SHOWMARS - UNIVERSITY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Repeat violation. Observed sticker residue on outside and on inside of utensils. Assure that utensils are clean, inside and outside. May want to consider water based adhesive for stickers so that they are more easily cleaned. CDI by pulling these items to be washed again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut mushrooms at 43F, prepared ranch dressing at 44-52F, shredded lettuce at 44F, larger cut leaf lettuce at 43F. CDI - These items pulled from prep cooler and placed into walk-in cooler to cool down to 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of degreaser that some staff thought was sanitizer. Need to label all containers with product name. Verification visit needed to observe correction.

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 dry spice without label on container.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed styrofoam cups in shake/sundae area stored with no dispenser or plastic sleeve to protect them. Keep in plastic sleeve to protect cups.

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. Need to take Metro shelves in walk-in and clean these more frequently, and need to clean dish racks more frequently as these have build up on them. If they cannot be cleaned, need to replace the dish racks. Can opener and holder need to be cleaned; replace with NSF can opener as this one is rusted.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed missing employee health training acknowledgement for some employees. 10-day VR required. EHS will return to ensure compliance with training documentation requirement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

-REPEAT- 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee wash hands and then turn off water without use of a barrier. CDI - EHS provided education to employee who rewashed hands. All other employees used proper handwashing procedures. Points not escalated due to improvement from last inspection.

-REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed containers with sticker residue stored as clean. CDI - PIC moved items to dish machine for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed broken gasket on walk-in freezer door causing door to not completely shut. Repair or replace gasket on door.

-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 buildup on lower shelves of prep tables. PIC to address cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls in dish pit and prep areas in need of cleaning. Observed broken floor tile in men’s bathroom around floor drain. PIC to address cleaning frequency and thoroughness. Replace or repair broken floor tile.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to wash hands and food employee rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food employee using handsink at FOH to rinse off items. CDI- EHS educated PIC on proper use of handsink and sink was cleaned out. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed mushrooms stored over RTE sauces. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting board that had been in use for more than 4 hours. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed housemade ranch and cut lettuce prepared more than 4 hours ago above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fries hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units and WIC above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. EHS educated PIC on not overfilling containers pass the fill line and keeping lids closed as much as possible. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared more than 4 hours ago that did not meet cooling parameters. Items were observed cooling in large plastic containers, some densely packed, with lids. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing that had not been removed from ROP environment. -0-

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 cloth stored on top of breads. -CDI- EHS educated PIC on proper food contact surfaces and items were discarded. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 50ppm quaternary sanitizer concentration. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. EHS observed cloth fibers/residue on dishes stored as clean. Upon thorough discussion with PIC, EHS discovered that items were being cloth dried. -CDI- EHS educated PIC on ensuring that items are air dried. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gasket on freezer door. Per PIC, freezer door will be replaced soon. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in dishpit area.

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 shelving of WIC in need of cleaning due to dust buildup. Observed top of dish machine in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 buildup on ceilings, especially in dishpit area. Observed walls in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions./6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food bin stored over retail items in WIC. -CDI- PIC relocated items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in the lowboy cooler and sliced tomatoes in the prep top above 41F. PIC stated that salads were made this morning and the sliced tomatoes were prepped 2 days ago. CDI PIC put salads in the WIF and cooled down to 40F and voluntarily discarded the sliced tomatoes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken oven in kitchen being used as a prep area with large amount of grease and debris buildup on the outside. PIC stated that they no longer use the oven and do not plan to have it repaired. EHS advised to remove from the facility. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stored as clean with sticker residue still on them. Also observed a strainer stored as clean with food debris on them. CDI PIC Moved items to dish room to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (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 scooper handles touching sugar and seafood breading. CDI PIC moved both scoopers to dish room to be w/r/s

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple plastic containers stored as clean that were discolored and not smooth and easily cleanable. Also observed a strainer stored as clean with rust and baked on food debris. CDI PIC voluntarily discarded plastic pans and the strainer.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken oven in kitchen being used as a prep area with large amount of grease and debris buildup on the outside. PIC stated that they no longer use the oven and do not plan to have it repaired. EHS advised to remove from the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the prep table in the back near the dish machine. CDI PIC moved cell phone.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink below 50 ppm. CDI PIC adjusted line in the sanitizer container (container was low) and Quat sanitizer reached 150 ppm. 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

