SHOWMARS WINDSOR SQUARE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED shrimps and fish in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat. **** facility had all other items in temperatures as seen from the charts. 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacking of cleaned dishes. Needs to be separated and stack only when dried.

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 shelves in walk in and RI cooler in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by Customer food items. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED rice from yesterday in RI and prep unit above 41F. CDI. PIC voluntarily discarded. Repeat **** improvement from last time. 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 several soiled wiping cloths resting on prep counters at cook/prep line. CDI: PIC placed wiping cloths in a bucket with properly concentrated quat sanitizer.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee use phone and went directly to food prep without washing hands. CDI. Education was provided on when to wash hands and hand washing process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all food items in one of the Stand alone unit at temperatures above 41F. PIC voluntarily discarded. *** ALL OTHER FOOD WERE HELD AT RIGHT TEMPERATURES. Repeat Will be back to check on the unit For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. Contact pest management service provider to evaluate.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food.

4-502.11(A) Maintain utensils in good repair. Observed one of the coolers in disrepair. 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 shelves in walk in and RI cooler in need of cleaning. *****ALL OTHER units were cleaned in and out. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on vents in kitchen area and also in WI cooler. Repeat **** other areas were well cleaned and maintained.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored by. Customer food items. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice, pita sauce and ranch holding above 41F. See temp chart. EHS re-temped Items. Items cooled to 41F or below (41F-38F). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed potatoes wrapped and ready for cooking stored in cardboard boxes. EHS advised manager to store in a food container. Removed from card board.

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 shelves in walk in cooler in need of cleaning. Observed low reach in cooler near fryers and gaskets throughout in need of cleaning

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall peeling across from the 3 comp sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed wall in need of cleaning at 3 comp sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw seafood and raw chicken while wearing two sets of gloves and discard top layer of gloves in between tasks and not discarding bottom layer of gloves. CDI: EHS provided education to employee to wear only one set of gloves and wash hands in between changing gloves when changing tasks. Employee discarded all gloves, washed hands and donned new gloves before returning to handle food.

4-501.11 Maintain equipment in good repair. Observed broken handle for flip top on fryer prep cooler. Replace broken handle. 4-502.11(A) Maintain utensils in good repair. Observed two silicone spatulas hanging from equipment rack in which spatulas had deep cracks and chips. Replace damaged spatulas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted in facility but no signed copies or acknowledgments of policy available. - CDI - EHS provided employee health policy via email for all employees to review and sign. Maintain signed copies in facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. - Observed handsink near dish machine lacking required signage. - CDI - EHS provided sign to be posted.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed Alaskan pollock fish being used on fish sandwich per PIC but menu states the fish used on this sandwich is flounder. Menus must honestly present what is being offered. - VR - Verification required within 3 days to ensure menus have been corrected.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. - P - Observed white bean chicken chili reheated to 155F prior to being placed in steam well to hot hold. Process had taken less than 2 hours per PIC. - CDI - PIC rapidly reheated white chicken chili to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed coleslaw, raw burgers, and sliced American cheese holding above 41F in RIC (see temperature chart). PIC voluntarily discarded items holding in unit overnight and moved remainder of items to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed interior and exterior of equipment in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in need of cleaning near prep line and can wash. Clean and increase cleaning frequency to maintain clean.

6-303.11 Provide required lighting intensity. - Observed less than 10 foot candles of lighting in back portions of walk-in cooler. Increase lighting intensity to maintain at least 10 food candles throughout all parts of the walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed 0ppm chlorine sanitizer output from dish machine. PIC discovered that a bucket of low temp dish detergent was connected to sanitizer line feeding dish machine instead of chlorine sanitizer. PIC left during inspection to procure a bucket of chlorine sanitizer for dish machine. Facility set up 3 compartment sink to W/R/S equipment and utensils and will provide single service items to customers for dine in until dish machine is able to properly sanitize multi-use utensils. VERIFICATION REQUIRED within 3 days to ensure sanitizer is provided for dish machine.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed three silicone spatulas with deep cracks and chips hanging from utensil holder near 3 comp sink. CDI: PIC voluntarily discarded spatulas.

