TASTE OF BUFFALO PIZZERIA

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree marinara cups on the counter. CDI - Items were voluntarily discarded. Marinara cups will now be kept in the cooler.

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 a container of deli meat with two labels (8/2 and 8/9). CDI - Items was voluntarily discarded.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the salad prep cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths on prep surfaces in both kitchens.

REPEAT 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use pizza peel stored on floor protected by a paper mat. PIC has been advised to store all in-use utensils in a protected manner and to protect against potential contamination.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a torn gasket for the dough reach-in cooler. Observed a 50 degree reach-in cooler for dough and other non-TCS products. Equipment shall hold temperatures per manufacturers instructions and no TCS products shall be held in this cooler until it is 41 degrees or less.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose for the main kitchen 3-compartment sink hanging well below the flood rim. CDI - Hose was hung up on a hook.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone cheese over stacked in flip top cooler and holding at 46F. CDI - Over stacked provolone was removed. PIC has been advised to keep all TCS foods below fill line in flip top coolers. -0 points- 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use pizza peel stored on floor protected by a paper mat. PIC has been advised to store all in-use utensils in a protected manner and to protect against potential contamination. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed torn and hanging gasket on three door reach in used to hold pizza dough. Repair gasket. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used on shelving throughout kitchen. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced ham fail to change temp after 40 minutes, sliced turkey not cooling according to parameters. CDI- ham had lid removed and was moved to RIF in prep kitchen, turkey had tight lid removed and was spread out in container while in 4D RIC. *REPEAT* For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 ham and sliced turkey stacked below other containers while densely packed with tight fitting lids in 4D RIC in prep kitchen. CDI- see item #20, EHS discussed effective cooling methods that establishment may use. Observed ranch and house blue cheese placed directly into flip top with tight fitting lids to cool. CDI- PIC removed items to RIF in main kitchen for rapid cooling. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed gasket detached from dough proofing 3D RIC door. Replace gaskets. *REPEAT*

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced roast beef, covered in plastic wrap, cooling in reach in cooler. Initial temperature was 53F. After 25 minutes of cooling temperature was measured at 52F which did not meet cooling parameters. CDI - Sliced roast beef was uncovered and moved to reach in freezer to rapidly cool to 41F or less. After 20 minutes of additional cooling in reach in freezer the temperature was 43F. -0 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 plastic wrap covering sliced roast beef cooling in reach in cooler. CDI - Plastic wrap was removed and sliced roast beef was moved to reach in freezer to rapidly cool to 41F or less. Cooling methods were discussed with PIC. -0.5 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker container of spices and squeeze bottle of sauce on top of prep unit. CDI - Items were labeled during inspection. -0 points-

4-501.11 Maintain equipment in good repair. Observed gasket detached from dough proofing cooler door. Repair gasket. -0 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 tightly covered containers of cooked chicken and sliced turkey cooling in reach in coolers. CDI - Items were uncovered to allow cold air to circulate in and around food. PIC has been encouraged to leave cooling food unwrapped until a temperature of 41F or below is reached and to utilize reach in freezers for cooling purposes. -0.5 points- 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom near bar. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Food employee sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce being held above 41F in 4-door cooler. Product prepared 07/19/23. CDI: PIC voluntarily discarded product.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed chopped lettuce stored with cloth overtop of/in direct contact with product. CDI: Education provided and cloth removed.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 3-door dough cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over vegetables in the reach in cooler. CDI - eggs were relocated.

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 ham prepped on Sunday was not datemarked. CDI - Allowed to date mark properly For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Oberved oven cleaner stored above the 3-compartment sink. CDI - PIC relocated the chemicals.

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 gaskets throughout the facility in need of cleaning. Observed the interior of the reach in freezers in need of cleaning.

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

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the “clean” slicer with some food debris on the underside of the blade. CDI - PIC took apart and rewashed. 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 .

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 two plastic containers of cinnamon sugar not labeled. CDI-PIC labeled.

