CHILI'S GRILL & BAR #411

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed person washing dishes to handle dirty dishes to load into machine, then pull clean utensils out of machine without washing hands. After handling dirty utensils, hands must be properly washed and dried prior to handling clean utensils. If wearing gloves, must remove gloves used to handle dirty utensils, wash and dry hands prior to handling clean utensils. CDI by discussing with employee, which manager did as well.

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. Repeat violation. Observed some wet nested pans - need to assure that these are completely air-dried prior to stacking. CDI by moving utensils back to dish machine to be re-washed.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups not stored in a dispenser that protects them from coughs, sneezes, and handling of mouth contact surfaces. Recommend storing them in their original plastic bags to protect them from handling, sneezes, coughs, etc.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tongs being stored in the hand sink closest to the cook line. -CDI- Tongs were removed. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed soiled rag being stored in direct contact with the mozzarella sticks in a flip top unit. -CDI- Rag was removed and the mozzarella sticks were voluntarily discarded. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue in several stacks of plastic insert containers that were being stored as clean. -CDI- PIC had the containers placed in the dish pit to be re-washed. REPEAT*** (1.5 pts) 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 .

3-501.14(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 several half racks and full racks of ribs that did not meet the appropriate cooling parameters after being cooked on 2/15/26. Also observed cooked chicken, cooked onions, and sausage that had not been cooled within its respective cooling parameters. -CDI- PIC voluntarily discarded the necessary products. (1.5 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella sticks at 50-54F and cooked chicken wings at 43-45F while said to be cold holding in the flip top unit next to the fryers and cold holding station. Also observe salsa and shredded cheese above 41F in the cold well next to the soups. PIC stated that the mozzarella sticks and wings were placed in the unit at 11am and the salsa and cheese were placed in the cold well a little after 11am. -CDI- PIC placed the salsa and cheese on TPHC and removed the mozzarella sticks and wings from the flip top unit to be quickly cooled back down to 41F or below. Risk control plan is not necessary but may be implemented in the future is cold holding remains non-compliant. REPEAT*** (3 pts) 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed ribs that were made on the 17th with the date of the 18th marked on them. -CDI- PIC voluntarily discarded the ribs. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 several cooked items such as ribs, chicken, sausage, and cooked onions that had been covered or tightly wrapped in plastic after being cooked and were unable to reach proper cooling parameters. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (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 several stacks of wet stacked containers that were said to be clean and dried. Separate containers to allow proper air drying. (0 pts)

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 low grout throughout facility. PIC stated that they have a work order placed for the floors. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to produce EHP with restrictions and exclusions. -CDI- EHS provided handout. -0- For more information on employee health policy, 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 employee drink stored on prep unit. -CDI- PIC relocated items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employees on using a barrier and food employees rewashed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employees handle raw burger patties and return to handle RTE foods without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning cloth stored on handsink. -CDI- PIC relocated items. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed peppers stored over RTE mashed potatoes. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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, boneless wings, and wings hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded fries and reheated other items to above 165F. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items throughout above 41F. Observed ambient air of WIC above 41F on right hand side. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE LEFT HAND SIDE OF WIC UNTIL REPAIRS CAN BE MADE.** -3- 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. -Pf- Observed multiple items prepared today cooling in WIC with lids, with some containers stacked on top of other containers that were also cooling. Observed ribs being cooled in individual plastic wrappings placed into a larger container with other ribs stacked on top of each other, filled to the top. Observed housemade ranch (containing buttermilk) that had been prepared today cooling in prep units. Observed raw marinated chicken cooling in plastic containers with lids stacked on top of other containers that were actively cooling. -CDI- EHS educated PIC on proper cooling methods and items were removed from plastic wrappings, unstacked, with lids removed. Items not in WIC were placed there or in freezer to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees engaging in food prep with bracelets. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths not fully submerged in bucket of sanitizer water. -CDI- PIC filled bucket to ensure rags were fully submerged. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with no handles stored in ranch and bacon bits. -CDI- PIC removed items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers stacked on top of each other in a non self-draining way that prevented them from properly air drying. -CDI- PIC unstacked items. -0-

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 buildup on fans of WIC. Observed food debris on some equipment. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at handsink at FOH near tea urn. Repair. -0-

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 soap and paper towel dispensers in bathrooms in need of new batteries. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch in lowboy cooler, cooked chicken wings, sausage, and pico in the prep top above 41F. See temperature chart. CDI PIC voluntarily 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in the front handwashing sink. CDI PIC educated staff member and cleaned and sanitized the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup I hot well below 135F. PIC stated that they were put in the well within the last hour. CDI PIC reheated soup to 165F. 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 coked chicken wings and breakfast burrito that was put in the prep top yesterday above 41F. CDI PIC pulled the unit out from the wall and found that it was not connected properly, PIC voluntarily discarded all the tcs foods in the unit. Ambient air dropped back down to below 41F. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee with multiple rings on her hand. CDI Employee removed jewelry.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 2 employee drinks on top of the dish machine. CDI Employee discarded drinks. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on clean gloves without washing her hands. CDI PIC instructed employee to wash her hands

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the WIC ANd prep top above 41F. CDI PIC voluntarily discarded the food. 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 .

