CHUCK'S GRILL

4-501.11 Maintain equipment in good repair. Observed broken ice machine. Per PIC, facility is in the process of replacing unit. EHS reminded PIC that replacement of equipment should be like for like. EHS advised PIC that if there are changes to plumbing or electrical required that they should contact plan review.

-REPEAT- 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 floor tiles throughout kitchen in need of repairing due to peeling and cracking. Repair floor tiles to be smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout kitchen in need of cleaning due to oil/food splatter.

6-303.11 Provide required lighting intensity. Observed light out in walk-in freezer. Repair or replace light.

4-501.11 Maintain equipment in good repair. Observed top cover panel of ice machine (cover for compressor) missing. Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of soil/debris on non food contact portions of the ice machine. Clean frequently to prevent buildup of food residue and dust. - 0.5 -

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 floor tiles throughout kitchen in need of repairing due to peeling and cracking. Repair floor tiles to be smooth and easily cleanable. Observed light coming through crack in wall by WIF, seal crack. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout kitchen and towel dispenser in need of cleaning due to oil/food splatter. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in cooler door. Replace gasket. - 0.5 - REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged areas of floor throughout facility. Repair/replace. - 0.5 -

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee cracking raw shell eggs with gloved hands while cooking and proceed to handle ready to eat foods with same gloved hands. CDI: Employee removed soiled gloves, washed hands and donned new gloves before returning to handle ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed a spray bottle of chlorine sanitizer with a concentration level of 10ppm being stored near 3 compartment sink. CDI: PIC added chlorine to bottle. Solution was retested and measured 200ppm.

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) 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 . Observed House made cole slaw being stored in reach in cooler date marked with an incorrect date. PIC stated Cole slaw was made yesterday, Cole slaw was dated 9/3 as prep date. CDI: PIC date marked Cole slaw with correct date.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu missing reminder portion of consumer advisory and incomplete disclosure portion. PIC stated new menu was recently printed and reminder was cut off from bottom. Disclosure needs asterisk to be placed next to items offered undercooked/cooked to order. VERIFICATION REQUIRED.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop being stored in a container of salmon cake mix in reach in cooler in which handle of scoop was resting in food. CDI: PIC removed scoop from container.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in cooler door. Replace gasket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed livermush and pork sausage patties that were held below 135 F. PIC stated that items are used during breakfast time, then there will not be any left. Items were heated an hour before start of inspection. CDI- PIC reheated items to 170 F. EHS gave facility TPHC sheet to begin using Time as a Public Health Control for food 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of containers, grill, fryers, and shelving in kitchen area. Clean screen on fan used near front counter.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Provide concrete slab sloped to drain for garbage dumpster and grease container to back right of the facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair damaged areas of floors under equipment in kitchen area. Repair damaged areas of walls in dry storage area. REPEAT (full point) 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from a/c vents in ceiling of facility. REPEAT (full point)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on inside of machine. Clean and sanitize per manufacturers instructions. 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 scoop handles buried in flour and rice. CDI- PIC removed handles from foods.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around dumpster in enclosure. Clean.

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 floor tiles throughout kitchen and dining room in need of repairing due to peeling and cracking. Repair floor tiles to be smooth and easily cleanable. Observed light coming through crack in wall by WIF, seal crack. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout kitchen in need of cleaning due to oil/food splatter. Observed floors throughout kitchen and dining room in need of cleaning especially around booths, equipment, and baseboards where there is black buildup. Clean. REPEAT

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 made with raw eggs stored over sliced and diced tomatoes in walk in cooler. CDI- PIC moved French toast mix to same shelf as tomatoes. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer with concentration of 0ppm. CDI- PIC added bleach and concentration was 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on inside of ice machine. Clean and sanitize per manufacturers instructions.

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 seasonings above grill without labels. Label all secondary containers. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored on shelf above prep unprotected and food contact surface facing up. CDI-PIC turned trays over. REPEAT

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

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 floor tiles throughout kitchen and dining room in need of repairing due to peeling. Repair floor tiles to be smooth and easily cleanable. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout kitchen in need of cleaning. Clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) food items (fried chicken and okra) with some food items under 135F beneath heat lamps. CDI - Items were reheated to 165F.

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 three (3) food portions (open gallon of milk in standing RIC, hot dog package, mozzarella bag in WIC) not date marked. CDI - PIC verified dates of opening and dated 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed three (3) chemical bottles with no labels. CDI: Employee voluntarily disposed of items down sink. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) bottle of household pest spray stored on top of RIC. Per conversation with PIC, facility has a contracted pest controller. CDI - PIC voluntarily disposed of unapproved pesticide.