4-502.13 Single-use and single-service articles cannot be reused. Observed facility is reusing country crock and blue cheese containers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over bread in the reach in prep cooler. CDI - eggs were relocated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottle bleach out test strip. Discussion and education provided on properly testing with a test kit and ensure chlorine sanitizer is between 50-100 ppm of chlorine. CDI - PIC remade sanitizer and is now at 200 ppm.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chicken cooling with tight lid on in the reach in cooler. CDI- Items vented and allow to cool to 41F or below. -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 gaskets throughout the facility in need of cleaning. Accumulating food debris and residue.

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 to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed capicola, salami, pepperoni, provolone cheese and cabbage holding above 41F. CDI- Cabbage vented. All other items discarded. EHS temped the tall reach in. Ambient air temp was 39F.

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 cabbage and marinara cooling with tight lid on. CDI- Items vented Observed meats tightly covered before being cooled to 41F. CDI- Items 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 tall reach in cooler and tall reach in freezer in need of cleaning.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray arm below the rim of the sink. CDI- Hose hooked above the rim

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP is missing non-typhoidal salmonella. CDI - PIC was informed of updates to the EHP and was provided with the new EHP forms.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have a vomiting and diarrheal clean up procedure. CDI- EHS informed PIC of the new requirement with the adoption of the 2017 Food Code. State created procedures were sent to PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over packaged meats and cheeses in reach in cooler. CDI - Raw eggs were moved off of meats and cheeses.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bin of scoops, spatulas, pizza cutters and other utensils with debris in the bin and on utensils. CDI - Bin with all utensils were moved to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, provolone, turkey, and tomatoes in reach in all above 41 F. CDI - Food was cooled or voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle too strong, bleached out test strip. CDI - PIC diluted the spray and is now at 50-100 ppm of chlorine.

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 just cut lettuce in the reach in cooler tightly covered. CDI - PIC uncovered the container to allow to properly cool. Provided education on proper cooling. -REPEAT- Continued non-compliance may result in further enforcement action.

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

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Oambserved mold and mildew on top and side interior of ice machine. PIC will have employees clean machine. (1.5 points)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced ham and turkey that were cut this morning. Items had no change in cooling parameters in 20 minutes. CDI- Containers were placed in uncovered, shallow pans with ice and allowed to cool in reach in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and sliced lettuce stored in prep cooler above 41 F. CDI- items were denatured and discarded into trash.

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 turkey and ham cooling in deep, plastic, covered containers. CDI- Containers were placed in uncovered, shallow pans with ice and allowed to cool in reach in. REPEAT (.5 point due to improvements)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean hood screens in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of ground beef that was 43 F. PIC stated that item was placed in prep cooler this morning. CDI- Item was placed in walk-in cooler and allowed to chill.

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 wings cooling at room temperature. CDI- Wings were placed in refrigerator and allowed to further chill.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer in prep cooler #2 is not working. Provide a working thermometer for unit.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gaskets on refrigeration unit in back of facility. Replaced torn gaskets. Also, observedd water collection in the bottom of prep cooler #1. Temps are holding correctly, but unit will need to be looked at . 4-501.12 Cutting Surfaces - C Replace or resurface cutting boards at prep stations (deep grooves).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open on shared dumpster. Keep doors closed. 5-501.114 Using Drain Plugs - C Dumpster in shared area does not have a drain plug. PIC will call to have dumpster replaced.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of pasta cooling in plastic container and lid tightly closed. Item met proper cooling parameters. CDI-vented.

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

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on lids/outside of plastic containers.

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. Cleaning needed on floors especially around floor drains. REPEAT.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on stand up cooler on sandwich prep side of facility. REPEAT.

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. Cleaning needed on floors especially around floor drains.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water at the handsink in the kitchen. CDI - fixed the water heater during inspection.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed product stored with paper towels. CDI - removed the paper towels from the product.

4-501.11 Maintain equipment in good repair. Observed gasket on a refrigerator torn. Refrigerator is holding proper temperature.

