eyed peas and chili reheated to 109-120F before being placed in hot holding units. CDI - PIC reheated to above 165F and food employees instructed to take temperatures before placing foods in hot holding. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly lidded clamshell containers cooled to 44F before being placed in cold holding after 30 minutes of cooling. Per PIC, food employees need additional training on making sure foods reach 41F and using walk in freezer space to make sure salads are cold prior to placing in cold holding units. CDI - PIC instructed salads be placed in walk in freezer for cooling. Salads were 39F before being placed in cold holding. -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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak at condenser in walk in freezer leaking into bus tub of cakes and over cooling hash brown that were just placed inside for cooling. CDI - PIC voluntarily discarded cakes and moved cooling hash browns. -1-

4-501.11 Maintain equipment in good repair. Observed broken handles on flip top coolers at cook line. Repair. -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 water damaged ceiling tiles in dining room and in women’s restroom. Repair and make sure to find source of water damaged to avoid repeat. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items held in make table 2 above 41F. CDI- time reverted to production time and items were placed on TPHC until unit can be assessed. 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 .

3-303.12(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 boiled eggs being stored in make table in direct contact of ice with no way to drain. CDI- PIC removed eggs from make table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in container at 0ppm. CDI- PIC removed wiping cloths and made new bucket of sanitizer at correct concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting on numerous dishes in dish area.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash being stored in rolling container outside and observed trash around outside of dumpster area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and burgers in cold drawers under grill at greater than 41 degrees. CDI placed on tphc until unit can be evaluated. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed seafood and Weiners being thawed under running water measuring 86 degrees. CDI advised on adding ice to vat of running water to meet thawing requirements.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee take reheat temperature of meatballs without sanitizing probe of thermometer before taking temperature. CDI PIC had employee discard meatball and sanitize probe of thermometer.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed two egg special served Monday-Friday does not have asterisk linking to consumer advisory . Even though this is the same as the farmers breakfast it is listed under a different name and would require an asterisk linking to consumer advisory as well.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of shrimp and container of eggs stored on floor of walk in cooler. CDI shrimp moved to different cooler and pic had employee move eggs to shelf.

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

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at the dish area hand sink. CDI sign provided.

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 cooled meatloafs ( 6 ) and a 5 gallon container of meat sauce for spaghetti not dated from yesterday in the walk-in freezer. CDI by dating since the PIC knew they were from yesterday and put in the WIF to cool. 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 . '

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one unlabeled spray bottle of degreaser. CDI by labeling bottle with a sharpie.

4-501.11 Maintain equipment in good repair. Observed ice machine bin lip with a jagged piece of broken metal. Break is in the middle where the ice buckets are hung when filling. Also noted loose faucet/handles on the cook line hand sink. VR in 10 days to check repairs. Ice mach is leased and hand may just be replaced. Facility is undergoing a remodel in January 2024. Plans need to be sent to the State for review. See General comments for more information.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for sanitizer at the 3 comp sink and buckets. VR to verify test strips within 10 days.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed some trash and grease on the ground around the grease container in the outside refuse area. PIC stated people from apartments behind leave or dump trash here. Facility needs to clean the ground around the grease container.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and ceiling in the cook area and behind dish area, vents, in need of cleaning. 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 corner beads coming off at the back and peeling paint on the cinder block walls. No points deducted since facility is the process of submitting plans for a remodel in January.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw, green beans, milk, tuna salad in prep unit and WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops stored with handles touching the food. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed multiple equipments in the facility in disrepair. Needs to be removed or repaired. Also observed hand sink in disrepair.