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 1 pan of rice from yesterday in WIC not date marked. CDI PIC put date mark on pan. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0 ppm Quat sanitizer. EHS advised to check sanitizer concentration at 3 comp sink each morning before filling buckets. CDI PIC had all sanitizer buckets refreshed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in prep unit 2 above 41F and Cole slaw in all units (except the WIC) was above 41F. Also observed sliced tomatoes in prep top above 41F. Tomatoes were filled above fill line of container. Also observed 4 containers of portioned rice bags in WIC above 41F. CDI PIC voluntarily discarded REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans and sauce cups not date marked in both prep units. EHS advised PIC to date refill containers in Lowboy cooler beneath prep tops or label containers in prep top (facility needs to be able to trace back). CDI PIC provided date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe 2 sanitizer buckets reading 0 ppm Quat. CDI PIC refreshed buckets.

4-501.11 Maintain equipment in good repair. Observed prep unit 2 not holding TCS foods at 41F or below. The ambient air is 57F today. Facility will not use the unit until it is repaired. VR Needed 3-30-24

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed 2 missing wall tiles near front server station

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, salmon, burgers and cheese in the cold drawers holding above 41F. CDI- Unit was turned off last night. Unit was turned on this morning and is still cooling down. Unit cooled and foods cooling also. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce holding above the fill line of the container in prep top 1. CDI- Lettuce portioned. Pts not escalated due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw and rice in prep top 2, hummus in prep top 3, ranch in the tall reach in cooler and rice in walk in cooler holding above 41F. CDI- Cole slaw, ranch and hummus placed in the walk in for cooling. Rice discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 hummus, ranch and slaw over stacked in the clean dish storage area. CDI- Items portioned. 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 .

4-601.11(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 chicken hot tray in need of cleaning. Observed area above freezer cold drawers and below heat lamp for fries in need of cleaning.

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 slaws cooling at a rate of 0 in the prep top. CDI- Slaws placed in the walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 slaws in the prep top and cold drawer prior to being cooled to 41F. CDI- Items placed in the walk in to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 large flour bins and small flour bins in need of 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 wall at dish pit in need of cleaning

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handsink at grill line. CDI - PIC was reminded to only use handsinks for handwashing.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored in drawer over raw salmon in lowboy cooler. CDI - PIC rearranged storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on approximately 10 food scoops that were stored as clean. Observed half a dozen containers stacked as clean with sticker residue contacting inside surface of containers. CDI - PIC removed items to be 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 . 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on inside of ice machine.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed previously reheated chili reheating in soup well at 125 F after three hours. CDI - PIC voluntarily discarded.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed spray cans of burn relief (lidocaine) stored on rack above containers of peppers and salad oil. CDI - PIC moved burn relief to first aid kit.

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 multiple squeeze bottles holding various liquids by grill with no label.

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 dust buildup on ice machine air vent.

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 in the walk in cooler in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EHS left copy

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 tzatziki sauce in prep top 1 holding above 41F. CDI- Items placed in walk cooler to cool. Observed ranch holding above 41F in prep top 2. CDI- ranch placed in the walk in cooler to cool. Observed 2 containers ranch and tzatziki sauce holding above 41F in the tall reach in cooler.

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 tzatziki sauce and ranch cups over stacked in prep top 1 and 2

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler holding above 41F. All TCS items removed.

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 shelf housing storage items in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EH policy sent to PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed macaroni and rice cooling at a rate of .03. CDI- Items placed in freezer.

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 cole slaw in the cold drawer and prep top holding above 41F. Observed ranch in PT 2 holding above 41F. Observed hummus cups in PT 1 holding above 41F. CDI- All items portioned and cooled in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser without label. CDI- Labeled

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed hummus, cole slaw and ranch in the prep top over restacked. CDI- Items portioned.

