ZAXBY`S #70

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Three paper towel dispensers not working and has no battery to discharge paper towels. Facility will hold paper towels outside dispenser until new batteries are replaced.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two boxes of moldy cucumbers in WIC. CDI - Discarded.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Per PIC, sauce bowls cleaned at the end of the day. Clean every 4 hours. CDI - Bowls taken to 3 comp. Sink. PIC will implement to switch out and clean every 4 hours. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 Cut tomatoes cooling in pan with lid on. Cooling rate was 0 (see chart). CDI - Tomatoes moved to a shallow pan for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. One sanitizer bucket stored on floor. Keep off floor.

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. Cleaning needed in NFCS areas (exterior of fryers, exterior of flip top coolers, gaskets, etc).REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored near cutting board.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Per employee, bowls, in use knives cleaned at shift change and greater than 4 hours. CDI - PIC implemented new plan to clean every 4 hours. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken in hot line and under lamp recorded below 135F. CDI - Discarded. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Bag of raw chicken sitting in 3 comp. Sink thawing. CDI - Moved to thawing cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One bucket holding in use cloths had Quat recorded at 0ppm Quat. CDI - Exchanged for new bucket.

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. NFCS areas in need of cleaning such as bottom of coolers, exterior of bottles, interior of coolers, breading station, gaskets, exterior handles, exterior of equipment and general NFCS areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwashing sink across from makeline with an empty paper towel dispenser. CDI-PIC placed roll of paper towels by handwashing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink next to breading station with sifter in handwashing sink. CDI-PIC removed sifter and will clean handwashing sink. PIC provided education for rest of staff of purposes of handwashing sink.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed plastic containers used to toss wings in sauce that are washed, rinsed, and sanitized twice a day, per PIC. CDI-PIC removed containers to be rewashed and stated she would order more to ensure clean and sanitized wing containers are changed out every 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries, wings, chicken breasts, and chicken nuggets below 135F in main hot holding area with heat lamp on makeline and in hot cabinet next to fryers. CDI-PIC voluntarily discarded items and and stated facility will not use hot cabinet until maintenance has been completed, heat lamp items are held and discarded after 15 mins. VR within 3 days to check hot holding of cabinet and heat lamp. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs, shredded and sliced cheese above 41F in makeline area. CDI-PIC voluntarily discarded items. Makeline had empty space leading to cold air escaping from unit. PIC placed empty container into line and new products held at 41F or below. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one opened box of containers stored on the floor of dry storage area. PIC moved box to shelf.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed 3 compartment sink pipe without an air gap into the floor drain. CDI-PIC cut pipe with saw and pipe now has an air gap of greater than 1 inch.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser with dead batteries unable to provide soap for handwashing in main kitchen area. CDI - PIC obtained batteries and replaced the dead ones so that soap can properly dispense. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of pans with residue still present on the inside. CDI - food employee removed pans and placed in three compartment sink to be wash, rinsed, and sanitized. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two fried chicken breasts and a container of fried shrimp holding below 135F. CDI - PIC voluntarily discarded items. (1.5) 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multi-surface cleaner, dawn soap, and sanitizer stored above prep table. CDI - PIC removed items and placed in proper storage area. (0)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection.

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 submerged in ice inside the ice machine. CDI - PIC moved scoop so that handle was above top of the food. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth and scouring pad being stored in hand sink. CDI- PIC removed wiping cloth and scouring pad from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk wash at 61F. After discussion with PIC the intent is to keep the milk wash cold. However, PIC stated the procedure was done incorrectly. CDI- PIC discarded milk wash. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of flour not labeled. CDI- PIC added label.

4-501.11 Maintain equipment in good repair. Observed make table in disrepair. PIC stated condenser went out. Facility is using ice as a method of cold holding. No cold holding violations were observed. Work order has been placed for make unit.

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 reach in area under make table accumulating food debris and residue. Increase cleaning frequency. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife stored on soiled magnet strip. CDI- Magnet cleaned. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 magnet strip in need of cleaning. Observed low reach in, tall reach in and cold drawer in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at hand sink next to three compartment sink. CDI- PIC replaced batteries.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding equipment on prep line not working, PIC stated that unit went down this morning prior to inspection and that ice baths have been holding items 41F and below. EHS observed sliced tomatoes, sliced cheese, Parmesan cheese, and lettuce above 41F. CDI- PIC voluntarily discarded items and replaced. PIC decided to use emergency TPHC until equipment is fixed. EHS and PIC drafted TPHC procedures and EHS educated staff on how to label items. EHS will follow up within 3 days. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in prep sink submerged in 86F water. CDI- PIC drained water and had chicken thawing under 62F running water.