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 shelving used to store clean equipment and utensils. Clean as needed. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle of olive oil being stored on prep counter. Label all working bottles of food.

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 shelving used to store clean equipment and utensils. Clean as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer concentration at 0ppm from dish machine. VERIFICATION REQUIRED within 3 days to ensure chlorine concentration output of dish machine is between 50ppm and 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of cole slaw, a container of slice tomatoes being held in prep flip top cooler and two containers of flounder in fry prep flip top all being held above 41F, also observed a container of boiled eggs stacked high above fill line with top half held above 41F. CDI: Cole slaw and sliced tomatoes were voluntarily discarded by PIC and flounder was moved to WIF to rapidly cool to 41F or below as they had been in fry prep flip top for approx. 40 minutes. REPEAT

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures were available for hush puppies and French fries being held on TPHC. CDI: EHS assisted PIC in completing TPHC form onsite. 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 hush puppies and French fries being held on TPHC without a time to indicate 4 hour expiration. CDI: PIC marked hush puppies and fries with time items were placed on TPHC.

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: 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 . Observed 3 covered containers of shrimp cooling in RIC and not drop in temperature after 20 minutes. CDI: PIC placed shrimp in a large shallow pan uncovered and placed in WIF to rapidly cool to 41F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. Contact pest management service provider to evaluate.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths resting on prep counters at cook/prep line. CDI: PIC placed wiping cloths in a bucket with properly concentrated quat sanitizer.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle dirty dishes with gloves on, wipe them on a cloth and then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flounder and shrimp being held in reach in cooler between 43-44F. CDI: PIC moved items to walk in cooler to cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp thawing in prep sink not submerged under running water. CDI: PIC placed shrimp in bus tub and fully submerged the shrimp under running water.

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 in use spice shakers and squeeze bottle not labeled. Label items.

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp being stored in water . PIC stated item is not received on ice and shrimp is held in water overnight. Points not escalated due to improvement from last inspection

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes

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 Mac and cheese cooling at a rate of 0.02. Mac and cheese was portioned and placed in stacked containers with lids. CDI: PIC unstacked containers and removed lids to allow to quicker cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the facility

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw fish and shrimp in direct contact with undrained ice near the fryer. PIC stated items are not received on ice.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being sitting on cutting board near the flat top. Observed in use wiping cloths being held in sanitizer at 50 ppm quat.

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

REPEAT 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 burgers with gloves and wipe gloves on rag. CDI: food employee removed gloves and washed hands. 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 unwashed bell peppers being stored over cut and ready to eat fruit salad.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 2 pans of raw chicken that were prepped and marinated yesterday still above 41F. CDI: PIC voluntarily discarded items.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 portioned cups of mac and cheese above 41F in prep top and raw fish near grill above 41F. CDI: Fish was cooled back down and mac and cheese was voluntarily discarded. Points not escalated due to all other cold holding was 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 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 cut cantaloupe and pasta salad in walk in cooler cooling with saran wrap tightly on the containers. Chicken was in pans covered with lids. CDI: EHS and PIC discussed proper cooling methods and the methods were changed.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw fish and shrimp near grill and in reach in cooler immersed in ice.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth sitting on cutting board near the grill. Wet wiping cloths need to be held in sanitizer in between uses.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans wet stacked.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed a couple of plastic containers that had cracks. CDI: PIC voluntarily discarded items