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with deep grooves and large amount of discoloration.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 3 open employee drinks on the shelf with clean trays. CDI PIC moved trays and designated the bottom shelf for employee drinks

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee change trash can liner and proceed to take food out of the oven without washing her hands. CDI EHS advised employee to wash her hands. Employee washed her hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed same employee wash her hands for less than 20 seconds and turn the faucet off with her clean hands. CDI EHS educated employee and she re-washed her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed another employee change gloves twice without washing his hands after coming in and out of the WIC. CDI EHS educated employee and he washed his hands and put on clean gloves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior side walls of ice machine with buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in the WIC above 41F. See temperature chart. Ambient air of WIC is 45F. CDI PIC voluntarily discarded TCS foods that were not prepared today and are above 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk in reach in at to-go station with no date mark. CDI PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open for 2 hours. CDI PIC closed back door.

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 box of single service items on the floor in dry storage. CDI PIC but boxes on a crate.

4-501.11 Maintain equipment in good repair. Observed WIC not holding TCS foods at 41F or below. Ambient Air is 45F. Maintenance arrived during inspection to repair WIC. They stated that the unit needed to be defrosted. PIC moved TCS foods to WIF, lowboy coolers, and reach in coolers until WIC temperature is dropped back down after defrosting. Maintenance stated that this should take about 3.5 hours. VR needed 4-6-24 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed the middle microwave on cook line with interior top falling down. Needs replacement.

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 milk in the low reach in without a date. CDI- Milk discarded. 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 .

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 chip case, fry holder, low reach in units, roller cart cold drawers, tall reach in and prep top units in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken (prep top 2), toamtoes (prep top 4), ribs, mixed veg and pasta (cold drawer units 4), quesadillas (low reach in 1), salsas (prep top 5), and salsas (service station low RI) all holding above 41F. Salsas in PT5 and tomatoes in PT 4 were discarded. All other items were within time temp parameters and were all placed in the walk in freezer and cooled below 40F. Observed beans, cheese, chicken in prep top 6 holding above 41F in between the two grills. CDI- Items placed on TPHC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items over stacked in the pre top units. CDI- Items portioned and placed in the freezer. EHS spoke to manager about lower portions and keeping items cold while using single service cups. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed low reach in 1 not holding temp. Get fixed prior to using

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 chip bin, tall reach in freezer, and wing prep top 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 floors in walk in cooler in need of cleaning. Observed floors under and around equipment in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored ready to eat sauces and foods. CDI- Eggs removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn, enchilada soup, potato soup holding below 135F in the hot wells. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk opened without date. PIC did not know when milk was opened. CDI- Milk discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken over stacked in the prep top in between the grills. CDI- Chicken portioned. Observed black beans in prep top prior to being cooled to 41F. Observed rice placed in the walk in cooler after being taken directly out of the oven. EHS recommended rice be cooled to around room temp first. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer for dish machine. PIC got sanitizer for dish machine.

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 service station low reach in and wing station in need of cleaning

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above cooked bacon in the walk in cooler. CDI- Beef removed. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers soiled with old food debris. CDI- All items taken back to be washed. Facility has been out of compliance with violation for several inspections. Facility will be required to complete an RCP. For more information, please visit: http://meck.co/FoodSafety 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 Observed sausage and pasta over stacked in the prep top and cold drawer unit. CDI- Portioned. 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 .

4-501.11 Maintain equipment in good repair. Observed metal racks at the drink machines rusted.

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 interior and exterior of reach in units in need of cleaning. Observed equipment throughout 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 floors in need of cleaning throughout.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI- Paper towels placed at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed the several larger white containers in need of cleaning. CDI- Containers taken back to be washed.

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 wings, pico cups, chipotle ranch cups, sour cream cups, brisket, pepperonis, cheese and sausage and the prep top units holding above 41F. CDI- Items placed in the cooler for cooling. All items were within time/ temp parameter.

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: http://meck.co/FoodSafety 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 2 milks without a date held past 24 hr. CDI- Items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 cheeses, brisket, sausage, wings, pico cups, chipotle cups and sour cream cups in the prep top units over stacked. CDI- Items portioned.

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 outside of low reach ins, prep tops and cold drawers in need of cleaning.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout. 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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed several dishes soiled in the clean dish storage area. CDI- All dishes taken back to be cleaned.

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 lettuce and tomatoes in the prep top unit prior to being cooled to 41F. CDI- Items taken to the walk in cooler for cooling.

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 outside of the reach in, cold drawer and prep top units in need of cleaning throughout.

