JONATHANS

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed 2 uncovered employee beverages in kitchen over prep area and on dish machine.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - observed 1 food employee turn off faucet with hands and proceed to handle clean singles-service articles and move to food preparation. CDI, employee rewashed hands and used towel.

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 deep container of lettuce cooling at 57 degrees F at 1:32. At 2:08 lettuce dropped to 56 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and lettuce transferred to smaller batch and ice used as ingredient to cool. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cottage cheese, milk, and cream cheese cold held above 51 degrees F. CDI, items recently placed in unit according to PIC and relocated to rapidly cool. Observed coca-cola stand up unit with ambient air temperature of 51 degrees F. Vr required to ensure calibration of stand up reach in. 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 .

3-501.15 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. -Observed deep container of lettuce cooling at 57 degrees F at 1:32. At 2:08 lettuce dropped to 56 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and lettuce transferred to smaller batch and ice used as ingredient to cool. 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter surface.

4-501.11 Maintain equipment in good repair. Observed 2 lights not functioning under hood. Observed handwashing sink near walk in cooler in need to be resealed to wall. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.

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 some shelving in need of cleaning on prep line and grease accumulating on outside and between equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-101.11/6-201.11 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 ceiling damage in back dry storage area and back door, floor and wall damage throughout. Observed fixtures with wall damage near them and not in good repair and door of WIC damaged .Repeat.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea urn nozzles stored clean but had soil residues.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing greater than 200ppm. CDI, sanitizer diluted to required concentration . 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed container of bleach and sanitizer not labeled. CDI, containers labeled.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some wet stacking of bowls on line.

4-501.11 Maintain equipment in good repair. Observed rusting shelving in walk in cooler and 2 lights not working under hood.

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 dust accumulating on and around walk in cooler fan. Observed general cleaning needed on shelving throughout and shelves of walk in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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 some ceiling, floor and wall damage throughout. Observed fixtures with wall damage near them and not in good repair. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC, Nick, did not have ANSI accredited certified food protection manager certification. Certificate expired in 2024. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered employee beverage stored on dish machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed potatoes cooling in deep container with ice on top at ambient room temperature in kitchen. Cooling temperature 1 was at 89 degrees F at 11:28. At 12:05 potatoes were at 83 degrees F. CDI, cooling calculation indicates method not effective to reach cooling parameters. Potatoes placed on shallow uncovered sheet pan and relocated to WIF to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing greater than 200ppm. CDI, sanitizer diluted to required concentration . 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach not labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potatoes cooling in deep container with ice on top at ambient room temperature in kitchen. Cooling temperature 1 was at 89 degrees F at 11:28. At 12:05 potatoes were at 83 degrees F. CDI, cooling calculation indicates method not effective to reach cooling parameters. Potatoes placed on shallow uncovered sheet pan and relocated to WIF to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-101.11/6-201.11 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 and wall damage throughout. Observed fixtures with wall damage near them and not in good repair.

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing sign in men’s restroom. CDI: EHS provided a sign.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 3 dented cans of tomato sauce being held on can storage rack amongst non dented cans. CDI: PIC segregated dented cans from non dented cans.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of detergent being held at 3 comp sink without a label. CDI: PIC labeled bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a metal container of black eyed peas tightly wrapped in plastic cooling in walk in cooler and not drop in temperature after 23 minutes. CDI: PIC removed plastic wrap and placed item in walk in freezer 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 a container of flour being stored on shelf under prep counter without a label. CDI: PIC labeled container of flour.

4-501.11 Maintain equipment in good repair. - Observed the lower right side of the WIF door missing a portion of metal kick plate exposing the insulation inside the door and observed a large tear in kick plate inside walk in cooler door. Repair doors to walk in cooler and freezer. 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 the floor tiles both at the dishwashing area and along the cookline to be missing and cracked. Replace missing and broken floor tiles. REPEAT. Points reduced to half due to multiple violations on previous report.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of diced tomatoes in the cookline opentop refrigerator at 45F. PIC stated that all items in the opentop are moved into the unit daily from the WIC. REPEAT. No escalation in points due to no increase in severity. CDI - PIC moved to WIC. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed an insert container of sliced ham in the cookline opentop refrigerator and insert containers of cooked sausage patties, corned beef, and an opened bag of shredded cheese in the WIC that were not provided with date marks. REPEAT. CDI - PIC date marked containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple wiping clothes stored on cutting boards and prep tables throughout the cookline.

4-501.11 Maintain equipment in good repair. - Observed the lower right side of the WIF door to be missing a portion of the metal plating/covering, exposing the insulation inside the door. REPEAT. No escalation in points due to no increase in severity.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. - The exterior of the cookline oven has an accumulation of grease and grime on the left side of the unit.