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 spilled coffee in cabinet next to front of house hand sink and build up of food debris in the bottom of breading station reach in. Clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Soap dispenser at hand sink between grills and pass-through was not functional. CDI - PIC fixed soap dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed American cheese and cut tomato in prep top over 41 F. See temp chart. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of food with ice accumulation stored beneath leaking condenser in WIF. Remove food from underneath leak or shield food from leak.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in buckets of detergent.

4-501.11 Maintain equipment in good repair. Observed torn gasket on RIF by fryers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep counter. CDI - employee removed phone.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf paper towel dispenser in kitchen not working. Batteries changed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 2 buckets of sanitizer with 0 ppm quat. Buckets emptied and refilled with 200 ppm from 3 compartment sink.

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 debris in bottom of prep reach in and food drawers. Clean exterior of equipment as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in 1 of 2 dispensers in men’s restroom. 2nd dispenser did not dispense due to dead batteries. CDI - Towels were provided in 1st dispenser. Batteries changed in 2nd. - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet in clean dish area. CDI - pans were pyramid stacked to allow for proper air drying. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of seasoned salt and milk wash unlabeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with concentration between 50ppm - 100ppm.Per manufacturer's directions concentration should be a minimum of 200ppm.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed 4 way splitter on mop sink downstream of the vacuum breaker with hose and chemical dispenser attached. Only the chemical dispenser has proper backflow. CDI - Splitter was removed and chemical dispenser was attached to faucet only.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed tomatoes prepped 10-04-22 in the WIC holding at 44F. PIC stated that tomatoes had not been out of the WIC. CDI-tomatoes were discarded. PIC went over proper cooling methods with PIC and cooling process.

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 coleslaw, boiled eggs and tomatoes cooling in the WIC while covered with lids. CDI-lids were removed from containers. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with concentration below 50ppm.

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 handle of in use scoop in flour.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handsink near front counter. PIC explained ice was from a customer drink. CDI - Ice was melted and EHS reminded PIC that handsinks are for handwashing only and to use the prep sink or trash to discard ice. -0 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed slaw cups in covered plastic containers, cooling in WIC at too slow of a rate. CDI - PIC vented containers and allowed slaw cups to continue cooling. Slaw cups were prepared within the last 2 hours. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix in prep top unit holding at 47F. Salad was prepped at 1:38 pm per date mark. CDI - PIC will place salad mix on TPHC and it will be thrown away after 4 hours from preparation. EHS discussed placing salad mix on TPHC as a permanent solution and provided updated TPHC form. Other items in prep top were holding at 41F or below. REPEAT -3 points A VR is REQUIRED no later than 03/14/2022 to verify TPHC procedures and time stamps are being used or that prep unit can maintain salad mix at 411F or below. **CONTINUED NON-COMPLIANCE FOR MAINTAINING COLD HOLDING TEMPERATURE FOR SALAD MIX MAY RESULT IN A RISK CONTROL PLAN**

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 slaw cups and salad mix cooling in covered plastic containers in WIC. CDI - PIC vented salad mix and container with slaw cups to allow air to flow around product to continue cooling. -0.5 points

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue in women's restroom. CDI - PIC placed toilet tissue in restroom. -0 points

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 Facility has no written procedures for cleaning vomit/diarrhea events but does have kits avaialble. CDI - EHS provided written procedures, educational poster and discussed requirements of the 2017 Food Code. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix and sliced tomatoes in prep top unit holding between 42F-44F. Salad mix was prepared yesterday and tomatoes prepared Saturday. CDI - PIC discarded salad mix and tomatoes. A discussion was had about keeping tops on containers in open air prep units to maintain cold temperatures. REPEAT -3 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. -C Clean exterior of equipment in the kitchen area. Observed minor residue on equipment. Increase frequency of general cleaning. REPEAT -0.5 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. -C Clean splash walls near chicken prep unit and behind the fryers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near 3-comp sink. CDI- PIC placed paper towels in dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs, diced tomatoes, shredded cheese, shredded lettuce, and coleslaw stored at serving cooler above 41 F. PIC stated that items were placed in cooler this morning around 11 am. CDI- items were placed in walk-in freezer and allowed to cool. Suggestion was given to use ice to help keep items cool during times of peak usage. REPEAT (full points) VR- facility has ten days to develop a plan to curve the temperature issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, warmers, grill, refrigeration units, and shelving in kitchen area. REPEAT (half 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. Clean splash from walls behind prep stations and 3-comp sink area.