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 three (3) working containers (salt, pepper, tartar sauce) with no working labels. CDI - PIC and EHS Labeled during the inspection. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees at front line engaged in minor food prep (plating to go boxes) with no effective hair restraints.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service plates and containers above grill stored unprotected and with inside facing up. CDI - Cook and EHS inverted plates and containers. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris above knife block, at non-food contact portion. Observed minor buildup of soil at non food contact portion of metal interior rim ice machine. Clean non food contact as needed.

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Contact waste management company to replace missing drain plug. Note: EHS briefly observed dumpster door and lid open at time of inspection. Per conversation with PIC, door and lid were left open during business hours to allow for ease of trash disposal. Doors were closed prior to observation by EHS.

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 loose plastic molding at floor and wall next to bathroom. Observed approximately three (3) tiles in kitchen chipped and subject to moisture. Replace damaged wall and floor fixtures to be non absorbent and easily cleanable.

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/ diarrhea plan. CDI- EHS provided during the inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member wash hands correctly then recontaminate hands by turning the faucet off with his bare hands. CDI- Educated team member on the correct manner to wash hands without recontamination.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sugar, spices without proper label. All working containers need label to be able to identify items. CDI- Labeled during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being stacked wet. CDI- Pans were pyramid stacked during the inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service plates and container above grill stored unprotected and with inside facing up. CDI Cook inverted plates and containers.

4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of reach in cooler. Replace as needed to maintain equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair areas of floors and walls that are not smooth and easily cleanable. -Repeat 1.0 pts

6-303.11 (A) Provide required lighting intensity. At least 10 foot candles 30 inches above the floor in walk-in refrigeration units. -Repeat 0.5 pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage <135F under heat lamps. Reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes 50F in prep top Placed in unit 2 hours prior and moved to walk in to reach 41F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair areas of floors and walls that are not smooth and easily cleanable.

6-303.11 (A) Provide required lighting intensity. At least 10 foot candles 30 inches above the floor in walk-in refrigeration units. No points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liver mush in reach in cooler above 41F. PIC stated it was put in cooler this morning. Other TCS foods in reach in were 41F or less. CDI PIC put liver mush in WIC to cool back down. EHS advised PIC to monitor temperatures of the reach in cooler. 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 open gallon of milk not DM. CDI PIC dated container. 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 .

REPEAT 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed 2 employees change gloves with out washing hands CDI PIC had employee wash his hands and put on new gloves 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 handle raw eggs and not wash his hands and then continue cooking and handling utensils, Sliced cheese, and single service containers. CDI PIC had employee wash his hands and put on new gloves

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw ham above and in same pan as hot dogs and cooked ham in WIC. Observed raw ham above cooked sausage and liver much in reach in cooler. CDI PIC moved raw ham to another container and to bottom shelf in both WIC and reach in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Cooked potatoes cooling in reach in at 92F. PIC stated that they had been put in the freezer at 6:30 am (3 hrs ago) for an hour and then put in the reach in. CDI PIC voluntarily discarded cooked potatoes. Observed stewed tomatoes cooling in the prep cooler at 55F. PIC stated they had just opened the can an put the container in the prep cooler about 1 hour ago. CDI PIC put pan in WIF to quickly cool. Tomatoes were cooled to 38F. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage being HH at 122F. PIC stated that were cooked at 1 hour ago. CDI cook reheated sausage on grill to 165F. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and shelled eggs above 41F in prep top. PIC stated that the cheese was from yesterday. CDI PIC voluntarily discarded sliced cheese and eggs 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked potatoes cooling in Reach in cooler at 92F in deep bowl and tightly packed. PIC stated that she put the container in the freezer for an hour before putting it in the reach in. EHS educated PIC on cooling parameters and alternative methods to quickly cool foods. CDI PIC voluntarily discarded potatoes 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being stacked wet. CDI PIC unshackled pans

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service plates and container above grill stored unprotected and with inside facing up. CDI Cook inverted plates and containers.

REPEAT 4-501.11 Maintain equipment in good repair. Observed large amount of ice buildup on ceiling and floor of WIF and on the outside of the condenser fan and lines. EHS recommended that facility have unit looked at soon.

