D.D. PECKERS WING SHACK

REPEAT. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for employee health training of staff. CDI- County form with signature spaces provided. PIC responds correctly to EHP questions when asked. (-1)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed staff backpack stored so it was making contact with back hand sink basin. CDI- Back removed, sink sanitized. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese at 44F inside fliptop and lowboy. CDI- EHS verified when last at 41F. PIC rapidly cools cheese in WIC and splits supply into seperate, metal containers, to better facilitate cold holding. EHS directs staff to close fliptop lids anytime not in use. (-0)

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed a few menus with unreadable reminder statement portion of consumer advisory, text too dark to be legible. CDI- Menus with illegible reminder statement removed from service. Other menu’s observed are readable and compliant. (-0.5)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in back of kitchen. Increased pest abatement visit frequency advised. No contamination to food observed. (-1)

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 sani-bucket with in use wiping cloths soiled by dark residue. EHS directs PIC to wash and sanitize bucket before re-using. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine in sani-bucket holding in-use wiping cloths soiled>200ppm. CDI- Chlorine diluted. (-0.5)

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 one fryer basket with deteriorated metal wire which is no longer attached to frame, no longer safe to use. EHS directed PIC to remove from service. (-0.5) 4-501.11 Maintain equipment in good repair. Observed WIC unable to self-close and torn gasket. Replace gasket and ensure WIC door self closes.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed severe accumulation of dark residue on racks that are loaded into chemical dish machine. EHS directed PIC to wash, rinse, and santiized before returning to use. (-0.5)

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 accumulated residue and debris on various shelves, gaskets, top of chemical dish machine, and dry storage area equipment. Increased cleaning frequency is advised. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed mild leak at 3 comp sink faucet. (-0)

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 chipped and damaged flooring in back of kitchen that is no longer smooth and easily cleanable. Repair/resurface and seal flooring at earliest opportunity. (-0.5) 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 Orkin dark resin pest control material on side wall to left of fliptop. EHS advised PIC that once it turns from light caramel to dark brown, pest control resin is no longer actively useful, and should be removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring staff are trained on employee health and reporting agreement. PIC and Head Chef correctly point out available resources and have correct answers to employee health questions. CDI- EHS provided county version with signature form. Please have food handlers read and sign a copy before the next inspection. (-0) English form- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement Spanish form- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

REPEAT. 10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dark residue inside chute of ice machine. EHS will return within 10 days to verify food contact surface of ice machine is clean to sight and touch. (-3) 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored with severe accumulation of grease on probe and non-food contact portion. CDI- Thermometer cleaned and sanitized.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed two sanitizer buckets with wiping cloths stored on ground. CDI- Buckets brought off ground. EHS discusses proper storage of sani-buckets with Chef. (-0)

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 accumulated residue and debris on various shelves, gaskets, top of chemical dish machine, and dry storage area equipment. Increased cleaning frequency is advised. (-1) 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease residue on outside surface of pot stored as clean above 3 comp sink. CDI- Pot returned to ware-washing.

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 chipped and damaged flooring in back of kitchen that is no longer smooth and easily cleanable. Repair/resurface and seal flooring at earliest opportunity. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed severe accumulation of food debris on table top can opener, including blade. Also observed several dishes stored as clean sticky to touch. CDI- Dishes re-washed, rinsed, sanitized. (-1.5) 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 torn gasket on lowboy at far left unit across from cook-line. Also observed rusted storage shelves in WIC and reach in freezer. (-1)

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 accumulated residue and debris on various shelves, gaskets, chemical dish machine, and dry storage area equipment. Increased cleaning frequency is advised. (-1)

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 stains and debris on floors, walls, and ceilings throughout facility. Deep clean needed to remove grease and other residue from surfaces. (-1)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility did not have written procedures for responding to vomiting or diarrheal events. CDI- EHS provided Mecklenburg County cleanup plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed evidence that handwashing sink is being used for more than handwashing. EHS observed a container of mouth wash on the hand sink, when asked food employee stated that they do use the mouth wash in the hand sink. CDI- Mouth wash was removed from handsink.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed build-up on the probe of both thermometers on the grill hood. EHS observed food employee use the thermometer without cleaning the build-up. CDI- PIC took thermometer to be w/r/s at dish.