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 clean wiping cloth in contact with bread for to keep the heat in. CDI- Removed.

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 over vomit/ diarrhea plan via email.

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 containers of cole slaw over stacked in the prep top unit. CDI- Portioned. Observed tomatoes cooling in the prep top unit. CDI- tomatoes placed in the walk in cooler.

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

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 wall where the knives are stored in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all of the necessary information. CDI- Emailed copy of policy and educated PIC.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- Emailed copy of plan and educated PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch in the prep top unit, ranch dressing containers in the beverage cooler, hummus in the prep top unit and shrimp on ice holding above 41F. CDI- More ice added around shrimp, hummus placed in the low reach in cooler, ranches discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of degreaser without

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 containers overstacked in the prep top unit. CDI- Items portioned.

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

3-303.12 Storage or Display of Food in Contact with Water or Ice. Observed fish and shrimp in contact with undrained ice.

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 slaw in cups cooling at a rate of 0. CDI- Items placed in the walk in cooler to cool down.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed 2 containers of fish and two containers shrimp covered in ice without drainage. Explained to PIC that food cannot be in contact with undrained ice.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, pita sauce and rice cold holding in prep unit at 45F. Ambient temperature of unit at 44F. CDI - All items in prep unit taken to walk in cooler to rapidly cool. All items had been in the cooler less than 4 hours. Items in prep top placed on TPHC until cooler has been repaired. Discussed proper use of TPHC with PIC. A VR will occur no later than 6/28/2021. - REPEAT - 3 -

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 roasted squash cooling tightly covered in deep pans. Observed lettuce cooling tightly covered in walk in cooler. CDI - All items uncovered. Squash spread onto thin sheet pans to facilitate cooling. - 0 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauce bottles without labels. EHS recommends use of thick rubber bands for labeling. - 0 -

4-101.19 Nonfood-Contact Surfaces - C NonFOOD-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. Observed cardboard being used underneath raw fish Ice bath and fry station. CDI - Discussed use of nonabsorbent material - sheet pans, foil, plastic wrap, etc. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed shrimp and cole slaw stored holding above 41F. PIC moved items to walk in cooler uncovered to cool.CDI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed bottles of cooking oil stored on the floor in the dry storage room.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed a cup being used to scoop chicken marinade and the handle of scoop in contact with sugar.

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

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 and tomatoes cooling in the walk in cooler tightly covered allowing a slow process to cool. PIC states the items were prep this morning around 9am. CDI-PIC uncovered items.

2-102.11 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site at time of visit not a certified food protection manager.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee remove gloves and leave food prep area, return to area and don new gloves with no hand washing. CDI - Manager coached employee to wash hands. 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 multiple employees recontaminate hands by dispensing towels for drying after hands washed. CDI - Eduated employees to dispense towels before washing hands to prevent contamination.

3-302.11(A) Separate the different types of raw animal foods. -P Observed carton of raw shell eggs stored directly over ready to eat foods in walk in cooler. CDI - manager removed eggs

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two knives on line from previous day with dried food residue present and multiple food pans stored as clean with label residue or label residue transfer present. CDI - knives and food pans removed for cleaning.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commecial hot dog chili reheating in holding unit at 81f. Chili had been in unit for approximately 1.5 hours. CDI - Manager removed chili from holding unit and placed in fryer to rapidly reheat to proper temperature before placing into hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep top coolers including cut tomatoes, shredded cheese, boiled eggs and black bean salad holding 42-44f overnight. CDI - manager discarded items and replaced with new items from walk in cooler. REPEAT - TPHC information provided to manager to help control cold holding risk with prep top cooler items. Due to ongoing cold holding compliance issues, VR will be conducted within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large deep tightly covered container of prepped lettuce cooling in walk in. CDI - lettuce removed to ice water bath to facilitate cooling. REPEAT VR within 10 days to check cooling procedures.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored wedged between prep top covers not on clean surface at front line area and another wedged under equipement on front line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple packages of single service items stored on rack less than 6" from floor in outside storage room. Observed plastic forks stored laying in metal container at front line with mixed handle directions such that the mouth contact surface is not protected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulated debris and buildup on various peices of equipment and shelving. Recommend removing no longer used equipment to storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in front handsink. CDI: Sink cleaned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: PIC and employees educated and items began being rearranged during inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dirty dishes with gloved hands and then handle clean dishes without changing gloves. CDI: Employee educated and then removed gloves, washed hands and donned new gloves.