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 active employee drink on tray with lids for single service cups. CDI Employee moved cup to empty bottom shelf

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 . For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 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 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee cracked raw eggs and continue to cook another raw food, and then switched to handle RTE foods and touch to go box to prep food for customer, without hands washing. CDI- Proper hands washing education provided at the time of inspection, action was corrected. PIC acknowledge when to wash hands and how to wash hands properly. -2 pts-

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw sausage links and stored next to RTE foods. CDI- Storage order discussed and action corrected. -1.5 pts-

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 French toast batter at 54F in the prep unit, and the other one in WIC at 39F. PIC said they made the batter this morning, 2 hours ago. CDI- PIC put the batter from prep unit in WIC to quickly cool, and replace the cold one in prep unit. 1.5 pts-

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 cooked potato in reach in refridgerator at 90F. PIC said they made it this morning, 2 hours ago. EHS explained how food cool and cooling time/temperature and proper methods. CDI- PIC put potato in sheet pans and put in WIF to quickly cool. Observed bucket of pancake batter and salmon patties in WIC with lids closed, temperature did change in 30 minutes. CDI-PIC moved items to WIF and opened the lids for air flow to quickly cool food down to 41F or below. -0.5 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 containers of sugar, spices without proper label. All working containers need label to be able to identify items. -0 pts-

REPEAT 4-501.11 Maintain equipment in good repair. Observed WIF building up layers of ice on food and shelves. The WIC door doesn't properly shut. Shelves are rusted. -1 pts-

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep units, shelves, counters, power cords, fans, all building up grease and dust. Need deep cleaning. -1 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 dust covered the big fan in front of 3 compartments sink. dirty floor where is hard to reach, dust and residues build up underneath, broken tile floor, dirty paper towel dispenser handle. In need of deep cleaning. -1 pts-

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food manager with gloves on, gloves had holes in the tips of the fingers. They were touching bread buns with their BH. CDI-EHS intervened and manager stopped, voluntarily discarded food, washed hands and put on new gloves,

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw country ham in the same container as RTE hot dogs, and bologna. CDI-PIC moved RTE items above raw ham 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 steak on a plate and a container of raw chicken was touching the raw steak. CDI_PIC moved steak to give more separation.

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

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 cooked sausage sitting under a heat lamp below 135F (about 6 pieces out of 12). PIC said they sit here no longer than 20-30mins. CDI-PC voluntarily discarded them.

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 potato salad at 63F. Food manager said they made it at 9am. EHS explained once they cook anything it needs to go directly into the WIC because the stand up cooler is used so frequently and will make it hard to cool. CDI-PIC moved potato salad into the WIC. No points taken since it was only 1 item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed potato salad at 63F. Food manager said they made it at 9am. EHS explained once they cook anything it needs to go directly into the WIC because the stand up cooler is used so frequently and will make it hard to cool. Potato salad was in a plastic container, covered. CDI-PIC moved potato salad into the WIC

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with large gaps around the trim and underneath. They have a large metal fan over the 3-comp sink which leads directly to the outside. The wood that normally covers it was open. This could lead to insect harborage.

4-501.11 Maintain equipment in good repair. Observed WIF building up layers of ice on food and shelves. The WIF fan cover is falling off. The WIF door doesn't properly shut. Shelves are rusted.

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 prep units, shelves, counters, power cords, fans, all building up grease and dust.

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 F/W/C in need of 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 no vomit/ diarrhea plan. CDI- EHS sent plan.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw steak over hotdogs and deli ham. CDI- Removed.

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 beans and sausage patties holding below 135F under the heat lamp and in the hot well. CDI- Sausages placed on time and beans reheated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer at 0ppm. CDI- Concentration corrected to 150ppm.

4-501.11 Maintain equipment in good repair. Observed walk in freezer over icing.

2-201.11(A -C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with updated Employee Health acknowledgment form to properly inform employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plate to be implemented.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed chlorine sanitizer in spray bottles at 0ppm. CDI: bottles were corrected to 100ppm during inspection.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed mixed veggies dated 1/3 inside walk-in cooler that had expired past 7 days. CDI: by discarding. Observed no date on lasagna inside WIC that was made yesterday. CDI: proper date placed. Observed Cole slaw inside 2-door reach-in cooler dated for 12/25 that had expired past 7 days. CDI: by discarding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 sanitizer spray bottles with no labels. CDI: bottles were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored under cutting boards and on counter while not in use.

REPEAT VIOLATION: 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 cleaning needed on equipment at cooking area especially sides of grill. Observed heavy ice build-up inside WIF.

