COOK OUT #40

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken HH below 135F in butter on grill. CDI - PIC reheated chicken to 165F for HH. 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 several flys throughout establishment. Increase pest control

4-501.11 Maintain equipment in good repair. Observed ice machine and PU leaking water. PIC stated ice machine has been repaired several times but does not stay fixed. EHS observed water all over the floor in establishment. Permanently repair/replace.

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 WIF with visible food debris. Observed shelving throughout establishment in need of cleaning. Increase cleaning frequency.

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 a food residue throughout floors, underneath equipment, and on walls throughout establishment. Increase the frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on shelving with food for sale. CDI - PIC moved to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon, used for seasonal milkshake flavor, cold holding in flip top cooler at 48F. CDI - Watermelon was cut and placed in flip top at noon. Cut watermelon was placed in ice bath to rapidly cool to 41F or less. Cut watermelon was at 40F by 4PM. Whole watermelons are stored in walk in cooler, cut, placed back in walk in cooler to cool to 41F, then small portions are placed in flip top unit for service. -1.5 points- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for cheese, sliced tomatoes, coleslaw, diced chicken, hot dogs, quesadillas, and other TCS foods that are held on TPHC. CDI - PIC was able to have all TPHC procedures e-mailed from corporate office during inspection. PIC has been advised to retain procedures in establishment and make available upon request. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 of dust on ceiling tiles and vents in kitchen prep areas. Recommend higher frequency and more thorough cleaning. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed produce slicer stored on prep sink drain board with food debris accumulation. PIC stated food employee clean slicer after use this morning. CDI- PIC removed item to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored on hood system with food debris and residue accumulation. CDI- PIC removed item to be w/r/s.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken cooked to 150F before being prepped for expedition. EHS discussed with PIC, PIC had food employee remove item to complete cooking process on grill. CDI- PIC raised temp of grill, chicken was cooked to above 165F.

6-501.16 Store mops for air drying after use. Observed mop stored in bucket of water during entire inspection while not being used. *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 floor tile in disrepair near flat top grill. PIC stated that work order has been placed.

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 shredded chicken fail to cool to 41F or below after cooling since 1046am. CDI- PIC voluntarily discarded item. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 shredded chicken fail to cook properly through parameters. CDI- see item #20. Observed cut melons, chili base, shredded chicken being cooled in deep pans with tight fitting lids. CDI- PIC removed tight fitting lids from containers. Observed shredded chicken cooling in flip top unit next to grill while lid was maintained open. CDI- PIC removed item to be rapidly cooled, EHS discussed effective cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets with food and liquid debris accumulation on cook line. Observed racks used for storing clean dishes with heavy residue and debris accumulation above 3-comp.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under prep sink disconnected from draining port of sink. PIC stated they were unaware this had happened. Repair system to ensure pipe remains in place at all times.

6-501.16 Store mops for air drying after use. Observed mop stored in bucket of water during entire inspection while not being used.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in men's restroom. CDI - Paper towels were provided. -0 points-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored in ice bin with handle touching ice. CDI - Ice scoop was repositioned in ice so that handle no longer made contact. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spatula stored in space between flip top cooler and grill. Space between flip top unit and grill is not regularly sanitized. CDI - Spatula was taken to three compartment sink to be washed, rinsed, and sanitized. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. -0 points-

4-501.11 Maintain equipment in good repair. Observed rusty shelving throughout kitchen and walk in cooler. Recommend replacing/resurfacing shelving so that surfaces are smooth and easily cleanable. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, residues, and debris on non-food contact surfaces of cooking equipment, cold holding equipment, hot holding equipment, and inside cooling drawers. Recommend higher frequency and more thorough cleaning. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash, residues, and food debris on floors walls and under equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in employee restroom. CDI - Signage was given to PIC to post in restroom. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances. PIC identified contents to be a pino-sol mixture and degreaser. CDI - PIC labeled spray bottles with name of contents. -1 point-

4-501.11 Maintain equipment in good repair. Observed handwashing sink in female restroom detached from wall. Observed flip top cooler not working. Observed rusty shelving throughout. PIC has work orders for handwashing sink and notified supervisor of malfunctioning flip top cooler. PIC took appropriate action by removing food prior to inspection and using ice baths. PIC has order placed for new shelving. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed ice in front hand sink. CDI: PIC cleaned. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ground beef cooling in grill make table. PIC stated product prepared between 12pm-1pm. CDI: Education provided and product moved to 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 ice buildup on walk-in freezer floor. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed ice in front hand sink. CDI: PIC cleaned. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at restroom hand sink. CDI: PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon being held above 41F in shake make table. Product dated 07/10/23. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed walk-in cooler shelves soiled with debris.

