VILLAGE RESTAURANT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC working on line with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 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. Clean dry storage shelves. Shelves might need to be repainted so they are easier to clean. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was given a completed one. Education provided and also printed and posted on the wall. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 potatoes salad in the stand alone with expired dates. CDI. PIC voluntarily discarded. Repeat ****improvement from last time. 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 .

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 floors needs to be filled as there are deep spaces between tiles. These might potentially hold standing water. Repeat ***floors were clean at the time of 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 items in the RI without dates. CDI. PIC 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering or beard guard. Observed food employee with no protective head covering.

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 floors needs to be filled as there are deep spaces between tiles. These might potentially hold standing water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hamburger steak, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat ***all other food was at right temperature. 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 .

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 build up on ceiling and walls in the kitchen area. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice hot holding at 115F. CDI. PIC took the rice out for reheat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hamburger steak, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. ***improvement from last time. 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 .

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 splash and food residue in some areas of the kitchen floors, walls and ceilings. Increased and more thorough cleaning frequency recommended. **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 cracked floor tiles throughout kitchen area. Repair or replace. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed tomatoes stored over RTE items such as green beans, gravy and salad in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in salad prep unit above 41F. Observed items in cold drawers above 41F. Refer to temperature chart. Observed ambient air of cold drawer at 48F. -CDI- PIC placed items in WIC to rapidly cool. PIC removed all items from cold drawer. PIC will not use unit until it has been repaired. **3DAY VERIFICATION REQUIRED** **REPEAT** -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 items prepared today cooling in WIC filled to the top with tightly covered lids. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering or beard guard. Observed food employee with no protective head covering. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed cold drawers not properly functioning. PIC will not use unit until it has been repaired. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splash and food residue in some areas of the kitchen floors, walls and ceilings. Increased and more thorough cleaning frequency recommended. **REPEAT** -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 cracked floor tiles throughout kitchen area. Repair or replace.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer in dish machine at 0 ppm. -CDI- PIC fixed sanitizer and machine read b/t 100-200ppm chlorine. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes and chopped tomatoes at grill prep and raw hamburger steak in stand alone RIC above 41F. Refer to temperature chart. -CDI- PIC moved items to WIC to rapidly cool. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed canned mushrooms in grill prep and sliced bologna in lowboy without a date. Observed cooked chicken in stand alone RIC without a date. Observed tomato purée in WIC with no date. -CDI- PIC voluntarily discarded tomato puree. PIC correctly date marked other items as they were prepared yesterday. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

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 mustard, oil, Italian dressing and ketchup on prep line with no labels. Observed chicken base in dry storage with no label. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering or beard guard. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer at 0ppm concentration. -CDI- PIC added chlorine and sanitizer concentration read between 100-200ppm. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splash and food residue in some areas of the kitchen floors, walls and ceilings. Increased cleaning frequency recommended. **REPEAT** -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 sausage, HH at temperatures below 135F. CDI.PIC reheated and indicated they were made this morning. PIC was provided a TPHC and the sausage will be placed on time from now on.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food without a hair cover. 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. Deep cleaning on some areas of the kitchen floor, walls and ceiling is needed.

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 salt containers without labels. Needs label. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food without a hair cover. 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 build up on Shelves Caroline food prep area. Needs to be cleaned. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored by food storage. Needs to designate an area for employee possessions.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 sausage, HH at temperatures below 135F. CDI.PIC reheated and indicated they were made this morning.

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 salt containers without labels. Needs label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored in a sanitizer bucket at 0ppm chlorine sanitizer. -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 build up on RI cooler. Needs to be cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw fish stored over ready-to-eat hush puppies in the lowboy. CDI: items rearranged. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine dispensing little to no chlorine sanitizer. PIC primed and refilled dish machine and is still not reading any sanitizer. CDI: Auto-Chlor was able to come to the facility during the inspection and was able to fix the issue. Dish machine is now dispensing at 50ppm-100ppm. REPEAT VIOLATION -3-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored in a sanitizer bucket at 0ppm chlorine sanitizer. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed low sanitizer at the dish machine during active dish washing. Noticed container was empty. CDI. PIC changed the container.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food without a hair cover.

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 shelves in the WI cooler. PIC indicated that they will be cleaned next week.

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. Deep cleaning on some areas of the kitchen floor is needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of tomatoes and cucumbers stored directly above prepped salad in a bus tub in walk in cooler. EHS discussed storage order of unwashed vs washed produce. CDI- storage order changed.