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 cut lettuce(0F/min), fruit(0F/min), and black bean corn mix ( cooling below required rates. CDI: Items properly spread out and uncovered for rapid cooling. PIC and employees educated on proper cooling methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tartar sauce and cole slaw portions stored above 41F in prep top cooler. CDI: Products had been in prep top less than 4 hours. Food relocated to walk in cooler for rapid cooling. EHS discussed issues with keeping portioned items in hard plastic containers in the prep top due to how prep top coolers maintain food temperatures. Observed burger patties above 41F in cooler drawer. CDI: Burgers sold in under 15 minutes. REPEAT VIOLATION Some Improvement from previous inspection as previous foods are no longer and issue.

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 date marking on some items in prep top have later dates than the items in the walk in cooler. Ensure dates marked on food is the date that the food was prepared/cut/cooked rather than the day that it is placed into the prep top unit. Observed no date mark on cole slaw portions prepared today but made on 10/14. Original tub had the prep date. CDI: Employees educated and proper dates placed on items.

7-201.11 Store toxic materials to avoid contamination. -P Observed febreze aerosol stored on shelf above ready to eat food. CDI: Febreze relocated. Food was hermetically sealed plastic jugs.

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 cut lettuce, black bean and corn mix, and cut melons cooling while tightly covered in the walk in. CDI: Products uncovered and moved to thinner pans for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar stored less than 6" above floor in outside storage area. EHS suggested keeping all food products to inside of the establishment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with towels in dining area with 0ppm sanitizer. CDI: Buckets changed. REPEAT VIOLATION Previous violation corrected.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop down in seafood breader and in the ice at the front counter. CDI: Scoops moved so handle was out of product.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles stored in boxes below 6" in outside storage area.

4-501.11 Maintain equipment in good repair. Observed gaskets on coolers throughout facility damaged. CDI: PIC has had a gasket company out to assess the gaskets. They have been ordered and they are to be replaced soon.

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

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 mop sink with many cracks in it. Observed rusted air vents in prep area. 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 shelving above clean side of dish machine with dust/lint build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed sticker residue on multiple containers on the drying rack. CDI by wash, rinse, and sanitize removing stickers and residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed boiled eggs stored in prep cooler top > 45F. Container was overfilled with food product. CDI- eggs placed on ice and moved to walk-in cooler. observed lettuce in prep cooler drawer > 45F. CDI- lettuce returned to walk-in cooler. and cooled to below 45F. discussed the need for 41F cold holding with PIC. discussed option to use TPHC in lieu of cold holding for lettuce. emailed copy of TPHC procedure to PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored on equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on storage shelves, handsinks.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P In walk in cooler, observed unwashed produce over washed lettuce. CDI- PIC rearranged storage order.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pita sauce, lettuce and cole slaw all above 45F. CDI- All items were portioned out or prepared this morning. Pita sauce was taken to walk in cooler to cool down, lettuce to freezer and cole slaw was voluntarily discarded.

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 boiled eggs, hummus, and fiesty feta cheese not date marked. CDI- PIC knew when items were opened and they were date marked.

Repeat Violation 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed raw fish stored in water on ice bath. Fish may not be stored on undrained ice/water for long term storage.

Repeat Violation 4-501.11 Maintain equipment in good repair. Observed split gaskets in several prep coolers. Gaskets need to be replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

3-303.12 Storage or Display of Food in Contact with Water or Ice - observed raw fish stored in water on ice bath. Fish may not be stored on undrained ice/water for long term storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed scoop handles stored in ice and dry food. observed knife stored between pans in flip top prep cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

4-501.11 Maintain equipment in good repair. observed damaged door gasket on reach-in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shleving in kitchen. observed stickers on unstacked containers stored as clean on the drying rack.