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 low grout throughout.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed handwashing sink removed at the front service station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed several soiled dishes stored clean in the clean dish storage area. CDI- All soiled dishes taken back to be cleaned.

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 chicken and egg rolls holding below 135F in the hot well. CDI- Items discarded.

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 wings in the wing PT 1 holding above 41F. Observed sausage, chicken, pork, shredded cheese and pepper jack in the single PT 4 holding above 41F. Observed lettuce, tomatoes, cheese and pico in PT 5 holding above 41F. Observed ribs, chicken and grilled vegetables in cold drawer 5 holding above 41F. CDI- Lines had been fill in the morning. All items were within time/ temp parameters and were placed back in the walk in cooler.

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 wings, chicken, pork, pico, cheese and lettuce over stacked in the prep top units. CDI- Items portioned

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

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 cold drawer units, low reach ins and prep tops in need of cleaning throughout. Observed outside of low reach ins in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with low grout throughout. Observed vent over clean dishes in need of cleaning. Observed missing tiles in front of ovens. Area is holding standing water.

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 vomit/ diarrhea plan. CDI- EHS sent plan via email.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee sneeze twice, then attempt to continue handing chicken for and order. CDI- Employee washed hands and changed gloves.

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 several containers of noodle containers cooling at .02 and salsa cups cooling at a rate of .01. CDI- Salsa cups placed in the cooler and noodles placed on sheet pans to cool.

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 chicken tenders and SW egg rolls fry holding unit and corn in the hot well holding below 135F. SW egg rolls/ tenders placed on TPHC and corn reheated.

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 wings in the wing prep top, chicken in the raw chicken prep top, cheese and grilled chicken in the prep top unit beside the oven, sausage in the pasta prep top, steaks and burgers in the cold drawer units under the grills holding above 41F. CDI- All items taken back to the walk in cooler to cool. Observed salsa in the low reach in cooler holding above 41F. CDI- Sticker placed on salsa for time.

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 wings and sausage over stacked in the prep top unit. Observed salad cups, salsa cups, taco bowls in the cold drawer and tall reach in before being cooled to 41F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several 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 tall reach in freezer in need of cleaning. Observed outside of low reach in and cold drawers in need of cleaning throughout. Observed containers housing single service items in need of cleaning under the soup well.

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 throughout. Observed floors of walk in cooler in need of cleaning. Observed floor at bar area heavily soiled. 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 low grout in kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed charger stored in food prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean in the clean dish storage area, soiled with old food and debris. CDI- All items taken back to be washed.

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 on date marking please visit: http://meck.co/FoodSafety Observed milks opened without a date. CDI- Items discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed items over stacked in the prep top unit beside the oven. CDI- Items portioned into smaller batches.

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 the outside of the prep units in need of cleaning. Observed interior of the cold drawers in need of cleaning. Observed outside of microwave at dessert area in need of cleaning. Observed containers housing single service items in need of cleaning. Observed tall reach in freezer across from the wing prep top unit 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 floors in need of cleaning throughout. Observed wall behind prep area in need of cleaning, especially under and around equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brisket in the prep top near the oven holding above 41F. Observed chicken in the cold drawer holding above 41F. Observed ranch in the squirt bottle holding above 41F. CDI- Items placed in the cooler for cooling. Observed steaks in the cold drawer holding above 41F. Observed salsas in the tall reach in holding above 41F. CDI- Steaks iced NOTE: EHS reviewed cold holding and cooling methods with PIC again. EHS reiterated the importance of keeping all TCS foods cold (at or below 41F). EHS recommended ice be kept on all eats in the cold drawer. Cheeses will be on time. Keep portions low. For items in the bags (brisket, chicken) keep very low portions. Facility has made some improvements however needs to continue to strive to keep items necessary cold.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for cheese placed in time. CDI- EHS emailed procedures and PIC filled them out.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed Brisket and sausage over stacked in the prep top units. CDI- Items portioned

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 soups cups under the soup well soiled with food and debris. CDI- Soiled cups discarded.

4-501.11 Maintain equipment in good repair. Observed freezer over icing. Remove ice

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 prep top units, cold drawer units and tall reach in units in need of cleaning inside and outside.

5-205.15 Maintain a plumbing system in good repair. Observed large leak under the 3 comp sink. Get fixed

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, especially under and around equipment.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Several cold holding issues, cooling method issues and dish washing issues were found during inspection. EHS has spoken to PICs several times about the same issues. EHS observed today food stored in a unit with a broken door. Equipment was not holding and neither was the food items. Employees need more training on behavioral controls to ensure food safety.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- EHS Left a copy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal grips stored in the handwashing sink in front of the chicken wing prep top. CDI- Item removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dish machine handwashing sink. CDI- Paper towels placed at the handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple dishes in the clean dish storage area soiled with old food debris. CDI- All dishes taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, 3 stacks American cheese, pepper jack cheese, turkey, wings in the prep top units holding above 41F. Items were overstacked causing them to be out of temperatures. EHS has discussed cooling methods, cooling and cold holding procedures with PICs at facility several times. Facility is supposed to be on a risk control plan however, EHS has not received and temp logs since last inspection. CDI- All items were within time/ temp parameters and were placed in the walk in cooler. Observed steaks in the cold drawer holding above 41F. CDI- Ice placed on the steaks. Observed approximately 30 salsas and milk in the service station tall reach in holding above 41F. CDI-Salsa taken to walk in cooler to cool. Milk discarded. Observed brisket in cold drawer holding above 41F. CDI- Placed in walk in cooler. This is the fourth consecutive time facility has been out of compliance with cold holding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items over stacked in the prep top units. CDI- Items portioned.

