SOUTH 21 MATTHEWS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer in the facility during inspection. Will be back on Monday to check on equipment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on non food contact parts of the food thermometers. CDI. PIC cleaned equipment.

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 container of spices without label. CDI. PIC labeled.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in WI cooler walls and ceiling.

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 food debris on the floor in the kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed diced chicken and chicken breast, cold holding in the RI at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were wrapped about an hour ago. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. OBSERVED opened dumpster at the back

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in same place as customer food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham and sliced turkey at 42F in the salad flip top unit. EHS observed time stamp on both items indicating that it would be discarded after 4 hours. All other items in the unit were 41F and below. -CDI- PIC placed both items on the TPHC list. No points taken. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu having a reminder but no disclosure for the ribeye which is said to be cooked to order. Consumer advisory must also include a disclosure. VERIFICATION REQUIRED*** (0.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several house flies and fruit flies throughout the facility. Service facility for pests. (1 pt)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle on hose while under continuous pressure. -CDI- PIC turned off the water and released the pressure from the hose. REPEAT*** (1 pt)

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 low grout throughout the facility. Repair grout. REPEAT*** (0.5 pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser bottle with no label. EHS noticed where label had been but was unable to identify what the contents of the bottle were. PIC stated that the degreaser removes the sharpie from the bottle. -CDI- PIC relabeled the bottle of degreaser. (0 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gasket on prep unit door on cook line. No points escalated due to improvement from last inspection. REPEAT*** (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on several gaskets throughout facility. Increase cleaning frequency. REPEAT*** (1 pt)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose under continuous pressure while having a nozzle attached to the end of the hose. Attach secondary backflow device to Y-connector if the water is going to be left on. VERIFICATION REQUIRED*** 5-205.15 Maintain a plumbing system in good repair. Observed water not able top be turned off at can wash causing continuous pressure in the hose with an attached nozzle. PIC called for maintenance during inspection. (1 pt)

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 low grout throughout facility. Repair grout. (0.5 pts)

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed employee health agreement informing employees of only 5 commonly reported food borne illnesses (FBIs). CDI - Hard copies of updated agreement which includes the 6 FBIs, (English and Spanish translation) provided to facility during inspection. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed cooked onions in walk in freezer not achieve adequate cooling time/temperature parameters. Product registered at 78 F at beginning of inspection and cooling since 9:30 this morning, according to cooling temp log provided by PIC. CDI - PIC voluntarily discarded onions. -0- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several trays of cod fish cold holding in reach-in unit between 49-50 F, shredded lettuce at 47 F in prep reach-in unit and cut tomatoes over the fill line inside prep top at 46 F. Items were said to have been placed into cold holding an hour prior to inspection. CDI - Trays transferred to walk-in cooler; shredded lettuce and tomatoes divided into smaller metal containers left vented and relocated to walk-in cooler to cool down. -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: 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 several TCS foods (cooked onions, coleslaw, lettuce and salad mix) inefficiently cooling covered in large dense quantities and plastic containers in the walk-in cooler/freezer. Refer to temperature observation chart. PIC demonstrated cooling log with today’s production. All but one (cooked onions) were prepared 1.5 hours prior to EHS arrival while onions had been cooling since 9:30 this morning. CDI - Cooked onions voluntarily discarded. Remaining products were separated into smaller portions/metal containers, left uncovered and monitored to ensure cooling towards < 41 F is achieved. -0.5- EHS and PIC discussed active monitoring, separating bulk production into smaller portions, utilizing metal containers and using adequate equipment to ensure efficient cooling methods. ***Long term compliance visit will be made to assess compliance with cooling practices. 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 dented cans of ketchup stored at can rack with intact canned goods. CDI - PIC separated cans for credit. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use Qt san solution with no means to test it’s concentration. PIC advised that the facility has discontinued the use of Qt san due to supplier changes and is currently using sink & surface for sanitizer. PIC procured functional test strips for sink & surface and successfully tested additional sanitizer bucket. PIC also discovered that there is a small batch remaining of Qt San. CDI - In-use Qt san solution discarded by PIC. Remaining Qt san chemicals separated for removal by PIC. -0-