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 two container of cut lettuce, two containers of cut tomatoes, and a bag of shredded lettuce that were not dated. PIC stated that they cut those items last night and placed them in the prep unit. EHS observed that products dated for today (05/09) and PIC stated they were prepped the night before. EHS explained that items need to be dated with the date they were prepped Observed milk in the WIC without a date. Pico was found with a discard date of 06/03 and salsa was dated for 06/12CDI- PIC was allowed to back date items to yesterday and milk, salsa and pico were voluntarily discarded. **REPEAT** **Full Points** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed that facility does not have written TPHC procedures onsite. EHS observed that they were holding uncooked chicken wings on time and are tracking time correctly. CDI- EHS provided facility with template and assisted them in completing it. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of surface cleaner without a label. CDI- PIC labeled spray bottle.

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 raw beef patties cooling from ambient in the walk in cooler in deep container covered with aluminum foil on the bottom shelf. In 105 minutes patties cooled from 49 to 44. CDI - PIC moved product closer to fans, and uncovered it to allow for faster cooling. 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 .

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 three cans that were dented along the seam stored on the shelf with undamaged product. CDI- Dented cans were removed and placed in designated location for credit. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed 3-compartment sink being used a prep table with raw beef patties in a container in one basin with a sanitizer bucket and dirty dishes in the third sink basin. Ensure that equipment is washed, rinsed, and sanitized before use, only used for the specific task, then washed/rinsed/sanitized once task is completed. PIC removed sanitizer bucket from basin where raw beef patties were stored in a separate container. SEE COMMENTS. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of mayo that had been exposed to water from a leak in the ceiling. Several canned items were exposed as well. CDI- Items were able to be wiping with a sanitizer rag and cleaned since they were hermetically sealed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI- PIC placed bucket on the bottom shelf of the prep table.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water use to store utensils at 129F. CDI- PIC emptied water and heated it to at 135F.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use containers exposed to leaking in the ceiling. Observed the cardboard boxes were wet and visibly leaking water when pulled from the shelf. CDI- Single use containers were discarded.

4-501.11 Maintain equipment in good repair. Observed WIC leaking. Observed torn gaskets on prep unit. Observed rusting shelving in the WIC and on the dry storage shelves. Repair/Replace as soon as possible.

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 encrusted build-up on equipment on the cook line. Fryers, grill/oven, and prep surfaces are in need of cleaning. Observed outside of dish machine in need of cleaning. Observed heavy build up on equipment used for cleaning oil. Observed heavy build-up on dry storage shelves. Increase in cleaning frequency recommended.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-compartment sink leaking at the faucet and underneath. Repair as soon as possible.

5-501.115 A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Observed heavy oil build-up outside around the dumpster and oil trap. Clean as soon as possible to prevent pest harborage.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor damage in front of the walk in cooler holding water. Repair as soon as possible. **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 heavy build-up of debris throughout the kitchen, floors, base boards, walls, shelving, behind/under equipment are in need of cleaning as soon as possible. Observed build-up behind the cook line equipment on equipment lines as well as standing water/oil. Observed build-up in shields for hood lighting. Increased cleaning frequency is recommended.

6-303.11 Provide required lighting intensity. Observed a bulb out on the cook line under the hood. Replace as soon as possible.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed evidence that handwashing sink is being used for more than handwashing. EHS observed a container of mouth wash and a small cup with mouthwash in it stored on the handwashing sink. CDI- PIC removed the mouth wash. EHS educated on the importance of using the sink only for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored as clean in a pot with visible food debris on them and inside the pot. CDI- PIC took all items to dish machine 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two bags of cut leafy greens with no date mark. Observed a container of diced tomatoes without a date mark. CDI- PIC stated that bags of lettuce were opened the previous day and were date marked. PIC was unaware of prep date for tomatoes and they were voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored next to food on the dry storage rack. CDI- PIC relocated food items away from chemicals.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of plates that were stacked wet drying next to the 3-compartment sink. CDI- PIC instructed food employee to run items through the dish washer and place them in a dish rack to allow for air drying.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in need of repair in front of the WIC. Floors shall be smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in walk-in refrigerator, floors throughout the facility, and walls in many places in need of cleaning. REPEAT.

