SHOWMARS RESTAURANT-HUNTERSVL

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for one hand sink. CDI - Manager provided during inspection.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed two containers of medication stored above a waitress station prep surface. CDI - Medications were removed.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a missing thermometer for the Pepsi cooler that holds milk and butter. CDI - Manager provided during inspection.

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 a ramekin cup being used to scoop cheese.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed gaps between the dish machine drain boards and the wall that will be hard to clean behind.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after they became soiled. Food employee worked with raw shelled eggs and wiped hands off on cloth stored on prep counter before returning to task. CDI- EHS discussed with PIC, PIC had food employee discard/replace gloves and remove cloth from area.

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 multiple wiping cloths visibly unclean stored on prep surfaces.

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 dust and debris accumulation on shelf above prep table storing single use items. Vents on hood system with heavy dust and residue accumulation. Increase cleaning frequency. *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 ceiling tiles missing by can wash and above dry storage rack. Replace missing tiles. *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 ceiling tile and vent above standing RIF with dust accumulation, walls at end of cookline with residue accumulation. Increase cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed back handsink located near dish machine with ice dumped in basin. CDI- EHS discussed handsink usage, PIC had ice removed from basin and had employee begin w/r/s process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. TCS items held in flip top/prep unit/prep drawer unit temping above 41F due to unit being turned off to thaw ice buildup, per the PIC. CDI- all TCS items held in unit were removed to rapidly cool in WIF. TCS foods held in unit will only be on emergency TPHC today from 1pm to 5pm, then will be discarded. TCS foods shall not be held in unit until repairs are made. Ambient temp of unit read 48F on EHS thermopop and on internal thermometer. VERIFICATION REQUIRED. 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. Observed heavy food residue accumulation under and between cooking equipment on cookline, gaskets of 3D prep unit. Increase cleaning frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles missing by can wash and WIC entrance. Replace missing tiles.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air ducts connected to hood system with heavy dust accumulation. Increase cleaning frequency.

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 containers, bins, and shaker containers of of pecans, salt and pepper, flour, and seafood breader. CDI - PIC labeled items during inspection. -1 point-

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 ice scoop stored in ice bin with handle making contact with ice. CDI - Ice scoop was repositioned. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink at cook line. CDI - Drain pipe had become unsecured from wall. Pipe was reattached to wall during inspection effectively stopping leak. PIC has called plumber for full repair. -0 point-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink in prep area. CDI - Ice was removed. -1 point-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored behind raw salmon in refrigerated drawer at cook line. CDI - Storage order was corrected by bringing raw chicken to front of drawer and moving raw salmon to rear of drawer. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 mushrooms cooling in reach-in portion of sandwich make table. PIC stated product prepared @8am. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F). REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lamb being held below 135F in warmer. PIC stated product prepared 12pm. CDI: Education provided and product placed on TPHC. PIC opting to use TPHC for long-term compliance. EHS provided paperwork.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish and shrimp being held above 41F in fry make table. Products prepared 07/15/23. CDI: PIC voluntarily discarded product and turned temperature of unit down. Observed slaw being held above 41F in make table. Product prepared @9:45am. PIC stated product placed into walk-in freezer and temped below 41F @10:30am. CDI: PIC voluntarily discarded product and turned temperature of unit down. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce cooling in deep plastic insert pan in walk-in cooler and in make table. Product prepared between 9:30am-10am. CDI: Education provided and PIC placed product on ice for rapid cooling (33F-36F). EHS discussed use of draining pans and submersion in ice bath for means of long-term compliance.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed shrimp thawed under running water reach temperature above 70F. CDI: PIC moved product to freezer for rapid cooling.

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 slight buildup on vents in walk-in cooler. Observed gaskets throughout kitchen soiled with food waste.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad cups, melon cups, toamtoes and slaw cups holding above 41F in the prep top unit. 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 .

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 pasta cups, melon cups, tomatoes and slaw cups over stacked in the prep top unit. CDI- Items portioned. 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 .