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 areas under the grill and in reach in near the office in need of cleaning.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to handle raw fish fillets and then wipe gloves on wiping cloth and proceed to handle clean utensils and cooked food with same gloves. CD - PIC directed employee to change gloves and wash hands. Gloves changed. 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 bulk unwashed cases of produce stored directly above washed and cut ready to eat produce in WIC. CDI - washed/cut produce relocated. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed full pans of washed and cut ready to eat lettuce in walk in cooler stacked such that the bottoms of the pans are in direct contact with the food. CDI - pans unstacked and potentially contaminated lettuce removed. Do not allow washed and ready to eat lettuce come into contact with surfaces that may be unclean/unsanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed spindles of shake mixer with dried residue from previous days use. CDI - PIC cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned cups of taziki sauce in two line flip top units holding above 41f. Both items overfilled. Observed feta cheese in shallow pan holding above 41f. All other TCS foods in coolers observed to be at 41f or lower. CDI - taziki returned to reach in to chill back to 41f. Feta discarded as it had been in flip top overnight. Do not overfill containers in flip top units. Ensure containers are deep enough to maintain cold holding in flip top units. REPEAT - no point escalation as equipment observed to be operating correctly and all other TCS foods below 41f.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer solution prepared in bucket which formerly contained Taziki sauce still labeled as such. No labeling present on bucket indicating content is a not a food item and is instead a chemical. CDI - PIC placed label on bucket identifying as sanitizer.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish fillets thawing under cold flowing water with plastic wrapped frozen blocks of shrimp on top of fish not in contact with flowing water. CDI - PIC removed shrimp to WIC to hold until fish thaw complete and shrimp can be placed under cold water thaw. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet/damp soiled wiping cloths laying on equipment surfaces throughout cook line. Once used place soiled wiping cloths into sanitizer solution if they will be used again. Observed sanitizer solution at line with 0ppm quat concentration. PIC noted they only use quat - no chlorine - and that the solution was likely from previous day. REPEAT

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed both in use ice scoops at front line beverage station laying in the ice bin with handles in direct contact with the ice. Store ice scoops in a sanitary manner - either in the ice with the handle above the food or in/on a clean surface when in use. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans stored stacked together wet on utensil storage rack. Air dry pans before stacking together.

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. PIC directed to posted employee health policy. Current policy did not include nontyphoidal salmonellas as reportable illness. CDI, updated employee health policy agreement emailed to PIC.

2-501.11 Clean-up of Vomiting and Diarrheal Event. PIC not able to provide written diarrheal and vomiting cleanup plan. CDI, handouts emailed to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed middle prep cooler not maintaining TCS foods at 41 degrees F and below. TCS foods observed between 44-45 degrees F. Ambient air temperature of unit measured 41 degrees F. CDI, foods placed on TPHC today. Vr needed to ensure calibration of cooler to ensure TCS foods maintained at 41 degrees F and below. Handout provided and completed on-site.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed glass cleaner spray bottle stored over clean single-service cups behind front counter. CDI, cleaner relocated for proper storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed fish thawing under running water at prep sink but running water was 72 degrees F. CDI, fish relocated to WIC to thaw under refrigeration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below 50ppm chlorine.

3-302.15 Wash fruits and vegetables prior to use. Observed onions not washed prior to preparation.

3-304.12 In-Use Utensils, Between-Use Storage - Observed tongs stored in undrained ice at drink station. Observed ice scoop stored under soda dispenser crate in between uses. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed kitchen manager with certification expired on 4/25/21. 0 points accessed per the State. CDI by instruction.

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 food employee turn faucet off with bare hands after washing. 2-301.14 When to Wash - P - Observed food employee handle raw fish then change gloves but not wash hands before handling RTE food (cheese). CDI by instruction. Ensure employees wash hands whenever hands become contaminated and between glove changes when changing tasks. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 1 vegetable press stored as clean but soiled with dry food residues. CDI, equipment relocated 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 41F. -P - Observed portioned rice pilaf cooling at 43 degrees F at 1:19 and remained at 43 degrees F at 1:55pm. CDI, rice transferred to shallow sheet pan to rapidly cool in WIC. Repeat.

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 rice pilaf with portioned date of 6/4 but actually prepared yesterday according to manager. CDI rice relabled with accurate date of preparation for yesterday. Ensure accurate preparation date used.

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 portioned rice cooling in deep pan at 43 degrees F at 1:19pm but remained at 43 degrees F at 1:55pm. CDI, rice relocated to shallow sheet pan to rapidly cool.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed dead fly on lid of container of soup on line. 501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly near can wash in kitchen and hallway near desert refrigerator. Observed fly in dining room.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris / particles accumulating in single-service utensils cabinet behind front counter and on upper shelf near single-service articles stored on line.

2-301.14 When to Wash - P - Observed employee not wash hands after handling raw fish and before handling clean RTE cooked fish. CDI, fish touched voluntarily discarded by PIC. Observed employee adjust mask on face but not wash hands before proceeding to handle clean single-service gloves. CDI by instruction to wash hands.

