CIRCLE G

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in double door RIC uncovered raw salmon stored directly over RTE turkey bacon. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in double door RIC waffle mix which contains raw shell eggs stored directly on top of pancake batter. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed French Toast mix which containers raw shell eggs stored directly over uncovered RTE bacon in low boy cooler. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cardboard boxes of unwashed carrots, green peppers, lemons, and tomatoes stored directly over coleslaw, cut collard greens, and cut cabbage. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (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 in WIC several ROP raw salmon thawing without being removed from package. CDI - PIC sliced packages open per manufacturer instructions. Salmon was in the process of thawing and did not require discarded.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed food splash and debris on ceiling tiles & A/C vents throughout kitchen. Increase frequency of cleaning ceiling tiles and A/C vents.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in rinse compartment of 3-comp-sink. CDI - PIC instructed employee to only wash hands at designated hand washing sink. EHS and PIC observed proper hand washing. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee with gloved hand pick up a dropped tomato off the floor, discard tomato, and proceed to handle RTE foods with same gloved hands. CDI - EHS intervened before employee handled RTE foods and was instructed to remove gloves and wash hands. EHS observed employee complete proper hand washing

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of shredded cheddar cheese and diced tomatoes in flip top unit above 41F from yesterday. See temp chart. CDI - PIC voluntarily discarded both containers. EHS observed improvement in cold hlding TCS foods compared to last inspectoin. Points reduced. EHS mentioned reorganizing flip top unit to have TCS away from cooking and hot holding equipment or placing TCS foods on TPHC. 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 .

3-501.18 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 hard boiled eggs and diced ham in flip top unit exceed 7 day date marking 3/14-03/20. CDI - PIC voluntarily discarded both containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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. Observe metal bowl submerged inside container of raw onions in WIC. CDI - PIC removed metal bowl.

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 rusted green wired storage racks in WIC. Repair or replace.

REPEAT6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unsealed concrete floors in WIC and WIF starting to show signs of cracking and chipping. Floors are no longer smooth and easily cleanable. PIC has schedule repairs to WIC and WIF.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of shredded lettuce in WIC above 41F with date marking from yesterday 11/25. CDI -PIC voluntarily discarded both containers. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of sour cream in low boy cooler above 41F. CDI - PIC voluntarily discarded roughly 8 portioned cups of sour cream. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in flip top unit sliced tomatoes and diced ham above 41F with yesterday date 11/25. CDI - PIC voluntarily discarded container of sliced tomatoes. 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 sliced tomatoes and diced tomatoes above 41F in flip top unit. No cooling step was observed and through discussion with PIC sliced and diced tomatoes are prepared at ambient air and placed into flip top for quick service. 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 entire box of raw salmon in the process of being thawed in WIC. Manufacture direction states on the ROP package to thaw raw salmon out of package. PIC was allowed to cut packaging to allow for further thawing. Temperature of raw salmon was observed at 22F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloth stored on counter tops throughout kitchen. CDI - PIC placed wet wiping cloths in sanitizer bucket. 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 employees wiping hands on soiled wiping cloths. Through discussion with PIC having employees frequently change out dry wiping cloths once they become soiled with food debris.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete floors in WIC and WIF starting to show signs of cracking and chipping. Floors are no longer 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 wet wiping cloths stored underneath ceiling tube lighting located above grill area. PIC removed wet wiping cloth and is waiting for repairs to ceiling area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on white internal lid. Increase frequency of cleaning unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large size pan of cook potatoes in WIC above 41F with date marking 9/6-9/12. CDI - PIC voluntarily discarded pan of cooked potatoes. Observed large pan of cut lettuce mix in low boy and WIC above 41F. CDI - PIC voluntarily discarded both pans. See temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 rusted wired racks inside walk in cooler and lower shelves of prep tables. 4-501.11 Maintain equipment in good repair. Observed two metal strainer used for raw foods with paint chipping and exposed bare metal starting to rust. CDI - PIC voluntarily discarded both items.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling dirty equipment at 3-comp-sink with blue gloves on and continued to using the same gloved hands to scoop cooked rice into a large pot to be reheated. CDI - EHS intervened and instructed employee to remove gloves and wash hands properly and to use a serving spoon instead of gloved hands. Rice was discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed thick pieces of fried chicken one out of 5 pieces was below 165F at 140F. CDI - PIC instructed employee to place fried chicken back into fryer to reheat fully to 165F. EHS did not observed employee using thermometer to check temperature. Fried chicken was moved to H/H box after fully cooked