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 products in main flip top unit at cook line holding above 41F, see temperature chart. Through discussion with PIC, PIC has been having issues with the unit lately. PIC stated that due to temperature issues, he is taking temperatures in the morning and loading the unit fresh from product in the walk in cooler. EHS observed that PIC is taking temperatures and writing temperatures on notepad along with time placed into unit. EHS observed that ambient temperature in unit is around 47F, see temperature chart. CDI- facility will use time (TPHC) for products placed into unit today, products were loaded into unit around 6am and will be discarded around 10am. PIC Theo stated that he is looking into purchasing a new unit, will reach out today to compare prices and estimated delivery times. EHS provided contact information, PIC will contact with a plan for replacing malfunctioning unit. Facility will use TPHC until unit is fixed, will record temperatures and start/end times. PIC understands the TPHC process, will limit the amount of product put into unit and use other refrigeration units for cold holding. Compliance visit will be conducted to ensure unit is replaced or properly fixed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of chemical cleaner that did not have a label, near dish pit. CDI- bottle labeled as bleach. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket registering around 200ppm chlorine sanitizer. CDI- bucket diluted to proper concentration.

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 one handle contacting sugar in dry storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey being held above 41F in salad make table. Product prepared 12/09/21. Product stored in insert pan with drain insert/limited air flow. PIC stated product placed into unit @9am. CDI: PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION. **Points reduced due to improvements in cold holding and temperature record keeping.

4-501.11 Maintain equipment in good repair. Observed torn gasket on salad make table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed potatoes, tomatoes, lettuce, ham, slaw cold holding in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoes, turkey, tomatoes, slaw, ham, mushrooms, sausage, bologna and sausage links holding above 41F in the prep top and low reach in unit. CDI- Items were placed in TPHC and will be discarded after 4 hours. EHS took an ambient temp for prep top unit. EHS was not able to asses temperature due to the constant opening and closing of the doors. Unit flip top also stayed open. Unit is right across from the grill and the area is really hot. Unit will not be used for cold holding during the lunch rush. Items that are in the unit will be held on time. Items will not be held in the unit over night. PIC brings items from the walk in cooler in the morning.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce cooling in metal insert pan covered with plastic wrap vented at corner. Chopped lettuce not cooling fast enough to meet parameters even with corner of plastic wrap vented. CDI: Education provided and PIC removed plastic wrap and placed lettuce on top shelf of walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages under heat lamp holding below 135F. See temp chart. CDI- Sausages reheated to 165F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up on the blade of the can opener. CDI-PIC washed, rinse, and sanitized can opener.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed a bottle of bleach out of its original container without a label. CDI-PIC labeled bottle. No points taken considering it was the only bottle with out a label.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving in the dry storage and kitchen area above the handsink.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ground beef stored on top of shell eggs in the walk in cooler. CDI - items were rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack raw shell eggs with gloves then touch the spatula at the grill then grab cheese out of the prep top. CDI - stopped the employee and explained the violation. PIC voluntarily discarded the eggs and cheese and the employee sanitized the spatula, washed hands and got new gloves.

General comment 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 salad and cut tomatoes cooling in the salad prep top on the cook line. CDI - items were removed and placed in the freezer to rapidly cool. Ensure items are cooled to at least 41F before placing them in the prep top; see temperature chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F. Per State Memo facilities first inspection of 2019 no points to be taken. CDI, educated PIC on the new cold holding requirement of TCS foods to be kept at or below 41F. PIC understands the new requirement and is aware that next inspection any TCS foods over 41F found points will be taken.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu with reminder on consumer advisory and missing the required wording on the disclosure. Verification Return Visit Required.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust/residue accumulation on the walls/attachments in the kitchen area, observed black residue accumulation behind dish machine. Points not escalated due to there being improvement from previous inspection report.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility consumer advisory reminder states "meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". The text that is given as required is as follows: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions." Facility must add the "Consuming raw or undercooked" to the reminder on the next menu change. Disclosure observed to be in compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled spray bottles of bleach and degreaser in the dish machine area. CDI by relabelling by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight residue accumulation on the exterior of several non-stacked plastic containers. Such debris/residue must be removed during the wash/rinse/sanitize process.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust/residue accumulation on the walls/attachments in the kitchen area, observed black residue accumulation behind the dish machine. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in the wall present in the dry storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several large mayonnaise buckets reused as food containers, with original mayonnaise label stickers still present on the exteriors. Items were stacked one on top of the other, such that the stickers were contacting the interior of the subsequent container. Sticker debris must be removed during the wash/rinse/sanitize process. Items were removed for re-processing by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of flour/oil mixture used to thicken sauces/gravy not labelled.