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 of walk in freezer in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans stored as clean soiled with food waste on prep table next to dish machine. CDI: Education provided and PIC sent to be re-W/R/S. Observed lettuce spinner stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on upper edge of ice machine

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 chopped lettuce cooling in main make table and walk-in cooler not meeting cooling parameters. See violation #33 and temp chart for details. CDI: Education provided, PIC placed product into smaller pans, uncovered, and either iced product or placed into walk-in freezer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce cooling in large insert pan in main make table. CDI: Education provided, PIC iced product, and placed into smaller pans. Observed chopped lettuce being cooled in walk-in cooler in deep plastic plans covered with lid. CDI: Education provided and PIC placed product into walk-in freezer and into smaller pans. 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 dry storage shelving soiled with food waste.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash accumulating around the exterior of dumpster. New concrete pad poured and facility awaiting fencing and gate to enclose dumpsters. REPEAT VIOLATION. **Points not escalated due to improvements.

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 of walk-in freezer bowed/in poor repair. Observed FRP separating from around bottom of mop sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed preportioned cooked rice in the walk in cooler temped at 44F (prepped yesterday) CDI-PIC voluntarily discarded the rice. -REPEAT- 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 .

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 Cole slaw prepped today covered in the walk in cooler. Observed pasta salads in the walk in cooler prepped today cooling covered and stacked. CDI - Cole slaw was uncovered. Pasta salad was placed in the walk in freezer. Discussion on proper cooling methods. **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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed thawing fish on standing water in the ware wash sink. CDI- PIC placed the water on during the inspection. Discussion on the importance of thawing properly

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 a plastic cup used as a scoop in the feta cheese. Provide a scoop with a handle to prevent touching the food with hands.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster open and trash accumulating around the exterior of the dumpster. Clean to prevent attracting insects and rodents. Discussion with the PIC, there appears to be a raccoon living close by, recommended that they contact a wildlife removal company.

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 written procedures for cleaning up these types of events. Provided the clean up handout to the PIC to post and review and educate employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw at the front prep top cooler at 43F. PIC stated is was prepped this morning. Product still needs to cool down to 41F or below. CDI- PIC removed and placed back into the walk in cooler to cool down.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of purple liquid and a spray bottle with a yellow liquid. CDI - PIC properly labeled degreaser and bleach.

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 bulk containers of salt and pepper. CDI - PIC labeled containers.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflow prevention device on spigot of the mop sink, a sprayer hose is attached. CDI - PIC removed the hose. If a spray hose is going to be utilized please provide Backflow ASSE 1011 and attach to the spigot.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster open and trash accumulating around the exterior of the dumpster. Clean to prevent attracting insects and rodents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and jacket on top of prep area.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed the following priority items during the inspection: hot holding CDI - Discussion with the PIC and items for hot holding were either voluntarily discarded or reheated. Points will be deducted during the next inspection for lack of managerial control.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not a certified food manager. One of the food handlers has one but does not have their certification with them . For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-201.11 (C) PIC shall not allow a conditional employee with foodborne illness or symptoms to become a food employee. - P Observed current employee health policy does not reflect the new addition of Salmonella (non-typhoidal) CDI - Provided NC Food Code summary of changes and handouts via email to the PIC **For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for these types of events that occur. CDI - Provided PIC with NC food code changes and handouts via email. *For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish at the cookline temped at 118F. Observed gyro meat in the Hot holding drawer temped at 90F. CDI - Food handler voluntarily discarded the fish. Gyro meat was prepped this morning and was reheat to 181F.

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 feta cheese (opened yesterday), hard boiled eggs and cooked rice all prepped yesterday. CDI - PIC properly date marked these items. Discussion on when to properly date products. For more information on date marking please visit: http://meck.co/FoodSafety

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 following items prepped today sliced tomatoes, cut lettuce and cole slaw either placed directly into the prep top cooler or covered in the walk in cooler. CDI - Tomatoes, lettuce and cole slaw were uncovered. Cut lettuce was placed on ice and placed back into the walk in cooler to properly cool to 41F or below. Discussion on the proper cooling processes. **For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed thawing shrimp on standing water in the ware wash sink. CDI- PIC placed the water on during the inspection. Discussion on the importance of thawing properly 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 vacuum packaged salmon thawing in the walk in cooler. CDI - PIC opened packages of salmon during the inspection.