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheddar cheese, tuna salad, sliced provolone cheese, and sliced ham below 41F in flip top unit from early this morning. CDI - PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 rust shelving inside walk in cooler and lower shelves of prep tables. 4-501.11 Maintain equipment in good repair. Observed two metal strainer used for raw foods with paint chipping and exposed bare metal that was rusting. CDI - PIC voluntarily discarded both items.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage inside employee restroom. CDI - PIC was given restroom signage.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw ground beef stored on top of container of cooked country steak in walk in cooler. CDI - PIC rearranged food containers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no start or end times for TPHC foods,(coleslaw, potato salad) in ice bath. CDI - PIC was allowed to write TPHC times for food and showed proper procedures.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed large container of white flour with scoop handle submerged in dry ingredient. Observed metal scoop with food built up inside sugar container. CDI - PIC moved both scoops to 3-comp-sink.

REPEAT 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service boxes stored face-up on prep table and shelving above steam table. CDI - PIC placed items face down.

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 rust shelving inside walk in cooler and lower shelves of prep tables. REPEAT 4-502.11(A) Maintain utensils in good repair. Observed large metal cap strainer with broken bars stored clean.CDI - PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed two metal mesh skimmers with chips and nickle plating peeling off. CDI - PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed in-use melted serving spoon handle. CDI - PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed two plastic food containers with deep cracks and melted plastic. CDI - PIC voluntarily discarded.

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 a food containers stored clean with stickers and glue residue still attached. CDI - PIC moved containers to 3-comp-sink. 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 splash guard for fryer station and shelf above stove with heavy rust and food built up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with sliding doors open from start to finish of inspection. CDI - PIC instructed employee to keep doors closed.

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 metal pipes with grease build up around hood system in need of routine cleaning. 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 ceiling panels with grease stains and food splash in need of routine 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 drain cover not flush with floor drains and cracked floor tiles. This could be a potential work hazard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hush puppies hot holding on grill top below 135*F. CDI - PIC voluntarily discarded food. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese, coleslaw and potato salad above 41*F in ice bath. CDI - PIC voluntarily discarded food. 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 still cooling cut/prepared potatoes, cooked macaroni and cheese, and shredded lettuce with lids on in walk in cooler. CDI - PIC removed lids and moved food to walk in freezer to quickly 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 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 large container of white flour with a fully submerged metal scoop. Observed large container of sugar with a fully submerged plastic green scoop. CDI - PIC removed both scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clean plates wet stacked on drying shelf. Employee rearrange plates to properly air dry.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service boxes stored face-up on prep table and shelving above steam table. CDI - PIC placed items face down.

4-501.11 Maintain equipment in good repair. Observed vegetable masher stored clean with rust build up. CDI - PIC discarded item. 4-502.11(A) Maintain utensils in good repair. Observe white rubber spatula with chipping and flaking parts stored clean. CDI - PIC voluntarily discarded item.

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 ceiling panels with grease and food build up throughout kitchen. 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 ceiling vents with rust and debris build up.

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 beef stored on top of raw eggs in walk in cooler along with raw beef chub stored next to raw shrimp and flounder. 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 ranch dressing, tartar sauce, coleslaw, turkey gravy, and diced ham in walk in cooler with a eight day date mark instead of 7. CDI - PIC was able to correct date marking to seven days. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps along corners and lower portion of door with visible light coming thru.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed blade of table top style can opener with food build up. CDI - PIC took equipment to be w/r/s 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stored clean cutting boards with deep score/scratch marks and dark color stains. CDI - PIC will replace cutting boards. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed WIC inside with wood panels.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed PIC without any bleach test strips for dish machine. CDI - PIC was will order bleach test strips. EHS was able to give and educated PIC on how to use test strips. NO VR required.