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 vent of ice machine to be dusty, shelves in WI all needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened waste bins at the back. Needs to be close.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls behind dish area, vents, in need of cleaning. 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 walls coming off at the back

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed food debris inside of kitchen hand washing sink. CDI - Employee thoroughly cleaned and disinfected hand washing sink. -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of degreaser and bleach at dish area without labels. CDI - PIC had 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed rice and collard greens cooling in deep plastic containers. Rice had only dropped one degree in 30 minutes and the collard greens had only dropped from 134 - 127F in 30 minutes. CDI - both items were placed in shallow metal pans to continue rapid cooling.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed container of hot dogs in reach in not covered.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on prep tables and sinks. REPEAT

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on prep tables and sinks. 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 vent of ice machine to be dusty.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee take out trash and then return to cooking without washing hands.CDI-EHS stopped employee and instructed him to wash hands. Observed employee pickup take out tray off of floor and proceed to finish prepping food without washing hands. CDI-employee was instructed to wash hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed mashed potatoes, pasta salad, chicken salad, potato salad and mac and cheese in the WIC that were above 41F. CDI-foods were discarded. EHS provided PIC with information on properly cooling foods. VR to be done 06-06-22

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 lettuce cooling in large tubs. CDI-lettuce was put into an ice bath to quickly cool food down.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on prep tables and sinks

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs being wet stacked.

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. Shelving in WIC and where dishes are stacked need to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato/lettuce burger combo in the flip unit that were above 41F. PIC stated that the lettuce and tomato were sliced 30 minute before arrival and put into the unit. CDI-ice was used to cool down the food. EHS advised PIC to allow food to get down to 41F before using it.

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

3-501.13 Use approved thawing methods. Observed shrimp thawed under running water at 54 degrees CDI iced and shrimp cooling at appropriate cooling rate.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster damaged and in need of replacement.

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 build up of debris on walls in dish machine area.

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 small salads in plastic packaging cooling in reach in cooler. CDI - Salads were opened and moved to WIC.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on top of dish machine. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed debris on the outside surfaces of utensils stored as clean.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage patty over ready to eat chicken salad. CDI- Order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris from old rice in container stored as clean. CDI - PIC had container rewashed.

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 tomatoes and lettuce from the previous day with no date mark. CDI - PIC added the correct date labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on front counter. CDI- PIC moved it to an appropriate location.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop stored with handle in contact with food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving, drawer doors, and non food contact surfaces of utensils.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed lettuce cooling uncovered on the top shelf under the fans in the walk-in cooler. Corrected during the inspection (CDI) - Containers of lettuce was relocated from under the fans to continue to cool. -0pts-

4-501.11 Maintain equipment in good repair. - Observed build up of ice on piping in the walk-in freezer. Needs to be repaired. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in reach-in coolers and within gaskets. Needs to be cleaned. -0.5pts-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sinks blocked by buckets and grease trap. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed eggs cold holding in Prep unit at 43F. CDI. PIC voluntarily discarded. ***Points not escalated because the rest of the food was holding at right temperatures.

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 tomatoes, diced ham, lettice, in RI with no date mark. 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 vegetable burger in RI and pasta in WI with date marks that have exceeded expiration window. CDI. PIC voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wipe cloths stored on prep table. CDI. PIC removed to sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of utensils at the cleaned dish storage area. CDI. PIC removed them to the dish washing sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the two micro wave at the kitchen area. CDI. PIC removed to the cleaning sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a slicer stored as clean with minor food debris. CDI- PIC moved slicer to dish washing area for cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of meat sauce and a container of mashed potatoes with a temperature above 41F in the walk in cooler. CDI- PIC voluntarily discarded items. REPEAT. **Points not escalated due to major improvements from the last 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 a large container of meat sauce in the walk in coole with a temperature above 41F from 11/13. Suggests using smaller metal pans for cooling CDI- PIC voluntarily discarded meat sauce. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P During the inspection, the walk in cooler went down. Observed tomatoes, livermush, baked potatoes in the walk in cooler with temperatures above 41F. All items were prepped this morning (7/22). Observed rice, green beans, potato salad, and pasta salad all above 41F from dates ranging between 7/15- 7/20. CDI- all items prepped this morning (7/22) were placed on ice baths. All items that were dated 7/15-7/20 were voluntarily discarded. Technician arrived during the inspection to look at walk in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed feta cheese in the walk in cooler with no date mark label. Observed pasta in the bottom reach in unit with no date mark label. CDI- PIC stated that items were made two days ago. PIC back dated items to reflect 7/20. 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 salads cooling in the front bottom reach in unit. Clam shell containers were foggy with heavy condensation. CDI- Suggests cooling salads in the walk in cooler with clam shell container slightly open to allow for more air circulation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping clothes on prep surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans stored as clean with visible food . CdI took pans to rewash.