REPEAT VIOLATION: 4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service hinged containers stored out of protective sleeve and inverted improperly on shelving above cook line. No escalation of points due to improvement noted from previous inspection. -0.5-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken handle on lowboy cooler. Also observed damaged gaskets on walk-in freezer, right doors of prep unit and upright reach-in unit. Repair/replace. -0.5-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed approved device unable to accurately test final rinse temperatures after 3x cycles. Hot sanitizing temperatures recorded between 150-153 F. CDI - PIC replaced device with fresh batteries and re-tested at 4th cycle with a final recorded temperature of 166 F. -0-

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 build up and debris on condenser lines inside of the walk-in cooler and walk-in freezer gasket. -1-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS observed no asterisk and reminder for ribeye steak on menu. PIC states that customers can get steak cooked to any temperature. A 10 day VR will be conducted to ensure astrisks and consumer advisory reminder are on new menu. -.5 Points

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed single service plates stored out of protective sleeve and inverted improperly. CDI PIC inverted single use plates. -.5 Points

4-501.11 Maintain equipment in good repair. EHS observed broken handle on lowboy cooler. -0 Points

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. EHS observed build up and debris on shelving throughout kitchen. -1 Point Repeat

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 several cracked tiles near door to the office. Observed several areas of the floor in need of re-grouting, particularly near the reach in coolers by the fryers. -REPEAT VIOLATION-

5-202.12 Provide at least 100F water at handsinks. Observed 2 front hand sinks with a max hot water temperature of 92F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container with single serve portions of tartar sauce in low boy cold holding at 44F. PIC stated sauces were pulled from walk in cooler at 11am and may have gone out of temperature by over stacking and during process of prepping and placing into cooler. CDI-Tarter sauce was placed back into walk in cooler for rapid cooling and new batches at 41F from cooler were placed in low boy 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled spray bottles containing toxic chemicals at bussing station and at back can wash station. CDI-PIC labeled both spray bottles as sanitizer

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

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on gaskets of reach in coolers and walk in freezer as well as on internal and external surfaces of all cold holding units with flour batter, grease and other debris. -REPEAT VIOLATION-

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 several cracked tiles near door to the office. Observed several areas of the floor in need of re-grouting, particularly near the reach in coolers by the fryers. -REPEAT VIOLATION-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a gallon of opened milk in low boy without date marking as well as an opened gallon of milk in the walk in cooler without date marking. PIC stated milk in low boy was opened this past Saturday and milk in walk in cooler was opened today. CDI-PIC dated milk with their respective dates. -REPEAT VIOLATION- 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 facility using TPHC but when asked to see TPHC procedures PIC stated that their facility has never had TPHC procedures and have never been told to have or use TPHC procedures. REHS provided PIC with a TPHC fillable form to fill out their procedures to be kept on file for health inspections. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed coleslaw at hot bar held for 4 hours without an indication of a start or end time on slaw. PIC stated slaw was placed out at 11am and will be discarded at 3pm which was 15minutes till 3pm. CDI-PIC labeled a new coleslaw container at 3pm from 3-7pm. -REPEAT VIOLATION- NOTE: last inspection report noted that TPHC violations will result in a risk control plan. REHS reiterated to PIC that next inspection violation will result in the start of a risk control plan for TPHC

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on gaskets of reach in coolers and walk in freezer. -REPEAT VIOLATION-

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 several cracked tiles near door to the office. Observed several areas of the floor in need of re-grouting, particularly near the reach in coolers by the fryers. -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 items such as Gatorade and various fruits mixed in with facility food items in walk in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over onion rings in walk in cooler. CDI: Chicken was moved to the bottom of the speed rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Cole slaw cooling in walk in cooler with approximately 30 min left and at 46F. CDI: Product was moved to the walk in freezer and cooled to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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 portioned Cole slaw in the walk in cooler with date mark of today when it was made yesterday, and portioned today. CDI: Date corrected. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on portioned Cole slaw in the reach in cooler to left of fryer. CDI: Date mark provided for yesterday. 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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed slaw being held on TPHC without time labels in portioned cups and in ice well near hot dogs. Slaw was placed on TPHC for 1245 pm in the cups and 11 am in the ice well. CDI: PIC placed time label on items. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action.