3-304.15 (A) Gloves, Use Limitation - P - Observed employee did not remove gloves when changing tasks from handling raw fish to handling cooked RTE food. CDI. Ensure employees remove gloves and wash their hands when changing tasks.

3-501.14 Cooling - Observed portioned rice cooling from 10am this morning according to PIC in cooling process and remained at 45 degrees F cooling in deep covered containers. CDI, 2 pans of rice voluntarily discarded by PIC.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P - Observed glass cleaner inside bottle labeled quat sanitizer. CDI, spray bottle voluntarily discarded by PIC.

3-501.15 Cooling Methods - PF - Observed rice portioned from earlier in morning cooling in deep covered containers at 45 degrees F. CDI, rice voluntarily discarded by PIC. Repeat.

2-303.11 Prohibition-Jewelry - C - Observed food prep employee wearing a watch.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on top of fryer and behind fryer at cookline. Observed buildup of soil / grease in area.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling ventilation near back exit door and kitchen.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee cutting and handling lemon with their bare hands upon arrival. CDI, lemons voluntarily discarded .

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 gyro meat with date of preparation of the 3rd and open package of hot dogs not date marked in reach in refrigerator. CDI, foods voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of sanitizer not labeled behind front counter. CDI, employee labeled container.

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 lettuce cooling in tightly covered containers in walk in cooler, placed in prep cooler at line and in deep covered container in reach in tall prep refrigerator. Cooling temperature was at 47 degrees F at 10:38 and at 45 degrees F at 11:07. Cooling rate calculation indicated would not meet cooling parameters. Proper methods discussed with PIC and covers removed from lettuce in walk in cooler and lettuce on prep line and tall reach in refrigerator relocated to shallow uncovered containers and transferred to walk in cooler. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic bowls wet stacked on dry storage rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some soil / food debris accumulating on shelving under condiment packets and below where clean single-service lids stored. Repeat.

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

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal bag stored over prep table in kitchen.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw hamburger stored over salmon in low prep refrigerator. CDI, foods relocated for proper storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed chili cooling in deep containers in walk in cooler from night before and between 42-43 degrees F. CDI, chili voluntarily discarded by PIC. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed fish cold held between 42-45 degrees F in unit within for days. Observed vegetable burger and gyro meat cold held between 42-45 degrees F in prep unit in grill. Gyro meat not date marked and both vegetable burger and gyro meat voluntarily discarded by PIC. Fish placed in unit within 4 days relocated to walk in cooler to rapidly cool. Observed rice and tomatoe held at 43 and 44 degrees F in prep cooler. Vr to ensure long term compliance / calibration of prep cool to ensure all TCS foods held at 41 degrees F and below.

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 pan of gyro meat not date marked in prep cooler and employees did not know how long it was in there. CDI, gyro meat voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed windex stored over employee beverage. Observed hand sanitizer over ice bin at front counter. CDI, items relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce cooling in covered container in prep cooler and in walk in cooler. Observed cooling temperature 1 in walk in cooler at 47 degrees F at 9:55am and at 44 degrees F at 10:39. Calculated cooling rate and method did not meet parameters. Lettuce relocated to shallower uncovered containers in walk in cooler to rapidly cool. Observed chili cooling in walk in cooler from day before according to PIC but between 42-43 degrees F. CDI, chili voluntarily discarded 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 bulk containers of dry food ingredients not labeled by common name of food.

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

3-302.15 Wash fruits and vegetables prior to use. Observed onion recently prepared but not washed prior to preparation according to PIC. Wash fruits and vegetables before preparation.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed soiled equipment stored stored on clean drainboard of 3 compartment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris on shelving behind front counter under condiment packets. General cleaning needed in these areas.

5-501.110 Storage Refuse, Recyclables and Returnables - C - Observed several cardboard boxes outside of building.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat items in walk in cooler. CDI: Items reorganized.