4-501.11 Maintain equipment in good repair. Observed reach in freezer with a broken handle. Replace/repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizing test kit for the 3 compartment sink. Obtain a quat test kit. Verification visit required.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents accumulating dust over the cook/prep line. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon in WI, slaw in prep unit, cold holding at temperatures above 41F. CDI. PIC indicated that the slaw was made this morning and took it back to the cooler and voluntarily discarded the salmon. REPEAT.

3-501.13 Use approved thawing methods. Observed shrimps thawing in the prep sink with no running water. CDI. PIC open running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed green veges, sauces stored directly on the floor in the WI cooler and also boxes of frozen food in WI freezer. Also observed boxes of food stored directly under the 3 comp sink. CDI. PIC removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged handle to the RI cooler. Needs to be repaired. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving in the RI in cooler, top of ice machine. Needs to be cleaned. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from the 3 comp sink and prep sink at the bak. Needs to be repaired.

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 buil up on vents in the facility. Needs to be cleaned.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one of the builbs out in the hood. Needs to be replaced. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed veges salad, pork, chicken salad, coleslaw, lettuce, mushroom cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P. Observed container of sanitizer stored directly on prep table. CDI. PIC removed.

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 tomatoes, coleslaw, lettuce, cooling in prep unit. CDI. PIC removed to cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection. Needs one. Will be back in 10days to check on the thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of salt in the cooking line with no labels. Needs to be labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed green veges, sauces stored directly on the floor in the WI cooler. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed. REPEAT

4-501.11 Maintain equipment in good repair. Observed damaged handle to the RI cooler. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving in the walk in cooler, micro waves.. Needs to be cleaned. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one of the builbs out in the hood. Needs to be replaced. 4-202.18 Ventilation Hood Systems, Filters - C. Observed build up on ventilation system, Needs to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of soup in the hot holding well with a temperature range of 124-133F. EHS actively stirred soup. Temperature range was still below 135F. CDI- food employee reheated soup to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cut melon sitting in pans above the prep top containers in the unit. Melon in both containers had a temperature of 47F. CDI- PIC moved items to walk in cooler for more rapid cooling. Suggests putting melon in containers that fit inside of the unit. Store other cut melon in the walk in cooler or reach in unit until needed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a container of rice, chicken, green beans, and boiled eggs in the walk in cooler with no date mark labels. PIC could not recall when rice was prepared. PIC stated that chicken. green beans., and boiled eggs were prepared yesterday. CDI- PIC discarded the container of rice. PIC back dated all other items to reflect 12/29.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes on prep surfaces.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving in the walk in cooler. Have cleaned.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks and clothing co mingled with food used for the establishment. REPEAT.

5-202.12 Provide at least 100F water at handsinks.-Pf Handsink in back area did not have water of at least 100F. Verification Required.

Repeat Violation. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P In walk in cooler observed unwashed produce being stored over ready-to-eat foods. CDI- Advised PIC to place ready-to-eat foods over unwashed produce. Storage order was rearranged.

General Comment. 3-501.13 Use approved thawing methods. Observed food items thawing in sink completely submerged, but not under running water.

General Comment. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 cans with dents being stored with other cans. CDI- Cans were removed to be sent back to distributor.

Repeat Violation. 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 several floor tiles missing throughout the facility. Missing floor tiles are collecting water. Tiles need to be replaced.

Repeat Violation. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks being stored on prep table in kitchen. Spoke with PIC and advised that facility designate an area inside of walk in cooler for employee possessions. Also drinks should be kept on bottom shelves.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -Handsink in back area was blocked by trash can. CDI- Educated PIC that handsinks should not be blocked, trash can was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Handsink in back area did not have paper towels. CDI- Paper towels were provided.

Repeat violation. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - In walk in cooler, observed unwashed spring mix and cabbage being stored over ready-to-eat foods. CDI- Advised PIC to place ready-to-eat foods over unwashed produce. Storage order was rearranged.

General Comment.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 - At start of inspection, observed two containers of collard greens sitting out on the counter at 110F and 105F. PIC stated greens had just been cooked and were cooling down before placing into walk in cooler. Collards are supposed to cool at a rate of 0.54, cooling rates were 0.27 and 0.13. CDI- Through education. Advised PIC to immediately place collards inside walk in cooler once temperature reaches 135F(when cooling begins).