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 cooling in the walk in cooler in deep plastic containers. One container had a lid. CDI: Cole slaw divided into multiple containers and rapidly cooled in the walk in freezer. EHS and PIC discussed Cole slaw process. Facility is starting with all cold ingredients, however after mixing temperature is above 41F. Ensure that product is temped prior to placing in the walk in. If product is above 41F, it shall be properly cooled within 4 hours to 41F. If it is 41F, it may be covered for long term storage. EHS provided PIC with a cooling log for them to use. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interiors of the cooler drawers with minor build up. Ensure more frequent cleaning.

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 several cracked tiles near door to the office. Observed several areas of the floor in need of re-grouting, particularly near the reach in coolers by the fryers.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee change gloves and wash hands for a total of 9 seconds, then proceed to don new gloves and handle food. Observed another food employee remove gloves and rinse hands for 3 secs and proceed to don new gloves. CDI: Both food employees removed gloves and washed hands for over 20 seconds. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed slaw being held on TPHC without time labels. Slaw was placed on TPHC at 11 am. CDI: PIC placed time label on items. Long term compliance visit will be made.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed fish cooling in walk in cooler at a rate of 0.02F/min in thick portions. Lettuce cooling in reach in cooler covered in Saran Wrap at a rate of 0.03F/min. Chicken cooling in reach in cooler at a rate of 0.05F/min. CDI: items were moved to walk in freezer and cooler to quickly cool.

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 cooked onions in walk in cooler above 41F. CDI: PIC voluntarily discarded items

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 sliced cheese, raw burgers and chicken in cold drawers above 41F, PIC stated items had been in the unit for less than 4 hours. CDI: items were moved to the walk in freezer to quickly cool.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed house made tarter sauce and slaw being held on TPHC without time labels. PIC stated items were removed from cold holding at 11am. CDI: PIC placed correct time labels on items.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed breaded fish and breaded chicken cooling in reach in cooler with a cooling rate of 0. CDI: PIC moved items to walk in cooler to cool. Observed slaw cooling in large trash can like container in walk in cooler, with a cooling rate of 0.02. CDI: PIC placed in walk in freezer to cool. Observed cooked onions in walk in cooler in a large bus tub with lid on. CDI: EHS and PIC discussed proper cooling methods.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket separating from walk in cooler door. Repair/replace gasket.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean top interior ice machines in kitchen and drive- thru areas.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of degreaser that was not labeled. CDI- container was labeled. -zero-

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 sliced lettuce that was cooling in covered containers, stacked two-high. CDI- containers were uncovered and placed on one level. REPEAT (no points taken on last inspection)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. CDI- employees put on hair restraints.

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 nontyphoidal salmonella not on health policy. CDI: EHS provided PIC with a copy of the updated health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedure for vomit and diarrhea events. CDI: EHS provided PIC with a link to the state written plan via email and explained requirements.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispensers at main handsink on line and at breading room handsink in need of refilling. CDI: Towel dispensers refilled and working. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in breading room with a bowl stored in it. CDI: Bowl removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw and house made tarter sauce stored on the counter under no temperature control. Observed Cole slaw on ice holding above 41F. CDI: EHS and PIC discussed using TPHC. TPHC form filled out today and will be used.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed sliced deli meat that was put in the cooler today that PIC stated they will hold over for tomorrow if it’s not all used. CDI: Product dated. REPEAT VIOLATION Previous violation corrected.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed Cole slaw cooling in deep covered trash can style container. Observed potato salad cooling in deep covered 1/6 pans. CDI: Products were moved to bus tubs with shallow amounts and left uncovered in the walk in freezer to rapidly cool. Products cooled properly during rest of inspection.

4-501.11 Maintain equipment in good repair. Observed some shelving in walk in freezer beginning to peel.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temp dish machine on site. CDI: EHS explained required equipment to PIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee at the fish station wash hands with gloves on. CDI: Employee doffed gloves and properly washed hands. PIC educated employee on proper handwashing. Observed employee rinse off gloves in handsink in the breading room. CDI: EHS educated employee on the frequency to change gloves and suggested using a dry towel to remove excess breading as needed. Employee changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw at hot dog station holding above 41F. Observed shredded cheese and cut tomatoes in prep top above 41F. Based on discussions with PIC, EHS recommends placing this item on TPHC to prevent any future cold hold violations. Staff already voluntarily discard product after lunch service. CDI: TPHC paperwork provided and filled out today during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce that was cut yesterday for salads in prep top with no date mark.Observed Cole slaw portioned from some made yesterday with no date mark. CDI: Items were sold by end of inspection. EHS reminded PIC that anything held for the next day needs to have proper date marking.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink and surface cleaner sanitizer in buckets above approved concentration. CDI: Buckets diluted properly. EHS reminded PIC that all sanitizers should be made with cold water to prevent sanitizer from breaking down quicker and causing a high concentration and then a shorter life span of the product in the bucket.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee items stored on dry goods shelf in prep area.