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/vent covers in need of cleaning. Repeat.

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 marinara and gravy in stream well below 135F. PIC stated items just placed in steam well. PIC removed and placed on stove to reheat to 165 or above.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk in walk in cooler and TCS foods in prep top cooler not date marked. Corrected During Inspection. Milk and all TCS items in prep top cooler were properly date marked. 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 .

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed grease accumulating around grease recycle container on the asphalt.

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. Repeat. Observed walls in walk-in refrigerator, floors throughout, and walls in many places in need of cleaning. This must become a regular part of the facility operation.

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/vent covers in need of cleaning.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. No certified PIC present.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified PIC present, no active managerial control practiced at time of entry. For more information on becoming a certified food protection manager 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 containers on storage rack with food debris on them. Need to be thoroughly washed, rinsed, and sanitized. CDI - items were washed prior to inspector leaving facility. 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 large package of American cheese left on drainboard of 3-compartment sink, was about 65F. Placed into walk-in refrigerator, cooled to below 41F prior to inspector leaving facility. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. No written procedure or labeling for wings using TPHC. Justin advised that he was having staff to complete a written procedure and items would be labeled for tonight. Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on damaged beverage trays in walk-in and items stored the same way in kitchen. Must be stored on washable shelves that can be rolled to clean floor, or on approved shelving at least 6 inches above the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping towels stored on counters rather than in a clean container with sanitizer.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils that had been washed stored on laminate shelves that were worn down to the cardboard under layer. This must be removed and not used as it is not cleanable.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards that must be planed smooth or replaced as these are no longer cleanable.

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. Repeat violation. Cleaning needed behind fryers, caked and dried dipping sauce on shelves in dipping, mildew growing on most shelves in walk-in refrigerator and on walk-in refrigerator walls. Much cleaning, and more frequent cleaning, needed to maintain areas clean and sanitary.

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. Repeat. Observed walls in walk-in refrigerator, floors throughout, and walls in many places in need of cleaning. This must become a regular part of the facility operation.

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/vent covers in great need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed chicken wings and open bag of feta cheese not date marked. CDI, items voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed chicken wings held on TPHC but written procedures not followed and at 55 degrees F. CDI, time identified per written procedures.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing over 200ppm. CDI, sanitizer refilled to required concentration.

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 grease buildup. Recommend to clean as often as needed to avoid heavy buildup and behind fryer equipment. Repeat.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed garbage overfilling at dumpster and had some trash around dumpster

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. Additional cleaning needed to floors and walls throughout from grease build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and stained ceiling tiles and some damage to wall board on wall columns near the can wash sink and restroom. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification expired in April of this year. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed some dented cans of pineapple chucks and Tomatoe sauce. CDI by instruction.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dish machine in need of de-liming and cleaning of interior and exterior.

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 grease buildup. Recommend to clean as often as needed to avoid heavy buildup and behind fryer 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. Additional cleaning needed to floors and walls throughout from grease build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and stained ceiling tiles and some wall columns near the can wash sink and restroom. Repeat.

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 burgers stored above raw shrimp inside of the reach in unit underneath the prep unit. Ensure that foods are being stored according to the final cook temperature with proper separation. CDI- Meats were reorganized during the inspection. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup on white divider board. Recommend to clean as often as needed to avoid buildup. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some dishes with build up left attached to the plastic containers. Dishes were removed and sent to 3 comp sink to be washed, rinsed, and sanitized again. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(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 raw chicken wings being kept on ice at a temperature of 44F. More ice was added to cool chicken wings down below temperature threshold.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on countertop. CDI- Moved to sanitizer bucket during the inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket inside of prep unit reach in door. Replace to ensure seals are maintained properly.

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 grease buildup. Recommend to clean as often as needed to avoid heavy buildup.

