OAKDALE SNACK BAR

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser by bathroom sink out of paper towels. All other handsinks in facility properly supplied. CDI - PIC replaced paper towels.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed chicken wings thawing in prep sink. PIC had pulled wings out of reach-in freezer to thaw under running water, but had several customers come in and place orders. PIC delayed in starting cold running water submersion. CDI - EHS educated PIC on importance of following thawing procedures in a timely manner. EHS also cautioned PIC to check cold water temperature is below 70F as summer weather can elevate water temperature. PIC advised to use RIC for thawing if water temperatures exceed 70F. Prep sink cold water at 67F.

-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 grease and debris build-up on walls around and behind grill, fryer and 3-comp sink. PIC to address cleaning frequency.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food residue on exterior sides of grill and fryer. PIC to address cleaning frequency.

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 grease and debris buildup on walls behind grill and fryers. PIC to address cleaning frequency.

*REPEAT* 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food Employee wash their hands and then turn off faucet without using a barrier. *CDI - EHS educated employee on mistake and observed employee rewash hands properly.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Frozen Raw Shrimp stored above RTE foods in standing RIF. *CDI - PIC placed Shrimp on lowest shelf correcting storage order. NOTE: Points deducted lowered due to severity and improvement from previous inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Door to Ice Machine with black build up. *CDI - PIC cleaned ice machine door using clean sanitizing cloth removing build up.

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 - Marinara sauce and salsa verde without date marking. *CDI - PIC stated items were prepped on Tuesday and then properly date marked items. 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

*REPEAT* 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 - A jar of salsa verde and a jar of marinara sauce without labeling to easily identify items. *CDI - PIC labeled items to be easily identifiable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe CFPM on-site during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 - PIC wash hands and not use paper towel as a barrier to turn off the faucet causing recontamination of clean hands. *CDI - EHS educated PIC on faucet handles being the dirtiest part of the hand sink and how it recontaminates hands, EHS then observed proper hand wash. 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 .

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw salmon stored above bacon and flour. *CDI - PIC placed raw salmon on lowest shelf next to other raw fish. EHS provided poster to assist with learning storage order due to repeat violation. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Unlabeled Salsa Verde inside of washed recycled water bottle. *CDI - PIC voluntarily discarded item.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bathroom handwashing sink. REPEAT CDI PIC provided paper towels

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw fish and raw chicken wings above RTE foods in reach in cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 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 wrong date marks on RTE in prep unit and reach in cooler. PIC stated that employee put wrong dates on foods that were cooked or prepped yesterday and today. EHS advised that employee need to be retrained one date marking. CDI PIC corrected all date marking. 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 .

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet unclean in bathrooms. RETEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee crack an egg and continue to prepare other foods without washing hands. CDI EHS educated employee and he washed his hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink and no soap at the front other hand sink. CDI PIC provided paper towels and soap. REPEAT 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at back hand sink.CDI EHS provided sign.

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 chicken above hotdogs and ground beef. Also observed Raw ground beef on same tray as turkey bacon and smoked bacon. CDI PIC put chicken on bottom and removed bacon from tray with raw ground beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top at 44F. PIC stated that he just put them in prep top this morning. CDI PIC put sliced tomatoes in Reach in to cool down. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility offered undercooked eggs without posting a consumer advisory. VR needed 7-22-23 A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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 thawed salmon in ROP package labeled to remove from package prior to thawing. CDI EHS educated PIC and PIC voluntarily discarded salmon.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet unclean in both bathrooms. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink and food on prep table with bread and buns. CDI PIC moved all employee items to bottom shelf of prep table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at only handwashing sink on cook line. CDI PIC provided soap.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside lid of ice machine with build up.

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

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in women restroom in need of cleaning.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non NSF approved freezer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of tall reach in freezer in need of cleaning. Observed low reach in cooler door and cold drawers in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid (on the inside) in need of cleaning. CDI-PIC cleaned while EHS was on site.

4-501.11 Maintain equipment in good repair. Observed non NSF cooler in the back with bags of fries. Prep sink needs to be rechalked to the wall and to the wood holding it.

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 vomit kit/plan/poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed PIC open raw egg shells, then go to touch bread. Observed PIC go outside then come inside without a hand wash and grab something out of the freezer. CDI-EHS explained issue, PIC washed hands and changed gloves. EHS then explained when going from raw to RTE they need to wash or use a utensil.