4-501.11 Maintain equipment in good repair. Observed split gasket on drive thru reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on shelves in reach in cooler where tartar sauce is kept.

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

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 AC vents rusted. 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 several vent covers with dust accumulation. Ensure more frequent cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed pitcher stored in handwashing sink at breading station. CDI, pitcher removed to provide access to handwashing sink.

7-102.11 Common Name-Working Containers - PF - Observed 2 spray bottles of degreaser not labeled. CDI, degreaser labeled while on-site.

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 covered container of cut tomatoe cooling at 49 degrees F at 10:50am and at 47 degrees F at 11:25 . Cooling rate calculation proved current method not an effective method to meet cooling parameters. CDI, tomatoes relocated to WIF and reached 37 degrees F after several minutes. Much improvement has been made for cooling since last inspection.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Oberved personal food stored over consumer food in WIC. 6-305.11 Designation-Dressing Areas and Lockers - C

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 food employee turn faucet off with their bare hands after hand washing.

3-304.15 (A) Gloves, Use Limitation - P - 2-301.14 When to Wash - P - Observed food employee put on / adjust mask with gloved hands and another adjust glasses on face then proceed to food preparation without washing their hands. CDI by instruction. Remove gloves and wash hands when changing tasks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed buttermilk based dressing overstacked in prep unit at 52 degrees F and cut tomatoes held at 43 degrees F. CDI, foods relocated to cool. 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 several TCS foods such as cut cabbage, cut lettuce, chicken cooling in deep covered containers in walk in cooler. CDI, foods relocated to shallow uncovered pans in walk in freezer to rapidly cool and ice water used to shock cut lettuce to below 41 degrees F. Observed cut cabbage 63 degrees F at 1:44 and remained at 63 degrees F at 2:245pm and cut lettuce at 65 degrees F at 1:47pm and at 64 degrees F at 2:14pm 3rd consecutive methods of cooling method. Long term compliance visit required to ensure cooling methods are adjusted and facility is cooling TCS foods using proper methods.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service cups overstacked and in dispenser

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed fryer basket damaged on corner. CDI to replace basket.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - Observed food employee at to go window handle money then proceed to handle clean single-service cup to fill beverage. Observed food employee handle soiled equipment, change gloves but not wash hands before handling clean single-service articles. Improvement made sincep revious inspection. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in cooler. CDI, foods separated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed slaw overstacked on ice and tomatoe overstacked and cold held above 41 degrees F. CDI, items relocated to rapidly cool.

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 cut tomatoe prepared yesterday over 24 hours not date marked and 3 containers of cooked chicken prepared yesterday but with date of preparation of 3/11/20. CDI, foods voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed some unlabeled degreaser / cleaning agents in spray bottles near mop sink. CDI, bottles labeled while on-site. 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 recently prepared items such as cole slaw, cut tomatoe cooling in prep cooler in covered containers and deep containers. CDI, items relocated to walk in cooler and covers removed to facilitate heat transfer. Observed deep container of cole slaw cooling in in covered container in deep containers in walk in cooler. CDI, cover removed and PIC began to transfer slaw to shaller uncovered containers. CDI, food items relocated to freezer to walk in cooler and freezer uncovered to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer container low and wiping cloths held around waist of food employees.

3-302.15 Wash fruits and vegetables prior to use. Observed onion being prepared and cut but not washed before beginning food preparation. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being wet stacked on clean equipment storage rack.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal food stored above food for consumer on shelf in walk in cooler.