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 low boy cooler with food build up on door gaskets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shredded chicken in WIC at 46F. CDI PIC voluntarily discarded, 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked country steak in WIC without a date mark. CDI PIC date marked country steak. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed cook crack an egg, wipe hands on apron, and proceed to handle utensils and prepare food without washing his hands and changing gloves. CDI Employee washed his hands and put on clean gloves. REPEAT 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 employee wash hands for 5 seconds. Observed employee turn water faucet off with clean hands. CDI Employee rehashed her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (A)(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 and raw steaks on same shelf in reach in cooler. The steaks were stacked above the pan and were touching the container with the raw chicken. CDI PIC moved steaks. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers and 2 dicers stored as clean with food debris. CDI PIC moved containers and divers to dish room. REPEAT 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese slices in prep top above 41F. Cook stated that it was put in unit 2 hrs ago. CDI PIC moved to WIC to cool back 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 3 bags of broccoli thawing in a container of standing water. Broccoli was 70F. EHS educated PIC and employee put broccoli in WIC.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of water with no sanitizer in front server area. CDI Employee refreshed bucket. REPEAT

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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink becoming detached from wall.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restrooms. REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee wearing double gloves to avoid washing her hands. Also observed same employee wiping her hands on her apron after handling raw eggs. Employee handles both raw and RTE foods. CDI PIC had employee remove gloves and wash her hands and instructed employee not to double glove hands.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in bathroom in the back of kitchen. CDI EHS provided sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored as clean with food debris. Observed 2 choppers stored as clean with food debris. CDI PIC moved pans and containers and choppers to dish wash room. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on shield inside the ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage and sausage gravy being held below 135F. CDI PIC had cook reheat sausages on grill and gravy on stove top. Both foods reheated to temp above 165F 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths on counter in server area. CDI PIC made a sanitizer bucket and put cloths in bucket.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom.

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 food thermometer with buildup on handle and cover. Need to be cleaned and sanitized before storing. CDI- Thermometer cleaned and sanitized. -0 pts-

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 veggie soup in WIC temperature at 50F. Item was cooling from a day before. CDI- PIC volunteer to discard item. -1.5 pts-

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 ribs in warmer temperature below 135F. CDI- PIC reheat item up to 165F and keep in warmer. -3 pts-

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/pepper, seasoning squeeze bottle without a label. CDI- PIC put label on those working containers. -0 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans on shelving. -0 pts-

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 hood vent above cooking line in need of cleaning. -0.5 pts-

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 eggs then grab RTE cheese. CDI-PIC stopped, discarded cheese, and washed hands.

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 beef in front of raw chicken in the stand up cooler. They were directly touching. EHS showed this to PIC. CDI-PIC separated the two items. No points taken, all other storage order was good.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed 7 soiled dishes in the dish drying area. CDI-PIC pulled dish to the side to be W/R/S

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 sweet potatoe casserole, chicken tenders, and rice all below 135F. CDI-PIC voluntarily discarded. REPEAT.

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 mushrooms from a can in the prep unit at 57F. PIC said they just opened them less than 30mins ago. CDI-PIC took back to cool in the WIC. EHS suggested keeping can in the WIC to before opening the next day.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed hashbrowns, homefries, eggs all on TPHC with no timestamp. CDI-PIC added time stamp. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rotten shelf underneath the sweet tea urn in the front, Broken cabinet door near the server station and broken metal lining at the same station, 3-comp sink leg is propped up with wood. WIC 1 door doesn't seal at the latch.

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 WIC door in need of cleaning and the shelves in the WIC

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed 1 non acoustic ceiling tile in the kitchen. 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 drain cover not flush with the drain pipe top, could be a potential work hazard. 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. Floors, walls, ceiling need cleaning.

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 insufficient vomit plan. CDI- EHS provided vomit plan

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 sausage under the heat lamp, beef on the grill and potatoes in the hot box holding below 135F. CDI- Beef and potatoes reheated. Sausage placed in time.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no time stamps for eggs and potatoes. CDI- Time stamp placed on items.

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 handle of ice scoop in the ice.

4-501.11 Maintain equipment in good repair. Observed leak in the walk in cooler. Get fixed.

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 plan/poster/kit 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.