6-301.11 Provide soap for handwashing at each handsink. -Pf OBSERVED no soap at the hand sink at the hand wash sink next to fryer. OBSERVED soap dispenser not dispensing soap at the front. CDI. PIC replaced soap at both stations.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED flour in a container across from chemicals without a lid on top of container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED at the make table: shredded cheese, blue cheese, boiled eggs, and coleslaw all reaching above 41F. Check temp log. CDI. Employee moved items to walk in cooler to decrease in temp. REPEAT. Ensure all items are 41F before bringing to make table to serve.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED cole slaw and salad cooling in the walk in cooler in containers with lids on them. CDI. Containers were vented.

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 scoop inside of milk wash powder.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED cleaning needed to be done at the bottom of the lowboy area under make table. OBSERVED build up on shelves in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blue cheese, sliced cheese, boiled eggs, and Cole slaw in prep top above 41F. CDI items discarded. Repeat. Facility has improved on cold holding from the previous inspection and points reduce to 1.5pts. If issue persists full points will be deducted the following inspection.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed sink and toilets in men’s bathroom in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink in front prep area with no hand soap. CDI- PIC installed hand soap as needed. 0 points.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cole slaw that was said to of been cooling since yesterday at 43-44F. CDI/VR- Cole slaw containers were voluntarily discarded. -1.5 points.

3-501.3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw, raw tenders, boiled eggs, containers of lettuce and other foods were cold holding between 42-44F. Observed eggrolls and raw chicken inside of cold hold refrigerator drawers that was said to turn on and off periodically. CDI/VR- PIC is to voluntarily discard all out of temp foods that were said to be prepped last night. An emergency 24 hour VR shall be placed on facility to have both cold hold drawers and walk in cooler adjusted so that it is properly cold holding. All foods that were prepped today were moved to the walk in freezer to cool and stored in cold hold Units along the front line that are properly working.

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 containers of Cole slaw and lettuce cooling stacked and wrapped inside of a damaged walk in cooler. CDI- all out of temp foods cooling were discarded. All of the recently prepped food was moved to freezer to cool. -.5 points.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility was missing Quat test strips. CDI- EHS left quat test strips onsite and required PIC to order new strips so that they can tell adequacy of sanitizer strength. General Note** Ensure that sanitizer buckets are made at all times.

6-501.12 Cleaning, Frequency and Restrictions - C Clean and better maintain soiled walls along the 3 comp sink area. Remove buildup from interior of cold hold drawers gaskets. -.5 points.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pans with visible food debris stored as clean . CDI took soiled pans to be rewashed. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce , tomatoes, boiled eggs , and coleslaw on cold unit 1 and chicken salad on cold unit 2 holding above 41 F . See chart above. CDI discarded food and technician dispatched to check unit. 10 day verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need on faces of equipment and in gasket crevices.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on walls and floors under and around equipement in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed food utensils being stored in the basin of the hand sink. CDI-Items were removed from hand sink. REPEAT - 2 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled dishes stored as cleaned on clean dish rack. Also observed minor mold buildup along the interior ice chute on the ice machine dispenser. CDI- ice machine was cleaned and soiled dishes were placed in dish pit. -1.5 points.