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. Additional cleaning needed to floors and walls throughout from grease build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles and some wall columns near the can wash sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon arrival hand washing sink was blocked with chair. CDI- Chair was moved during arrival.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on countertop. CDI- Moved to sanitizer bucket during the inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket for walk in cooler. Replace to ensure seals are maintained properly.

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 grease buildup. Recommend to clean as often as needed to avoid heavy buildup. REPEAT VIOLATION -1-

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. Additional cleaning needed to floors and walls throughout from grease build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles and some wall columns near the can wash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans, spoons, tongs, and pot holding dishes with build up debris left attached. Ensure that dishes are getting a thorough cleaning. CDI- PIC washed, rinsed, and sanitized those dishes before the end of the inspection.

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 some foods in prep unit holding temperatures above 41F. Foods were recently prepared such as pico de gallo, chicken breast(“recently cleaned”), and marinated chicken breast. CDI- Chicken was moved in to walk in cooler on sheet pans to cool at a faster rate. Pico de gallo was stirred in an ice bath to cool. Recommend keeping lemon juice in cold holding since tomatoes used were from the prep unit holding at 38F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cole slaw and feta cheese both kept twos days past their expiration date. CDI- Foods were discarded during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 some items such as pico, marinated chicken, and chicken breast not cooling correctly. Foods were observed tightly compacted inside of plastic containers with the lids of the containers tightly attached. Foods should cool with on sheet trays thinly layered with air flow and no coverage. CDI- Pico was cooled using an ice bath. Marinated chicken was cooled using sheet pans.

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 inside of the machine handle making direct contact with the food. CDI- Scoop was removed during the inspection. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored inside of water on the stove at a temperature of 125F. CDI- Water was reheated on the stove.

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 grease buildup and spill behind cooking equipment and in the hood. Recommend to clean as often as needed to avoid heavy buildup. REPEAT VIOLATION -1-

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. Additional cleaning needed to floors and walls throughout from grease build up.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility's employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided the updated reporting agreement via email. -0-

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 facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS discussed with PIC and provided a copy via email. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup near ice chute. Recommend to clean as often as needed to avoid buildup. REPEAT VIOLATION points not escalated due to facility complying with the other previous violation codes. -1.5-

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 chili and soup made yesterday (2/21) with temperatures of 43-45F. CDI: PIC voluntarily discarded. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of tall reach in freezer and prep reach in by the flip top unit. Recommend to replace. REPEAT VIOLATION -0.5-

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 grease buildup and spill behind cooking equipment and in the hood. Recommend to clean as often as needed to avoid heavy buildup. REPEAT VIOLATION -1-

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 dead light bulbs and the hood. Recommend to replace. Observed AC unit dripping excess amount of water behind the dish washer. Per PIC Justin, work order has been placed. REPEAT VIOLATION -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present at time of inspection. PIC present certification expired in 2019.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food uncovered inside reach-in freezer and walk-in cooler. CDI: food was covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on deflector of ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled dishes on dish shelf at back prep area. CDI: removed and stored at dish pit to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer readily available for use. CDI: bleach sanitizer was made up at proper concentration in bucket during inspection.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed salsa dated 8/9/21 inside flip top cooler that expired past 7 days. Observed chili inside walk-in cooler dated 8/8/21 that expired past 7 days. Observed pico inside flip top that was incorrectly dated. CDI: all products were 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 several plastic tubs of portioned cups of ranch at 50F stacked and cooling inside walk-in cooler. CDI: ranch cups were removed and placed on sheet tray to properly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies in kitchen near prep sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle bucket stored on floor inside WIC. Observed BBQ sauce bucket stored on the floor in kitchen. CDI: product moved off of the floor.

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 down in ice. Observed small plastic condiment cups stored in seasonings.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep cuts and worn. 4-501.11 Maintain equipment in good repair. Observed gasket torn on WIC door. Observed damaged fryer baskets with wires bent. Observed heavy water build-up at bottom of flip top cooler. Observed damaged spatula handles covered in tape. Observed damaged dish racks at dishmachine. Observed damaged strainer at wing breading station.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on outside of dry good bins. Observed grease and dust build-up on equipment behind cook 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 floors with heavy build-up inside WIC and behind fryers on cook line. Observed walls in some areas in need of cleaning. Observed leak in ceiling near dishwasher. Work order has been placed for AC unit.