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 turkey sausage over raw steak. Observed raw country ham over RTE foods. CDI-PIC changed storage order and moved turkey sausage to the bottom. PIC moved ham to the raw shelf. REPEAT.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pinto beans and hashbrowns made yesterday at 43F in WIC1, both were in large portions and covered. PIC said they have not touched them today, they have been in WIC1. CDI-PIC voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pinto beans and hashbrowns made yesterday at 43F in WIC1, both were in large portions and covered. PIC said they have not touched them today, they have been in WIC1. CDI-PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed a large gap in the seal in WIC 2, near the top right side. They have a towel placed in there to help with water and/or air leakage. WIF has ice building up on/around door and the gaskets. HH 1-stand up unit has a crinkled gasket. Broken cabinet door at the server station. Rusted shelf in the back.

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 drain on the floor that is significantly lower than the floor. Low grout near the drain.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go from handling raw chicken to raw beef, and only changed gloves in between. EHS tried to get them to wash hands and they went to the 3-comp sink and hosed off hands while gloves were on and didn't change gloves. CDI EHS intervened and PIC told them to wash hands at handsink, and removed gloves. They complied. Observed dishwasher go from dirty dishes to putting away clean dishes. CDI-EHS explained they need to wash hands in between, they did.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak over RTE buttermilk and raw bacon/country ham over RTE smoked sausage. CDI-PIC changed storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pepper in a large container and in a bottle, both were building up grease and food debris. Scoop that was in the pepper needed washing. CDI-PIC took back to W/R/S

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pieces of chicken that were under 135F in the hotbox-all other food was in temp. CDI-PIC sold chicken within inspection and had made it only 1 hr ago.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the large prep unit on the line at 50F ambient air. Food was 46-52F. CDI-PIC voluntarily discarded all TCS food that was above temp and they are temporarily using time since they use it for other food items. They close at 3 and PIC said maintenance should be on site afterwards. VR REQUIRED 10/1/2021

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of degreaser with no label. CDI-PIC 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 sausage cooling in the prep unit at 65F, covered with tin foil. CDI-PIC said they were cooked 1 hr ago, uncovered and moved to the WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pepper in a large container with a soiled towel sitting on the side, dipping into the inside. CDI-PIC removed towel

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop in the ice scoop bucket, bucket had food debris and black build-up. CDI-PIC moved bucket to be W/R/S

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 WIC with wood door and the inside walls made of wood. This has been this way since the early 1900s, and was allowed then. No points deducted. 4-501.11 Maintain equipment in good repair. b Observed rusted shelves in the kitchen and WIC. 3-comp sink leg is being held up with wood.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on utensils stored as clean. CDI - Utensils were moved to be rewashed. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine. Needs cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cut leafy greens on floor in WIC. CDI- PIC moved greens onto a shelf.

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

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 gaskets of reach in units and on shelving. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI- Utensils were moved to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pinto beans in hot holding at 120 F. All other foods were above 135 F. CDI - PIC voluntarily discarded beans.

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 slaw, salsa, and potato salad in reach in with no date. REPEAT. CDI- PIC put correct date on food. 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 pimento cheese with expiration date of 1/28 in reach in. CDI - PIC volentarily discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside reach in cooler. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above ready to eat chicken. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey, turkey sausage, beef, eggs, corn beef, in RI cold holding at temperatures above 41F. PIC. voluntarily discarded. Will be back in 10days to check on the food temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in the two WI, sausage, corn beef, turkey, beef, in RI with no date marks on them. CDI. PIC date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a container with sanitizer that has no label on it. CDI. PIC labelled it.

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 flour scoop stored with handle touching the food. CDI. PIC removed.

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 to be rewashed.

4-501.11 Maintain equipment in good repair. Observed one of the RI unable to hold food at 41F. Needs to be repaired.

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 micro wave in the kitchen area. Needs to be cleaned.

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 on vents in the kitchen area. Needs to be cleaned.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employees touching bread without using gloves at the bread prepping station. CDI- PIC spoke with food employees. Food voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a egg carton tray stored in the handsink. CDI- PIC removed egg carton from the handsink.