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Ranch, cole slaw, and chicken salad were above 45F. Ranch and cole slaw were in small containers inside of flip top. Containers that were at the bottom of the pan or towards it were ranging from 42-43F. Containers of ranch were also in an ice bath in front area above 45F, and bottom containers were 41F. CDI- Top containers were removed and placed inside of walk in cooler. Educated PIC to not fill up metal pans with these small containers because only the bottom portion is getting the cold air.

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 items in flip top units, prep coolers and walk in cooler that were not date marked and were prepared yesterday. CDI- Items were date marked. Facility needs to implement a date marking system and employees need to be trained on it.

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

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -Observed several white containers with ingredients such as cracker meal, flour and sugar not labeled. CDI- Containers were labeled.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - In freezer observed boxes of shrimp and fries being stored on floor. CDI- Items were removed from floor.

General Comment. 4-501.11 Maintain equipment in good repair. -Observed several split gaskets in prep coolers throughout the facility. Gaskets need to be replaced.

Repeat violation. 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. Floors: Observed several floor tiles and baseboard tiles missing throughout the establishment. Light in walk in cooler is out. PIC stated light went out this morning and will be getting replaced today. In kitchen reach in freezer handle is missing, needs to be fixed.

Repeat violation. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employees clothing and food being stored co-mingled with items in dry storage area. Areas for personal use shall be designed in areas away from items for restaurant.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a pan of raw pork stored over celery in walk in cooler. CDI-moved to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on interior of ice machine.

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

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. - Repeat - Floors: Observed several floor tiles and baseboard tiles missing throughout the establishment. Observed cleaning needed behind and under equipment throughout. Walls: Observed several areas of splash that need to be assessed for cleaning. Observed at the 3 compartment sink caulking with visible black build up. Clean area and replace caulking. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone and keys belonging to employee stored improperly on prep areas.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed cans of soda belonging to employees stored in cold drawer with containers of salads. CDI-removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-removed from service. REPEAT.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored in between equipment. REPEAT. Observed scoop handle stored down in food.

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. - Repeat - Floors: Observed several floor tiles and baseboard tiles missing throughout the establishment. Observed cleaning needed behind and under equipment throughout. Walls: Observed several areas of splash that need to be assessed for cleaning. Observed at the 3 compartment sink caulking with visible black build up. Clean area and replace caulking. REPEAT.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed front handsink by drink machines not reaching 100F. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-removed from service.

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 on counter in improper ice bath. Observed tomatoes and lettuce prepared le cooling tightly covered. CDI -Items placed into walk in cooler uncovered and reached proper cooling parameters. REPEAT. Verification required.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap in back door that may give access for pests.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored in between equipment. 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. 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. - Repeat - Floors: Observed several floor tiles and baseboard tiles missing throughout the establishment. Observed cleaning needed behind and under equipment throughout. Walls: Observed several areas of splash that need to be assessed for cleaning. Observed at the 3 compartment sink caulking with visible black build up. Clean area and replace caulking. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly.

2-301.14 Wash hands before donning gloves and between gloves uses. -P - 0pts - Observed employees go from conducting cashier task to donning gloves without washing hands. CDI- Corrected through education. It is vital that employees wash hands when changing task that may cause contamination particularly when donning gloves for food preparation. 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 gyro meat cooling on counter in improper ice bath. Observed tomatoes and lettuce prepared this AM cooling tightly covered. CDI -Items properly cooled. REPEAT.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed knife stored in between equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed several wet stacked containers. Ensure air drying occurs. REPEAT.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed test strips for both quat and chlorine sanitizer expired and water damaged. Verification required.

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. - Repeat - Floors: Observed several floor tiles and baseboard tiles missing throughout the establishment. Observed cleaning needed behind and under equipment throughout. Walls: Observed several areas of splash that need to be assessed for cleaning. Observed at the 3 compartment sink caulking with visible black build up. Clean area and replace caulking. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - 0pts - After reviewing the Spanish version of the employee health provided to employees it appears that open wounds and lesions are not described as a symptom. This must be added to the Spanish version to be accurate. A state issued Spanish form was provided to establishment to allow for compliance. Provide employees with retraining once the form is correct or if the form provided today will be used.