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. Due to old building, observed some damaged areas on floor where tiles in cracked.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats and jackets stored on top of canned food items in back storage area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw corned beef over RTE hotdogs and sauce. Observed raw chicken in saran wrap, the wrap was leaking into a pan of RTE gravy, could see the chicken marninade in the gravy. CDI-PIC moved it to a bottom shelf and discarded gravy. VR REQUIRED 9/3/2021

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and liver mush sitting in a hot well below 135F. PIC they cook them and place them here until they sell them, which can be between 30mins and 1hr. CDI-EHS said they have to have these in temp or use time. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed WIC being fixed, maintenance said they have been fixing it for 2 days. They are adding a new motor into the WIC, food was 44/45F. PIC voluntarily discarded all TCS foods and they voluntarily closed until the WIC is fixed. Maitnenance was on site during whole inspection, EHS said as soon as it's operational and below 41F they can reopen. Observed bacon sitting on the shelf at 57F, food employee said they were prepping it. CDI-PIC said they had it out for 1 hr, CDI-they moved it to the stand up cooler. VR REQUIRED 9/3/2021.

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 hotdogs, bologna, ham, all with no DM. CDI-PIC DM

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 eggs sitting on shelf at 82F, PIC said they made it at 1hr ago. CDI-PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen, they are having maintenance come in and out of door, no points today.

4-501.11 Maintain equipment in good repair. Observed broken gasket in the stand up cooler, WIC isn't working. Rusted shelves throughout facility. Fan cover missing in the stand up cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stand up cooler with mold growing near the fans. Black build-up in the WIC and on the plastic shelves.

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

4-501.11 Maintain equipment in good repair. Observed ice machine-front top panel missing. Rusted shelves throughout facility. WIF is building up ice

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves, inside walls of prep units, beside fryer, behind fryer, all in need of cleaning. 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. Walls behind prep unit, 3-comp and handsinks are in need of cleaning

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed virgina ham, bologna stored with raw country ham and raw steak in the same metal container. CDI-PIC put raw items in their own container not stored above anything RTE. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one knive hanging with food debris on it. Observed a container of lettuce double stacked over cut green peppers. CDI-PIC took knife to be washed/rinsed/sanitized and moved the lettuce into the reach in.

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 spaghetti and coleslaw dated from 9/22, 9/24. PIC explaiend this was made on Friday and had mislabeled. Observed bologna with no date, and two items that were dated from 10/8. PIC had mislabeled and had meant to put todays date (10/6). CDI-PIC was allowed to label food correctly. PIC did not sign due to Covid protocols.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of bleach with a wet label that could not be read. Other bottle had label. CDI-PIC labeled correctly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 box of beef stored on the floor in the WIC.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside of the stand up cooler and WIC, underneath prep units. Ice building up in the freezer and on the freezer fans, may need to be looked at to prevent future issues. Called maintenance already.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food/grease build-up on the inside of the prep units, shelves and in the cervices of some of the prep units. Needs to remain clean.

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 a large fan over the 3-comp with heavy dust build-up. Needs to remain clean to prevent contamination from fan.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw livermush and sausage patties stored over RTE hotdogs and squash in the stand up prep unit. CDI-PIC moved to bottom shelf. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a prep top that was used for chicken livers being used for fish immediatley after, PIC stated they had cleaned surface with sanitizer spray. Checked spray and there was 0ppm bleach in bottle. CDI-PIC added bleach to correct strength and cleaned surface properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoe salad and sausage patties cooling in stand up unit. Potatoe salad was in thick portions, in plastic container. CDI-PIC moved items to sheet tray to allow to cool.

7-201.11 Store toxic materials to avoid contamination. -P Observed bleach bottle stored over prep surface where PIC was cleaning meat. CDI-PIC moved to a bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potatoe salad and sausage patties cooling in stand up unit. Potatoe salad was in thick portions, in plastic container. Observed pasta sauce at 48F in WIC cooling in plastic container, covered. CDI-PIC moved items to sheet tray to allow to cool, pasta sauce was put in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled towels on prep top with no sanitizer buckets to be found. CDI-PIC discarded towels to be washed.