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 corner flashing missing on wall next to employee restroom door. 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 walk-in freezer floor soiled with debris/food waste. CDI: PIC cleaned floor. REPEAT VIOLATION. **Points not assessed for 6-501.12 due to corrective action during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an open package of raw spicy chicken stored above the fries in the walk in freezer. CDI- Chicken placed on the bottom. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs and ground beef in the single prep top holding above 41F. Observed chicken in the cold drawer holding above 41F. CDI- ALL items place on ice and cooled to 41F. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle stored in ice. CDI- Ice scoop removed and placed in the scoop container.

4-501.11 Maintain equipment in good repair. Observed shelves rusted in the dry storage area. repair/ replace shelving.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning in the walk in freezer and under/ around equipment. Observed walls behind 3 comp, prep sink and can wash in need of cleaning.

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 chicken and ground beef holding above 41F in small prep top unit, see temperature chart. Through discussion with PIC, found that these products were recently cooked, chopped/cut and placed directly into cold holding unit and not allowed to properly cool. CDI- products brought to walk in cooler to rapidly cool.

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 seasoning shakers at the cook line with no label.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed a can severely dented at the seal, not in a designated area and mixed in with retail products. EHS discussed importance in setting these cans aside in designated area, not for use. CDI- cans removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets around 10ppm chlorine when tested.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on the dry rack. Allow to air dry prior to stacking. 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 gaskets on cold holding units in need of cleaning. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tile damage in kitchen, specifically near floor drain and at the can wash area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors/walls in need of cleaning at can wash, under equipment. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior chute area of the ice machine accumulating some pink residue. Clean and maintain.

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: http://meck.co/FoodSafety. Observed no times for sliced tomatoes,. No procedures could be seen for the sliced tomatoes. -REPEAT- Provided TPHC form and filled out during the inspection. Further discussion with the PIC, tomatoes were prepped at around 930 and temped at 53F.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizing bucket stored on top of the food prep sink drain board while prep food. CDI. - sanitizing bucket was removed and relocated during the inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed shredded chicken cooling covered in the walk in cooler. Discussion with the PIC on proper cooling methods. CDI - PIC removed the cover to the chicken and allowed to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on the dry rack. Allow to air dry prior to stacking.

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 exterior of equipment, handles of equipment and gaskets in need of cleaning.

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 general cleaning along the walls and floors (especially under equipment and tables) Clean and maintain. -REPEAT-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed the facility current employee health policy does not reflect the addition of Salmonella (non-thyphoidal). CDI- Provided the PIC with the new NC Food code changes and guidance via email. Print out the new Employee Health Policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written procedure to respond to these types of events. CDI- Provided the PIC with the new NC Food Code changes and guidance via email.

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 shelled eggs stored above ready to eat foods - cheese in the walk in cooler. CDI - PIC relocated the eggs to below ready to eat.

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: http://meck.co/FoodSafety Observed hot foods: tenders, nuggets, fries, and corn dogs timed by a digital times but time was not entered. PIC stated that the timer is turned on when new product is made, however the timer was not turned on during my inspection. Temped the all products and they were all above 135F. Observed facility using a timer but PIC could not provide written procedures. Observed times on the lettuce and tomatoes, Cole slaw but could not distinguished whether they were out times or discard times. No procedures could be seen for the tomatoes, lettuce and Cole slaw. -REPEAT- Verification visit required to ensure compliance.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a cup being used as a scoop for the chocolate chips. Provide a scoop with a handle to prevent touching the food with bare hands.