4-502.11(B) Provide accurately calibrated thermometers. -Pf PIC was unable to provide a thermometer during the inspection. PIC shall have thermometer onsite within 10 days. Will make a return visit. VR- .5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ketchup spillage out of 2 door reach in cold hold unit. 0 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged wall in Men's bathroom. Repair missing ceiling tiles in prep facility. Remove buildup from along the ceiling in the prep kitchen. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee hat being stored in direct contact with clean dishes. Ensure that personal items are stored in designated areas away from utensils. -.5 points.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above a surfaces that is used for food prep. CDI- Drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed floor degreaser container sitting in hand sink near mop sink. CDI- Container was removed. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a large boxes of unwashed tomatoes stored above several ready-to-eat items in walk-in cooler. CDI- Box was placed on shelf where no contamination can occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs, sliced lettuce, and coleslaw that were held above 41 F. Sliced tomatoes were at 44 F. CDI- Items were denatured and discarded into trash. Sliced tomatoes placed in cooler to chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp, wiping cloth not stored in sanitizing solution in-between use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet near 3-comp sink.

2-301.14 Wash hands after activities that contaminate them.-P: Observed employee on phone at front counter window, get off phone, then return to work handling food without hand wash. CDI- directed emplyee to wash hands. 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 emplyees not taking proper amount of time to wash hands. Employees using soap but only rinsing off soap before drying hands. Discussion with PIC and rewash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed green soap bucket stored in corner handsink at cook line. CDI- sink cleared.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pans greasy to touch, stored as clean. CDI- PIC returned pans to cleaning process immediately.

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. Found scoop laying with handle down in cole slaw.

4-501.11 Maintain equipment in good repair. Observed splitting door gaskets in some coolers.

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 surfaces of equipment in kitchen, at sinks, and at cook line.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed splatter on walls, more frequent cleaning under and behind equipment.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat produce. CDI, items reversed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled containers and utensils stored as clean. CDI, containers and utensils placed at 3 comp sink to be washed.

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 plastic containers at 54F Lettuce was labeled with 10:27am prep time, and set to cool. CDI, lettuce cooled to 45F in walk in freezer.

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

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

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 ice, scoop did not have a handle.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service napkins stored on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts, grooves and stains. 4-502.11(A) Maintain utensils in good repair. Observed gasket torn at each in freezer.

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 shelving throughout, as well at under counter storages and bottoms of coolers.

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

4-301.14 Ventilation Hood Systems, Adequacy - C Ensure hood system is working per manufacturer instructions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled containers and utensils stored as clean. CDI, containers and utensils placed at 3 comp sink to be washed.

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 plastic containers at 53F. PIC stated lettuce was set to cool at approximately 10am. PIC stated lids were moved from the sealed container until about 30 minutes prior to inspection. PIC stated pans of lettuce were not allowed to vent during the whole cooling process. Lettuce was placed filled with ice and water. EHS recorded temperature of lettuce at 65F. Temp of water from tap recorded at 85F, melting ice on contact. Ice was added to lettuce and placed in walk in to rapidly cool to 45F. CDI, lettuce cooled to 45F. Water was drained from lettuce once lettuce reached 45F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water instead of sanitizer.a

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

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 shelving throughout, as well at under counter storages and bottoms of coolers.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 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 floors in need of cleaning. Observed build up under and behind equipment throughout.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee not washing hands after handling personal phone and touching face. Food employee handled ready to eat bread using with same gloves. CDI, food employee was corrected by instruction. Food employee removed gloves and washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink obstructed. Many dirty dishes and trash were left on the floor around hand sink. CDI, items moved from around hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser jammed, not dispensing paper towels. CDI, PIC fixed dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at sani buckets below 50ppm quat. CDI, sanitizer refreshed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids stored as clean, with heavy debris. CDI, lids taken to be washed.

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 mixed salad above 56F at 6:10 pm. Food employees stated salad was prepared at 1:40 pm. Salad was in large covered containers and in a barrel. CDI, PIC voluntarily discarded salad. Repeat- Risk Control Plan.

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 mixed salad cooling in large, tightly covered barrel and in covered plastic containers. Salad did not reach 45F within 4 hours. CDI, PIC voluntarily discarded salad. Ensure the use of open shallow pans are used to allow for the removal of heat. -Repeat- Risk control plan-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with concentration less than 50ppm quat. Repeat 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer with visible debris and oily.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service forks stored on the floor. Observed single service items stored under personal items such as purse, and brush.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on line coolers and upright freezer. Observed up right freezer not able to keep foods frozen. Items were held under 38F.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored with deep cuts and stains. 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 build up of food, and oil residue on floors. Observed residue under and behind equipment. Establishment is need of cleaning. Repeat

6-501.110 (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. -C Observed lockers not used, observed personal items stored in dry storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink obstructed. CDI, item moved from hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at sani bucket, and at 3 compartment sink was below 50ppm quat. CDI, sanitizer dispenser was not working. Sanitizer concentrate was dispensed manually and will continue to be done until dispenser is adjusted. Test strips will be used to determine concentration of sanitizer. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting boards visibly soiled, as well as grill weight with heavy build up in between food contact surface. CDI, items taken to dish area to be washed.