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 floor tiles both at the dishwashing area and along the cookline to be missing and cracked. 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 a buildup of debris/dust on the ceiling of the WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of raw sausage links being held in prep reach in cooler at 45F. CDI: PIC moved sausage links to WIC to rapidly cool. REPEAT. Points not escalated due to improvement in cold holding since previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an open package of bologna being held in prep reach in cooler without a date mark. CDI: PIC date marked bologna as it was opened this morning.

4-501.11 Maintain equipment in good repair. Observed panel not attached on right side on inside surface of WIF door and paneling missing from bottom portion of WIF door on left side. Repair or replace WIF door. REPEAT. Points not escalated due to multiple violations on previous inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under hand sink adjacent from salad prep reach in cooler. Repair leaking pipe.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles in front of dish machine and in front of grill. Replace tiles. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of rehydrated hash browns being held in an ice bath on prep shelf at 50F and a container of sausage patties being held in prep flip top cooler at 43F. CDI: PIC filled ice bath so that ice level was at level of hash browns and placed sausage patties in WIF to rapidly cool.

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 one dented can being stored on can storage rack amongst non dented cans. CDI: PIC placed can in office for reimbursement. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed pasta noodles being stored in water in three different containers in prep reach in cooler. Only whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water.

4-501.11 Maintain equipment in good repair. Observed corner panel missing on bottom portion of WIC door. REPEAT. Points reduced to half due to majority of repairs made to door. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a small household freezer used to store fries and okra on prep counter at end of cook line. Replace freezer with ANSI certified or equivalent freezer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles in front of dish machine and in front of grill. Replace tiles. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink closest to dish machine. CDI: PIC restocked paper towel dispenser.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw country ham being stored on a shelf above cooked pot roast in prep RI cooler. Country ham packaging included safe handling instructions. CDI: PIC re-arranged items to proper storage order. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of chicken salad, tuna salad and boiled eggs missing date marks in prep flip top cooler. CDI: PIC showed EHS containers that items were pulled from in WIC and date marked individual items. REPEAT. Points not escalated due to improvement since previous inspection.

4-501.11 Maintain equipment in good repair. Observed half of the door panel on walk in freezer door peeling off and torn gaskets on prep RI cooler doors. Repair items. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles in front of dish machine and in front of grill. Replace tiles. REPEAT

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw country ham being stored on a shelf above ready to eat foods in prep RI cooler. Country ham packaging included safe handling instructions. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed white rice being held below 135F in steam well. CDI: PIC reheated rice to 187F before returning to steam well. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a large container of rice in WIC prepared yesterday with no date mark, containers of spaghetti and linguine prepared yesterday in prep RI cooler 1 with no date mark and several items prepared yesterday or today in prep RI cooler 2 with no date mark. CDI: PIC date marked items and EHS discussed requirement for date marking items pulled from bulk containers in WIC due to PIC stating items may be kept longer than 24 hours.

REPEAT 4-501.11 Maintain equipment in good repair. Observed half of the door panel on walk in freezer door peeling off and torn gaskets on prep RI cooler doors. Repair items.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles in front of dish machine and in front of grill. Replace tiles.

6-303.11 Provide required lighting intensity. Observed 0.4 foot candles 30 inches above the floor in WIC. Provide at least 10 foot candles 30 inches above the floor in WIC.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items in walk in cooler without coverings or wrappings. Facility has shown significant improvement since last inspection. Points decreased.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried okra and squash hot holding below 135F under heat lamp. CDI: PIC reheated items to above 165F. 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 .

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed half of the door panel on walk in freezer door peeling off. Repair item.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on burners and other equipment on the cook line. Observed bottom of reach in cooler 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 ceiling and vents with dust build up in kitchen. Clean as needed.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink near prep sink with water at 70F. Repair Item.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various meats in small reach in freezer and food items in walk in cooler without coverings or wrappings.

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 soup at 102F after more than 2 hours of cooling. CDI: PIC voluntarily discarded item.

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 potatoes cooling at a rate of 0F/min. Items were in a large 5 gallon bucket. CDI: PIC moved items to freezer to quickly cool. Soup was cooling in a 5 gallon bucket. CDI: PIC and EHS discussed cooling methods.

REPEAT 4-501.11 Maintain equipment in good repair. Observed half of door panel on walk in freezer door peeling off. Repair item.

5-205.15 A Plumbing system shall be repaired according to law- P. Observed 3 compartment sink without hot or cold water, Per PIC water line is broken. Observed prep sink which is on the same water line, only has cold water. VR required within 3 days. Facility is wash/rinse/sanitizing all food contact surfaces in chemical dish machine which is properly operating at time of inspection. Hot water is obtained from plumbed line for temporary cleaning.