2-301.14 Wash hands before donning gloves and between gloves uses. -P - 0pts - Observed employee go from conducting cashier task to donning gloves without washing hands. CDI- Corrected through education. It is vital that employees wash hands when changing task that may cause contamination particularly when donning gloves for food preparation.

6-301.14 Handwashing Signage - C - 0pts - Observed hand washing signs missing throughout. CDI - Provided to be placed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed, RTE foods. CDI- Moved. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employees handle raw shell eggs and raw ground beef and did not change gloves after until discussed. Employee handling raw eggs handled other equipment that other employees use. Ensure removal of gloves occurs immediately after. CDI - Gloves removed and hands washed. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed employee working on 3 compartment sink drain boards to portion hamburgers (raw) and cheese. Discontinue using the 3 compartment sink unless there is a procedure in place that ensures areas are cleaned.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - 0 pts - Observed the lettuce spinner stored as clean soiled with lettuce debris. Observed sticker residue on exterior of several containers. CDI- Items to be re-cleaned.

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 gyro meat sitting at room temperature for 1.5 hours reading 98F. Employee stated that gyro meat sits out until the entire portion of protein is cooked. This process must discontinue as it will not reach 70 within 2 hours. Active cooling should occur after the product hits 135F. CDI - All items were placed in a shallow pan and placed in the freezer. Items reached 60-68F within 15 minutes only through the assistance of EHS. Cooling methods must be assessed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Observed potatoes reading 78F. Potatoes are cooked then placed in a pan and left on counter. This process must discontinue unless items are placed on time instead of temperature. CDI - Items discarded and TPHC sheets left with establishment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 jugs of milk (53F), portioned butter (50F), eggs (64F), and hash browns (74F). Hash browns and eggs are being left out at room temperature. CDI- Eggs, hash browns and milk discarded. Butter moved to walk in . // Observed raw fish and shrimp on ice reading 58F due to lack of ice bath and to much product. CDI- Product iced down. // Observed cheese, sausage, ham, raw burgers, and diced ham reading 48-51F in drawers. Unit is working properly as items on the lower rack are reading 39-41F. Unit is being left cracked during service causing the lack of temperature on the top items. Observed almost all foods next to speed rack reading 45F. All other foods in walk in reading 41-42F. It is vital that prepared foods remain at 41F or below if a 7 day date marking system is desired. Recommend moving prepared foods from this area (near door) to ensure temperature remain at 41F or below for the desired 7 day date marking. // Repair reach in units that are not working.

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 in place for any of the items located on the make top unit, reach in units, or drawers. Dating of food must be made if the product will last more than 24 hours. 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 milk with date of best use of 5/14. Milk was observed spoiled. Ensure milk is dated for date of opening. CDI- Discarded.// Observed greens labeled for 5/17 and soup for 5/15. Items read 45F and should be discarded within 4 days with date of preparation counting as day one. CDI -Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed gyro meat not cooling down within 1.5 hours. Items left of counter. // Observed lettuce, melons, and sliced liver mush cooling in make top units. // Observed potatoes and lettuce prepared this AM cooling tightly covered. CDI -Items properly cooled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0 pts - Observed several white containers with ingredients such as flour with removed or very light labels. Replace labeling as needed to ensure it can be visible.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed several wet stacked containers. Ensure air drying occurs.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0pts - Observed reach in unit holding butter, tea, and lemons & reach in unit near smoothie area not working (air temperature reading 58F). Items stored butter and milk in them. Items were discarded. Butter and milk should not be stored in these areas until units are repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed in exterior of containers, gaskets, overhead shelving, under counter shelving, reach in units, freezer (one door), and any other area with visible build up.

5-205.15 Maintain a plumbing system in good repair. - Rpeeat - Observed facet handles for hand sink not working. Hot and cold water is available but the handles do not work. Replace handles to allow for hand sink to work. All hand sinks must be in good working condition. Hand sink was advised to get repaired on previous inspection. Closing the handles to water supply is not an effective 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. 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. - Repeat - Floors: Observed several floor tiles and baseboard tiles missing throughout the establishment. Observed cleaning needed behind and under equipment throughout. Walls: Observed several areas of splash that need to be assessed for cleaning. Observed at the 3 compartment sink caulking with visible black build up. Clean area and replace caulking.