3-501.13 Thawing Observed salmon in ROP packaging thawing in the walk in cooler without being cut open. Explained to PIC packages need to be vented.

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

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 cups stored in a container of soiled water. CDI- Items discarded. Observed single service lids soiled with old food debris. CDI- Discarded 4-502.13 Single-use and single-service articles may not be reused. Observed single service sauce cups used as re-usable scoops. CDI- Items removed.

4-501.11 Maintain equipment in good repair. Observed the door on the service station tall reach in cooler broken. Door will not close. Items in the tall reach in cooler were holding above 41F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold drawers, low reach in unit and tall reach in freezer in need of cleaning. Observed low reach in unit housing the kegs at the bar in need of cleaning. The spill in the low reach in is starting to give off a sour odor.

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 heavily soiled in at the bar area under equipment. Observed floors in kitchen in need of cleaning, especially under and around equipment.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee lunch stored with customer items.

6-301.11 Handwashing Cleanser, Availability - PF Observed no hand soap at the back hand sink near the prep tables. CDI- Hand soap paced at the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes in the clean dish storage area, soiled with old food and debris. CDI- All items taken back to be washed. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave near service station in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in the prep top, steak, hamburgers and sliders (mini burgers) in the cold drawer and chicken in the cold drawer holding above 41F. Chicken wings and steaks were within time temp parameters and were placed in the walk in cooler for cooling. All other items had been in the units since last night and were discarded. This is the third time facility has been out of compliance with cold holding. RCP will continue. The next time facility is out of compliance an ITS may be issued.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings in bags over stacked in the prep top unit. CDI- Wings portioned into smaller units and placed in the walk in cooler to cool.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in coolers, prep top units, cold drawers and low reach in units in need in of cleaning throughout. Observed gaskets in need of cleaning. Observed thermometers in need of cleaning (the non food contact surface of thermometer). Observed oven in need of cleaning. Observed trays under the service station shelf in need of cleaning. Observed shelves housing trays in need of cleaning. Observed upper plates of drink machines in need of cleaning.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow preventer at the can wash. Get backflow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several to go salad cups holding above 41F in the cold drawer unit. Observed brisket in the cold drawer, brisket in the prep top, cheese in the prep top and chicken in the cold drawer holding above 41F. CDI- Chicken, brisket in prep top and cheese were covered with ice to cool down. Brisket in cold drawer and salads were discarded. Facility is starting to form behaviors again that cause cold holding to be out of compliance. EHS requests that facility continue with the previously made risk control plan until continuous compliance is met.

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 milk in the low reach in cooler in the service area without a date. PIC did not know when milk was opened. CDI- Milk discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low reach in units, prep top units throughout in need of cleaning. Observed bar area really sticky.

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.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bins of fries in the tall reach in freezer across from the fryers uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed over 20 soiled dishes stored as clean in the dish storage area. CDI- All dishes taken back to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hamburgers, steak, fajita mix and pasta holding above 41F. CDI- Pasta used for customer service. All other items placed in the walk in cooler and cooled.

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 milk in the low reach in cooler expired 10/16/20. CDI- Milk discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior and exterior of reach in units in need of cleaning throughout.

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 throughout.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed no employee health policy on site. PIC could not verbalize signs/ symptoms and illnesses either. CDI- Reviewed health policy with PIC and left an employee health poster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed whisk in handsink. Observed table blocking handsink, making it inaccessible.

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 hamburgers and steak in the cold drawer not cooling. CDI- Meat containers were cut in half and placed in the freezer and cool to 41F. NOTE: All other items will make time/ temp parameters.

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 of tongs stored in lemons and wait station. CDI- Tongs taken back to be re-washed. Observed handle of ice scoop in ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed severaal wet stacked plsted containers in the dish storage area. -REPEAT CDI- Dishes removed and rewashed.

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 vent over clean dish storage area in need of cleaning.

(4-602.11) (E4) Equipment food contact surfaces and utensils shall be cleaned any time contamination may occur. Observed soiled ice machine at the drink station near the restrooms.