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 the kick plate on the door to the employee restroom damaged, rusted and peeling away from the door. Replace/repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning along the walls and floors (especially under equipment and tables) Clean and maintain.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed hot foods: tenders, nuggets, fries, and corn dogs without time, PIC stated that the timer is turned on when new product is made, however the timer was not turned on during my inspection. Temped the tenders and they were at 107 and sall other items were above 135F. Observed facility using a timer but PIC could not provide written procedures. Observed times on the lettuce and tomatoes and Cole slaw but could not distinguished whether they were out times or discard times. No procedures could be seen for the tomatoes, lettuce and Cole slaw. CDI - tenders were voluntarily discarded. -REPEAT- Verification visit required to ensure compliance.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaning chemicals stored on the drain board of the warewashing sink. Observed sanitizing bucket of bleach stored on top of the prep top cooler. CDI - PIC relocated the chemicals to prevent contamination.

4-302.12 Food Temperature Measuring Devices - PF Observed facility thermometers off by either 4 or 2 degrees. CDI - PIC had a new thermometers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of the lip of metal pans drying with food debris/residue. Keep clean and maintain

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 towel dispensers at the handsink in need of cleaning. Observed wall along the warewashing sink accumulating grease and food residue.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed juice sitting in the handsink. CDI-PIC cleaned juice and sanitized sink, EHS explained HS can only be used for handwashing.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed ice bucket sitting underneath handsink, the top was up and after washing hands EHS had to place we hands directly over the top of the bucket. PIC said they use this to transfer ice to soda stations. Possible contamination risk. CDI-PIC moved bucket to a different area.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using time and time stamps but could not find written procedures. EHS has seen the paperwork with them before. EHS sent a copy over for them to fill out. VR REQUIRED 1/11/2020.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees with no hair nets.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups and to go containers stored on the floor in the dining room.

4-501.11 Maintain equipment in good repair. Obsrved dents on the door in the WIC. Ice building up on the WIF.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obsevred prep unit handles in need of cleaning. PIC did not sign due to Covid protocols.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon over RTE milk. CDI-PIC showed bacon to a bottom shelf below RTE food.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine lid had build-up and food debris in the cervices.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bacon and watermelon at 43F in two different units. CDI-PIC voluntarily discarded bacon since it was from yesterday, watermelon was made today and was moved to the WIC, and placed to where it was no longer double stacked. It was double stacked at the dessert prep unit. Watermelon cooled down after 30mins.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time being used for lettuce, tomatoes, cheese, and quesadillas. Lettuce had a time stamp of 9:37-EHS saw it was only 9:30, PIC explained product had been made around 9:00. PIC explained they had a time stamp for the big container below, anfd when they place it up top in the prep unit they put a new time stamp for that one. CDI-PIC was given the correct way to use time stamps-once product is prepped and placed out of temp control it needs a time stamp, or once food has been properly cooled to 41F then placed out of temperature control that's when time starts. Also time is being used for lettuce, PIC was not able to find that procedure, EHS added it on another TPHC form. REPEAT.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf EHS explained ice machine lid needed to be cleaned, food employee came over and was going to clean with glass cleaner, EHS stopped and explained it needs to be cleaned with sanitizer due to contamination risk.

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 liquid cheese from a can, and chicken quesadillas put in plastic containers, covered in the WIC. Container of cheese was on ice. Cheese went from 57F to 49F in 30mins. Quesadilla went from 56F to 55F in 30mins. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt with no label. CDI-PIC labeled

4-501.11 Maintain equipment in good repair. Observed ice building up on the pipes in the freezer.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee stuff in a bin over produce. CDI-PIC moved employee stuff to a bottom shelf. Floor drains are still above floors making it hard for floor to dry after mopping.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice chutes in need of cleaning.

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 chilli base made today, 1 hr ago, at 51F. PIC explained base is made from canned tomatoes and put in metal containers. Container was covered. CDI-PIC uncovered items and EHS explained TCS items that come from a can need to be cooled just like cooked items. PIC will keep canned tomatoes in WIC to start at a lower temp, and uncovered chilli base to allow to cool.