6-305.11 Designation-Dressing Areas and Lockers - C - 0 pts - Observed several areas where personal items and other tools are being stored co-mingled with items for the establishment. Areas for personal use shall be designed in areas away from items for the restaurant. Discontinue. Observed a whole lamb stored in the freezer. Item appears to be USDA inspected but item is for personal use. Ensure that items such as these are stored in a location away from food for establishment.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the kitchen handsink. CDI - replaced soap at the dispenser.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed pita bread stored in containers on the floor. CDI - moved the containers off of the floor. Observed no splash guard at the front handsink to protect the bread toasting station. Advised to replace splash guard (splash guard removed because of dining room renovations).

5-205.15(B) Maintain a plumbing system in good repair. Observed kitchen handsink p-trap with a slight leak. Observed handsink next to 3 comp sink leaking from faucet. Advised to fix.

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. REPEAT VIOLATION. Observed tiles missing and broken throughout kitchen. Advised to get fixed.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee not wash hands before donning gloves. CDI - advised to wash hands before putting on gloves.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee working with raw eggs and not switching gloves when gloves become contaminated or switch gloves when switching tasks. CDI - educated food employee when to wash hands and switch gloves; advised to switch gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed one product, butter, out of temperature. Refer to temperature chart. Advised to leave product under refrigeration and pull as needed instead of leaving out on counter top during hours of operation.

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 tomatoes covered with plastic wrap. Refer to temperature chart for cooling time/temp. CDI - educated to leave products uncovered to rapidly cool; educated food employee; advised to uncover product.

6-501.111 Keep the premises free of insects, rodents, and other pests. In the dishpit area where the FRP is breaking away from wall, observed 1 german cockroach crawl in behind the broken FRP. Went over pest control methods with PIC. Advised to seal walls.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed multiple quat sanitizer buckets less than 50 ppm. Advised to refill buckets with proper concentration of solution.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the ice scooper stored on metal holder with the holder having paint chipped, thus exposing metal and having rust build up. The metal ice scooper has rust residue from storage. Advised to switch to plastic to prevent rust build up.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed 3 comp sink torn at the top of the compartment. Sink can still hold equipment. utensils, and proper solutions for cleaning procedure. Advised to fx.

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. REPEAT VIOLATION Observed borken tile throughout kitchen. Observed broken FRP on the walls in areas.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, and rinse using running warm water -P Observed dish washer rinse hands under the water; no soap, no scrubging, no proper drying, and bare hand contacted the faucets when turning faucets off. Improper handwashing. CDI - advised to use soap, scrub, rinse, dry hands with paper towels and prevent recontamination. 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employees recontaminate hands by bare hand contacting sink faucets when turning them off. CDI - advised to dry hands with paper towels, then turn the faucets off with that paper towel. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee's not washing hands before donning gloves. CDI - educated that hands need to be washed before putting on gloves.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting food. CDI - educated about proper handwashing, wearing gloves, or using a utensil to dispense food. Discarded the honeydew and oranges.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by 3 compartment sink without soap. VR

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed multiple products out of temperature. Refer to temperature chart. Raw eggs sitting on counter top out of temperature. Sliced tomato overstacked and out of temperature. Observed sour cream and butter out of temperature. Adsvised to turn refrigerator colder or get product that doesn't require refrigerator. CDI - tomatoes: advised to remove excess product; be aware of the chill line in each container. Raw Eggs: provided TIME papers to facility to hold product on TIME control OR keep eggs under refrigeration. Advised to discard butter/sour cream.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed muliple commercial packaged products (ham/soups) without dates. The products have been opened more than 24 hrs. CDI - educated about proper date marking. provided dates to these products.

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 bulk products coolig in the walkin cooler with lid covering product. CDI - advised to leave lid off of container.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed reach in cooler dripping water. Advised to fix; PIC showed me work order that new equipment is being delivered tomorrow.

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 shelving in the kitchen dirty; observed gasket in reach in coolers dirty mold debris build up; observed racks in walkin cooler in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed tile broken throughout kitchen. Observed FRP by the can wash torn. Advised to fix.