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 foods in the prep top cooling at a rate of 0 for 1 hour. Items were prepped prior that morning and placed directly into the prep top. CDI-Items were placed into the walk in cooler to coll items down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cold drawer and prep top holding above 41F. CDI- Sausage and pepperoni were discarded. Other items were placed in the ealk in to cool down. See temperature chart for more details. -REPEAT Facility has failed to meet compliance for cold holding for 9 consecutive inspections. A risk control plan will be completed within the 10 day VR time frame. -VR

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 large bins of spinach and cole slaw in the prep top units not holding at 41F. Observed corn salsa and turkey beat wrapped in bags before being cooled to 41F. Allow food items to cool to 41F or below before covering food items in bags. CDI- Items were spread on flat metal pans and placed in the walk in cooler. -REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of wet stacked containers at the dishwasher area. CDI- Containers were arranged to promote adequate drying. -REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some containers stored in clean area with food debris on them. CDI- Items were taken to dish machine to to be cleaned. REPEAT (full points)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk-in cooler that were at 43 F. Items were prepped yesterday according to label. CDI- Items were discarded. Risk control plan will be written for facility.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings and rice that may have been placed in bags before the proper cooling temp (41 F) was reached. Allow items to cool before covering or placing them in bags. CDI- Items were discarded.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs that were soiled stored as clean and stored to where utensils was touching a soiled wall. CDI-Took to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler at 51-49F upon entry. Maintenace person had spotted it while fixing AC, food in walk-in had reached up to 52F. CDI-All cooked and TCS items were discarded, raw that was 45F or below was moved to freezer.

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 several items on front line (milk, lettuce, cheese) and in reach ins that were left over night with no date mark. CDI-PIC datemarked.

4-501.11 Maintain equipment in good repair. Observed walk-in unit not holding temp 51F upon arrival. PIC had not checked temp during temp inspection inthe morning. Maintenance person came out to fix.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside shelves of reach-ins soiled with old food debris. Equipment needs to be maintained clean.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed grout missing in floor near the ware-washing station, greasy tiles. PIC showed the repaired area, and they are slowly working on it. Repeat Violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one during the time of the inspection with a food safety certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three containers of chicken tenders in the hot holding unit with temperatures below 135F. CDI- PIC voluntarily discarded all items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of turkey and mac and cheese in the prep top with temperatures above 41F. PIC stated that items are over stacked in the prep unit during lunch. CDI- PIC moved items on the top of the container to the walk in cooler for more rapid cooling. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of corn on the floor in the walk in freezer. CDI- PIC relocated off of the floor.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed greasy floors throughout the entire kitchen. More frequent cleaning needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cup stored next to bbq sauce steam table. CDI- Drink removed. .

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw unwashed produce (asparagus) above a few RTE sauces in walk in cooler. CDI- Asparagus moved to shelf with other raw produce and stored below washed/RTE produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large percentage of dishes stored as clean with food debris left on them. Have all dishes re-washed. Will follow up within 10 days that dishes are being properly cleaned.

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 tub of roasted and bagged corn on the cob cooling approx. 2 hrs at 95 degrees. CDI- PIC moved corn to walk flat pans and placed in walk in freezer observed at 41 degrees15 minutes later. 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 sliced and diced tomatoes cooling 4 hrs in walk in cooler and prep cooler make table at 47 degrees. CDI- Improperly cooled tomatoes were voluntarily disposed of by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken cold holding in two prep cooler drawer coolers at 47 degrees and just prepped corn salsa on make table at 60 degrees. Chicken that had been placed in drawer coolers 2 hrs earlier was moved to walk in cooler to chill. Corn salsa that had been prepped 30 minutes prior to inspection was moved to walk in cooler to chill. Be sure fresh prepped foods are chilled to 41 or below before cold holding.

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 foods actively cooling in deep and covered containers including pastas, corn on the cob, chili, and rice. CDI- Reviewed proper cooling methods with PIC. Items moved to flat pans and/or ice baths to speed cooling process. All foods observed to be cooling at proper cooling rate.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a prep cooler and a reach in cooler on cook line with no thermometers in them. CDI- PIC placed working air thermometers in coolers.

4-501.11 Maintain equipment in good repair. Observed a couple prep coolers with badly cracked and damaged inside door paneling. Needs repair or replacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on slicers stored as clean at prep table. observed build-up on can opener blade. observed food debris on containers stored as clean on the drying rack. observed date mark stickers on containers stored as clean on the drying rack. CDI by wash, rinse, and sanitize removing all stickers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed black beans in walk-in cooler > 45F. CDI voluntary discard by PIC. observed shredded cheddar cheese in container that should have contained ice for ice bath > 45F. CDI voluntary discard by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed solution in wiping cloth buckets testing 0ppm QAC.

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 items stored unprotected in outside storage building.