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 mixed salad above 45F. Food employees stated salad was prepared at 9 am. CDI, PIC voluntarily discarded salad.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leafed lettuce cold holding. Top portion of lettuce was observed cold holding above 45F. Bottom portion was observed at 42F. Container was overfilled. CDI, PIC voluntarily discarded top portion of lettuce.

7-201.11 Store toxic materials to avoid contamination. -P - Observed grill cleaner stored on shelf next to bread, above grill. CDI, Chemical relocated to a bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mixed salad cooling in large, tightly covered barrel. Salad did not reach 45F within 4 hours. CDI, PIC voluntarily discarded salad.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without head covering.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with concentration less than 50ppm quat.

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

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored with deep cuts and stains. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed torn gaskets on line coolers.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed piles of trash, pallets and cardboard stored outside the trash receptacles.

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 food, and oil residue on floors. Observed residue under and behind equipment.

Repeat: 2 pts. - 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee handling raw chicken then moving to grill area to handle ready to eat foods without changing gloves and washing hands. CDI: handwashing addressed with manager; hands were washed and gloves were changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1.5 pts. Observed entire dish area in need of food equipment cleaning not limited to plastic containers, lids and metal pans stored with food debris, greasy residue, and sticker residue. CDI: removed and stored to be cleaned. Observed lettuce chopper stored with residue. CDI: removed from shelf and stored to be recleaned.

Repeat: 1 pt - 7-201.11 Store toxic materials to avoid contamination. -P - Observed grill cleaner stored on shelf next to bread and above grill area. CDI: relocated to chemical area.

Repeat: 1 pt - 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 in containers inside center line cooler cooling with lids on and stacked. CDI: slaw removed and stored in walk-in cooler; separated, and cooling properly.

General Comment: 0 pts - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on back shelf.

Repeat: 0.5 pts. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single service bowls stored on the floor at back storage area.

General Comment: 0 pts. - 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed torn gaskets on center line cooler. Observed plastic containers stored at dish shelf with cracks. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored with deep cuts and stains.

Repeat: 1 pt. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust, food residue and oil residue on shelving, gaskets and in coolers throughout the facility. Observed build-up on thawing racks inside thawing cabinet and walk-in cooler.

Repeat: 0.5 pts - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open to dumpter. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash behind dumpster in need of cleaning.

Repeat: 0.5 pts. 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 of dust, debris and oil on walls and floors at cook and dish area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employees were not aware of employee health policy. PIC could not produce written health policy and did not know the big 5 symptoms and 5 illnesses. CDI, EHS provided Employee Health Policy Agreement. Spoke to PIC about the big 5, and recommended training of employees on the subject.

/2-301.14 Wash hands after activities that contaminate them. -P Observed several food employees handle personal items at lockers, as well was drinks using gloves. Food employees would return to work with ready to eat food, food employees would change gloves without a hand wash in between. Ensure food employees are actively washing hands after conducting activities that contaminate hands. CDI, food employees were corrected by instruction. Spoke to PIC about the practice.

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at hand sink near the 4 compartment sink. After changing the roll of paper towels, the dispenser was still not working. Employee stated battery was dead on dispenser. CDI, PIC provided paper towels, PIC will change battery on dispenser.

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 coleslaw stored at under counter cooler with no date mark. PIC stated he did not know when it was prepared. CDI, PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container with white powder like substances without a label, PIC stated product was cleaner/sanitizer for shake machine. PIC, labeled container. 7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals in dry storage stored above single service items. CDI, PIC relocated chemicals.