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 hole in ceiling in back storage room/mop sink area. Repair area.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed meats in reach in freezer without wrappings or lids.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed grits in hot well below 135F. CDI: PIC reheated grits to above 165F. No points taken due to being one item.

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 tzatziki, sliced ham, raw burger and sliced turkey in prep top above 41F. CDI: PIC placed items in walk in cooler to quickly cool since food was in the unit less than 4 hours.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed pasta in walk in cooler and reach in cooler without a date. PIC stated they were made yesterday. Observed boiled eggs in walk in cooler with a prep date of 11/12. CDI: PIC voluntarily discarded boiled eggs and correctly dated pasta.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of flour near cook line not labeled.

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

4-501.11 Maintain equipment in good repair. Observed door panel on walk in freezer peeling off. Repair.

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 hole in ceiling in back storage room/mop sink area. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed soiled paper towels available at handsink in employee men’s restroom. CDI - Paper towels discarded and clean roll placed at handsink. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored above RTE canned salmon on WI shelf. CDI - Storage order reversed. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped meats in reach in freezer. Keep wrapped unless cooling. REPEAT -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three containers of chemicals stored on and near 2-comp sink without clear labels. CDI - PIC labeled containers during inspection. -0-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of sauces at cook line. Label with the common names. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed heavy buildup from freezer condenser on top of foods stored directly beneath leak in walk in freezer. -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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 damaged ceiling and walls that have been damaged due to plumbing issues and repairs. Observed dust buildup on HVAC covers surrounding cookline. Observed buildup on floor behind cook line. -.5-

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. Signed written employee health agreement on site did not include nontyphoidal salmonella. CDI, new handouts emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrhea cleanup procedure while on-site. CDI, sample procedure and 2017 food code information emailed to PIC.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employees crack raw shell eggs and scramble raw egg and touching container containing raw egg and then proceed to handle clean plates. CDI employee removed gloves and washed hands. Repeat. Observed food employee turn faucet off with their bare hands after handwashing then proceed to handle clean equipment / food preparation. CDI, employee rewashed hands. Long term compliance visit to be made to follow up on glove use and handwashing procedures and facility has managerial control of process.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee touch biscuits with hands. CDI, biscuits voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed paper towel dispenser jammed in dispenser unit. CDI, towels provided.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed drink pitchers left uncovered / unprotected. CDI, pitchers covered during inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employees handle raw egg with gloves during preparation and then use same gloves to handle clean plates. CDI, repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed gravy with discard date of 1/18 and 1/19. CDI, gravy voluntarily discarded by PIC.

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 some grease accumulating on outside of food preparation equipment under hood system.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tile and wall damage throughout kitchen. Repeat. Observed ceiling tile damage near back storage area.

2-301.14 When to Wash - P - Observed food employee crack raw shell eggs then handle clean plates without removing their gloves and washing hands. CDI, employee washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee crack raw shell egg for order then proceed to handle clean equipment without washing their hands. CDI, employee removed gloves and washed hands.

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 no written procedures for shell eggs held on time control for 4 hours per discussion with PIC. CDI, TPHC form completed for shell eggs held using TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray chemical bottle of cleaner not labeled. CDI ,bottle labeled.

4-501.11 Maintain equipment in good repair. Observed 2 lights out under hood ventilation system. Observed damage to interior panel of walk in freezer door. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tile and wall damage throughout kitchen. Repeat. Observed ceiling tile damage near back storage area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed cooked RTE potatoes touched with bare hands. CDI, potatoes voluntarily discarded by PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed drink pitchers uncovered / unprotected at wait station / counter. CDI, pitchers covered. Observed raw chicken stored over cooked RTE foods and chicken stock. CDI, items relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed recently prepared lettuce and tomatoe cooling in prep refrigerators between 44-51 degrees F. CDI, items transferred to WIF and WIC to rapidly cool.

3-304.14 Wiping Cloths, Use Limitation - C - Observed wet cloth used to stabilize cutting board in kitchen and wiping cloths on prep surfaces. Maintain in sanitizer solution in between uses.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tile and wall damage throughout kitchen. Repeat. 6-501.113 Storing Maintenance Tools - C - Observed a drill stored over food on dry storage rack.

6-303.11 Intensity-Lighting - C - Observed ceiling light out in kitchen over prep line and entry leading to kitchen next to dressing refrigerator.

2-301.14 When to Wash - P - 2-301.14 When to Wash - P - Observed food employee put on mask / adjust mask and proceed to food preparation without washing their hands. Observed food employee crack raw shell egg then proceed to handle clean plates without washing in between. CDI by instruction. Repeat.