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 pans of lettuce cooling at 0F/min in cooler drawer. CDI: Lettuce moved to walk in cooler for rapid cooling. Product cooled at proper rate by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta stored above chill line in prep top cooler overnight. CDI: Feta voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection as this was the only item out of compliance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on several containers of food in prep tops that were prepared prior to this morning. CDI: Products were properly 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 cut lettuce cooling in deep, covered pans, in cooler drawers on the line. CDI: product moved to walk in cooler and cooled at proper rate. Observed sliced cheese cooling in tightly wrapped containers in reach in. CDI: Containers unwrapped.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed flooring and ramp inside of walk in cooler severely damaged and in need of replacing/re-securing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster doors 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 half-wall damaged near handsink at walk in cooler. Observed wall damage in prep kitchen area. Observed insulation between wall and walk in cooler exposed. Ensure all areas are smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, tomatoes, slaw, and chicken salad all holding above 41F in flip top cooler; ambient air temp in lower part of cooler is 49F. CDI - All TCS foods pulled for rapid cool down. Facility placed a call for service; facility may hold items necessary for rush times on TPHC in this cooler until repaired. VR - Will return within 10 days to verify correction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Couple of 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 of food debris from reach in cooler shelves, gaskets of prep coolers, and crumbs in the bottom of reach in freezer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Wiping cloths stored in handsink. CDI - Wiping cloths removed from hand sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed lettuce stored over ready to eat items in walk in cooler. CDI - Cooler rearranged with correct storage order.

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

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Commercially cooked and packaged gyro spit on broiler with the flame turned off; temp measured at 97F. CDI - Flame turned back on to continue reheating as 2 hour window had not yet passed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored in handsink. CDI - Wet wiping cloths sent to laundry bin.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint in walk in cooler.

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 shelves in walk in cooler and clean dust from vent in reach in cooler.

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. Replace broken floor tiles by fryers at cook line.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back hand washing sink. CDI-Soap was brought to the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pieces to the chopper with food buildup. The pieces were stored on the clean equipment rack. CDI-The equipment were properly cleaned and sanitized. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the chicken tenders below 135F in the hot holding box. CDI-The chicken was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the mac and cheese and the bbq overstacked in the fry flip top cooler. The product was holding above 45F. CDI-The product was moved to the walk in cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on the counter. CDI-The cloths were removed. REPEAT.

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 the scoop handle stored in the seafood breader and the oreo container. CDI-The handles were moved out of the product. REPEAT.

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 inside of the tall reach in cooler and a push cart. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the walls throughout the facility. Have cleaned.

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 employee touching the back of their neck, discard gloves and immediately put on new gloves without washing hands afterwards. CDI-Had the employee discard gloves, wash hands and don a new pair of gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of a piece of the chopper. CDI-The chopper was cleaned and sanitized.

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 that was not cooled to 70F in the 2 hour time frame. The product was placed into the walk in cooler around 10:00am, it was 85F at 2:20pm. CDI-The product was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in uneven portion in a container in the walk in cooler. CDI-One of the containers was discarded, and the second container of rice was reheated 165F. Discussed using an ice bath to rapidly cool the product.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on the counter. CDI-The cloths were removed. When not in use, wet wiping cloths must be kept in a sanitizer bucket or placed into a dirty laundry bin.

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 the handle to the salt scoop stored in the product. Also observed two plastic containers with no handle in dry product. CDI-The two cups were discarded and the handle was removed out of the product. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed racks in the walk in cooler with rust buildup. Several racks have been replaced in the facility. Points stayed the same from the last inspection. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips at the facility. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT TEST STRIPS HAVE BEEN PURCHASED.

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, and the tall two door cooler. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. The managers certification expired on 2/28/2017.

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 employee grab clean gloves prior to washing hands and after handling raw beef product. CDI-Had the employee discard gloves, wash hands, then grab a clean pair.

3-501.13 Use approved thawing methods. Observed shrimp thawing with no running water on the product. CDI-The shrimp was rearranged for the product to be reaching the running water.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a single service cup stored in the salt containers, and the handle to a scoop stored in the flour product. CDI-The cup was removed and the handle was moved to a position where it is not touching the product.