4-501.11 Maintain equipment in good repair. Observed heating strip on WIC door not working, PIC has maintenance fix one side.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Drains are at a higher level than the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Obserevd no one CFPM on site during inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees come in from outside for the beginnig of shift and go to put on gloves without a handwash. CDI-EHS made employees wash hands before shift and explaiend this needs to be a habit.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice chutes with black build-up on the inside.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed 2 containers of chilli, cheese and bbq sitting in a hotwell below 135F, these items are a reheated from last so they must reach internal temp of 165F. PIC explaiend thwey were put out at 8am, and it was 9:50am. CDI-PIC reheathed items on stove and they reached 170F and above. Hot well got the other containers up to 170F, sugested to PIC they need to preheat unit before putting food items out there so there not sitting out of temp for long periods. VR REQUIRED 2/17/2020.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in the top part of two prep unit holding above 41F. Prep unit next to grill has water condensation, and one next to hto well was reading 50F on top part and 30F on bottom. CDI-PIC explained all food was brought out this morning about 1 hr previous, food was removed to WIC and they will not use units until fixed. Maintenance repair person was on site today as well, VR REQUIRED 2/17/2020.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed lettuce, tomatoe and cheese being put on time, PIC explained time procedures correctly and is using time stamps but written procedures are only for tomatoes and cheese. CDI-PIC added lettuce to written procedures. VR REQUIRED 2/17/2020.

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 food from prep units above 41F put out this morning when EHS asked PIC to cool items down they moved them to the WIC and left them covered. Explained items need to have cool air surrounding them. CDI-PIC uncovered.

2-304.11 Clean Condition-Outer Clothing - C Observed one food employee with grease all over pants and jacket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tongs stored over the rinse side of the sink and tong was inside sink fill line, sink was clearly soiled.

4-501.11 Maintain equipment in good repair. Observed both prep units holding above 41F, tube missing from the bottom of the ice machine making the ice machine leak onto the floor. Observed freezer with ice build-up on the pipe and the heating strip.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drains with food debris and grease, grills with grease build-up, prep units in need of cleaning on botton and top.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking and handle loose and coming out of wall.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls and ceilings in need of cleaning. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed water being used to wash floors and water drains underneath the ice machine with has a lip above the floor. Floors cannot drain properly. 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 two broken tiles areas (near 3-comp and WIC) that are building up water.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed several boxes of unwashed tomatoes and cabbage in walk in cooler stored above ready to eat coleslaw and sliced American cheese. CDI, EHS educated district manager on proper storage order and left a hand out depicting proper storage order. Boxes of unwashed tomatoes and cabbage were relocated under ready to eat coleslaw and sliced American cheese.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy slim like black build up inside of ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean on the shelving near 3 compartment sink with greasy build up on the outside of dishes. CDI, items removed from clean storage and placed to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per discussion with District Manager the TCS foods out of temperature for cold holding had been recently prepared. CDI, shredded cheese, coleslaw, and sliced American cheese moved to walk in cooler to rapidly chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies within kitchen and dine in area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up in gaskets of cold holding equipment on main prep line.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food stored above facilities food in walk in cooler. District Manager relocated all employee food below facilities food.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- REPEAT- Observed shredded cheese at 50F in the flip top unit. PIC stated the item is placed in the flip top after bag is open and that occurred 45 mins ago for this item. After 30 minutes of the first temp the item was still at 50F. No cooling occurred while the item was in the flip top unit. CDI- PIC was able to place the item in the walk in cooler uncovered to quickly cool. EHS observed the item to cool to 43F before the end of the inspection. Ensure all TCS foods are at 41F before placed in the prep unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed sliced cheese (45F), slaw (45F), and chili base (44F) above 41F. CDI- Per state memo education was provided to the PIC to ensure all TCS foods are kept 41F or below. State memo requires no point deduction for TCS foods kept 42-45F during the first inspection in 2019. However during the next inspection corrective action and point deduction will occur for TCS foods between 42-45F or above 41F.