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

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 floors under and around 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. repair wall opening behind soda fountain machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee drinks stored on and above work surfaces. CDI by discard.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed hand sink without hand towels. observed sanitary gloves stored on hand sink. CDI by adding towels and relocating gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried chicken breast, tenders, and bites stored in warmer < 135F. CDI by discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed multiple TCS foods in walk-in > 45F. See temp chart. CDI- TCS foods in cooler > 4hrs were discarded by PIC. observed zone in cooler (left side when entering) to be > 45F. Walk-in was rearranged to move non-TCS items to zone with >45F. other side of cooler observed to be 42F. PIC will monitor TCS food temperature in cooler. observed raw beef steaks stored in drawer cooler under grill > 45F. CDI by packing with ice packs. temp check 44F prior to departure.

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 individually packaged TCS foods in walk-in that were actively cooling. CDI- cool foods before wrapping.

3-305.11 Store food in a clean, dry location, not exposed to contamination. observed condiment containers stored in direct contact with lettuce in prep cooler. CDI by discard. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed tea and water pitchers stored in dining room without cover. CDI - removed from dining room. PIC will either cover pitchers with plastic wrap or provide pitchers with lids.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored on work surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack.

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 and inside equipment throughout kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. keep dumspter doors and lids closed.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salad on the counter at 54F, lettuce in the prep top at 52F and tomatoes at 49F. CDI - salad was placed in the walk in cooler to cool; the other items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored above boxes of tea on the servers line. CDI - the sanitizer bucket was moved to a correct location.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed the insert for the salad crisper stored on the floor. CDI - the container was washed, rinsed and sanitized and then placed into the salad cooler.

Repeat violation 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the prep sinks and ice cream. CDI - paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer, dicer, can open and several containers and plates while they were stored as clean. CDI - all items were taken back to the dish pit to be re-washed.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items on the cook line above 45F (see temperature chart). CDI - corn, spinach, corn on the cob, lettuce and mac and cheese were voluntarily discarded. The other items were placed in the walk in, ice bath or freezer to cool; see temperature chart.

General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 3 sanitizer buckets with wiping cloths in them stored on the floor.

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 handles of scoops down in 3 containers of cheese on the cook line. CDI- scoops were placed upright in the containers. Observed 2 ladles stored in 45F water. CDI - ladles were removed and taken to the dish pit.

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

General comment 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 prep unit gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the hand sink by the prep sinks missing paper towels. CDI - paper towels were provided. 6-301.14 Post a handwash sign at each handsink. - Observed no hand washing sign at the hand sink by the prep sinks. CDI - sign provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed boxes of unwashed asparagus stored above ready to eat black beans in the walk in cooler. CDI - asparagus was moved to the produce shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed corn on the cob, cheese and sausage above 45F. CDI - corn and sausage were taken to the walk in freezer to cool. Cheese was voluntarily discarded.

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

Repeat violation 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 low grout throughout the facility.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 3 dirty scoops stored with clean scoops that were going to be placed on the cook line. CDI - scoops were removed to be rewashed. Observed pink and black build in the chutes of the ice machine. Observed sticker residue on containers that were stored as clean.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit under the salad crisper and the one across from the oven. Replace gaskets.

Repeat violation 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 gaskets and walk in cooler shelves. Observed cleaning needed in the bottom of the reach in freezer by the fryers.

General comment 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed low grout throughout the kitchen area.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above raw salmon and tilapia in the walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored above cooked corn, cheese and cookies. CDI - all items were rearranged correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on 3 plates, a slicer and cuber stored as clean. CDI - all items were taken back to be rewashed.

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 gaskets and inside prep units.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a water bottle stored on a prep surface and a another stored on the 3rd shelf in the walk in cooler. CDI - drinks were removed.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw salmon stored above cooked bacon in the walk in cooler. Observed raw salmon stored above cooked pork in the walk in cooler and raw burgers stored above cooked ribs. CDI - all items were rearranged correctly.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed corn cobs on the grill at 79F-82F. CDI - cobs were placed in a separate pan on the grill to reheat.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units.

Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees apron stored on a cutting board. Observed a apron on the drying rack.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw burgers stored above raw bacon in the walk in cooler. CDI - items rearranged.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 3 containers stored as clean with food debris on them. CDI - items were taken back to be rewashed.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several pans and containers stacked wet throughout the facility.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed boxes of single service items on the floor of the storage shed in the back. Keep items off of the ground.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed clean and dirty aprons hanging on the drying racks. Designate an area for aprons and other employee items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishses stored as clean with food particles and/or food residue as well as sticker residue stuck to them. Have all dishes re-cleaned. (repeat) 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some build up around ice chute have ice machine cleaned. Regional director said ice machine is scheduled to be replaced due to difficulty cleaning it. (repeat) Will follow up within 10 days that dishes are clean.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed pan of deli turkey date marked for 8 days ago. Date mark required foods are allowed a maximum 7 day shelf life. CDI- Turkey disposed of.