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 2 food employees use bare hands after washing their hands to turn faucet off. CDI by instruction to use clean barrier to prevent recontamination of hands. 2-301.14 When to Wash - P - Observed food employee put gloved hand in trash can while preparing food to dump discarded cabbage but not wash hands before proceeding to food preparation. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle raw beef patty with glove then proceed to handle onion rings without removing their gloves and washing their hands. CDI by instruction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed some unlabeled degreaser / cleaning agents in spray bottles near mop sink. CDI, bottles labeled while on-site.

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 recently prepared items such as cole slaw, cut tomatoe cooling in prep cooler in covered containers and deep containers. CDI, items relocated to walk in cooler and covers removed to facilitate heat transfer. Observed deep container of cole slaw cooling in in covered container in deep containers in walk in cooler. CDI, cover removed and PIC began to transfer slaw to shaller uncovered containers. Observed recently prepared lettuce and deli meat cooling in prep unit. CDI, food relocated to freezer to rapidly cool.

3-302.15 Wash fruits and vegetables prior to use. Observed cabbage and onion being prepared and cut but vegetables not washed before beginning food preparation.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several damaged fryer baskets at fryer station. Replace as necessary.

6-202.11 Light Bulbs, Protective Shielding - C - Observed lights not sheilded / shatter-proof / shatter-resistant over outside storage room.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces. CDI- Relocated to sanitizing solution.

4-501.11 Maintain equipment in good repair. Replace split gaskets on three door reach in cooler. 4-502.11(A) Maintain utensils in good repair. Replace large fryer basket with broken wire on corner.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from inside low prep cooler door gaskets. Clean build up from walk in cooler shelves and walk in cooler fan guards.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used wiping cloth to clean off cutting board while wearing gloves, then continued to work with food without changing gloves and washing hands. CDI - Employee washed hands and donned new clean gloves. Points not increased as facility has changed process at fries station since last inspection and staff are no longer wiping gloved hands on cleaning rags.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Large chicken quarter temped at 157F at end of cook; other smaller portions were above 165F. CDI- Chicken cooked an additional 3 minutes and reached 170F.

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 Tomatoes cut today and cooling in flip top cooler; large portion of slaw cooling in walk in cooler. CDI - Tomatoes relocated; slaw portion size decreased to aid in cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloth used to clean cutting board then placed on prep table. CDI- Wiping cloth relocated to sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few plastic food pans wet stacked. Separate to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and equipment surfaces in breading room; clean gaskets of low prep cooler doors.

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. Clean floors in breading room. Points not increased due to repairs made since last inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Plastic cup stored on cold faucet handle of hand sink at front line. CDI - Cup removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Kitchen worker wiping gloved hands on wiping cloth hanging from his apron and hanging by the fry station. CDI - Verbal correction; staff washed hands and donned new gloves. Discussed using tongs or scoop when handling fried items to avoid the grease and the need to constantly wipe hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up in back ice machine. CDI - Ice machine cleaned during the inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Slaw made this morning, cooling for more than 3 hours and still at 50F. CDI - Cooling method changed to cool product to 45F by the end of 4 hours.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory listed for rib eye on menu after PIC has indicated it can be cooked to order. VR - Will verify correction within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Slaw cooling in 50 gallon container in walk in cooler. CDI - Split into smaller containers and placed in walk in freezer to finish cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Manager working with food not wear hair restraints. Ensure hair restraints are worn anytime while handling food.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cups at front line stored with lip contact exposed. Keep plastic sleeve pulled over exposed cups until handed to patrons.

4-501.11 Maintain equipment in good repair. Replace rusty shelf above spray arm by dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean faucet handles and prep tables in breading room and dark build up on walk in cooler door gasket.

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. 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. Clean floors in breading room and food debris from floors throughout and clean air vent in breading room. Also, repair floors with missing grouting in breading room near tall reach in coolers. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Ceiling tiles above front serving line. Replace with smooth waterproof tiles.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Low hanging lights above ice bins at front are not shielded. Replace with shatter proof.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the most of the brown trays, a strainer, and a pan all stored on the clean equipment rack. CDI-All items were brought back to the dish machine for proper washing, rinsing and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauteed onions hot holding at 122F at the hot well. CDI-The onions were reheated on the grill to 169F.

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 missing date labels on the cooked onions, and the chicken salad in the walk in cooler. CDI-The items were properly date labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed missing labels to the bleach bottles underneath the dish machine. CDI-The bottles were properly labeled.