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 and a tomatoes in the WIC that were held for more than 7 days. Dates on items were 05-01-2021. CDI-foods were discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes being held in sanitizer with a concentration of 10ppm. CDI-sanitizer was replaced and the new concentration was 200ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build on WIC door handle and reach in cooler doors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on tooth of table mounted can opener. CDI - PIC sent to dish pit for cleaning. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed raw wings held on TPHC at cook line without start time written. CDI - PIC wrote start time on product and EHS reminded PIC that start time shall be written to designate when TCS foods shall be discarded. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf near exit side of dish machine. -.5-

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment at least once every 24 hours. Observed heavy buildup at the top junctions inside dish machine and a clogged nozzle. -.5-

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 heavy buildup under cooking equipment and behind reach freezer at floor junction. -.5-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on shelf. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Wings uncovered in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings in ice bath recorded above 41F as well as boiled eggs. CDI- Discarded, overstacked. Points not escalted, improvement noted.

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 in use utensils stored in water recorded at 127F. CDI- Taken to dishwasher.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Persona milk shake stored on top shelf of freezer.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Dishwasher used soiled gloves put away clean utensils. CDI- Gloves discarded. Dishes rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods in WIC holding between 42-44F (see chart). Some also holding at/below 41F. CDI- Suspected door was left open. food allowed to remain but changed to a 3 day shelf life instead of a 7. VR to ensure 41 compliance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Commercial cole slaw not dated. CDI- dated.

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. Ice scoop stored in ice with handle touching ice. In-use utensils stored in water recorded at 120F. CDI- Brought to dishwasher.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open personal drinks stored on top of ice machine. Store in desiganted areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink in kitchen. CDI- Acquired. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observe employee dump ice in handsink. 6-301.14 Post a handwash sign at each handsink. No sign in sink in mens restsroom.

4-602.13 Nonfood Contact Surfaces - C Box fan dusty.

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. Ceiling vents, walls in need of cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings recorded between above 41F in ice bath. Ice was melting. Converted to TPHC. Consider keeping wings on TPHC. REPEAT

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. Sanitizer bucket recoded 0ppm bleach in bucket. CDI- Re-filled. REPEAT.

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 Large bucket where wings are held is cracked at the top. CDI- Discarded.

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. Ceiling vents, walls in need of cleaning. REPEAT.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Open cup of water stored on high shelf in dry storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatos, lettuce, and wings recorded between 42-45F (see chart). CDI- Lettuce brought back to cool down, tomatos discarded, ice added to wings to cool down. No points deducted because this is first violation of 2019. Facility must be in full compliance in holding at 41F or below before next inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One sanitizer bucket stored on floor. Keep off floor.

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. In-use utensils stored in water recorded at 117F. CDI- Utensils taken to dishwasher.

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. Ceiling vents, walls in need of cleaning. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Sauces and celerly sticks were not covered. CDI- Covered.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded too strong at >200ppm bleach. CDI- Diluted.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies near floor drains. Keep up-to-date pest control records.

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. Cleaning needed in exterior surfaces of dishwasher, handles, gaskets, etc.

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. Ceiling vents, walls in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee hand dispense raw chicken into fryer and then attempt to use the same soiled gloves to handle fryer handle and sauce bowl. CDI - PIC instructed handwashing. Hands washed. -2-

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 three tubs of chicken wings cooked at 10 AM still above 45F at 6 PM. CDI - PIC voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spicy ranch dressing, raw chicken wings, teriyaki sauce that states REFRIGERATE AFTER OPENING cold holding above 45F. All items were at room temperature. CDI - Raw chicken wings iced down, spicy ranch dressing declared on time. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on to-go menu for items listed as undercooked on main menu. VR no later than 07/06/2018 for correction of consumer advisory on to-go menus. -.5-

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 overstacked wings in walk in cooler missed the cooling window. Wings were in deep pan and covered. Observed SPINACH dip cooling in melted ice in walk in cooler. CDI - Wings voluntarily discarded and ice replenished in ice bath for spinach dip. -1- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee begin work wearing watch at cook line. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket of sanitizer with wiping cloth inside. -0-

4-501.11 Maintain equipment in good repair. Observed broken handle on reach in freezer. Observed damaged floor just inside walk in cooler. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed oil buildup on outside of dish machine near tubing and on inside of light shield in hood. Observed buildup on back side of cooking equipment. -1- REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee drink from uncovered beverage upon arrival near dish machine.