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 FRP by can wash breaking away from the wall.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed food employee drinking coffee during food preparation. CDI - advised to drink in designated areas and not during food prep; wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed multiple paper towel dispensers empty with no papertowels. CDI - provided paper towels to dispensers.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up of dust and residue on the spray arm at the 3 comp sink. Advised to get the spray arm cleaned.

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 FRP breaking away from wall in the back by the can wash. Advised to fix.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the ice chute at the coca-cola drink machine has black build up on the food contact surface. Advised to clean the chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of lettuce out of temperature in the flip top. Refer to temperature chart. CDI - advised to place product back into refrigerator after preparation to cool back down to proper temperature, then place into flip top once at proper temperature. Flip top coolers are not meant for cooling.

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 Observed large bulk plastic container filled with lettuce and the container was covered. CDI - educated to leave bulk containers open when cooling to allow the heat to transfer out of product. Covering the container with lid will trap the heat in, uncovering will allow to cool down quickly.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that employee health policy was not present during inspection, the employee health policy was emailed to facility last time by Terry Watson REH. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the containers above 3 compartment sink stored as clean have build up and sticky residue on them. CDI - advised to clean thoroughly or get new containers becuase they are old.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed capacolla deli meat in the refrigerator in the back kitchen was dated 2.4.16. Product is under 41F with a 7 day holding time. Product expired on 2.10.16. CDI - discarded product.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed that facility does not have thin probe thermometer to check temperatures of their product. VR

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floor/wall underneath 3 comp sink with build up, fixtures such as fans with dust built up, and the shelving on which the sticky containers are stored on need to be free from debris if stored as clean. REPEAT VIOLATION 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed that baseboard is missing in the main kitchen area. PIC states this is because of renovations.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

(general comment) 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on reach-in cooler doors in need of repair.

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 repair issues to PHYSICAL FACILITIES ( wall in need of repair in back prep kitchen area) in need of repair. 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. (observed shelving stored directly on floor) Raise shelving 6inches to facilitate cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for hand sink near bar. CDI-towels provided.

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 several items such as open package hot dogs, thawed ravioli, and small pans of diced ham and deli meat with incorrect date labels. Employee stated that new date labels had not been added to product. Ensure that stickers are completely removed from pans before washing and sanitizing. CDI-correct dates written on product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical bottles with faded labels. CDI-items re-labeled.

I3-501.15 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 just shredded rotisserie chicken cooling and tightly covered in cooler. CDI-pan vented and placed in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue build up on equipment and chemical bottles.

Food contact surfaces shall be clean to sight and touch. (4-601.114) Observed debris on soda nozzles. CDI-nozzles cleaned.

Use proper cooling methods. (3-501.15) Observed roast cooling and tighlty covered. CDI-vented. Also observed just cut lettuce at 54F in flip top cooler. Cool items down in freezer or cooler before placing in holding unit.

Ventilation shall be kept clean. (6-501.14) Cleaning needed on fans in facility.

Facility shall have employee with managerial control who is food safety ceritifed. (2-102.12) No food safety certified manager on site during inspection.

Chemical sanitizer shall be at correct strength for food contact surfaces. (4-501.114) Observed chlorine sanitizer registering above 200ppm. CDI-sanitizer remade to correct concentration.

Exhaust ventilation systems shall be cleaned so they are not a source of contamination. (6-501.14) Heavy build up on hood system in need of cleaning.

Facility must have manager who is food safety certified by Jan 1, 2014. No food safety certified manager on site during inspection.

Ensure facility has an approved employee health policy for reportable illnesses and symptoms. Employees showed incomplete knowledge of reportable symptoms. CDI-educated with all employees.

Food contact surfaces shall be clean to sight and touch. Observed heavy build up on soda nozzles. CDI-cleaning started.Sanitizer shall be at correct concentration. Observed two bottles and one bucket of chlorine sanitizer measuring above 200ppm. CDI-sanitizer remade to correct concentration.

Designate areas for employee food. Observed employee food scattered throughout coolers. Use segregated area on bottom of coolers to keep from contaminating food for customers.Ventilation shall be kept clean. Both hood vents have heavy dust build up and are in need of cleaning.