6-301.14 Handwashing Signage - C - Observed no handwashing signs in restrooms. CDI signs provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw beef and fish removed from commercial packaging and stored over fries in small black reach in household use freezer and raw meat removed from commercial packaging stored over rte in walk in freezer. Observed unwashed produce stored over RTE food in WIC. CDI, foods relocated for proper storage. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed single-service gloves used to crack raw shell eggs and same gloves used to handle clean plate. CDI by instruction to ensure gloves are changed and hands are washed when changing tasks such as from handling raw animal food to clean equipment.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed interior door damage in WIF. 4-205.10 Food Equipment, Certification and Classification - C - Observed black "household use" freezer being used in facility. Ensure equipment is used according to manufacturers specifications.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tile and wall damage in kitchen.

2-301.14 When to Wash - P - Observed food employee put on mask / adjust mask and proceed to food preparation without washing their hands. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler not maintaining all TCS foods at 41 degrees F and below. Several TCS foods held between 43-45 degrees F. Vr to ensure calibration and long term compliance of walk in cooler to ensure unit maintaining TCS foods at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a pan of pre-cooked gyro meat not date marked but PIC stated was removed from commercial packaging a few days ago. CDI, gyro meat voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 unlabeled bottle of degreaser stored on dish machine. CDI bottle labeled and relocated for proper storage.

4-803.11 Storage of Soiled Linens - C - Observed soiled cloths hanging from bottom of dish machine and cloths used to stabilize cutting boards

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed front panel of 2nd ice machine removed from unit. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tile and wall damage in kitchen.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed some rotten potatos in box. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some food in flip top holding above 41F (see chart). CDI- Placed on TPHC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitzier was recorded at 0ppm bleach.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cups were stacked while wet. Allow cups to air dry before stacking.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf - Observed food employee touch cooked baked potatoe with their bare hands. CDI, potatoes voluntarily discarded by PIC.

6-301.12 Hand Drying Provision - PF - Observed towels not dispensing / available for use at handwashing sink. CDI towels provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open box of raw chicken and pork stored over ready to eat foods in walk in freezer. Observed unwashed produce stored over ready to eat foods in walk in cooler. Observed raw shell eggs stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean but food soil on back of blade. CDI for cleaning.

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 chili with date of preparation of 8/27 and tuna fish with date of preparation of 8/28. CDI, foods voluntarily discarded by 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 recently prepared cut lettuce cooling in prep units. Observed deep covered container of mashed potoatoes cooling in walk in cooler. Observed deep container of cooked beans cooling in walk in cooler. CDI, foods transferred to shallow containers to rapidly cool. 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 some dry food storage ingredient containers along cookline not labeled by common name of food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth used to stabilize cutting board at prep line.

5-203.12 Toilets and Urinals - C - Observed toilet stall not working and out of order sign posted.

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 debris accumulation underneath cook line equipment. Observed heavy accumulation of dust on fan and ceiling throughout kitchen. Repeat.6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring throughout kitchen.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee supplement / items stored over prep area in kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger patties stored in the top portion of a flip top cooler while ready-to-eat deli meats were stored below. CDI- storage was rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inner ceiling of the ice machine behind the shield. Improvements made to cleaning; fewer overall violations listed under #14 since previous inspection therefore no point escalation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled sanitizer bucket. CDI- label added.

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 in a high volume bucket (~5 gallons) cooling in the walk in cooler while at 54F. CDI- ice was added to product to cool more effectively.

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 debris accumulation on the inside of the sanitizer bucket located at the 3 compartment sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial Magic Chef brand mini freezer in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the back sides of cook line equipment and on shelving in the 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 debris accumulation underneath cook line equipment. 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 crack in ceiling near dish machine, damaged wall behind baseboards in the womens restroom in the kitchen, and damage to the wall where the ice machine is located near the private dining area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC (Pete Matalas) did not have managers ANSI food safety certification.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at between 0-10ppm chlorine. CDI- machine primed and ran until 50ppm was achieved. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers/sticker residue on plastic food containers that are stacked clean. VR required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inner ceiling of the ice machine behind the shield.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked potatoes hot holding in a hot box at 105F and sauteed onions stored at room temperature at 71F at grill. CDI- onions were reheated to 165F on grill, potatoes were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of roast beef dated 3/15 in the walk in cooler. PIC indicated the product was made the previous day and the label was not written correctly. CDI- product dated appropriately. Improvements made to datemarking since previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled chemical spray bottle stored on top of the dish machine. CDI- bottle was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed green beans cooling in the walk in cooler at 51F at 4:00PM drop to 50F at 4:30PM. CDI- product transferred to shallow pan and placed into walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic containers stored clean and stacked while wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial Magic Chef brand mini freezer in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in-between cook line equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing section of wall at entryway to kitchen from private dining area, damage to wall corner where ice machine is located, peeling paint at entryway from back of kitchen on ceiling, a large crack in the ceiling near the dishwashing area, damaged baseboard and peeling FRP board in dishwashing room under metal prep. table. 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 debris accumulation under fryers along cook line.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certification not held.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open containers of raw veal and raw beef liver stored above blueberries and raw chicken patties over cheese sticks in walkin freezer. Organized so ready to eat foods were above raw foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with black growth on the inside walls of machine behind shield. Return visit required to ensure unit has been cleaned and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 10ppm Chlorine. Unit was primed and was sanitizing at 50ppm by end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed butter, meat sauce, bbq, and ceasar dressing missing date marks. Dated during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired. -P Observed meatballs and chicken salad beyond 7 days. Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing from burgers. Observed asterisk on everything on breakfast menu. Employee blacked out asterisk on all but eggs and added an asterisk to the burgers during the inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Magic Chef mini freezer is not a commercial piece of equipment. 4-501.11 Maintain equipment in good repair. Rusted shelving observed in walkin.