4-501.11 Maintain equipment in good repair. Observed damaged door to the walk in freezer, and many rusted racks throughout the facility. The PIC stated that the door is being replaced. Have the racks 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 racks in the walk in cooler and the tall reach in cooler. Have cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the lids to the dumpster doors open. CDI-The lids were closed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls near the can wash area. Have repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the walls throughout facility. Have cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the vegetable slicer and chopper, two plates, and two containers still containing food products. CDI-All items were brought back to the dishwasher. for washing, rinsing, and sanitizing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine with small amount of residue buildup on the white plate on the inside. CDI-The inside was cleaned and sanitized.

4-502.11 (B) Good Repair and Calibration - PF Observed thermometer with dead battery. Needs new battery. VERIFICATION WITHIN 10 DAYS.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with long beard. A beard guard is needed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on the counter at the prep counters. CDI-The cloth was removed.

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 to the seafood breader scoop stored in the product. CDI-The handle was moved to a position to prevent cross contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage rack. CDI-The pans were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed damaged corner of door to the walk in freezer. Have repaired.

Observed lettuce cooling a deep garbage can(made for food) in the walk in cooler. Product had ice on it earlier but it had all melted leaving it at 53F. Ice added to product today that speeded this process up. 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 daylight shining through under the back door today. Provide weather stipping to close off opening. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed 50ppm in the sanitizer bucket today(quat.). Bucket refilled with 300ppm quat. sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Obsreved build up on the air drying racks today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed a broken chopper today- replace. 4-501.11 Maintain equipment in good repair.

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

Observed dust on the ceiling vent today and splash on some walls- they look better but keep working. Observed peeling wallpaper/wall in places- repair and patch holes. 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.

In discussion it was found that a whole chub of gyro meat, which is partially cooked, is put back into the freezer for next days use. This product may not be par-cooked and then cooled down for next days use. It must be shaved down and fully cooked before chilling down for the next day. If this product came in fully cooked then this would not be the case. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed two chefs today with wrist jewelery on(bracelet and a wrist watch). 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

| Observed a sanitizer bucket on the floor today. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed two sets of lids stored in a soiled container today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed a large gap on the grill tip today- repair or replace. 4-501.11 Maintain equipment in good repair.

Observed build up on the rack above the doorway and walk in cooler racks today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Obsered dust build up and splash on the wall near the walk in cooler door. Observed mold on the wall around the dish washer area. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

Observed many employee drinks stored on prep surfaces, front and back. All discarded during inspection or moved to a lower shelf to correct. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed an employee handle raw fish, take of gloves, and then went to put on new gloves without washing hands. Observed another employee handle raw ground beef, discard gloves, and went to put on new gloves without washing hands. Both employees stopped to wash hands. Tong placed in ice for fish with the handle out to reduce handling of raw meat. 2-301.14 Wash hands before donning gloves and between gloves uses.-P

Observed TCS foods holding at >45F in the last make table and in the 4 door reach in. Back make table will be turned down and tea can not be cooled in the 4 door reach in or it will compromise food. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a large gap on the flat top grill on the line today. Repair so that it is easily cleanable. Observed bent metal on the walk in freezer door today and a torn gasket. 4-501.11 Maintain equipment in good repair.

Observed build up on the racks above the open door way inthe back today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed broken tile at the canwash today. PIC states that this will be repaired during the remodel. 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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a chopper stored with dried food debris on the blade- kept open so that an employee can wash, rinse, and sanitize this to correct.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P In discussion with PIC, Gyro meat is being cooled down without necessarily meeting the fct which is par-cooking. This meat must be fully cooked to 155F before being cooled at the end of the night for next days use. This process was not observed today.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed slaw that had been cooling 4.5 hours in the walk in cooler today that had still not fallen to 45F or less. Product discarded today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the 4 door unit for tea and cheese not holding TCS foods at 45F or less- products moved to walk in to quickly chill down. Observed raw fish on ice today that was at >45F- keep ice levels up to maintain a safe temperature. Iced down by staff today to chill quickly during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed slaw cooling in a deep portion, inside a tightly covered plastic container- product discarded today. Use approved cooling methods and pre-chill ingredients when possible.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth towels stored on counter tops and around multile kitchen staff's waist's.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tile at the can wash. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the walk in floor and on ceiling vents in the kitchen. Clean debris off of floor at waitstation where dipping cups are.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed a gloved employee handle multiple raw hamburger patties today, take off gloves, and put another pair of gloves on without washing hands. Employee stopped to wash hands to correct. Recommend to use tongs, with the handle not contaminated by raw meat, to dispense raw meats as must as possible to reduce the need for hand washing.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed mulitple buckets of washed and peeled onions stored in the walk in cooler without a cover to protect them. Wrap put over onions today.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat. sanitizer at <150ppm today in a cloth towel bucket. Refilled bucket with fresh sanitizer to correct. Recommend pre-soaking cloth towels in sanitizer before storing in the bucket as they take up that concentration when placed in them dry.