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 hummus, bbq, and potato salad held greater than 7 days . CDI discarded product.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit 2 (1 door), grill drawers (2 drawers) and reach in freezer ( 1 door) in need of replacement.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint peeling on walls in back storage area therefore walls area not smooth and easily cleanable. -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed boiled eggs in walk-in cooler not covered/protected. CDI eggs covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large pan of gyro meat holding out of temperature control. Observed multiple pans of alaskan fish, flounder and tilapia improperly thawing temperature above 45F. See temperature chart for temperature observations. CDI gyro meat reheated above 165F. Alaskan fish, flounder and tilapia placed on ice and in walk-in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed box of tilapia thawing in box out of temperature control. Do not remove product from temperature control until ready to actively prepare product.

3-304.13 Linens and Napkins, Use Limitations - C Observed linen in direct contact food contact surface. Linen stated for sanitizer solutions only.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored directly on prep surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed lettuce spinner stored wet.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer handle in disrepair.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spray arm at dish machine stored in bucket of water. CDI bucket was removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above ready-to-eat items in cooling process in walk-in cooler. CDI items correctly rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two containers of pork and bag of broccoli in storage not properly covered/shielded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting debris on inside surfaces.

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 prepared ready-to-eat items in walk-in freezer not date marked. CDI items were 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 lettuce and tomatoes cooling in flip top cooler, cooler lid being held open during service. Observed baked potatoes cooling tightly covered/tightly stacked in walk-in cooler. CDI lettuce and tomatoes were placed on time procedure; however PIC stated going forward lettuce and tomatoes will be properly cooled in walk-in cooler and ice bath procedures. PIC stated baked potatoes will be cooled in walk-in freezer.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused steam table and waffle maker stored in back prep areas of kitchen.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Open containers of food must be in a sealed/properly wrapped packaging. Observed open containers of grits, pancake mix and breadings not in a sealed container. CDI placed in sealed container.

7-201.11 Separation-Storage - P Proper store sanitizers to prevent possible contamination. Observed sanitizer stored on prep surface during prep. CDI sanitizer relocated to approved location.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on drawer cooler. CDI cloths properly stored.

4-501.11 Maintain equipment in good repair. Observed rusted/peeling shelves in several coolers. Observed one cooler not operating properly, all product had been placed on TPHC until repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed okra hot holding below 135F. CDI okra voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade heavily soiled with food debris. CDI: Item taken to dish area for W/R/S.

4-501.11 Maintain equipment in good repair. Observed WIF door to be damaged. WIF door does not close properly. PIC stated that a new door was ordered but that it did not fit and the owner is trying to work out another new door arriving soon. REPEAT VIOLATION 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 cracked containers being used to hot hold okra and chicken tenders. CDI: Containers discarded.

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 one employee wash hands and turn off faucet with just washed hands and no barrier. All other employees washed hands with appropriate procedure. CDI: Discussion with employee about proper way to wash hands.