4-501.11 Maintain equipment in good repair. Observed heating strip on freezer in need of replacing/repair, observed ice building up in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease building up underneath grill station, on boards on top of prep surfaces, side of cooking equipment, fan over the sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack raw shell eggs with gloves then grab a biscuit with the same gloves. CDI - stopped the employee and explained the violation. Employee discarded the biscuit and gloves and washed hands and got new gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken and raw burgers stored above fully cooked turkey bacon in the walk in cooler. CDI - items were rearranged correctly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a water bottle stored with the ice in the ice machine. CDI - water bottle was discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed slices of cake available for grab n go in the cooler by the register. Explained the labeling requirements. Verification required 10/31/2019.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the reach in cooler on the cook line; replace gaskets. Observed rusty shelves in the reach in cooler on the cook line; replace shelves.

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 a few foods from yesterday not date marked in walk in and small prep cooler including: lasagna, fried zuccini, fried porkchops, and corned beef. CDI- Corned beef date marked, all other foods voluntarily disposed of by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of pure bleach not labeled. CDI- Bottle 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 potato salad cooling approx. 30 min. since room temp prep in fridge in a deep and covered container at 75 degrees. CDI- Reviewed proper cooling methods with PIC, potato salad moved to shallow vented pan to rapidly cool, potato salad had cooled to

4-501.11 Maintain equipment in good repair. Observed fridge on cook line with a condensation leak being drained into a bowl. Needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Outsides of food tubs and outsides of cooking equipment need cleaning of build up.

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 a few broken floor tile in front of and under 3 comp sink area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food in prep cooler and 2 door fridge. CDI- Drinks removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees doing multiple tasks, handling walk in cooler doors, cracking eggs, etc. and never changed gloves. CDI- Employees removed soiled gloves, washed hands and put on new gloves.

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 in 2 door fridge made 4 days ago acc. to PIC that was not date marked. Observed chub of ham opened 3 days ago in walk in cooler not date marked. CDI- Foods date marked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on fridge racks and sides of fryers needing better cleaning.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Clean utensils and equipment that are held outside of food every 4 hours. Observed knives and spatualas that were not cleaned since 5:30am. CDI items moved to sink for cleaning and replaced items. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives and serving baskets that were soiled with debris while stored clean. CDI items moved for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice holding at 108F. CDI item moved reheated.

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 hotdogs, diced ham, milk, and hashbrowns that were not dated. CDI items dated. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed santizer buckets and bottle of degreaser not labeled and sanitizer bucket with soapy water. CDI containers labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair restraint. Repeat.

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 two sanitizer buckets that were at 0ppm and soiled with food debris.

2-301.15 Where to Wash - PF. Observed employee wash hands in prep sink. CDI hands washed in handsink. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees wash hands without soap and for 4 seconds. CDI hands rewashed. 2-301.14 When to Wash - P. Observed employees change tasks and change gloves to go back for food prep and continue working with food. CDI hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to go in and out walk in unit, go from raw to touch RTE food multiple times, and touch cell phone and return to food prep without changing gloves. CDI by constant instruction and gloves changed and hands washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw toast mix on top of precooked sausage. CDI items relocated. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered chili, raw fish products, cole slaw, potato salad, and other food items. CDI items covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black debris. Repeat. Facility should start cleaning atleast weekly instead of a monthly basis.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed country steak pulled from oven at 122F. CDI pans of steak placed back inside to finish cooking. Facility did not placed undercooked pan, observed at 145-183F, on hot line for service. Suggest facility check temperatures to ensure final temperatures reached.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cheese stacked high in prep top at 51 and eggs on counter at 54F. CDI eggs placed in prep top for cold holding and top portion of cheese separated to cool down.

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 chili, potatoes, and cole slaw without dates. Repeat. CDI items dated. Only items not dated. escalated down to half points. can go back up to full points.

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 potatoes, hashbrowns, and salmon patties cooling in plastic containers or original contiainers. CDI items spread out on metal containers to adequately cool. Repeat.

6-202.15 Outer Openings, Protected - C. Observed back door with space at the bottom and bottom corner where pests can enter. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility that were coming into contact with rolls to be baked for lunch. CDI protect remaining rolls with plastic wrap and began baking some.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair restraint.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed bowl with splits and cracks used to hold food. CDI bowl discarded. 4-501.11 Maintain equipment in good repair.. Observed racks in reach in and walk in units that are rusted and need to be replaced or repaired. Repeat.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dishes actively being washed with hot sanitizer water that was soiled with food debris. CDI water emptied and refilled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryers, grill, racks, and exterior of containers soiled with food debris. 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 handsink and paper towel dispenser handles soiled with dried food debris. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handsink in need of recaulking to wall.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee handbag on dry storage rack with food for facility and cell phone stored on prep table while food is being processed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored in reach in cooler. CDI- Bottle removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up in top underside of bin and around ice chute. CDI- Ice melted down so machine can be properly cleaned.