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 walk in cooler, from 8am at 50F, as well as lettuce at main line at 53F. Lettuce was placed in plastic, covered pans to cool in the walk in cooler. Temperature was 1F lower after 1 hour. Lettuce did not lower at the main work line from 53F. Ensure proper cooling methods and equipment are used to reach 45F within 4 hours when cooling from ambient temperature. CDI, PIC removed lettuce to walk in cooler to cool, and uncovered pans.

| 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers without identifying labels at main cook line.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single use, single service articles stored under water lines. Evidence of water damage was noted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed severe build up of dust, food residue and oil residue on shelving, gaskets and in coolers throughout the facility. Ensure cleaning is done as often as necessary to prevent build up.

5-205.15 Maintain a plumbing system in good repair. Observed several leaks throughout the facility. The spray arm at the 4 compartment sink had a severe leak, water was splashing when opened. Observed cloth towel used to prevent water from splashing from a leak on pine line under 4 compartment sink. Observed leak at pine lines under drink machine and ice machine at front.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened. 5-501.16 Provide waste bins in required areas including at hand wash sinks. observed no waste bins at most of the hand washing sinks in the kitchen.

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 of dust, debris and oil throughout the facility. General cleaning is recommended for the facility over all.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce spinner top and pans stored as clean on dish shelf with visible debris. CDI: taken to 3-comp sink to be cleaned.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on center line cooler and stand-up freezer. Observed paper towel dispenser at two handsinks jammed. CDI: Repaired during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood filters above fryers and fan covers and shelving in walk-in cooler in need of cleaning to removed build-up.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing to cardboard dumpster.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee sneeze and blow his nose several times, then proceed to put on clean gloves without washing hands. CDI - directed by PIC to wash hands; washed & clean gloves put on.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from dispenser at handsink close to chicken breading area. CDI: by restocking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed romaine lettuce mix and Cesar salad mix inside center line cooler > 45F (see temp chart). According to PIC , salads were just prepared and placed in cooler. Discussed cooling product down to 45F/below before placing in units. Observed cooler line doors not closing properly that may be contributing to some of the temperature loss. CDI: salads moved to cooler and walk-in freezer to rapid cool.

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 containers of salad mix in cooling stage stacked and covered in walk-in cooler. CDI - containers removed and stored properly with lid half way on to vent.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes wet stacked on back shelf. Much improvement has been note

Repeat - 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred/stained cutting boards on back dish shelf.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on dish shelf at back of kitchen. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some containers stored with date labels remaining.

Repeat - 4-501.11 Maintain equipment in good repair. Observed some cracked plastic containers. Observed torn gasket on Delfield reach-in freezer and walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.

Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on shelving where dishes are stored at back kitchen area.

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. Observed build-up on walls abover 3-comp sink and can wash area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed cutting boards and some pans stored on dish shelf with food debris remaining. CDI - stored at 3-comp sink dish area for recleaning. Observed food pans with stickers (date marking labels) remaining,- Remove labels completely before washing. CDI - removed from shelf and stored at dish sink for recleaning.

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 cheese and diced tomatoes on prep line and reach-in cooler @ 48-52F. CDI - moved to walk-in cooler for rapid chill. Discussed with PIC to cool prepped items down prior to placing in cold hold units. **Repeat***

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple food pans wet stacked on dish shelf at back.

4-501.11 Maintain equipment in good repair. Observed some cracked plastic containers. Observed torn gasket on reach-in freezer and walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards observed scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up on hood filters above fryers and food debris on shelving at dish area and walk-in cooler.

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 walls behind/below 3-comp sink and can wash area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils - observed 2 employee drinks on front area counter, one with no lid or straw - CDI by discarding drinks

3-302.11 (A) Protect food in storage - observed wrapped loaves of bread receiving splash from hand wash sink - move bread to preclude splash at least 12 inches from handsink or place splash guard on right side of sink.

3-501.16 (A)(2) Maintain TCS foods in cold holding at 45F or less - lettuce on service line 63F, tomatoes in reach-in at 50F - need to properly chill to 45F or below before placing on prep line or incorporate proper TPHC procedures - CDI by moving items to freezer to quickly cool.