4-501.11 Maintain equipment in good repair. Observed a small strainer with damaged wiring. CDI-The strainer was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler, the small 2-door RI cooler (holding the ketchup and pickles), and the fans in the 3-door reach in cooler. Have cleaned. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dumping liquid into the hand washing sink in the breading station area, also observed the lid to the container being stored on the sink. CDI-Explained that the prep sink should be used to dump excess liquid and storage of equipment instead of the hand washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the salad flip top cooler holding product above 45F. CDI-The manager removed the products out of temperature and called the maintenance operator for repair. ***BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F OR BELOW***

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling with a tightly covered wrapping. Also observed slaw cooling in large containers. CDI-The wrapper was removed on the chicken and the manager stated that the slaw will be moved to small containers. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on the counter tops upon entrance to the kitchen. CDI-The cloths were placed into the sanitizer buckets. When not in use, cloths should be stored in a sanitizer bucket.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go boxes being stored on the ground upon entrance to the kitchen. CDI-The boxes were placed onto the shelves.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the 3-door reach in cooler. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the base of the food chopper for the slaw, and inside of the 3-door reach in cooler. Have cleaned. 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 missing grouting on the floors in the back area of the kitchen, including the dish machine area. Have repaired. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a large white container with buildup along the edges of the container, and sticker residue on one container. Also observed buildup on the scoop to the sugar container. CDI-The two containers and the scoop were cleaned and sanitized. Huge Improvement, points were not increased. 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 chicken salad cooling with tightly covered wrappings in the walk in cooler. CDI-The containers were uncovered to allow for proper heat transfer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in the facility. Increase pest control management.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving unit above the back ice machine, on the inside of the 3-door reach in cooler, and to the lid of the sugar container. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grouting in the floor in the back of the kitchen area near the dish machine and back room. Have repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the containers stored on the clean equipment rack. CDI-The containers were brought back to the dish machine for cleaning.

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 onions that did not meet 70F within two hours for cooling. CDI-The product will be reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed onions cold holding at 54F in the walk in cooler. The container had been placed on top of a container of onions that were in the cooling process. CDI-The onions were cooled down to 45F. Do not store product ontop of other product that is in the process of cooling.

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 onions cooling in thick containers with a lid tightly covering a container. CDI-The product was portioned into smaller containers and the lids were removed from the containers.

4-204.115 Ware washing Machines, Temperature Measuring Devices - PF Observed the rinse temperature gauge on the dish machine not correctly reading the temperature. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT THE GAUGE IS READING CORRECTLY.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a bag of garbage and several boxs on the ground around the dumpster. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged paneling underneath the 2-comaprtment sink. Have repaired. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of window cleaner not labeled. CDI-The bottle was labeled.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the doors on the 3-door reach in cooler and the salad make station reach in cooler. Have replaced.

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 siding between the wall and the brick cove molding in poor repair underneath the 2-compartment sink. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in the front hand wash sink near the drive thru window. CDI-Explained to the PIC and waitress to only wash hands in the hand wash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the outside of the containers. Have 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 the potato salad not cooling at the proper cooling parameters. CDI-The potato salad had been placed into the walk in freezer for rapid cooling. Once placed into the walk in freezer, the potato salad cooled dropped below 70F within the correct time frame of 2 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potato salad cooling in large portions not adequate enough to cool in the cooling parameters. CDI-All portions were cut in half to allow for product to drop below 70F within the hour. The containers were also placed into the walk in freezer for rapid cooling. Observed chicken salad cooling with a tightly covered lid in the walk in cooler and grilled chicken cooling with a tightly covered lid in the reach in cooler. CDI-All of the containers were unwrapped.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of the trays stored on the floor in the outdoor shed. CDI-The trays were moved the shelf.

4-501.11 Maintain equipment in good repair. Observed rusted shelving units in the ketchup reach in cooler and in the front reach in cooler near the grill. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the ketchup reach in cooler with residue buildup on the inside. Have cleaned. REPEAT.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed covered pulled pork in the reach in cooler at 59F cooling. The unit that the product was stored in is not adequate enough to cool the food quickly. CDI-Had the pork moved to the walk in cooler for rapid cooling. The temperature of the pork was measured at 49F after 20 minutes of cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probed thermometer onsite at facility. Verification required within 10 days for thin-probed 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 no labeling on cherry flavoring, and chocolate sauce in squeeze bottles. Ensure that all items taken out of its original package is labeled with the common name of the food.