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-REPEAT- Observed shredded cheese cooling in a prep unit and not meet the proper cooling parameter. Also observed chili base in the reach in covered. CDI- Education was provided on how to properly cool. Both items were placed in the walk in uncovered to quickly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed an employee working with food while wearing a watch on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -REPEAT- Observed an employees working with food without wearing a head cover.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cooking equipment and shelving near cook line in need of cleaning do to food debris and grease residue.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors and walls of hard to reach areas in need of cleaning do to grease and food debris build up. Hard to reach areas are behind and underneath equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee clothing and other possessions stored with boxed drinks.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lawn service employees in the kitchen making their own orders. Only people who contribute to the kitchen are allowed in the back.

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 employees starting work without washing hands and start putting on gloves and handling utensils. CDI hands washed. 2-301.14 Wash hands after activities that contaminate them.-P Observed employee wash hands and not use a barrier to turn off faucet. CDI hands washed. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handle raw burger meat and change gloves to continue food prep. CDI hands washed and gloves changed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink debris. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed spatulas, tongs, metal container, and metal cover that was soiled with food debris. CDI items moved for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast final at 133F. CDI item finished at 178F.

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 cheese and beef quesadillas that were above 45F from being prepped the night before. CDI items discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw bacon, sliced cheese, shredded cheese, and ground beef above 45F. CDI items discarded or placed on TPHC and technician showed up to fix unit. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed tomatoes and slice cheese on TILT and no time stamp recorded. CDI time stamp recorded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken quesadilla and cheese quesadillas that were covered in plastic and above 45F from the night before, and observed lettuce cooling in large covered plastic containers. CDI quesadillas discarded and lettuce uncovered and separated. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without wearing hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw bacon stored in container on grill top at 60F. PIC stated around 8 pieces of raw bacon are placed in this container and not cooked until an order is placed. Raw bacon must be kept cold at 45F or below until fully cooked. CDI-PIC stated they will discontinue using this procedure.

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 large pan of premade cheese quesadillas stacked deep, covered and cooling in flip top prep cooler. Cool items in shallow portions, uncovered and in walk in cooler or freezer. CDI-pan uncovered and placed into walk in cooler. Item met cooling parameter at 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout including 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. Cleaning needed on floors, walls, and ceilings throughout facility. 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. REPEAT

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in prep cooler above 45F. See temperature chart. CDI-items discarded. New items put into prep cooler on TPHC. Prep cooler holds a small amount of food. PIC stated all items will be put on TPHC until cooler is repaired.

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

5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink at entrance to kitchen.

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. Cleaning needed on floors, walls, and ceilings throughout facility. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese on ice held above 45F. Observed items in flip top cooler held above 45F due to being double panned. See temperature chart. CDI-items removed and taken to freezer to rapidly chill. Do not double pan.

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 pan of chopped chicken and a pan of ground beef cooling in flip top unit. CDI-items taken to walk in freezer to rapidly chill. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer at 0ppm in buckets.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on floor drains and equipment throughout.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep sink drainboard.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water back handsink not reaching 100F. CDI-PIC turned up temperature on water heater

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cheese quesadillas and sliced cheese on TPHC without procedural paperwork. EHS sent blank template to PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of chopped chicken and a pan of ground beef cooling in flip top unit. CDI-items taken to walk in freezer to rapidly chill.

3-501.13 Use approved thawing methods. Observed bags of raw chicken thawing in standing water.

4-501.11 Maintain equipment in good repair. Observed freezer condenser leaking on boxes of food.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucets when turning the faucets off. CDI - educated to dry hands with a papertowel and then use that papertowel to turn off the faucets. 2-301.14 Wash hands after activities that contaminate them.-P Observed food employees not wash hands after activities that contaminate them. CDI - educated when to wash hand: after going outside, after smoking break, touching uniform, or any other event that can contaminate hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the flip top and reach in out of temperature. Refer to temperature chart. CDI - pulled product to walkin cooler to cool down quickly; educated that product must cool down to proper temperature before putting into cold holdig units. Flip top/reach in cold holding units are not meant for cooling. Always bring to walkin cooler or freezer and leave product uncovered. Use thermometer more often to check temperatures.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed product on time (tomatoes/cheese) and product does not have a TIME control procedure paper.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed product cooling down in flip top/reach in units. Observed product cooling in walkin cooler covered with a lid. CDI - educated that cold holding equipment is not meant for cooling. Educated that product must be left uncovered in order to cool quickly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the front of the kitchen by milkshake machine.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed french fries on the floor in the freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed containers wet stacked on the air drying storage racks. CDI - pulled containers apart to allow air drying.