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 hotdogs, sweet tea urn below raw shrimp. CDI-Shrimp was moved over raw beef 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw beef. CDI-PIC moved chicken to the bottom shelf. EHS made a storage order sheet in Spanish and English to help with storage order. VR REQUIRED 5/2/2022.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at the 3-comp sink coming out at 600PPM. CDI-EHS showed PIC how to dilute and they called Proguard while EHS was on site. REPEAT. VR REQUIRED 5/2/2022

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 all food in the prep unit across from the grill above 41F (50-56F) PIC explained there was paper blocking the fan this morning and they removed it around 6am. CDI-PIC voluntarily discarded food and the ambient air was 39F. It does not appear to the be the unit but the issue from the morning. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 10 items in stand up and 3 in the prep unit with no DM. CDI-PIC did not have a full grasp of dates, they thought the manufacturing date was the correct date. They had some items dated but did not know they only have 6days for food once cooked or opened. EHS explained at length to PIC and employee. EHS left a sign explaining this. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 5 packets of deli meat with no DM, PIC did not know when they were open and due to them thinking it was the manufactuers date, PIC voluntarily discarded. VR REQUIRED 5/2/2022. REPEAT.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a new sign up fron saying they serve eggs any style. PIC said they don't have any request for this and they don't undercook hamburger. PIC did not want to add a consumer advisory and said from now on they will only cook eggs scrambled and fully cooked. CDI-PIC removed 'eggs any style' from the menu

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of oil and a bucket of rice stored on the floor in the dry goods area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non NSF cooler in the back

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE dressings in the stand up cooler. CDI-ESH explained they need to be on bottom, PIC moved.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with sticker debris and build-up on the inside. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bleach stored in a quat sanitizer bottle on the 3-comp sink. CL was not pulling out of the bottle and not properly mixing. PIC said they are filling the container themselves with a chemical they bought from restaurant depot (did not have container) Dishes were being sanitized with 0PPM CL. CDI-EHS explained what was happening, that this is not an approved way to treat this chemical due to the difference of mixture, they have to make by hand from now on unless they call the company and ask about using CL. EHS added bleach in water and it was 50PPM when EHS left.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 1-sandwich station, holding at 42F ambient air. Food was between 44-51F. 51F was the ranch made and left overnight, 44F was food that had just been prepared. PIC called maintenance while EHS was on site. VR REQUIRED 8/21/2021

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 5 items (chilli, coleslaw, hotdogs, tomatoes, cooked liver mush) with no DM. CDI-PIC said they were made 3-4days ago and didn't DM. PIC DM. 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 chicken salad with a DM from 8/3. PIC thought they could hold food for 8 days. CDI-Food employee voluntarily discarded. VR REQUIRED 8/21/2021.

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 precooked fries sitting on the counter and in the basket, they were around 70F. PIC said they made them at 10:30, they have time procedures but no time stamps. VR REQUIRED 8/21/2021

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed floor cleaner in a bottle labeled sanitizer, and another sanitizer bottle with no label. CDI-PIC labeled properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks and beer stored on the floor in the WIC.

4-501.11 Maintain equipment in good repair. Observed broke shelf in the prep unit. Prep unit isn't holding temp. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a cooler in the back not NSF approved (approved for ice cream storage)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the sanitizer CL, that they are using. VR REQUIRED 8/21/2021.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non NSF cooler in the back with black build-up on the slides and the windows. Needs to remain clean.

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

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 blanched fries being held using TPHC with no written procedures. Blanched fries were being cooked and held for 1.5 hours before being discarded if not used. EHS emailed a copy of the procedure template to PIC to fill out and keep on file in the store. VERIFICATION REQUIRED.

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 sliced ham and turkey not labeled in reach-in cooler. Corrected during the inspection (CDI) - Date label was placed on the items. -1.5pts-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed no paper towels by the handsink in the kitchen area. CDI- PIC retrieved paper towels.

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 damage behind the three compartment sink in the kitchen. REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food co mingled with items used for the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce and slaw present in the reach in cooler at 43F. As this is the facilities' first inspection of 2019 items are allowed to be kept, items were cooled to 41F or less by adjusting cooler unit. Items must be maintained at 41F or less on all subsequent inspections.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer present in facility, EHS will revisit by June 28th.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food products stored on top of/above customer food items such that the customer items may be contaminated by employee items. Items moved.

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 damage present in the kitchen area, mens restroom, and in the rear hallway area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above ready to eat foods such as commercially prepared chili, butter and cheeses. Eggs were moved to the lowest shelving. Observed a bowl used for preparing raw eggs stored in contact with ready to eat lettuce. Lettuce was discarded voluntarily. Repeat violation, no other storage order issues noted, half points taken.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy residue on the ice machine interior chutes and side surfaces. Ice machine must be cleaned at a frequency that precludes such accumulation. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed an older, unused bottle of santizer containing liquid that was not at the proper concentration. Bottle was not currently in use, the in use container of sanitizer was in correct concentration. Old bottle was emptied.

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 various ready to eat foods such as soft cheeses, sliced tomatoes and lettuce not date marked when prepared the day prior. EHS allowed PIC to back date items for day of preparation.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medications/supplements stored in a food prep area. Items were moved to the register/tobacco product area separated from food preparation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed exhaust fan in the kitchen with large holes present for the screen section, holes are large enough to allow insect entry into establishment.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF containers being used in facility. Facility is reusing plastic containers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility test kit for chlorine sanitizer no longer usable. EHS provided facility with a small amount of test strips to use until more can be purchased by facility. Test strips must be accurate and usable.

Observed non-smooth/easily cleanable wall surfaces behind the three compartment sink and various other areas. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 slight floor damage present in the prep area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items throughout food preparation areas. Separate all employee belongings from products that are sold under the restaurant permit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above ready-to-eat chili and hoagie rolls. CDI items relocated to approved locations.