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 one dry goods scoop stored with the handle in contact with the food product. Item was removed by PIC.

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 grease stained ceiling tiles in the kitchen area in need of cleaning. Observed water damaged ceiling tiles in the bathroom.

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 slightly dusty air vents in bathroom and dining area.

Observed employee not change gloves or wash hand after cracking eggs prior to using utensils and gathering single service items. CDI - informed on when to wash requirements. 2-301.14 Wash hands before donning gloves and between gloves uses. -P

PIC stated that reheat times can be up to three hours for some products. Observed no product at time of inspection that was reheating over 2 hours. CDI - instructed operator on proper reheating methods, 165 within 2 hours. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P

Observed rice temperature at 69.8 for 4 minutes. CDI - moved to shallow pans and temperature at 59 in 20 min 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 rice cooling in large deep plastic container. CDI - moved to shallow metal pans. 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 steaks thawing on side of 2 compartment prep sink. 3-501.13 Use approved thawing methods.

Observed torn gasket on left door of 2 door reach-in salad unit. 4-501.11 Maintain equipment in good repair.

Observed no covered trash can in woman's room. 5-501.17 Provide a covered waste bin in female restrooms.

Observed one absorbent ceiling tile in kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Repeat non-compliance: Observed several lights missing ends of fixtures over cook line, bulbs exposed. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed employee at dish machine ready to handle clean plates after soiled. CDI - corrected through instruction. 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 items in flip top including lettuce at 54 and sliced ham at 56. CDI - items discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed closed covered container of soup, cooling calculation from 59.9 to 59.8 in 7 minutes determined that food would not meet proper cooling temperature. CDI - upon noticing the container was near 60 degrees PIC stated that the soup needed to be moved to the freezer and placed in shallow pans. 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 rodent droppings on shelf behind can rack, clean shelf to determine if rodent signs are active. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed cups wet stacked at soda fountain. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed single service cups stored with mouth contact areas exposed. 4-502.13 Single-use and single-service articles may not be reused.

Observed caulk damaged around ice well at soda fountain. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed several stained ceiling tile in dry storage and ice machine room. Observed soap dispenser collecting residue on underside. 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 end of light fixture missing at end of cook line, light bulbs exposed. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed ground beef and Philly steak stored above pork in the reach in cooler. CDI - explained storage order and the beef was moved to the bottom shelf.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler and prep unit. Replace gaskets. Gaskets are new but have split again.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack 2 eggs with gloves on then reach into the cut tomato bin and grab tomatoes with the same gloves. CDI - stopped employee and explained that gloves need to be changed after an egg is cracked. Employee discarded the tomatoes, took off the gloves, wash hands and put on new ones. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw steak, Philly steak and hamburger above shell eggs in the reach in cooler. CDI - PIC moved all raw meats to the bottom shelf.

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 salad, cut tomatoes, ham and turkey cooling in the prep top. CDI - Explained to PIC that items need to be cooled in the walk in or freezer to 45F before being placed in the prep unit. Items were moved to the walk in cooler to cool.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler in the kitchen. Replace gaskets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed a flat of shell eggs on the counter left at room temperature for approx. an hour. PIC stated eggs are not held on time. Suggested to keep eggs in the cooler or keep eggs on ice if they want them out on the counter. PIC does not want to do time on them. CDI - eggs placed in refrigerator to chill back to 45 degrees.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in water, not in sanitizer. CDI- Towels placed in sanitizer water at proper strength.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Better cleaning needed of old food build up behind flat grill and stove.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed one un-approved acoutic ceiling tile above steam table, PIC said they will switch it out with an approved ceiling tile ASAP.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs on the counter at 64F. PIC stated eggs are not held on time. Suggested to keep eggs in the cooler at all times or keep eggs on ice if they want them out on the counter. PIC does not want to do time on them. CDI - eggs placed in the freezer to rapidly cool. Observed containers of creamer on the tables. Packaging says "keep refrigerated". Either keep the creamers on ice or switch to creamers that do not need refrigeration.