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 canned beans that appear to be TCS and require 4 hr cooling window to chill to 45 degrees, that were actively cooling in deep and sealed containers in walk in cooler. Beans were 65 degrees after first two hrs of cooling. CDI- Reviewed poper cooling methods, beans moved to a shallow uncovered pan to rapidly cool to 45 in the next 2 hrs.

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 wilted lettuce being held for credit stored on shelf along with restaurant food in walk in cooler. CDI- Lettuce stored on labeled shelf for returns.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several instances of pans and dishes being tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed reach in cooler on cook line with damaged inside door panels needing repair or replacing. Observed various prep cooler racks that are rusted and peeling, need replacing or re-coating.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a few reach in cooler doors needing cleaning around them near hinges and drawer cooler gaskets needing better 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. Wall at veggie prep sink at victory wash unit has badly peeling and dirty caulk, needs removal and recaulking.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC could not provide proof of certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some containers stored as clean with food stuck to them. CDI- Dirty items placed in dish area for re-washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside ice bin needing cleaning around ice chute. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer with just water inside, then observed worker fill sanitizer bucket with detergent, not sanitizer. CDI- Bucket filled with proper strength sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in hot holding unit at 122 degrees. CDI- Chicken voluntarily disposed of by PIC.

3-307.11 Protect food from contamination sources. Observed pans of bacon stored above dirty dishes soaking in detergent in prep sink. Bacon moved to proper prep table away from potential contamination sources.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several instances of pans and dishes being tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed reach in cooler on cook line with damaged inside door panels needing repair or replacing. 4-202.16 NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed drity and greasy cardboard covering rack shelving on cookline, needs removal.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a ceiling light cover on cook line is coming off the light fixture, needs replacing.

J4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some utensils, tomato dicer, onion slicer, stored as clean with food particles left on them. Observed some dishes and pans stored as clean with some food debris stuck to them. CDI- Dishes and utensils cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with significant mold build up in ice bin in hard to reach area behind ice guard. Needs cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pans of portioned bagged pasta over stacked, preventing quick cooling, in pans in walk in cooler. CDI- Bags of noodles single stacked and layed out in flat pans for quick cooling.

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 few items: shakers, squeeze bottles of condiments, and bags of sugar that were not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large number of pans and dishes tightly stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed some racks in small prep cooler next to flat grill that are peeling and rusty. Observed doors to prep coolers on cook line that have damage on insides of doors, need repair. Observed chip scoop holder on serving line that is peeling and showing rust, needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets need cleaning on reach in coolers in kitchen and serving line. Several racks inside walk in cooler have build up needing cleaning. Observed

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 walk in cooler with a lot of limescale/ mold build build up on walls and ceiling. Needs removal/ cleaning. Better cleaning needed under equipment in kitchen. Repair hole in FRP at can wash hose bib pipe.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in reach in coolers and employee jackets and aprons stored above food or food contact surfaces. Items moved to employee personal items storage area.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handling and cutting washed bell peppers with bare hands. CDI- Employee corrected, rewashed peppers and washed hands and put on gloves for handling RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food and food particles stuck to them including several fryer baskets, several plastic pans, a tomato slicer, and a can opener not cleaned since last use. CDI- Dirty items re-cleaned. Be sure dishes are inspected for cleanliness before being stored.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed recently reheated onions in steam table at 110-144, did not reheat in microwave for all parts to reach 165 for hot holding. CDI- Onions reheated properly to reach 165.

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 container of RTE food in make table next to flat grill date marked for 9 days ago. CDI- Food disposed of. Date mark required foods are allowed no more than a 7 day shelf life.

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 several knives being stored on cook line in between equipment in un-clean location. The sides of the equipment are not cleaned and sanitized regularly and utensils should not be stored there. CDI- Knives recleaned and properly stored.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of plastic pans being tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed prep cooler on cook line broken, items being held in ice baths. PIC said cooler is scheduled for replacement. Items in ice baths were properly cold held. Observed a few reach in cooler racks especially a few on expo line/ serving line that are badly peeling and showing rust, need recoating or replacing soon.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Walk in cooler ceiling and walls have some lime scale build up that needs cleaning/ removal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with signs of mold growth on top underside of bin behind ice guard. CDI- PIC is having ice machine cleaned professionally ASAP. Observed a few dishes stored as clean with some food particles left on them. CDI- Dirty items re-washed.

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 corn dogs in prep cooler incorrectly date marked, date on container not updated when food was placed in container. CDI- PIC disposed of corn dogs.

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 noodles initially to start cooling in ice bath but then bagged and stacked in deep amounts to continue cooling process. CDI- bagged noodles arranged on flat pan to quickly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few bowls tight stacked while still wet.