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 buildup in sanitizer container near hotdog station. CDI-The sanitizer was remade.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of the scoop in the salt container stored in the product. CDI-The handle was moved to a position where it was not touching the food. Keep all handles of scoops out of product to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the chicken hot box door. Needs fixing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside of the reach in cooler storing the ketchup, pickles and mayonnaise. Needs cleaning.

3-501.15 Cooling Methods - PF Observed large containers of cole slaw chilling within time from room temp. Recommend chilling cabbage to facilitate rapid cooling.

5-501.13 Receptacles - C Provide waste receptacles at handsinks and covered receptacle in kitchen restroom.

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. Floor in back area near stove needs regrouted and metal inside walkin refrigerator needs reattached to floor.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Maintain easy access to handsinks at all times. Observed prep table partially blocking hand sink near ice machine in kitchen. Sink was accessible but a tight squeeze. Prep table was moved to open access. Provide trash receptacle for same hand sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed 1 tray of cole slaw in individual cups in upright with portions at 50 - 62 F. The unit appeared to be holding foods at ~ 41 F. Manager reports that slaw is removed from unit and placed out for heavy service time. Gave instruction to only remove small portions and mark with time required for discard.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked potatoes cooling within time in deep tub. Potatoes were portioned onto 3 sheet pans and placed in freezer for rapid cool down. Observed 2 large plastic cans on rollers with cole slaw made earlier in day. Recommend further dividing large quanity so slaw cools more rapidly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at one hand sink in back of kitchen and in employee restroom. PIC replaced.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked roast in plastic food pan with lid cooling in walk in cooler and large quantities of slaw in 45 gallon food bins cooling from being processed. Ensure all items are cooled using proper cooling methods to quickly cool. PIC removed roast, pulled, and placed on sheet pan in freezer to quickly cool. PIC stated that employees regurarly stir slaw inside walk in cooler to ensure rapid cooling,

General Comment- 4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in cooler.

2-402.11 Effectiveness-Hair Restraints - C Observed staff member to not be wearing hat in the kitchen. Food handlers shall wear effective hair restraints.

4-602.13 Nonfood Contact Surfaces - C Observed soiled gaskets at prep cooler. Ensure that gaskets are kept clean.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer not to be correct coming out of mechanical dispenser, causing bottles and buckets used in cleaning to be out of compliance. -CDI Dispenser was run for a time and the line was cleared.

3-307.11 Miscellaneous Sources of Contamination - C Observed the reuse of raw meat boxes for purposes other than storing their origional contents. This is no longer allowed. Do not reuse raw meat, eggs, or poultry boxes for other purposes.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal items (phones, personal food) set on food prep surfaces and cooler tops. Personal items shall not be kept on these areas.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed an item to be dated 1/8/14 in the walk-in cooler. Items can only be kept for 7 days at 41F with the day it is made counting as day 1. The items should have been discarded on 1/14/14. -CDI Items were removed for discard.

7-102.11 Common Name-Working Containers - PF Observed cleaning chemicals to be in unlabeled bottles. -CDI Items were labeled.

3-307.11 Miscellaneous Sources of Contamination - C Observed chicken in platic contiainers to be set on the freezer floor. Do not set food containers on the floor.

2-402.11 Effectiveness-Hair Restraints - C Observed staff member in the kitchen area to not be wearing hair restraint. -REPEAT

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed shelving in the walk-in cooler begining to rust. Do not paint rusty shevling. Rusty shelving shall be replaced or professionally recoated.

2-102.12 Certified Food Protection Manager Observed no documentation of approved training for the Person In Charge (PIC). This will become a 2 point deduction on January 1st, 2014.

Facility serves a beef sandwich that may be served rare. If this is going to be done without a consumer warning, then the beef must be certified to be whole muscle intact product with no pinning or comminution. -CDI by instruction. The management advises that the food supplier will verbally state that the product is not comminuted, but then the food supplier claims to have no documentation.3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens

2-402.11 Effectiveness-Hair Restraints Observed staff member to be working with food without hair restraint. Staff working with food shall wear effective hair restraint.