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 a number of foods prepared 1-4 days ago not date marked in prep cooler and walk in cooler including: gravy, spaghetti, fried pork chops, and fried squash. CDI- Items properly date marked. (repeat)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep container of cooked potatoes cooling in fridge at 72 degrees approx. 2 hrs since cooling began. Foods cool faster in shallow amounts. CDI- Potatoes separated into shallow pans and observed below 70 degrees to ensure they reach 45 degrees in then next 4 hrs. Observed whole roast beef cooling at room temp at 135 degrees. PIC was to place whole roast in walk in cooler. Amount of meat in too deep an amount to ensure quick cooling. Worker sliced roast beef into smaller portions and placed in walk in cooler to ensure proper cooling.

3-307.11 Protect food from contamination sources. Observed pan of pie placed on cutting board on prep table used to cut raw steaks with raw meat debris still on table and cutting boards. CDI- Pie removed, table and cutting board cleaned and sanitized before being used for RTE foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans just washed that were tight stacked while wet and a pot drying with water collecting at bottom. Pans separated and pot stored inverted to properly dry.

4-501.11 Maintain equipment in good repair. Observed significant ice build up in walk in freezer evidence fan unit is leaking, needing repair. Observed walk in freezer door broken, falling off hinges, needs repair ASAP. Observed some racks and tables rusted or peeling. 4-502.11(A) Maintain utensils in good repair. Observed a few non used pans with significant build up making them un-usable, they need to be removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant grease build up on sides of fryer and flat grill needing cleaning. Observed outsides of food tubs and various shelving and racks needing cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed package of raw chicken livers stored above open container of pickles in prep cooler and container of raw chicken stored on same flat pan next to sealed package or raw pork in walk in cooler. CDI- Foods separated and arranged by final cook temperature.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build around ice chute needing cleaning. Ice disposed of in bin to have bin cleaned ASAP.

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 a few foods made yesterday stored in prep cooler that werer not date marked including fried okra, fried squash, and fried pork chop. CDI- Squash disposed of voluntarily by PIC, other non date marked foods date marked. 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 tub of cole slaw in walk in cooler date marked for 9 days ago and white and brown gravy date marked for over 7 days ago. CDI- Out of date foods voluntarily disposed of by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several spider webs on walls and pipes above water heater near entrance to walk ins hallway. Need to clean area and continue pest control efforts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC/ Cook, not wearing a hat or hair restraint. CDI- Cook put on a hat during inspection.

4-501.11 Maintain equipment in good repair. Observed walk in freezer fan cover broken in a few places and walk in freezer fan unit leaking, needing repair. Observed some racks and tables rusted or peeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant grease build up on sides of fryer and flat grill needing cleaning. Observed outsides of food tubs and various shelving and racks needing 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 floors under equipment needing better cleaning throughout facility. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few broken floor tiles needing repair in facility.

2-301.15 Only wash hands in handwashing sink.-PF 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handling raw chicken with gloved hands, then touching clean food container with same gloves. When directed by manager to wash her hands, she headed to the prep sink and started to do so. CDI - manager corrected employee and had her wash her hands in the hand sink, then clean and sanitize the items she had touched with soiled gloves.

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 server touch toast with her bare hands to butter it. CDI - employee corrected, toast reprepared.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed salmon patty mix containing raw egg stored above ready to eat food in the reach in cooler. Observed ready to eat bologna stored wrapped and on sheet pan next to raw meats. CDI - all items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some containers in use with old labels still attached. CDI - explained cleaning, manager sent items back to be reprocessed.

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 no date marking on ready to eat turkey, gravy, BBQ, feta, and black eyed peas. Manager confirmed all were made earlier this week. They were dated with prep date. VR - will return next Thursday to ensure compliance. 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 gravy date marked 6/10. CDI - voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed printed menu used asterisks for both undercooked foods as well as for periodic specials. Also observed disclosure footnote missing . Observed asterisk missing on specials board. VR - 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 boiled potatoes cooling in reach in and measuring 95F. PIC said they were made a little while ago. Center measured 95F but edges measured 64F. Observed small covered bowl of potato salad also made this morning and also cooling in reach in cooler, measuring above 70F. CDI - spread out potatoes on a sheet pan and placed into walk in freezer where they dropped from 95F to 74F in 15 minutes. Placed potato salad into walk in cooler and it dropped to below 70F in about 20 minutes. Discussed with PIC cooling hot items in walk in cooler or walk in freezer rather than reach in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thin probe thermometer in place but battery had died. VR - verification required. Will return next Thursday to ensure compliance.