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 chicken salad and chili not date marked. CDI items labeled.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers in clean storage.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection.

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 handle of in-use spoon stored directly in chicken salad.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken floor tile/floor coving at walk-in cooler.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage patties stored above RTE (Okra, fries, veggie burgers). CDI raw meats properly stored.

NO POINTS DEDUCTED 4-101.17 Wood, Use Limitation - C Seal all raw wood; Observed raw wood partitions in need of sealing.

.2-102.11PIC demonstrates knowledge by being a certified food protection manager.Observed PIC on site not certified in food safety training.

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination.Observed flat grill butted up against three compartment sink without splash guard / partition exposed to contamination.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-603.11 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for eggs cooked to order not in place. VR to ensure proper advisory is in place.

4-202.11 4-202.11 Safe design / installation. Observed unsafe design, construction, ill-repair in use for FCS. Observed new three compartment sink installed butted up against hand washing sink and butted up against flat top grill. Splash guards are in need of installing or provide 1 foot seperation. VR\ 4-501.11 Maintain equipment in good repair. Observed broken PVC pipes from 3 compartment sink in need of repair.

5-402.13 5-402.13 Maintain sanitary sewage system.-P Observed piping from 3 compartment sink broken pouring waste water onto ground behind store. VR (plumber called during inspection) facility will cease operation unit visit can be made to verify repair) facility will be allowed to sell packaged items.

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 issues to PHYSICAL FACILITIES. (storage on floor throughout) •

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 compartment sink to be heavily soiled with build-up. CDI by wash,rinse, and sanitize. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle testing at 0ppm. CDI by refilling and mixing with 100ppm chlorine sanitizer.

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 open container of pre-packaged chili without date mark. CDI by date marking.

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 salad stored in prep cooler cooling with tight fitting lid. CDI moved to freezer

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available. VR required within 10 days. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometer not operating. Replace thermometer. VR required within 10 days.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry in-use wiping cloth to be soiled. Observed heavily soiled wiping cloths stored on plumbing under sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed thin plastic cutting surface being used on cutting board. Cutting surface with soiled and contained deep uncleanable grooves.

'4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed 2 compartment sink in operation. A 30-Day ITS issued. REHS will return within 10days to verify compliance. Equipment specifications must be submitted to the MCHD and a 3 compartment sink installed, or an application for variance must be submitted. Failure to comply with this rule will result in suspension of permit. VR visit required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up around and underneath grill. Observed dust build-up on storage racks under grill.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at handwash sink located in front of restrooms.

6-303.11 At least 20 foot candles of lighting is required in restrooms. Observed < 20 foot candles of lighting in restroom.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy posted without employee signatures. CDI by signing EHP.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on table used as cooking and food storage surface. CDI removed beverages.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without hand towels. CDI by adding towels.6-301.14 Post a handwash sign at each handsink. Observed handwash sink at restrooms without handwash sign posted. CDI added handwash sign.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Ready to eat foods stored for more than 24 hrs in refrigeration must be date marked with date prepared, or date packaged food items are opened. Observed deli meats in open packages without date marking (> 24 hrs. PIC). CDI by voluntary discard by PIC.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 deli meat and chili stored past 7 day hold time for date marked foods. CDI by voluntary discarding by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available. VR required within 10 days.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed 2 compartment sink in operation. A 3 compartment sink is required, or permit holder must apply for a variance from DHHS. REPEAT VIOLATION- A 30 day intent to suspend may be issued on the next inspection if violation is not corrected.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at handwash sink located in front of restrooms.

2-102.11 Demonstration- Person in charge must be a certified food safety manager. PIC not certified.

2-401.11 Eating, Drinking, or Using Tobacco- Employee beverages must be stored below work contact surfaces and covered. Observed employee beverages stored on work surfaces containing food items. CDI by removing from work surface, discarded.

6-301.12 Hand Drying Provision- Handwash sinks must be supplied with soap and towels at all times. Observed handwash sink without hand drying device. CDI by adding hand towels.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Ready to eat foods stored for more than 24 hrs in refrigeration must be date marked with date prepared, or date packaged food items are opened. Observed deli meats in open packages without date marking (> 24 hrs. PIC). Observed bbq stored in prep cooler without date mark. CDI- Ham and bbq was voluntarily discared. Turkey meat was correctly date marked. REPEAT VIOLATION.

4-301.12 Manual Warewashing, Sink Compartment Requirements- A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. A 2 compartment sink may be approved for use by the department by applying for a variance.

2-102.12 Certified Food Protection Manager- person in charge must be food safety certified by Jan 2014 or 2 pt deduction will be taken.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- TCS refrigerated foods must be date marked when held over in refrigeration. Observed sandwich meats, chicken salad, and bbq all without date marking. CDI by date marking with correct date.

4-301.12 Manual Warewashing, Sink Compartment Requirements- Utensil washing sinks must be 3 compartment sink. Establishment has a 2 compartment sink. Informed owner that the current sink is not approved. Will provide further details at a later date.