5-205.15 Maintain a plumbing system in good repair. One hand sink was not properly draining. It was plunged and began to drain.

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. Tile repair needed at cook line and in dish machine area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide verification of ANSI managers food safety certification today.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P On two separate occasions, EHS observed an employee crack raw shell eggs then handle clean plates without changing gloves first; and an employee handling the wax paper of philly cheese steak then handle bread without changing gloves in-between. CDI- employees changed gloves both times. EHS discussed when gloves changes are required with PICs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic food storage bins stored clean with deteriorated sticker residue on the outsides of the containers. CDI- containers were set aside for discarding during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese hot holding between 128-150F in the steam well (see chart). CDI- product was reheated to 165F on the stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad and diced tomatoes cold holding above 45F in a built-in table cooler and multiple TCS foods (cream cheeses packets and milk) cold holding above 45F in a reach in glass-front cooler (see chart). CDI- ice was added to salad and tomatoes to lower the temperature. All TCS foods were removed from the reach in cooler as the unit had an ambient air temperature of 57F. Discontinue use of reach in cooler until it can maintain foods at 45F or lower. VR required.

4-501.11 Maintain equipment in good repair. Observed the glass-front reach in cooler where salad dressings, milk, and lemons are being stored with an ambient air temperature of 57F after several minutes of monitoring. Discontinue use of cooler for TCS foods until the unit is functioning properly.

5-501.111 Keep storage areas and bins for waste in good repair. Observed corroded metal at the bottom of the outside trash dumpster.

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 hand sink nearest the walk in coolers loosely attached/peeling away from the wall. 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 debris accumulation underneath the cook line equipment.

6-303.11 Intensity-Lighting - C Provide 20 foot candles of lighting in dish-washing areas and 50 foot candles of lighting in food preparation areas. EHS measured approximately 7 foot candles of lighting around the dish machine and between 10 and 20 foot candles of lighting along the cook line.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide verification of managers ANSI food safety certification.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee cracking eggs then proceed onto other tasks without changing gloves. Observed another employee remove hamburger patty paper from hamburger patty then proceed onto other tasks without changing gloves. CDI- discussion with employees about when glove changing is required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream and milk in a reach in cooler cold holding above 45F and raw chicken in an ice bath underneath the cook line cold holding above 45F (see chart). CDI- products were relocated to the walk in cooler for cooling.

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 TPHC/recording times for shell eggs that are stored at room temperature along the cook line. PIC indicated the facility does not have a written procedure for this process. CDI- procedure emailed; EHS explained how to fill out template.

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 vegetable soup and boiled potatoes cooling in high volume containers in the walk in cooler. Boiled potatoes went from 66F at 1:00PM down to 61F at 2:00PM; and vegetable soup went from 148F at 1:00PM down to 131 at 2:00PM. CDI- items were transferred to lower volume containers and fully submerged in ice baths. EHS also instructed PIC to stir items.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 1 sanitizer bucket at 0ppm chlorine concentration.

4-501.11 Maintain equipment in good repair. Observed reach in cooler where milk and dressings are stored with an ambient air temperature of 53F after several minutes of testing. PIC indicated the cooler door was probably accidentally left open and this would account for the temperature increase. All TCS foods were removed from the cooler and transferred to another holding unit. EHS instructed PICs to monitor unit and call for repairs if it cannot maintain foods at 45F or lower.

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 handsink peeling away from wall in kitchen near the walk in cooler; and peeling baseboard/damaged walls 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. Observed debris accumulation underneath the cook line.