4-501.11 Maintain equipment in good repair. Observed some racks and tables rusted or peeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed better cleaning needed throughout.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed no backflow prevention device on hose to can wash. VR - verification required. Will return next Thursday to ensure compliance.

5-402.13 - Liquid waste (mop water, etc) shall be conveyed to the point of disposal through an approved sanitary sewage system that is maintained and operated according to law P. Observed can wash present outdoors and covered with two dishracks and some cardboard. Indoors on the other side of the wall the faucets were observed along with a hole in the wall large enough for a hose to fit through. Manager says that they throw the mop water outdoors rather than in the can wash. PIC says that the can wash does drain well. VR - verification required. Will return next week on Thursday to ensure compliance.

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 some damaged floor tiles.

3-201.11 Use food from approved sources only.-P Observed no invoices for cakes and pies. CDI by instruction. VERIFICATION REQUIRED.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed creamer on table labeled keep refrigerated. CDI creamers placed in reach-in cooler. PIC stated they will change to creamers that do not require refrigeration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles not labeled. CDI bottles labeled.

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 collecting food and grease debris. Observed overall improved cleaning of nonfood contact surfaces. REPEAT VIOLATION.

4-202.18 Ventilation Hood Systems, Filters - C Observed ventilatoin system above stove collecting debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored in flip top cooler.CDI beverage relocated to an approved location.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee touching ready-to-eat products with bare hands. CDI PIC instructed to don gloves.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in storage not covered/protected. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed beverage soda nozzles collecting debris. Observed ice machine collecting black and pink debris on inside surface. 4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P. Observed facility using hot water immersion to sanitize dishes. Observed employee not fully immersing dishes in hot water. CDI chlorine based sanitizer prepared. 4-703.11 Hot Water and Chemical-Methods - P. After being cleaned, equipment food contact surfaces and utensils shall be sanitized in hot water manual operations by immersion for at least 30 seconds. Observed employee not fully immersing dishes in hot water. CDI chlorine based saniizer prepared.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed gravy prepared at 7am above 70F. CDI one container of gravy voluntarily discarded. Bucket of gravy placed in shallow pans to rapidly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and pork chops in hot hold below 135F. See temperature chart for temperature observations. CDI PIC stated items were recently prepared. Items reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hydrated hash browns, eggs and creamer above 45F. See temperature chart for temperature observations. CDI hash browns taken to walk-in cooler to rapidly cool. Eggs voluntarily discarded. Discussion with PIC concerning creamer. 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 ready-to-eat products in reach-in cooler and walk-in cooler prepared yesterday not date marked. 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 gravy prepared at 7am at 70F-148F in deep containers tightly covered. Observed hydrated hash browns cooling out of temperature control.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Recommend relocating fly strip as to location not to draw flies through kitchen area to storage area. Remove fly strip when dead flies. 6-202.15 Outer Openings, Protected - C. Observed front door not properly self-closing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility. Observed split gasket on reach-in cooler. Observed heavy ice accumulation collecting in walk-in freezer.

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 throughout facility collecting food and grease debris; shelves, gaskets, walk-in cooler, walk-in freezer.

5-402.13 Maintain sanitary sewage system.-P Observed slow floor drain under 3 compartment sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall behind prep surface peeling and in disrepair, etc. 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 general cleaning needed throughout entire facility; walls, floors, pipes to equipment, etc.

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 shield above grill broken.

(REPEAT) 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of meat sauce and cooked pasta stored in large (non-shallow) pans measuring 110-130F. CDI products transferred into shallow pans and left uncovered to allow cold air to flow over the products.

(REPEAT) 4-501.11 Maintain equipment in good repair. Observed numerous sections of rusted shelving throughout in need of replacing.

(REPEAT) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (kitchen / cooking equipment throuughout).

(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 cleaning issues to PHYSICAL FACILITIES. (floors throughout)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris / sticker residue stuck to surfaces; CDI containers placed into dirty dish pit.

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 numerous containers containers of heat treated veggies cooling in sealed large containers in walk-in cooler measuring 105 degrees. CDI all containers opened so air can move around food products.