2-301.14 Wash hands before donning gloves and between gloves uses. -P observed employee handle raw hamburger, then change gloves without washing hands. CDI by PIC instruction to employee, and employee washed hands before donning gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf obsevred handsink being used as a dump sink. CDI - PIC instructed on proper use of hand sink.

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 sliced gyro meat in walk-in cooler that was cooled from previous day at 50F. CDI by voluntary discard by PIC. <

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottles of toxic cleaners. CDI by labeling.

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 gyro meat cooling in walk-in cooler from previous day in deep containers with tight fitting lid. Product must finish cooling prior to placing in deep containers. CDI - product discarded by PIC. Instructed PIC on proper cooling procedures.

3-304.12 In-Use Utensils, Between-Use Storage - C obserevd knife stored on prep cooler between lids.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on high shelving surfaces in cooking area. observed sticker glue on containers on the drying rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed the PIC was not certified.

3-304.15 (A) Gloves, Use Limitation - P Observed an employee rinsing off single use gloves instead of discarding them when soiled. CDI - discarded.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili at 117F being reheated in an insufficient hot holding unit after an hour. CDI - rapidly reheated on the grill to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and sour cream at 56F on an ice bath in the front. CDI - placed back in the cooler. Time as a public health control could be used for these products.

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 lettuce and chicken salad had a date mark that was not from when the product was originally prepared. For example the chicken for the chicken salad was cooked yesterday and the date was today. Also, the dates need to follow the food product to the front of the house. It was unclear when some containers in the front were from as they were older than 24 hours and there were multiple containers in the back of the same product. CDI - dates corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad, rice, and lettuce were being cooled while tightly covered. CDI - partially covered to allow air to flow. Rechecked and all were cooling properly.

4-901.12 Wiping Cloths, Air Drying Location - C Observed wiping cloths were stored on cutting boards. CDI - moved to sanitizer buckets.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-202.16 Nonfood-Contact Surfaces - C Replace the mixer head and the chopper knob. Mixer head taken out of service. CDI.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning of non-food contact surfaces and equipment is needed.

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 employee use bare hand to turn off water knob at handsink. CDI by using towel to turn off knob. Discussed procedures with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker residue on pans stored as clean. CDI by wash, rinse, and sanitize.

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 rice stored in preportioned packages in walk-in cooler during cooling process. Allow food item to cool prior to packaging.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. observed beverage cooler at pick-up counter without thermometer (milk inside). CDI add thermometer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed ice scoop handle stored in ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor in dry storage closet.

4-501.11 Maintain equipment in good repair. observed paint surface peeling on walk-in cooler racks. observed rusted shelving in walk-in cooler.

2-101.11 PIC shall be present during all hours of operation.-PF Certified PIC not present during inspection. Active food prep occuring.

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 freshly cut lettuce and melon cooing tightly covered in walk in cooler. CDI- Vent provided.

4-501.11 Maintain equipment in good repair. Observed walk in shelving to be rusty and coating starting to peel off. New shelving has been ordered. REPEAT. - No points deducted.

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 on roller stand grill is located on. Clean. REPEAT.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified PIC present at start of inspection. REPEAT.

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 employee cutting onions without gloves. Employee stated onions were to be cooked, however CDI- voluntarily discarded onions and instruction provided on glove use.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler to be rusty. REPEAT. -PIC is in the process of ordering new shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of grease around grill. 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 grout missing in some areas of kitchen including but not limited to in front of the grill. Standing water observed in between tiles. Also observed hole in wall under drain board of dish machine. Repair.

2-101.11 PIC shall be present during all hours of operation.-PF Observed Certified PIC not present.

2-301.14 Wash hands after activities that contaminate them.-P Observed chef pick up utensil on floor and continue handling clean dishes. CDI- Employee was stopped and instruction provided to wash hands and change gloves.

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 pasta salad with date mark of 3/22. CDI- Item was voluntarily discarded. PIC stated he's going to look into getting a product assessment completed on product. He typically holds pasta salad for 14 days.