Observed quat. sanitizer bottle not labeled today- relabeled during inspection to correct.

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 rice that was cooked this morning and still had not fallen below 70F- it was stored in a plastic container, in a deep portion. cooled to 54F during the last 30 minutes of the two hour window by placing in two separate pans inside of the walk in freezer. Observed a large white plastic container(food safe trash can) used to cool lettuce cut this morning and the lettuce was still at 55F. Ice added to salad mix and stirred until it quickly fell to 44 throughout the product. Discussed with staff the need to layer lettuce with ice as it is cut, if such a large container is to be used- highly recommend using smaller portions for this product though. Observed romain lettuce cooling in large portions and the middle container was not getting good air flow- lid on the middle container cracked and unstacked today. Observed cut fruit cooling in tightly covered, plastic containers- lids cracked today to speed cooling.

4-501.11 Maintain equipment in good repair. Oberved the flat top pita grill with a gap on the side of it that needs to be repaired so that it is easy to clean.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust ceiling vent in kitchen area and dust wall near it. Clean wall on the walkthrough between the walk in area and the cook line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in top portion of make table at slightly above 45 F. All foods in lower reachin were appropriate. Gave instruction to monitor and adjust thermostata if needed.

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 package of hot dogs opened without date mark. All other foods were properly marked. Gave instruciton.

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 tile floor in kitchen in need of grouting. Facility has grouting scheduled.

2-102.12 Must have a certified food protection manager on duty at all times of operation. Observed PIC at time of inspection not certified.

2-301.14 Employees must wash hands as often as necessary to remove contamination, before putting on gloves and when switching between tasks. Observed employee handle raw burger patties and change gloves without washing hands in between. CDI by instruction; employee immediately discarded gloves and washed hands before continuing.

3-501.16 (A)(2) and (B) Maintain all cold foods 45F and below. Observed ambient air temperature of 2 door reach in unit near 3 compartment sink at about 48F. Observed all foods in unit 48-50F. See temperature chart. CDI by removing all items from unit and placing in walk in cooler. Repair person called immediately. Verification required to check repair/replacement of unit.

3-501.15 Rapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented or uncovered where protected. Observed two tightly covered containers of rice cooked earlier today 60-65F and very large covered container of cut lettuce that was washed today 70F. CDI by uncovering and/or placing ice on foods.

3-305.14 Unpackaged foods shall be protected from contamination during preparation. Observed employee washing potatoes in 3rd compartment of utensil washing sink while other 2 vats were set up for utensil washing purposes. CDI by removing potatoes from sink and discussion with employee.

2-303.11 All employees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. Observed one employee in kitchen wearing watch. CDI by having employee remove watch.

3-304.14 Once wet or soiled all towels must be stored in sanitizer in between uses. Observed one wet towel on counter in kitchen.

4-901.11 Air dry all utensils before stacking tightly together to prevent growth of bacteria. Observed multiple wet stacked plastic containers and buckets.

6-501.11 Wall near hand sink at walk in cooler and wall above food preparation tables across from 3 compartment sink in need of repair.

2-401.11 Eating, Drinking, or Using Tobacco - Store all employee drinks beneath prep areas. Observed multiple drinks on ledge above napkin/silverware table. Gave instruction.

3-501.13 Thawing - When thawing shrimp assure the running water creates a flow over to remove particles. Observed shrimp thawing under running water in colander. Gave instruction.

2-303.11 Prohibition-Jewelry - Food service employees shall not wear jewlery on hands or wrists other than a plain band. Observed rings and wrist bands. Gave instruction.