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 1 staff member not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open package of raw breaded chicken tender stored over ready to eat foods in reach in freezer. Observed cucumbers stored in direct contact of boxes of raw chicken in walk in unit. CDI, foods relocated for proper storage. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed tongs and cutting board stored as clean but soiled with food debris. CDI, items relocated for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - - Observed ice machine accumulating some soil residue on interior barrier.

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 open package of ham, turkey and pasta salad not date marked and container of sauce date marked 1/10. CDI, foods voluntarily discarded by PIC.

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 chili sitting in ice bath at sink. Observed chicken wings cooling in deep container in walk in unit. CDI, chicken relocated to shallow containers and proper ice bath method discussed with PIC.

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 burger press equipment stored on soiled towel in between uses. Observed in-use utensils stored in hot water at 114 degrees F.

4-803.11 Storage of Soiled Linens - C - Observed several soiled linens stored on equipment and prep areas throughout kitchen. Repeat.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed top of dish machine accumulating soil and debris as well as inside unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease deposit between fryer unit equipment and below equipment. Repeat. Observed dust and soil on fans inside walk in unit.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed floor damage in kitchen, damaged tile near walk in unit and peeling wall board in kitchen. Repeat. Seal and repair damaged areas to help cleaning and prevent pest harborage. 6-501.113 Storing Maintenance Tools - C - Observed drill stored with clean equipment on rack.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee sweater hanging from dry storage rack and handing on bag of onions.

2-301.14 When to Wash - P - Observed bartender take order and handle note pad and pen and then proceed to handle clean plate without washing their hands in between.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed 1 package of raw fish stored on shelf with tortilla in reach in freezer. CDI, foods relocated for proper storage. Improvement made since previous inspection.c

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 1 container of lettuce overstacked at 50 degrees F. CDI, operator voluntarily discarded lettuce.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of cleaning agent stored on bar over straws.CDI, cleaner relocated for proper storage. Improvement made since previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth hanging from waist of food employee and wet cloth under cutting board.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light under hood missing. Repair. Repeat. Observed split gasket on door of prep refrigerator. 4-205.10 Food Equipment, Certification and Classification - C - Observed pickle container used to hold raw chicken while handled at fryer to work out of. Ensure proper food grade container used and not single-service pickle container.

4-602.13 Nonfood Contact Surfaces - C - Observed heavy grease and soil accumulating in fryer unit doors and sides of fryer. Repeat. Observed food debris on bottom of tall reach in freezer. Observed shelves in walk in unit in need of cleaning as shelves were accumulating food debris and soil.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed some peeling and damaged FRP board at can wash. Repeat. Observed floor damage on floor at walk in unit and can wash.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish box open and stored over ready to eat foods in reach in freezer. Observed boxes of raw chicken stored in contact with beef boxes and container of ready to eat food on bottom shelf in walk in cooler. CDI, foods relocated for proper storage. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several metal pans and baking sheets stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed cook state that burgers would be provided undercooked upon request. Verification required to ensure that menu's are updated. Observed hamburger not identified with asterisk and consumer advisory missing DISCLOSURE statement such as "burgers are cooked to order". Verification required by 4/1/17.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bleach stored next to drink mix on bottom of storage rack. CDI, bleach relocated. 7-102.11 Common Name-Working Containers - PF - Working containers of toxic substances shall be labeled by common name of substnace. Observed spray bottle of cleaner not labeled as required. CDI by instruction.

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 marinade cooling in deep container in walk in cooler. CDI, operator transferred to ice bath. Observed chili coolin in container set up as ice bath in 3 compartment sink but with no ice. CDI, proper cooling methods discussed with PIC.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some cups being wet stacked behind bar.