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 wash hands with gloves on. CDI- Employee was stopped, instruction provided and hands were properly washed without gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and shrimp above ready to eat onion rings. CDI- Raw food moved to proper storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black microbial growth in ice machine. Clean. CDI- Instruction provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items including but not limited to mac and cheese, sausage links and cooked potatoes below 135 F (See temp chart). PIC stated these items are for lunch, not breakfast and were put out too soon. CDI- Items reheated and placed into proper hot holding equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items including but not limited to lettuce, spinach and honeydew melon above 45 F (see temp chart). CDI- Items were placed in walk in cooler to quickly cool. PIC stated prep unit 1 is not working therefore ice is being used to supplement temperature control in this unit. Lettuce and spinach were sitting too high to achieve proper temperature.

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. CDI- Instruction provided and running water provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food items stored on floor of walk in cooler and freezer. Instruction provided. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep unit 1 to be in disrepair, rusty shelving and standing water in prep unit 2, reach in freezer handle broken and split gasket in ice machine. 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 many broken or missing floor tiles including but not limited to in front of fryers and in front of can wash. Repair.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified food protection manager on site throughout the inspection. The manager arrived at the end so I do have a Person In Charge to go over inspection with. Advised manager that there needs to be more than one Certified Food Protection Managers amongst the employees so that when one CFPM is out, another one can be on duty.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bell peppers above Ready To Eat food in the walkin cooler. CDI - moved produce to the proper location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surface of tomato slicer with food debris built up. This item was stored as 'clean'. CDI - moved the slicer to the 3 comp sink to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs on the counter out of temperature (refer to temp chart). CDI - moved the eggs to the proper location, under refrigeration. 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 Observed macaroni salad that was originally opened from its commercial package on 12.21.15. CDI - educated employee about dispostion and date marking, and discarded product.

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 many products that were in the process of cooling and had lids covering the products (refer to temp chart). CDI - Removed the lids/plastic wrap from the products that were cooling and educated employee about proper cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed multiple products on the floor in the walkin cooler and freezer. CDI - moved them off of the floor into the proper location. Observed food on the front line exposed to splash from a handsink. CDI - moved product away from contamination; advised that splash guards are a necessity. REPEAT VIOLATION

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed fruit and vegetable wash in every sanitizer busket. CDI - educated emplyees the importance of sanitizer and using the proper sanitizer in buckets; refilled every bucket with the proper concentraion of sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout establishment. PIC claims the guy is coming today to replace torn gaskets. REPEAT VIOLATION

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products. Observed prep cooler not functioning holding (cut lettuce, cut tomatoes, shredded cheese, slaw) at 49-55F, CDI all products removed from unit and placed into walk-in cooler.

6-501.111 Controlling Pests - PF; Keep facility free of pest; Observed flies in kitchen area.

< 3-305.11 Food Storage-Preventing Contamination from the Premises - C; Properly store food products to prevent contamination; Observed fish stored within splash zone of hand sink. CDI fish removed from location and stored in approved location.

4-101.19 Nonfood-Contact Surfaces - C; Keep equipment in good repair; Observed split / torn gaskets, damaged plastic containers, broken handle on stand up refrigerator, non-functioning prep cooler all in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in cold hold drawer under grill holding above 45F. Gauge on unit at 31F. Determind that unit had froze up. CDI-items put into separate working cooler. Temperature adjusted on unit. PIC will monitor temperature and have repairman come to double check unit.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed no disclosure on some menu items on breakfast menu, specifically eggs offered cooked to order. CDI- Gave example of correct Consumer Advisory. Menus in process of being changed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Hand sink beside of fish cooler needs splash guard when food is left uncovered.

4-502.11(A) Maintain utensils in good repair. Observed several utensils in disrepair such as fryer basket, spatula and strainer. Items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean greasy residue on equipment and dust from fan covers in walk in cooler.

2-102.12 PIC shall be a certified food protection manager. Observed no certified person in charge during inspection.

6-301.14 Post a handwash sign at each handsink. Observed two kitchen handsinks without signs. Signs provided.