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 a large container of rice in the walk in cooler with a temperture of 78F with a tight fitting lid. PIC moved item to a flat shallow pan to cool rice faster. Within 45 mins, the rice had only dropped 2 degrees. CDI- PIC moved containers rice to the walk in freezer for more rapid cooling. Rice would not have made it to 70F within two hours if method had not been changed twice.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed slaw and ham with no date mark labels in the reach in and walk in cooler. Observed a container of mac and cheese dated 7/5-8/5. CDI- PIC dated slaw and ham. PIC corrected date on mac and cheese.

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 2 large containers of ice and a large container of slaw in the walk in cooler cooling with tightly fitted lids. CDI- PIC spread slaw and rice in flat, metal containers for more rapid cooling. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight sticker residue remaining on plastic containers stacked in the clean dish area. Sticker residue must be removed during the wash section of the wash/rinse/sanitize process, as paper/glue residue cannot be properly sanitized. Items removed for reprocessing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked hamburger meat hot holding at 120F in the steamwell section of the prep area, observed rice hot holding at 124F in a hot hold box. Hamburger meat had been placed on top of another pan in the steam unit, and was not exposed to any hot steam to properly hold temperature, hot hold box for the rice was set to 135F ambient temperature which is not sufficient to properly hot hold foods at 135F due to heat loss and thermodynamic principles of heat transfer. Hot box was set to 160F, both foods were reheated to 165F or higher on the stove top grill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single unlabelled spray bottle of bleach at the three compartment sink, labelled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatos cooling from an ambient temperature while covered with plastic wrap. Vent the tomatoes while cooling to ensure an expedient cooling time to 41F. Items vented during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested metal containers in the dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of yams and 3 pans of rice in hot holding unit below 135F. See temperature chart for temperature observations. CDI items reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 6 single service containers of ranch in two door reach-in unit (server station) above 45F. See temperature chart for temperature observations. CDI ranch out of temperature voluntarily discarded. REDUCE QUANTITY HOLDING IN TWO DOOR REACH-IN UNIT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser stored in bottle labeled as sanitizer. CDI bottle properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of squash stored on floor while waiting on employee to prepare product. Observed ice not covered in back server station.

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

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

*****A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk based liquid used for dipping squash at 57F. CDI product discarded. Ice added to following batch.

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

4-502.11(A) Maintain utensils in good repair. Observed two spatulas broken in clean dish storage area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light in two door reach-in cooler not shatter resistant.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and rice hot holding below 135F. See temperature chart for temperature observations. CDI items reheated above 165F.

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 eggs holding on TPHC not labeled with time removed from temperature control. CDI eggs labeled.

4-101.19 Nonfood-Contact Surfaces - C Observed dressings and sauces stored in cardboard boxes. Replace boxes with container that is nonabsorbent and can be washed, rinsed and sanitized.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water provided at handsink in kitchen. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hydrated hash browns holding out of temperature control. Observed chicken salad, noodles, hash browns, slaw, potato salad in walk-in cooler above 45F. See temperature chart for temperature observations. CDI all items placed in shallow pans in reach-in freezer to rapidly cool.

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 spinach not date marked. CDI spinach labeled. 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, noodles, slaw, potato salad, etc in walk-in cooler incorrectly labeled. CDI items labeled properly.

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 hash browns held on TPHC during breakfast cooling in walk-in cooler. CDI hash browns voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of detergent in server area not labeled. CDI bucket 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 soup, macaroni salad, noodles, potato salad cooling tightly covered in plastic containers in walk-in cooler. Observed items made from room temperature ingredients such as slaw and lettuce cooling in walk-in cooler above 45F. CDI items placed in shallow pans, uncovered in reach-in freezer. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of pancake mix stored directly on floor in back storage room.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in cooler.

5-103.11 Capacity-Quantity and Availability - PF Observed no hot water provided at handsink in kitchen.