3-304.14 (B) Maintain in-use wiping cloths in containers off floors, maintain sanitizer containers for in-use cloths free of visible debris and soil - observed sanitizer container on floor, sanitizer solution and cloth w/debris and grease in it - replaced solution and cloths

4-901.11 (A) Air-dry equipment and utensils after cleaning and sanitizing - observed large quantity of lids, pans, etc. wet-nested - must thoroughly air dry prior to stacking

4-904.11 Display and handle single-service articles to prevent contaminaiton - observed single-service cups on front counter w/no plastic sleeve or dispenser.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized - observed numerous scarred cutting boards - 4-501.11 Maintain equipment in good repair - observed rusted shelves in walk-in cooler - replace or have professionally epoxy-dipped - do not paint

5-501.113 (B) Keep dumpster, outside waste containers covered - observed grease container open - 5-501.113 Keep storage areas clean and in good repair

6-501.12 Heat/ac vent covers shall be clean - observed several ceiling vent covers to be very dusty - need to clean more frequently.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed 4 large sauce bottles stored uncovered overnight. CDI- sauces were discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several tongs, salad bowls, and plastic containers stored clean with visible food debris on them. CDI- items set aside for recleaning.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the flip top cooler used for chicken breading.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned plastic containers stacked while wet on the clean equipment storage racks next to the 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed a broken flip top cooler lid on the raw breading station cooler and one torn gasket on the raw breading station reach in cooler door. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf Observed facility using chlorine based sanitizer for cleaning milkshake equipment without a test kit and the only quat test kit on site was saturated with water and non-usable. VR required in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup in several areas of the kitchen including the floors of reach in coolers, reach in cooler doors, cooler gaskets, a shelving unit above fryers, and soiled computer screens and buttons along the hot hold line.

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 food debris on the walls near the wing saucing station and near the chicken breading station.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one handsink without any soap in the dispenser. CDI- soap was refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a vegetable dicer stored clean with food debris in between the blades and a lettuce chopper stored clean with lettuce in between the blades. CDI- items were set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed two sanitizer buckets at 0ppm concentration. CDI- buckets were refilled at proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several chicken tenders and two spicy chicken filets below 135F in the hot well. CDI- chicken was discarded.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler, a broken reach in cooler door near the front pass through window that is off the hinge, and torn gaskets at the reach in grill freezer, the reach in cooler below the hot well, and at the breading reach in cooler.4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the shelving in the walk in cooler and on the shelving where the chicken tender breading mix is stored.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust buildup on the ventilation above the cooking area and breading station.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed mold buildup on the inside door of the ice machine. CDI by cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Clean equipment shall be dry before being stacked. Observed several containers stacked while wet on drying racks.

4-501.12 Cutting Surfaces - C. Cutting surfaces shall be resurfaced or replaced when they are no longer able to be effectively cleaned. Observed 4 heavily worn cutting boards.4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of breaks, cracks, chips, and similar imperfections. Observed one cracked plastic container. CDI by discarding.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Refuse enclosures shall be kept clean. Observed some trash buildup at outside dumpster enclosure.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be protected from contamination by seperating raw and ready to eat foods. Observed raw chicken being stored next to and behind raw lettuce in walk in cooler. CDI by rearranging.

General Comment: 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed a lettuce chopper and a lemon slicer with food debris on them but stored as clean. CDI by rewashing, rinsing, and sanitizing.

7-201.11 Separation-Storage - P. Toxic chemicals shall be stored so they cannot contaminate food, equipment, and utensils. Observed a bottle of degreaser hanging on a shelf in a dry goods storage area. CDI by relocating degreaser bottle to chemical shelf.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored in a clean dry area atleast 6 inches off the ground. Observed box of tomatoes stored on ground in the walk in cooler. Also observed bread being stored in the splash area of hand sink.

4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed stacks of plastic containers being wet stacked at warewashing area. Repeat.

4-501.12 Cutting Surfaces - C. Cutting surfaces shall be free of scoring or scratches. Observed 3 of 8 cutting boards, 2 at the prep. line and one near the 3 comp. sink. All had deep scoring and scratches. Advised PIC to resurface or replace.4-202.11 Food-Contact Surfaces-Cleanability - PF. Multiuse food contact surfaces shall be free from cracks and scratches and be smooth and easily cleanable. Observed one plastic container in poor repair. CDI operator removed from use.

6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary to keep them clean. Observed flooring near washing area soiled and residue on walls behihnd 3 compartment sink. Area in front of walk in cooler collecting water on floor.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition General Comment: Ventilation systems shall be free from heavy dust buildup. Observed dust starting to accumulate on ventilation system in kitchen.