6-303.11 Intensity-Lighting - C Provide 50 foot candles of lighting in areas where food preparation occurs. Observed low lighting throughout kitchen around dish washing area and prep. line. EHS could not verify foot candles today due to non-functional light meter; therefore no point deduction. EHS will verify light intensity during next inspection/visit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. A certified food protection manager must be onsite during all hours of operation. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing lemons upon entrance to the kitchen. CDI-Stopped the employee, instructed to wash their hands and don gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of the large slicer. CDI-The slicer was broken apart and properly cleaned.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves inside the tall reach in cooler and walk in cooler, on the outsides of the flour and sugar bins, and on the handles to the small reach in freezer. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls still in need of repair throughout the facility. Have repaired. REPEAT. *Huge improvement on lighting fixtures.*

6-303.11 Intensity-Lighting - C Observed walk in cooler with weak lighting. The light is no strong enough for the entire cooler. Spoke to the manager about installing more lighting. The manager will speak with an electrician.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the fried okra and fried squash hot holding below 135F. CDI-The product was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mislabeled product in the walk in cooler. CDI-The containers were remade with the correct date label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a pot of chicken broth on the ground in the walk in cooler, and plates of bacon without covering. CDI-The bacon was properly covered and the chicken broth was placed onto a cart in the walk in cooler.

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 weak sanitizer concentration. CDI-The sanitizer bucket was remade with the correct concentration.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the tongs being stored on top of the lettuce. CDI-The tongs were removed.

4-501.11 Maintain equipment in good repair. Observed the hoodvent light bulbs burned out. The owner stated that the electrical system must be repaired for the lights to work again. Have repaired.

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 the shelves in the reach in coolers and in the walk in cooler. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling light fixtures, walls throughout the facility, and missing tiles throughout the facility. Have repaired. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons in management that has the certified food protection manager certification onsite. Listed below is the rule from the 2009 NC Food Code Manual. 2-102.12 Certified Fod Protection Manager. At least one employee who has the supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-Accredited Program.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands at a dump sink. CDI-Explained to the employee that hand washing should only take place at a hand washing sink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing cheese for the eggs upon entrance to the kitchen. CDI-The egss were discarded, and the employee wash hands and put on gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat product, and raw chicken stored above onions in the walk in coolers. CDI-The eggs and chicken were moved to another shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the flip top coolers, the blue reach in cooler, the hood vents, and some shelves in the walk in cooler. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall at the hand washing sink, and at the dish machine area. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked bacon stored uncovered on a bottom shelf. CDI-All plates were properly covered.

n4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines to have buildup on the inside of the unit. CDI-the units were cleaned and sanitized.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 containers of product past their time/temperature date marking requirements. CDI-The products were discarded.

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

4-501.11 Maintain equipment in good repair. Observed several burned out light bulbs underneath the hood vents. Manager stated that they already have new lights on order. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep grooves. They are no longer easily cleanable. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in both flip top cooler units, the shelves in the walk in cooler and in the 2-door reach in cooler. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls at several locations of the kitchen in need of repair. Also observed damaged tiles throughout the facility. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. CDI-The white shield was cleaned.

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

4-501.11 Maintain equipment in good repair. Observed rust buildup on the racks in the coca-cola reach in cooler. Have replaced. Also observed burned out light bulbs under the hood vents. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hoodvents, on the shelves in the walk in cooler and the 2-door reach in cooler, underneath the grill station. Have cleaned thoroughly.

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink near the restrooms in the kitchen not draining. Have repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several missing tiles and cracked tiles in the kitchen. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of hard boiled eggs past their time/temperature date marking. The product was prepared on 11-18. CDI-The product was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser with no label indicating the product. CDI-The bottle was properly labeled.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket to the door of the walk in cooler. Have replaced. Observed burned out light in ceiling. Have replaced.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged baseboards to the walls in the kitchen. Also observed several missing/cracked tiles on the floor in the kitchen. Have repaired.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed several cracked light covers. Have replaced or have the light bulb individually shielded.

Observed no certified food protection manager onsite today. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed raw shrimp stored over cooked beef and raw eggs stored over cooked yams and other ready-to-eat foods. Shrimp placed on the bottom rack as well as all of the egg boxes. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed smashed potatoes, canadian bacon, ham and sausage holding at >45F today. These items cannot be set out on the counter when the restaurant is busy. Use time or temperature as discussed.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed sausage cooling at room temperature today and it was <135F. This product should have been actively cooling in the refrigerator to quicken the process. Product moved into walk in cooler to correct. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed grease build up on the top shelf used to store to-go boxes. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed build up on the fryers and the back of the grill. Clean soon to reduce fire hazard. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed many missing floor tiles, broken walls, and missing/broken baseboard. 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. Clean floor under grill. 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 three cracked lightshields in the kitchen today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today. REPEAT

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handling green peppers with no gloves on. CDI-Had the employee wash hands and don gloves.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed residue buildup on the white plates inside the two ice machines. CDI-The plates were removed from the machines and washed, rinsed and sanitized.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer to be too strong in the sanitizer bucket. CDI-The bucket was poured out and remade with the correct concentration of bleach sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked wet. CDI-The pans were taken back to the dishwasher for rewashing. Allows pans to completely air dry before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the gaskets, and the outside door iteself to the walk in freezer, on the racks inside the walk in cooler. Needs thorough cleaning.