6-202.11 Light Bulbs, Protective Shielding - C Observed lighting in reach-in cooler not shatter resistant or shielded.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surface of push-down slicer

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one product out of temperature on the hot holding well. Refer to temperature chart. CDI - removed product and advised to reheat on stove top. Use thermometer more often.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed produt out of temperature. Refer to temperature chart. CDI - advised to voluntarily discard the butter; advised to store in stand up refrigerator and pull as needed. Educated to prep tomatoes, cool down in walkin cooler, then store in cold holding unit. Use thermometer more often.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed product cooling down in the walkin cooler in bulk plastic containers with lid covering food. CDI - reminded to leave product uncovered in order to rapidly cool; removed lids.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer rag dirty stored on prep table. Advised to use clean rag as sanitizer rag and keep in sanitizer solution.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored half uncovered above flip top cooler. CDI beverage voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored in direct contact with cooked rice. Observed shelled eggs stored directly above broccoli casserole. CDI items relocated to approved location. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed noodles stored uncovered in dry storage area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispening sanitizer. CDI technician arrived. DIsh machine tested at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items holding above 45F in flip top cooler. See temperature chart for temperature observations. CDI items taken to walk-in cooler to rapidly cool. VERIFICATION REQUIRED.

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 hydrated hash browns not labeled time removed from temperature control. CDI hash browns properly labeled. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three containers of tomatoes, lettuce and tuna salad cooling in flip top/reach-in cooler. Flip top/reach-in not operating properly. CDI items taken to walk-in cooler uncovered to rapidly cool. REPEAT VIOLATION.

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

4-501.11 Maintain equipment in good repair. Observed walk-in freezer floor in disrepair. Observed gasket in disrepair on reach-in cooler. Observed flip top/reach-in cooler not holding at proper temperatures.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P : Observed mac and cheese and pulled pork BBQ prepped previous day on steam table for two hours during reheating process. Refer to temperature chart. Pork and mac / cheeses pulled and quickly reheated on stovetop to 165 F. Do not place cooled foods in steam table for reheating and holding. Reheat foods quickly within two hours then place in steam table for holding.

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 : Found large container of chicken broth cooling tightly covered and in deep volume. Kitchen manager stated they use ice wands to cool broth. After 30 minutes of cooling broth was 79 F , covered in walk-in. After 1 hour and 45 minutes broth was 75 F. Product was not going to reach required temperatures within time parameters. Broth had additional ice added immediately and was halved in volume. Broth reached 47 F in 15 minutes..

|3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found hot dog chili holding less than 135 F. Refer to temperature chart.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed no complete written procedures for TPHC for shell eggs and rehydrated hash browns. Observed rehydrated hash browns not labeled when off temperature. Facility was given TPHC form at last inspection and only filled out one section. Verification needed with in 10 days.

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: Chicken broth found cooling in tightly covered, deep volumed container. Ice wands added to facilitate cooling..

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy, chili, soup and sausage hot holding below 135F. See temperature chart for temperature observations. Gravy, chili and soup were hot holding on stove, stove was not turned on. CDI items were placed on stove burners to rapidly reheat. Sausage was voluntarily discarded. PIC stated they will reduce the quantity of sausage in hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce, cut lettuce head, salisbury steak and hydrated hash browns above 45F. See temperature chart for temperature observations. CDI all items placed in walk-in cooler to rapidly cool.

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 eggs and hydrated hash browns holding out of temperature control. PIC stated items are held on TPHC. Observed eggs labeled with time removed from temperature control, hydrated hash browns were not labeled. PIC unable to provide written procedures for items on TPHC. CDI hydrated hash browns labeled with time removed from temperature control. EHS provided TPHC documentation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 buckets of sanitizers not labeled. CDI buckets 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 chopped lettuce and cut lettuce head cooling in flip top cooler. Observed hydrated hash browns holding on 3 compartment sink drainboard while draining. CDI items taken to walk-in to rapidly cool. Hydrated hash browns placed in shallow metal containers and placed in walk-in cooler. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed 2 packages of smoked sausage thawing on prep table. Outside of smoked sausage were 52. CDI smoked sausage placed in walk-in cooler until employee is ready to actively prepare product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of several dry good items not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers wet stacked throughout facility. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed stove knob handles broken/missing. Employees unable to easily tell when stove is turned on or off.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and purses stored on food items and equipment in back storage room. Observed 2 employee cell phones stored on shelf above prep table.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed unprotected cheese stored on box of food in reach-in cooler. CDI cheese was covered.