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

4-501.11 Maintain equipment in good repair. Observed walk in shelving to be rusty. Repair or replace. REPEAT. Gaskets repaired since last inspection. - Improvement noted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink to be clogged upon arrival. PIC stated facility dumps old ice bath water in that handsinks. CDI- Handsink was drained and instruction provided to PIC.

3-302.15 Wash fruits and vegetables prior to use. Observed facility is not washing onions before use. CDI- Through instruction with PIC.

4-501.11 Maintain equipment in good repair. Observed racks in walk in to be rusty . Repair or replace. REPEAT. Observed split gaskets in 2 prep units and 1 low boy freezer. Repair or replace.

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 around cold drawers below grill. 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 wall behind kitchen handsink to have dirt build up. 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 hole in wall under dishmachine drain board and tiles missing from can wash. Repair.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1 sanitizer bucket of QUAT sanitizer to be below 200 ppm. CDI- Old sanitizer was replaced with sanitizer at correct concentration (200-400 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 Observed rice and cut tomatoes, cooling in walk in cooler, tightly covered. CDI-Items were uncovered and an ice bath will be used to cool rice completely. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometers in facility to not be thin probed. Provide thin probe thermometer.

4-501.11 Maintain equipment in good repair. Observed shelves in walk in to be rusty. PIC stated shelving is in the process of being replaced. Repair or replace.

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 vent covers to have heavy build up of dust. PIC stated he will be cleaning vents this pm after close. Clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink sitting directly on top of a stack of clean plastic containers. CDI- by removing and instructed PIC to re-wash the containers.

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 cooling inside the walk in cooler. Food employees stated that the gravy started cooling at 9am. Observed the gravy at 66F in the center 7 hours later. CDI by voluntary disposal.

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 the gravy cooling inside the walk in cooler with lid covering. Food employees stated that the gravy stays outside of the cooler on the counter to cool down prior to putting into the walk in cooler. Explained that cooling must be done on an ice bath or inside refrigeration to allow for rapid cooling. CDI by education and voluntary disposal. Also observed gyro meat cooling in a deep pan while covered with another plastic container while still 66F in the center. CDI by removing the cover to allow for air flow.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet/soiled wiping cloths stored on the cook line cutting boards or prep tables in between uses.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Can wash tiled basin is in disrepair and observed a hole in the wall in between the can wash sink and the dishmachine.

3-303.12 Storage or Display of Food in Contact with Water or Ice - CObserved hard boiled eggs in contact with undrained ice inside a flip top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walk in cooler shelving, underside of heat lamps and inside the dishmachine.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Observed a damaged and broken tiles inside the can wash. Observed damaged can wash wall.

6-501.111 Controlling Pests - PFObserved a presence of flies in the kitchen. Observed at least 5 on the cook line. Facility is to contact pest control for additional pest control measures and maintain food products covered when not constantly in use.

4-101.11 Characteristics-Materials for Construction and Repair - PFacility has some rusty shelving.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain equipment clean. Observed minor build up behind the soda nozzles on one of the soda dispenser and inside the clean knife holder.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - CRepair the broken tiles in the can wash.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed chicken tenders under heat lamp below 135F. CDI, product discarded.

4-101.11 Characteristics-Materials for Construction and Repair - P. Observed rusted shelving throughout walk-in cooler. CDI, by verbal instruction to repair/replace.

4-602.13 Nonfood Contact Surfaces - C. Observed build-up on shelving and fan covers inside walk-in cooler.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Observed broken baseboard tile around wall of can wash and inside can wash basin.

4-602.13 Nonfood Contact SurfacesProperly clean all non food contact surfaces at a frequency to prevent accumulation of debris. Observed build up on the undersides of the heat lamps, around the soda machine nozzles (nozzles properly cleaned), on the cook line overhead shelving and the walk in cooler shelving.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-MethodsMaintain the facility in good repair. Observed wall repair needed in between the dishmachine and the can wash. Observed broken tiles in the can wash basin.6-501.12 Cleaning, Frequency and RestrictionsProperly clean the facility at a frequency to prevent accumulation of dust. Observed minor dust build up around the ceiling vents in the dishroom.