General comment 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of pasta covered with a lid in the reach in cooler. Pasta was made an hour ago and was 60F. CDI - PIC placed pasta in an ice bath to cool.

. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray botle of pure bleach not labeled. CDI- Bottle labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing bracelets while food handling. CDI- Employee corrected, removed bracelets.

4-501.11 Maintain equipment in good repair. Racks holding cannned goods in dry good storage area are badly rusting, need replacing or recoating soon.

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 chicken salad being date marked with the the date chicken salad was made; however, the chicken in the chicken salad was made two days earlier. Be sure to date mark prepped foods with the date of the oldest food inside the prepped food. CDI- Chicken salad correctly dated for two days earlier, which was the date the chicken was cooked that went into the chicken salad.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC cooks and handles food without a hair restraint.

he 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean dish racks above dish machine with some mold build up and walk in freezer racks needing some cleaning of food build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored on dry good storage shelf. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with some mold build up on ice chute and underside of ice bin. CDI- Ice machine cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled pan of flour.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC cooking and food handling without a hair restraint.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed rack of clean cups stored on drain board of prep sink while fish is actively being prepped. CDI- Glasses re-washed and properly stored.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with some light build up on ice chute. CDI- Ice machine cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and diced ham at 50-53 degrees in make table. Foods were prepped and not chilled. Make table is made for cold holding, does not chill foods very well, so foods need to chilled to 45 or below before entering make table. CDI- Items switched out for cold foods from walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of pure bleach and a bucket of sanitizer not labeled. CDI- Items labeled.

3-501.15 Use approved cooling methods. Observed a few just prepped foods in walk in cooler (cut lettuce and tuna salad) in deep amounts which can slow the cooling process. CDI- Items placed in shallow containers to speed up the cooling process.

4-501.11 Maintain equipment in good repair. Observed one of the walk in cooler fans had stopped working. Observed all foods in cooler 41 or below. CDI- Repairman was in process of fixing cooler fan by end of inspection.

4-602.13 Maintain non food contact surfaces clean. Observed racks in walk in cooler and fan above 3 comp sink needing some cleaning of build up.

3-401.11 & 3-401.14 Animal foods must be fully cooked to reach proper final cook temperature in a non continous cooking process or facility must have non-continuous cooking approval from health dept. Observed salisbury steak beef being seared on the surface, and then cooled to be fully cooked the next day. PIC said he will fully cook this food from now on. CDI- Seared salisbury steak was then fully cooked in oven to proper final cook temperature.

4-602.13 Maintain non food contact surfaces. Observed top of oven and one of the dish racks with some dust build up.

Use approved cooling methods for TCS foods. Observed deep and sealed tub of lettuce cooling after prep at 49 degrees. Will be difficult to cool foods in deep and sealed containers. Use shallow and vented containers or other effective cooling methods. CDI- Lettuce separated into shallow pans and quickly cooled to 45 or below.

PIC needs to be food safe certified by 1/1/14.

Store employee drinks covered and below food or food contact surfaces. Employee drink stored above bowls on cook line. CDI- Drink removed.

Cold hold foods at 45 or below. Observed raw shell eggs being left out at room temperature, PIC said for an hour. Minimize time foods are kept in temperature danger zone or you may use TPHC if you have a written procedure and food is disposed after allowable 4 hr holding time. Obsereved salad prep cooler holidng foods at 48-49 degrees, cooler reading 48 degrees on thermometer. Have cooler serviced. CDI- Bags of ice were placed over foods in cold wells to cold hold at 45 or below. Will follow up on temperature of cooler.

Date mark all required TCS/RTE foods refrigerated more than 24 hrs. Observed some foods more than 24 hrs old not date marked. CDI- Foods properly date marked.

Use approved cooling methods to ensure foods meet required cooling temperatures within required time. Use shallow pans, quick chilling equipment, vented pans, ice baths, etc. Observed several tightly sealed and deep buckets of gravy and beans in walk in cooler that were 75-90 degrees approx. 1 hr after cooling began. Foods likely would not meet 70 degree requirement within the next hour in such non vented and deep containers. CDI- Foods placed in shallow pans and rapidly chilled in walk in freezer to meet 70 wtihin the next hour and 45 or below within the next 4 hrs after that. After foods reach 45 or below they may then be combined into deep amounts and tightly sealed.