4-501.11 Maintain equipment in good repair. Observed lids to bulk dry food damaged in need of replacing; Observed split/torn gaskets prep cooler doors in need of repair. Observed rusted shelving in need of resurfacing in walk-in coolers.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (all cooking equipment, shelving throughout)

'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. (flooring, walls in need of general cleaning throughout)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed beverage uncovered on 3 compartment sink drainboard. CDI by discard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mold build-up inside ice machine. VR visit required. REHS will return within 10 days to verify compliance. REPEAT VIOLATION. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed cutting board and knife used for raw beef not properly washed, rinsed, and sanitized before being used for raw fish. CDI by wash,rinse, and sanitize knife and cutting board and discard fish.

m3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS foods in walk-in cooler without date mark. Turkey, soup, beans. Prepared day prior according to PIC. CDI by date marking.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food at grill without hair restraint. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on food prep surfaces and sink drainboards. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up at grill and fryers. Observed build-up indise upright cooler on racks. Clean.

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 excess grease build-up on hood system. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mold build-up inside of ice machine. Maintain ice machine in clean condition. CDI cleaned.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without hair restraint. CDI by putting on hat. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled and wet wiping cloths stored on work surfaces. Keep in sanitizing solution 50-200ppm.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water with soaking utensils in utensil sink to be < 110F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris/residue build-up inside prep cooler and upright cooler. Clean.Observed excess grease/food debris build-up on sides of fryers. Clean.

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 excess grease build-up on hood system. Clean.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Maintain hot held food items at 135F or above until served. Observed cooked sausage and liver mush patties stored < 135F. CDI by moving to cooler for rapid cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All TCS ready to eat food items held in refrigeration for more than 24 hrs. must be date marked with date prepared. Observed ready to eat food items in walk-in cooler without date marking. CDI by adding correct date mark or discarding.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition- Ready to eat TCS foods held in refrigeration for more than 24 hrs. must be discarded after 7days if held at 41F or below. Observed food items stored beyond 7 day date mark. CDI by discarding food items.

3-302.12 Food Storage Containers Identified with Common Name of Food- Label all foods taken out of original container (bulk containers). CDI by labeling.

2-402.11 Effectiveness-Hair Restraints- Food employees engaging in food preparation must wear a hair restraint. Observed food employee without hair restraint. CDI added hat.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature- Maintain dishwashing water at 110F or above. Observed temperature of dish water < 110F. CDI by adding hot water.

6-501.12 Cleaning, Frequency and Restrictions- Keep floors in clean condition. Observed floors in need of cleaning around/underneath equipment. Clean floors.

2-301.12 Cleaning Procedure- Follow hand washing procedure as required by food code. Observed employee wash hands without soap and turn off water with bare hands. CDI by posting handwash procedure signs at handwash sinks, and observed employee properly wash hands.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition- Observed gravy date marked 1-24-14 in walk-in cooler. Discard TCS food items within 7 day hold time when held at or below 41F. CDI by voluntary discard by PIC.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizing solution. Observed wet wiping cloths stored on equipment.

4-501.11 Good Repair and Proper Adjustment-Equipment- Observed excess frost/ice build-up inside walk-in freezer. Ice is forming on boxes of food stored on shelving and on floor. Repair.4-202.11 Food-Contact Surfaces-Cleanability- Shelving racks in upright 2 door cooler are not easily cleanable and need to be replaced or resurfaced.

6-201.11 Floors, Walls and Ceilings-Cleanability- Floors need better cleaning in dry food storage area. All equipment must be at least 6 inches off the floor to allow cleaning of the floor.

2-401.11 Eating, Drinking, or Using Tobacco- All employee beverages must be covered and stored below work surfaces. Observed uncovered employee beverages on 3 comp sink and food prep surface table. CDI by covering and removing.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held foods at 135 F or above. Obserevd sausage and potatoes stored at the grill off of temperature control @ 73F (<2 hrs). CDI by reheating to 165F and hot held.

3-305.11 Food Storage-Preventing Contamination from the Premises- Observed open bags of dry food. Observed container holding dry food in poor repair. Observed unlabled container of dry food.

2-402.11 Effectiveness-Hair Restraints- Observed food employee at grill without proper hair restraint. CDI by putting on hat.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in a labeled container of sanitizer when not in use. Remove soiled wiping cloths. Observed wet/soiled wiping cloths stored on food prep table.

4-501.11 Good Repair and Proper Adjustment-Equipment- Racks in upright 2 door cooler need to be replaced or resurfaced.