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 one container with ham and turkey cut 40min ago in the WIC. Items were above 45F and tightly covered. Significant improvement in cooling methods since last inspection. Only one item was cooling improperly out of 7 items in the WIC. CDI: Items vented. fREPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed WIF door, door gasket, and door threshold severely damaged. PIC showed receipt of new door that has been purchased should be here in the next few weeks. 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 vent covers between dish area and reach in cooler with heavy dust.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee washing dishes at dish machine load dirty dishes, and move to take dishes out of machine once clean with no handwash. CDI: Employee directed to wash hands between loading and unloading dishwasher every time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli and cheese soup in hot hold soup well. Soup was holding below 135. CDI: Employee reheated product to 165F

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 macaroni and cheese cooling, while tightly wrapped. Observed lettuce cooling with a lid. CDI: Items uncovered. REPEAT VIOLATION

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed all shakers at front line with unidentifiable dry goods. CDI: PIC labelled shakers with item name.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep cooler doors with tears. Observed gasket on WIF damaged. Observed bottom of WIF door with severe damage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI: PIC closed doors. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed door to kitchen in disrepair. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat hanging off of slicer in kitchen. CDI: Coat moved by employee to rack in back of restaurant.

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 in walk in with lids tightly covering the food. CDI by venting lid.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and salad chopper stored while still wet. CDI by air drying items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door lids open during inspection. CDI by EHS closing door.

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. Door leading into kitchen observed damaged/in disrepair at time of inspection.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Some calcium and some lime build up on interior of facility dish machine. CDI- verbal correction to have de-limed. Operator Vicente Alonso advised that it will be cleaned.

3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C. Four boxes of fries out at cook line. Per discussion with owner and with manager Vicente Alonso, fries must still remain under temperature during the slacking process. CDI- Operator had boxes removed and placed in walk in cooler. Owner Gus advised that he would use a small cooler going forward to maintain temperature of fries during slacking process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One large in use container of dry mix at the cook line not labeled. All other containers labeled per rule. CDI- verbal correction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet cloth on counter at cashiering area. CDI- verbal correction, cloth removed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups at front counter area not protected; plastic sleeve pulled down. CDI- verbal correction; storage options discussed.

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 . 4-501.11 Maintain equipment in good repair. Can opener blade peeling and damaged. Replace blade/ replace opener with NSF/ ANSI approved blade. Faucet at two hand sinks damaged, caulking damaged. Repair/ replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Test strips on roll discolored/ damaged. Operator Vicente Alonso also had additional instant result test strips to use. CDI- verbal correction to discontinue use of discolored/damaged test strips. Operator discarded damaged test strips.

5-501.17 Provide a covered waste bin in female restrooms. Trash bins provided in women's restroom, but bins were not covered. CDI- verbal correction.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. Dumpster plug damaged; hole in center of plug. CDI- verbal correction to replace plug.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walls at dish machine and door at kitchen damaged/ peeling. Repair.

3-501.15 Cooling Methods - PF. Macaroni and cheese being cooled in the walk in cooler. Macaroni was tightly covered during the cooling process. CDI- vented; discussed options for rapid cooling with operator Vicente Alonso.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use dry mixes and seasonings on the main prep line not labeled. Two containers of dry mix/flour being stored in the back not labeled. CDI- Operator had both labeled.

4-202.11 Food-Contact Surfaces-Cleanability - P. Blade of can opener is peeling. CDI- verbal correction to replace blade.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found multiple foods in flip tops above 45 F. One salad cooler not working, food held in ice in top. Portioned cole slaw stacked in top 61 F. Moved to cooler. CDI- New coil to be replaced in the AM. Tech on site during inspection.Other salad cooler ambient air 48 F. All foods moved to walk-in cooler.

3-501.15 Cooling Methods - PF: Cool TCS foods by effective means to acheive required time / temperature cooling parameters. Found cooked yams, steak, tightly covered in cooler after 1.5 hours. Food was above 90 F. CDI- yams spread in shallow pan and moved to refrigerator. Steak vented.4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Two salad coolers not working. CDI- technician on site during inspection.

3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label all food containers including dry goods. Found tubs of cracker rub not labeled.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Keep equipment in good repair. Found one salad cooler not functional. One salad cooler ambient air 48 F. Technician on site during inspection.