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 tiles broken in the kitchen ( by the walkin cooler and the freezer).

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee not wash hands between glove use. CDI - advised to wash hands and don new gloves.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee not switch gloves when gloves became contaminated with raw chicken. CDI - advised to discard gloves, wash hands, and don new gloves. 3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed food employee use tongs to handle raw chicken, and then use same tongs to handle other product on the stove. CDI - advised that final cook temperatures for other products that were touched need to reach 165F; advised to use different tongs for different products.

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 lettuce in the walkin cooler had been prepped at 8 am and has been cooling down for over 4 hrs and product is not in proper temperature. CDI - educated PIC about proper time/temp criteria for cooling; advised to discard product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed that facility is uneducated about proper cooling methods. Observed a few products that are cooling in bulk containers with plastic wrap on top; lettuce didn't cool in time and slaw was still in proper time/temp criteria. CDI - educated about proper cooling methods (leave products unvcovered to cool down quickly, then cover product when in proper temperature); uncovered the slaw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked above the 3 comp sink.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed mold residue on the storage racks in the walkin cooler.

4-501.114, A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation must be at proper concentration-P. Observed the chlorine sanitizer solution in the 3 compartment sink have a weak concentration of 10ppm. CDI - instructed PIC to drain solution and create a new solution with the proper concentration.

3-501.18A1, TCS food shall be discarded if it exceeds the time and temperature criteria-P. Observed cooked ground beef in the walkin cooler at 43F. The product was cooked on 11.14.15, which means the product should be disposed of on 11.17.15 if not already consumed. The produce t was held over 3 days past disposition date. CDI - instructed PIC to discard product and educated on cold holding time and temperature criteria.

3-302.12, Working containers of food shall be identified with the common name of the food on the container. Observed a working container of salt that was not labeled.

3-304.12A, During pauses in food preparation or dispensing, utensils shall be stored in the food with their handles above the food. Observed the salt dispensing utensil handle stored in the salt.

4-602.13, Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed build up of mold behind the ice chute in the drink machine to the right in the dining room.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese and chopped BBQ above 45F and both on ice. Ice not surrounding all sides of pan. CDI-ice added to surround sides of pans.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bucket of sanitizer stored above closed flip top prep unit. CDI-relocated to prevent contamination.

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

4-501.11 Maintain equipment in good repair. Observed condenser in walk in cooler leaking and dripping near boxes of food on shelving. REPEAT.

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. Cleaning needed throughout kitchen. Observed build up on floors and walls throughout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese double-panned in ice above 45F due to ice melting. CDI-ice refilled around pan. REPEAT Also observed ice cream mix in soft serve machine above 45F. MIx is kept in walk in cooler and states on label that it must be kept refrigerated. The first ingredient in mix is milk. PIC is putting in work order for maintenance on machine.

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 pan of ground beef cooling for chili in walk in cooler and tightly covered with aluminum foil. CDI-pan vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed heavily soiled wet wiping cloth stored on cutting board.

4-501.11 Maintain equipment in good repair. Observed condenser in walk in cooler leaking and dripping onto floor. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy build up on equipment throughout kitchen.

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. Cleaning needed throughout kitchen. Observed build up on floors and walls throughout. Observed strong sour smell near ice cream machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored above food products for facility. CDI-drinks moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed microbial build up on interior of ice machine and ice chutes at soda machines. CDI-cleaning started.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese and lettuce stored above 45F. Lettuce out of temp due to being double panned in prep cooler and sliced cheese left out at room temp. CDI-both items discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor of freezer.

4-501.11 Maintain equipment in good repair. Repair gasket/door to flip top cooler as door will not close properly. Observed condenser in walk in cooler with melting ice due to unit freezing up.