Observed no certified food protection manager onsite today. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed items in the flip top cooler holding at >45F today. This unit may need to be turned down to make it through opening and closing the lid during lunch. Lid shut and foods began to fall quickly. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed many boiled eggs cooling in a covered plastic container today- ice added to them to quicken the 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

Observed floor tiles cracked and in bad repair today. 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 no certified food protection manager onsite today. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed the chef place bacon barehanded on a customer's plate that was getting ready to be served- bacon discarded today. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P

•Observed no papertowels at one handsink in the kitchen today- restocked to correct. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed raw chicken stored over bacon in the walk in cooler- chicken placed on the bottom rack to correct. Observed American cheese in direct contact with two raw chicken containers- cheese placed on the top shelf to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed dumplings and macaroni and cheese that was made on the 16th of this month- discarded during inspection being that they were past their 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta with no date mark today. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed no time on the raw eggs held out of temperature today. Back timed to correct. 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 turkey thawing at room temperature today. 3-501.13 Use approved thawing methods, such as: in refrigeration, during the cooking process, in microwave, or under continously running/draining cold water. Turkeys placed under draining cold water today to correct.

Observed a few gnats in the kitchen today. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed multiple used rags stored on the counter today. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed build up under the ice machine today. 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.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified manager onsite today during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed squash and okra holding at <135F today. Reheated during inspection to correct. TILT given as an option for PIC today on these two products.

, 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 open gyro meat stored without a date mark today- back dated to correct. Observed thawing smoked sausage with no date mark- dated with todays date during the inspection to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked potatoes cooling in a very deep portion today, tightly covered, in a plastic bucket. Potatoes spread out into a thin portion and placed back into walk in to correct. Observed a trash can sized container being used to cool lettuce today- ice added and stirred in to correct. Discussed working with this product quicker, dipped into an ice bath and placed into walk-in cooler in small portions to quickly cool.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the 2 door reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a small amount of build up on the hood vents today.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles and cracks in some walls around the dishwasher. PIC has plans to have this repaired. Discussed the need for the floor to be smooth, easily cleanable and non-absorbent.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no food protection manager onsite today.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed bare hand contact with bread and toast today by two employees. Bread discarded during inspection to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over sausage in the make table today- eggs moved to the bottom shelf to correct. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed rice, cabbage, and mac and cheese uncovered in the walk in cooler today- some discarded some wrapped to correct.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small amount of build up in the ice machine and a hair was observed on the ice machine white guard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, lettuce, and tomatoes holding at >45F today- tomatoes discarded. Lettuce and cheese chilled down quickly.

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 multiple foods in the walk in cooler not dated today- chicken salad, rigatoni, fetacini. Observed dumplings, limas, and tuna salad with the incorrect date on them today- back dated to correct. Be sure staff does not re-use ceran wrap covers, which leaves an old date on the product, and make sure the staff knows the date(some foods were dated for the future).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a dry good in a white bin not labeled today.

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 under a leaking compressor in the walk in cooler today. Some food discarded to correct(see #11). Other foods moved.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hats or hairnets in use on the line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored on counters today. Sanitizer made during the inspection to store them in. Use these cloth towels out of the sanitizer to wipe down counters and knives when needed.

4-501.11 Maintain equipment in good repair. observed rusted racks in the walk in cooler and a rough and hard to clean interior to the microwave. Observed a leaking compressor in the walk in cooler today- do not store food under this leak. 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 a cracked food container today and a cracked tong- set to the side so they would not be used.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the walk in racks, inside the fryers and inside the microwave. Observed build up on the bread toaster with the conveyor belt today. Clean exterior of chopper and slicer.

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 dust build up on ceiling, light fixtures,and ceiling vents today. Clean walls where splatter is present. 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 flooring missing in multiple areas of the kitchen today. observed peeling paint on walls throughout the kitchen. Observed walls that have gaps and/or holes,making them hard to keep clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone stored in contact with napkins today.