4-502.13 Single-use and single-service articles may not be reused. Observed single-use manufactured food containers being reused as food storage containers.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light under hood missing. Repair.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Food equipment shall be cleaned as often as necessary to keep them clean. Observed inside of dish machine in need of cleaning and delime.

4-602.13 Nonfood Contact Surfaces - C - Observed reach in refrigerator and freezer accumlating soil and food debris. Observed inside of fryer unit and between equipment in need of heavy cleaning. Repeat. Observed top of dish machine accumulating heavy soils. Observed fans in walk in cooler in need of cleaning.

5-501.13 Receptacles - C - Observed a dumpster with crack in lower corner. Replace.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed peeling FRP and damaged FRP wall board and throughout facility and can wash area of kitchen. Observed black baseboard peeling from wall. Observed stainless wall board peeling and gaps behind cooking equipment at prep line in need of sealing and repair. Repeat.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed hood in need of cleaning and some drip noticed on outside of hood ventilation system.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall only be used for hand washing and easily accessible for employee use. Observed containers stored in hand washing sink. Items removed from hand washing sink. 6-301.11 Hand washing Cleanser, Availability - PF - Hand cleanser shall be provided at each hand washing sink. Observed no hand soap available at hand washing sink. CID by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish with commercial packaging removed and stored over ready to eat foods. CID, fish relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P -Observed tea urn nozzles accumulating soil. clean every 24 hours. CID, tea urns relocated for cleaning. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed can opener blade stored as clean but soiled with debris and soil.. CID, equipment relocated for cleaning.

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 package of ham, turkey, bacon, and pico not date marked in prep unit and employees not able to determine when items were prepared. CDI, foods voluntarily discarded by employees.

7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed 1 spray bottle of cleaner not labeled. CDI by instruction. Improvement made since previous inspection.

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 portion container used as scoop in dry food container. Use scoop with handle.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed prep unit door damage and gasket removed from door.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease and residue accumulating between cooking equipment and fryer unit doors. throughout kitchen. Repeat. Observed soil accumulating on top of dish machine as well as inside unit.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - Observed dumpster lids missing on outdoor dumpsters.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors walls and ceilings shall be designed and constructed to be smooth and easily cleanable. wall damage on FRP board and baseboard tile peeling from wall in kitchen. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed under fryer equipment and behind equipment on floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found prep cooler holding foods in top and bottom over 50 F. Refer to temperature chart. PIC voluntarily discarded all TCS foods in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found two bottles of pine cleaner labeled as sanitizer. Both bottles discarded.

4-501.11 Maintain equipment in good repair. Observed prep cooler not holding food at required temperatures. Call made to technician who arrived while inspection still in progress. Verification of repair within 10 days. Observed shelving at dish machine to be rusting. Clean utensils are stored on these shelves.

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 equipment in kitchen.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Base tile in men's room detaching in some areas. Ceiling tiles stained in same restroom. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed food on floor under prep line. Floors and walls in general need of cleaning; splatter and staining observed on walls.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken steaks and beef steaks with commercial packaging open and stored over fries in reach in freezer. Observed boxes of ground beef stored on box of chicken in walk in cooler. Repeat. CDI, operator relocated foods for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed shredded cheese, cut lettuce, cut tomatoe overstacked in flip top prep unit over 45 degrees F. CDI, operator relocated foods to rapidly cool.

7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed 2 spray bottles of chemicals not labeled properly. CDI, operator labeled container.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed fryer oil stored on ground in prep area.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer solution in between uses. Observed wet cloth in refrigeration unit and on prep sink.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean glassware stored on wet cloth in beverage cooler. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed cups being wet stacked behind bar.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease buildup in equipment in between fryer units and on door of fryers/

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter. Observed fryer unit no longer used. Remove.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed employee beverage stored on keg cooler. CDI, operator relocated beverage.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed 1 food employee turn faucet off with their bare hands. CDI by instruction.