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 sausage in reach-in cooler and country style steak in walk-in cooler not date marked. CDI sausage was discarded, country style steak was labeled. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and tuna salad in flip top cooler above 45F. CDI items placed in walk-in cooler to rapidly cool. PIC stated its due to items were placed in hot pans. Bulk storage of items were at proper temperature. Observed shredding lettuce cooling covered in walk-in cooler at 57F. CDI lettuce was placed in shallow metal containers uncovered in walk-in to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. Observed lettuce spinner stored wet. REPEAT VIOLATION. Consider adding more air drying space.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in several coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food and grease residue; gaskets, shelves, walk-in cooler 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 wall coving missing in back storage area. Observed ceiling tiles missing above chemical storage area. 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 pipes/wall near flip top coolers collecting food and grease residue.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli ham not datemarked in walk-in cooler. Also observed country style steak in walk-in cooler datemarked 6/22 but was actually cooked 6/19. CDI -Correct date mark was placed on both items.

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 raw shell eggs held using TPHC without a time label. CDI-Placed time stamp on eggs.

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 and tuna salad cooling in walk-in cooler tightly covered. Observed chicken cooling in walk-in cooler in a deep container. Observed cut tomatoes and shredded lettuce in make table not cooled to 45 before being placed in unit. CDI - Items were uncovered, moved to a shallow dish, and/or placed in walk-in to finish cooling properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together wet. Allow to air dry. Observed bank deposit money stored in clean salad spinner. CDI-Money was removed and salad spinner was re-washed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tiles missing and in need of repair in kitchen. Repair.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee crack a raw egg, then handle cheese and clean spatula with those same gloves. Employee asked to discard gloves and wash hands to correct. Discussed with owner the need to change gloves after contamination. Handwashing was taking place as needed otherwise.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Oberved a large chicken breast that was cooked to <165(see chart). Chicken reheated today to correct. Discussed with chef and PIC the need to check FCTs of our raw meats, especially when it is larger piece or the equipment may not have been preheated properly.

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 prepped broc. cass. and mac and cheese cooling in the walk in today stacked on each other, tightly covered, deep portions, and some containers were plastic- These were separated in the cooler and lids taken off to correct. Observed pasta cooling in tightly covered container today- uncovered to correct. Observed chicken stock that was going to be cooled in a very large portion inside of tightly covered thick plastic container- broken down in mulitiple containers today and placed in to walk in with lids off to correct. Discussed the need for more shallow metal pans and cooling wands with the owner today.

4-501.11 Maintain equipment in good repair. Observed the chopper missing a piece of metal today and it had rusted blades- use discontinued today to correct. Small chopper on hand to use. Repaint/replace rusted walk in racks.

Clean reach in cooler fan, under ice machine, and walk in cooler racks.

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. Oberved flooring and baseboards missing in areas of the kitchen-repair so that they are smooth and easily cleanable.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified PIC onsite today.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved <150ppm in the 3 comp. sink today(concentrate was empty). Remade with bleach today to correct.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice and meat sauce that were leftover and holding at <135F today. These were not reheated properly before being placed into hot holding equipment. Both sent to be reheated today to correct.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved open ham, turkey and roast beef not date marked today. Back dated today to correct.

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 fresh cut lettuce in the 2 door reach in that is opened regularly. The lettuce was moved to the WIC and uncovered to correct.Observed 3 deep containers of mac and cheese that were to be cooled in the walk in today- these were broken down into thinner portions and placed into walk in to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed an ice scoop holder with a small amount of debris in it today- sent to be washed.

4-501.11 Maintain equipment in good repair.Observed rusted walk in racks today- replace or repaint.Repair freezer that is going out today- observed products starting to thaw today.

Observed no certified food protection manager onsite today. PIC must have passed an ANSI approved, proctored food safety exam.2-102.12

Observed a quick handwash by one employee and another employee turned off the water with their bare hands. Wash hands for 15-20 seconds with warm water and soap, rinse, dry with papertowel, and turn water off with papertowel to prevent recontamination. Employees stopped and rewashed today to correct._2-301.12

Observed an employee handle toast with their bare hands. Bare hand contact with RTE foods is prohibited. Toast discarded to correct and tongs were placed at the toast station.3-301.11

Observed fresh cut lettuce cooling in the RI cooler today in a large portion, tightly covered, and in a plastic container. Lettuce moved to WIC uncovered to correct. Use approved methods such as shallow portions, uncover, metal pans, WIC, WIF, put on ice, stir regularly etc.3-501.15

Observed an employee with a bracelet on today. Food service employees are limited to a single wedding band on their hands or wrists- no other rings, bracelets, or wrist watches allowed.2-303.11

Observed no quat. test strips onsite today and quat. is being used in the 3 comp. sink and buckets. Provided today during inspection to correct.4-302.14

2-102.12 Certified Food Protection ManagerObserved no certified food protection manager onsite today. PIC must have passed an ANSI approved, proctored food safety exam.