Observed no Servsafe or equivalently certified employee on premises. 2-102.12 Certified Food Protection Manager - C

Observed employee on cook line wipe hands on dish towel then when instructed to wash his hands walked past hand sink to rinse in 3-comp sink. Employees are to wash hands in hand sink only. CDI-washed hands in hand sink. **2-301.15 Only wash hands in handwashing sink.-PF

Observed no handwashing signs at kitchen hand sinks. CDI-gave signs. 6-301.14 Handwashing Signage - C

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Repeat: Observed salad mix and cooked pasta in walk-in not date marked. Salmon spread not date marked in make-unit.

Observed no time documentation for in use shell eggs. Sitting on counter at 83F. 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 burgers on children's menu listed with an asterisks Label says *These foods may be ordered undercooked...Steak and Hamburger may be cooked to order. 3-401.11(D)(2). Comminuted meat (hamburger) cannot be served undercooked or offered from the children's menu.

Observed food thermometer with dead battery. Need an accurate food thermometer for checking final coook temps and proper reheating.. 4-502.11 (B) Good Repair and Calibration - PF

Observed coolers approved for bottled and prepackaged items only holding non grab n go TCS items such as gallons of milk, pickled beets, and other items.4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Food equipment shall be used in accordance to manufacturures intended use.

Observed equipment needing cleaning. Hood and fryers excessively greasy. **4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed hot water faucet handle broken in employee women's bathroom. Leaking hand sink in ladies bathroom. Hanging hand sink in kitchen. Leak at 3 comp sink and hot water turned off. All plumbing shall be in good repair and get fixed ASAP. 5-205.15 Maintain a plumbing system in good repair.-P

Observed slow draining discharge from dishmachine. Floor floods after every cycle. Get floor drain serviced to rid drain of excess grease or garbage that may be slowing the drain. 5-401.11 Capacity and Drainage - C

Observed floors, walls, ceilings, fans, ventilation in disrepair and/or needing cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.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.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee chopping lettuce with bare hands. Re-directed to wear gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed biofilm on shield of ice machine near banquet room. Inside was acceptable. Gave instruction and began cleaning process.

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 multiple items without proper date mark. Gave instructions.

May use time as public safety control for shell eggs for service. Gave instruction to mark time out of temp control on metal near product.

4-501.11 Maintain equipment in good repair. Observed shelving in walkin with rust. Gave instruction to begin replacing.

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. Continue ongoing repair of floor near dishmachine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight biofilm in one ice machine. Began cleaning process on ice machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some shelving in walkin and dry storage with rust. Several dish racks need thoroughly cleaned or replaced. . May require light pressure wash.

Manager certified in food protection required on duty at all times. No certified management. Gave instruction and reminder of January 1, 2014 compliance date to avoid violation deduction.

Provide adequate sanitization of all utensils and food contact areas. Observed dishmachine not provided chlorine for sanitizing rinse. Observed bottles and linen buckets with ~ 10 ppm of chlorine. Observed 1 ice machine with slight biofilm. Gave istruction to correct all noted violations. Dishmachine repair call while on site and facility began a manual sanitizing of utensils in 3-comp after dishmachine wash & rinse. Gave instruction and remade sanitizer to 50 - 100 ppm. Instruction to provide thorough 3-step cleaning of ice machine.

Maintain all cold foods stored at or below 45 F. Observed make table with some foods in lower reachin greater than 45 F. Thermostat was adjusted to lower temperature. Foods were reported to have been stocked from walkin less than 4 hours prior. Foods on top of make table were all marginally 45 F. Temperature was dropping after adjustment and instruction was given to closely monitor unit.

Use approved cooling methods. Observed cooked potatoes in deep covered container in walkin cooling within approved parameters. Potatoes were placed in ice for quick chill before return to walkin. Instruction for proper methods given.

Store all cloths dry on clean surface or in sanitizer solution between use. Observed 2 wet cloths on prep areas. Gave instruction for proper handling.

Air dry only. Observed employee use clean cloth to dry dish. Gave instruction.

Use only approved equipment and provide in good repair. Observed dishmachine with leak not properly dispensing sanitizer solution, leak in back of walkin refrigerator dripping from compressor, clamps for holding cutting board on make table, broken and chipped food containers, a non-NSF/ANSI approved upright refrigeration unit. Gave instruction for repair and/or replacement of items.

At least one employee with certification from an accredited program must be on duty. Observed no accreditation. Gave instruction and informed of 1/1/14 compliance date.

Hands must be washed frequently. Thorough hand wash is required between task changes. Observed wait staff buss dirty dishes then re-enter kitchen without hand wash. Gave instruction.

Food service employees shall not wear jewlery, other than a plain band ring, on hands or wrists. No polish or acrylic nails permitted. Observed wait staff with rings and braclets. Gave instruction.

Maintain all non-food contact equipment clean to sight and touch. Observed dish racks with heav y up and shelving in dry storage/walkin with corrosi_on.