5-202.12 Handwashing Sinks, Installation - PF - Handwashing sinks shall provide hot water at 100 degrees F or above. Observed hot water at 83 degrees F in men's restroom and at 80 degrees F in women's restroom. Verification required by 11/8/15

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken containers stored behind shell eggs in walk in cooler. Observed raw chicken and philly cheese steaks with commercial packaging open in reach in freezer stored over potatoes. CDI, operator relocated foods for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F or below. Observed house made ranch dressing cold held at 59 degrees F near bar on ice. CDI, operator relocated ranch dressing to rapidly cool and Time as a Public Health Control form was discussed with operator. Form provided. Observed garlic in oil mixture above grill in tempera tore danger zone. CDI. Keep garlic in oil mixtures cold held at 45 degrees F or below or hot held at 135 degrees F or above.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date mark potentially hazardous food that is ready to eat and held over 24 hours. Observed 2 open packages of turkey not date marked. CDI, operator voluntarily discarded turkey. Improvement made since previous inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 light out under hood.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil accumulating in fryer unit equipment, on top of dish machine and inside of dish machine. Observed soil accumulating on shelving in facility.

5-205.15 System Maintained in Good Repair - A plumbing system shall be maintained in good repair and calibration. Observed leak at faucet of 3 compartment sink.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several areas of FRP board damaged and removed from wall in kitchen. Observed some damage to floor in kitchen. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soil on walls at dish machine area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked wings from 5/24 not dated. Observed open containers of potato salad and cole slaw from the 26th not dated. CDI - PIC dated items. Repeat violation.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit. Replace gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed dried food debris on the can opener.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Maintain butter in the spray bottle at 135F or above. Keep only enough butter out to be used per shift. CDI - instructed to keep hot

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 an open gallon of milk without an open date and a container of spinach and artichoke dip not dated. CDI - items were dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a spray bottle of butter without a label.

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

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. - General cleaning needed of floors, walls and ceilings throughout. Observed excessive grease build up behind the fryer, food splash at wall above food prep sink etc. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed stainless steel wall behind fryers peeling away from the wall. Observed loose FRP on wall near fryers and behind dish machine.

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. - Clean dusty ceiling vents above fryers the fryers.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat potentially hazardous foods held in the establishment for more than 24 hours shall be datemarked. Observed chili made yesterday not dated and salsa made 2-3 days ago without a datemark. CDI by adding datemarks.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors, walls, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed acoustic ceiling tile above bar area.6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary to keep them clean. Observed grease buildup behind frying units in kitchen.

2-102.12 Certified Food Protection Manager. No one on site today with verification of food safety training. CDI- verbal correction; advise as to January 1,2014 compliance date. Operator understood.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Chicken in container at cook line, some food items in walk in cooler, and some food items at prep cooler not under temperature control. See chart for items and temperatures. Operator advised that food in prep cooler was placed there 1 hour or less before inspection. Operator advised that he and head cook noticed walk in cooler temperature not falling as rapidly after door opened several times today, and repair personnel was called this morning. CDI- Ice added to eggs and chicken for rapid cooling. Walk in cooler was checked three times during inspection, ambient air temperature observed to be fluctuating, but dropping to 45F only. Repair personnel did arrive at facility during inspection, and corrected cooling issue. Ambient air temperature dropping below 45F.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Discussed consumer advisory with operator today due to asterisk has been placed in menu next to burger section and at reminder statement. CDI- Operator was advised of required disclosure statement indicating that foods may be cooked to order. Operator advised that he understood; decided to only offer burgers at no less than medium well; final cook of 155F.

3-302.12 Food Storage Containers Identified with Common Name of Food. In use seasonings and sauces at wings station at cook line not labeled per rule. CDI- verbal correction, labeling of all needed.

4-901.11 Equipment and Utensils, Air-Drying Required. Large cups at bar area tightly stacked while wet. CDI- verbal correction.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Food contact ends of single service utensils not protected while stored. CDI- verbal correction; discussed options with operator.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Cleaning is needed under and between all cook line equipment, at surrounding ceiling tiles over pass through window, some shelving behind bar, and under and behind shelving.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability. Covered trash can is needed in the women's restroom.

6-201.11 Floors, Walls and Ceilings-Cleanability. Ceiling tiles at bar are acoustic type. Replace with non absorbent tiles. Some wall damage at door frame of walk in cooler. Repair.