4-502.11(A) Maintain utensils in good repair. Observed a few container lids and clear plastic tubs badly cracked, needing replacing. 4-501.11 Maintain equipment in good repair. Observed one the microwaves on cook line with badly peeling appliance paint inside, needing repair or replacing. Observed rack in small salsa cooler on server line badly peeling. Repair or replace damaged, peeling racks. Observed inside door of one prep cooler with a hole in it, needs repair to make smooth and easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some grease build up on and around propane pipes behind cooking equipment on cook line.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed ceiling tile in corner above prep table area next to walk in, that appears to be moisture damaged, needs replacing. 6-502.12 Floors, walls, ceilings shall be clean. Need to clean wall behind utensil storage rack at this prep table.

4-202.18 Maintain hood filters. Observed missing hood filters in hood system above thermolizer and smoker. Need to keep hood filters in place during use of hood.

2-102.12 PIC needs to be food safe certified and present at all times of operation. Present PIC does not have food safety certification.

Employee drinks need to be stored covered and below food and food contact surfaces. Observed employee drink stored on steam table next to hot held foods. CDI- Drink removed.

3-301.11 No bare hand contact allowed with RTE foods. Observed employee arranging cooked foods with bare hands. CDI- Employee corrected.

3-302.11 Arrange and store food by final cook tempeature to prevent contamination. Observed raw steak meat stored at back of drawer cooler with cheese and deli turkey stored in front, subject to drippings from the raw meat. CDI- Drawer cooler re-arranged with raw meat stored at very front of cooler.

4-601.11 (A) Food contact surfaces shall be clean to sight and touch. Observed vegetable slicers and a few various dishes stored as clean with food particles left on them. Observed ice machine with some mold build up on ice chute. CDI- Dirty items and ice machine cleaned.

3-501.15 Use approved cooling methods to ensure TCS foods cooling from room temperature ingredients reach 45 or below within 4 hrs. Observed deep containers of canned beans mixed with TCS salsa at 52 degrees nearly 4 hrs after cooling began. Need to use shallow, vented or un-covered pans, do not stack cooling pans, use ice baths, quick chilling equipment or other effective cooling methods. CDI- Foods placed in shallow pans to quickly cool to 45 or below.

4-901.11 Air dry dishes and utensils. Observed a few pans being tight stacked while still wet.

6-501.13 Maintain floors clean. Observed build up on walk in freezer floor needing removal.

6-202.11 Protect light bulbs. Observed light bulb in walk in cooler needing a shield to prevent glass shatter.

Store employee drinks covered and below food or food contact surfaces. Observed open canned drink stored under shelf in prep area. CDI- Drink removed.

Hot hold foods at 135 min. Observed chicken hot holding at 122 degrees and was past normal hot hold time of Chili's policy. Observed two soups hot holding in steam table on server line at 118, unit was not turned up hot enough to properly hot hold foods. CDI- Out of temp chicken and soups disposed of by PIC.

Maintain accurate thermometers in all cooler units, observed salsa cooler on server line without a thermometer.

Keep equipment and utensils in good repair. Observed a microwave on cook line that will need to be replaced soon due to wear and tear. Observed missing dial on soup steam table at server station, which can make it difficult to set unit on proper temperature, needs replacing.

Health policy available needs to meet food code requirements. Observed health policy only list 4 major food born illnesses, needs to list the 5 major food born illnesses including Norovirus. Gave PIC copy of food code health poliicy to supplement current policy.

Have employees properly wash hands as needed and required by NC food code and before changing gloves. Observed employee handle raw burger with gloves and use plastic wrap to handle the burger and then handle RTE chicken with same gloves. Be sure to change gloves and wash hands going from handling raw meats to RTE foods. Employee corrected, food dispsoed of. Observed another employee pick up trash from floor, changed gloves, but did not wash hands before changing gloves. CDI- Employee corrected, washed hands and changed gloves.

Keep food contact surfaces clean to sight and touch. Observed several dishes, slicers, dicers, etc stored as clean with food and food residue stuck to them. Observed dish machine glass racks with lots of build up on them that are not getting clean through the dish machihne, appears they need more extensive cleaning or need to be replaced to prevent clean dishes from becoming re-soiled. Keep ice machines clean, observed ice machine with mold build up, not being kept properly clean. Will return within 10 days to check all food contact surfaces are being properly cleaned.

Reheat previously cooked foods to 165 for hot holding. Observed just re-heated corn on the cob and other foods in hot hold steam table at 126-132. CDI- Foods reheated to 165 to be properly hot held at 135.

Cold hold foods at 45 or below. Observed over stacked fajita beef and chicken in prep table at 54. This prep table is right next to flat grill and foods will need to be stored further down in the cold wells and the top will need to be closed as much as possible to properly cold hold foods.

Store chemicals to prevent contamination. Observed strong chemicals, de limer and concentrated dish machine detergent stored above clean dishes on dish rack. CDI- Chemicals moved to proper location.

Observed a number of dishes being tight stacked while still wet. Allow dishes to air dry.

Dish machine glass racks in poor condition, may need to be replaced or thoroughly detailed to removed significant build up

Keep non food contact surfaces clean. Better cleaning needed on sides of chicken fryers and adjaced prep cooler side.