2-301.14 When to WashWash hands after handling raw animal foods, before handling RTE food, clean utensils, togo materials, or clean linen. Observed a gloved employee crack eggs and then handle a clean plate and a togo plate with the same gloves on- fingers touched the inside of the togo material. Employee stopped and asked to wash hands. Discussed pre-pooling eggs for scrambled orders to reduce the amount of handwashing needed- or have the other cook handle the clean dishes and togo plates.Waitstaff has no handwash sink available for use up front. They must wash hands before donning gloves, after using restroom, before rolling silverware etc. Provide a handsink upfront as discussed for this use. 2-301.12 Cleaning ProcedureWork with all employees on turning off the water with a papertowel rather than their bare hands as observed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain chlorine sanitizer at 50-100ppm. Observed the dishmachine at <50ppm today. Concentrate bottle was empty- replaced by PIC to correct.Maintain quat. sanitizer at 200-400 ppm. Observed quat. in a spray bottle at <150ppm today- refilled during inspection to correct. These bottle must be refilled daily to maintain strength.

| 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHot hold TCS foods at 135F or more. Observed rice, cooked green peppers, and cooked onions holding at <135F today. All reheated during inspection to correct. Recommend holding peppers and onions with the double pan/steam method as discussed so those products can be stored at a higher temp. without scalding.

3-304.14 Wiping Cloths, Use LimitationStore wiping clothes in sanitizer when they are not in-use. Observed wiping clothes stored on counters today and around employee's waists.

4-602.13 Nonfood Contact SurfacesClean lighting throughout. Clean wall behind the grill area.

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses or know where to find a list of them for reference. Observed employee health statements signed today but employees did not know the big five illnesses, or where to easily find a list of them. Employees must know what symtoms not to work with. Spanish handout provided today and a blank English version given to hang up for employee reference.

2-401.11 Eating, Drinking, or Using TobaccoStore employee drinks below and/or seperated from food, food contact surfaces, clean linen, or to-go material. Observed a lidded drink ontop of a dry good today- discarded during inspection.

2-301.14 When to WashWash hands after handling raw animal food and before handling RTE food, clean dishes, clean linen, or to-go materials. Observed chef place raw sausage patties on the grill with his gloves hand, crack eggs into a bowl with his gloved hand, and then grab and clean plate(thumb touching food contact portion) to put cooked ground beef onto it. Employee asked to take off gloves and wash hands before proceeding.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed <200ppm today in the bucket- changed out today during inspection. Recommend to use more sanitizer and fewer rags in these buckets- may need to check concentrations occasionally to be sure these are maintaining.4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyFood contact surfaces must be clean to sight and touch. Observed build-up inside of ice machinet today(chute)- machine washed and sanitized during inspeciton.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain foods hot at 135F or more. Observed ribs stored out of temperature in the hot cabinet today. May need to reheat ribs after saucing them if they fall below 135F during that prep. procedure. Ribs sent to be reheated to 165F or more today in the oven.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed shell eggs in two locations out of temperature today. Eggs on cookline were put on ice to quick chill and the eggs on the microwave were discarded today. TILT/TPHC form given today and explained in detail as an option.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensReminder statement of the health risk is present today on the menu but is not asteriked- must be asteriked. No disclosure statement is offered today for consumers- Provide an asteriked disclosure of what foods are offered undercooked such as, "*All eggs are offered cooked to order." on the same page as the disclosure statement today.Provide proof that the ribeye is "whole muscle, intact beef" or provide a disclosure for that menu item as well.

4-602.13 Nonfood Contact SurfacesClean heat lamps.