4-501.114 Maintain sanitizer at correct concentrations. Observed chlorine dish machine sanitizer at greater than 200 ppm as measured with a test strip. 10 day verification required.4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed build up on can opener blade. Cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed cooked cut potatoes in the table top steam unit at 120F. Potatoes discarded after breakfast at 11am.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed butter packets, diced ham and beef tips above 45F. Ham was discarded, beef tips and butter packets were moved to the walk-in cooler. 2 door dessert refrigerator needs to be serviced. Ensure all coolers are working properly with internal thermometers. 10 day verification.

3-501.15 Cooling Methods - Observed Gyro meat put in a square white container to cool. Don't cover items such as this or sausage until it cools to 41F in the walk-in cooler. Gyro meat was spread out on a sheet pan and put on the speed rack in the cooler. Sausage was in a shallow pan and put in the cooler when it reached 143F so it could cool properly.

6-501.111 Premises shall be kept free of insects, rodents, and other pests. Observed a roach on the prep cooler lid, a few dead roaches on the floor and flies in the dining room. 10 day verification required to check pest treatment from certified company. Also noted bug lights in dining room were not plugged in.

4-501.11(A) Maintain equipment in good repair. Observed hot water faucet on the left side of 3 comp sink not working, torn gaskets on the 2 door refrigerator not holding proper temperature and rusted shelves in prep coolers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips for quat sanitizer at 3 comp sink. 10 day verification.

4-601.11 Keep nonfood-contact surfaces of equipment clean. Observed food debris and condensation at the bottom of prep coolers and ice cream freezer, build up on shelves over cook line coolers and top of tea urns on the floor next to ice machine. Also noted inside of overhead light shields with dead bugs and debris present.

Food employees shall report to PIC about information health and activities as they relate to food borne diseases. (2-201.11) PIC showed EHS a handout for new employees on employee health policy. Written hand out did not include information about infected cuts or lesions. PIC showed EHS that they are also using the handouts given by the State that include the missing information.

A handwashing sink may not be used for purposes other than handwashing. (5-205.11) Observed front hand sink being used as a dump sink. CDI-spoke with manager and employees that hand sink is used for hand washing only.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed microbial build up on ice machine. VR

Properly cool foods from 135F to 70F within two hours and 70F to 45F within four hours. (3-501.14) Observed sausage gravy cooling in deep pan and tightly covered in walk in cooler. PIC stated that gravy began cooling 2.5 hours prior. Gravy measured above 70F and did not meet cooling parameters. CDI-gravy voluntarily discarded.

Store TCS foods cold at 45F or below. (3-501.16) Observed raw fish stored on ice and above 45F. Ice not filled completely around pan. CDI-fish put into refrigeration.

Use proper cooling methods. (3-501.15) Observed pan of gravy cooling in deep layer and tightly covered with plastic wrap. Cool in shallow layers and uncovered to provide cold air circulation around foods to ensure foods are cooled quickly.

Properly air dry utensils. (4-901.11) Observed cups and other items stacked while wet.

Hand washing sink shall be used only for washing hands. Observed cleaning utensil stored in hand sink. CDI-moved.

Properly store raw animal meats to prevent cross contamination. Observed raw hamburger and pork stored over ready to eat turkey deli meat. CDI-foods arranged to proper storage order.

Store TCS foods hot at 135F or above. Observed hot items stored on top of oven (see temp chart) under 135F. CDI-all items reheated to 165F for hot holding.

Consumer advisory needed for undercooked eggs on menu. Observed special menu items with eggs on TV screen with no consumer advisory. PIC stated this program is to be deleted tomorrow. Also missing reminder on printed paper menus. Reminder example: "These items cooked to order" CDI through instruction

Use proper cooling methods when cooling TCS foods. Observed several items in walk in cooler just cooked and cooling tighlty covered. CDI- All items vented to allow cold air circulation.

Facility shall be free of pests. Observed flies in kitchen.

Equipment food contact surfaces shall be easily cleanable. Observed three compartment sink basin cracked and separated from drainboard and collecting food debris such as rice. Repair.

A plumbing system shall be maintained in good repair. Repair leak in hand sink next to three compartment sink.

Physical facilites shall be in good repair. Observed cracked and missing floor tiles throughout kitchen. Soiled water pooling in cracks.