STEELE CREEK CAFE

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 - 2 Tight Lidded Plastic Containers of Spaghetti Pasta date marked 7/13 above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Marinara Meat Sauce, Pulled Pork, and Baked Beans below 135F in HH Steam Table. *CDI - PIC stirred item and turned up temperature to unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Large Metal Containers of Country Fried Steak PIC stated was cooked on Monday 7/13 without date marking. *CDI - PIC date marked item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 - 2 Tight Lidded Plastic Containers of Spaghetti Pasta date marked 7/13 above 41F in WIC. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Seasoning Shakers without labels to properly and easily identify substances within.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Soiled and in-use wiping cloths stored on prep surfaces on both flip top units.

*REPEAT* 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 - Handles of scoops for flour and sugar stored directly in contact with food product.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Flip Doors to Both flip top units and Door to Ice Machine

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Beef stored above Raw Grouper in Right Flip Top Lowboy. *CDI - PIC placed Raw Grouper on a separate shelf in lowboy to correct storage order. 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 - Mashed Potatoes, Mac N Cheese and Chicken Noodle Soup below 135F in Standing HH Cabinet. *CDI - PIC reheated Mashed Potatoes and voluntarily discarded Mac N Cheese and Chicken Noodle Soup. 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 - Coleslaw and Sliced Tomatoes above 41F in Right Flip Top Unit. *CDI - PIC placed Coleslaw into lowboy to cool down product and voluntarily discarded Sliced Tomatoes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Sugar and Flour containers scoops stored with handle in contact with food product. *CDI - PIC removed scoop handles from food product.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Standing RIC gasket tearing from door, Right Flip Top Unit Flip doors in disrepair and Ice Machine door in disrepair. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No Quaternary sanitizer Test Kit available onsite during time of inspection. A Verification visit will be conducted within 10 days to ensure establishment has quaternary test strips.

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 food employee wash hands then use bare hands to turn off the water. -CDI- EHS intervened and educated employee on proper handwashing. Employee rewashed hands with proper procedures. (2 pts) 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food container and pair of tongs being stored in the hand sink adjacent to the steam well. -CDI- Items were removed without any corrective actions from the EHS. (0 pts)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed all items not provided with a prep date, only the discard date was provided. PIC stated that the items had been prepared 2 days prior to the discard dates. Date marks must be provided the day the items were prepared or removed from its original packaging with the day that the were prepared or removed counting as day one. -CDI- PIC provided correct date markings fro necessary items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed green peppers said to be washed with stickers still on them being held in the flip top unit adjacent from the steam well. -CDI- PIC removed stickers and rewashed the peppers. Due to the severity, points not deducted. (0 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the flip top low boy doors adjacent to the fryers. Repair damaged gasket. (0 pts)

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 employee food being stored above RTE customer food in the low boy unit adjacent to the fryers as well as in the standing hot box unit. -CDI- PIC relocated the employee food so that it was away from customer foods. (0.5 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw hamburgers stored directly above an insert container of peaches in the cookline lowboy across from the fryers. REPEAT. CDI - Raw hamburgers moved to WIC with other raw beef products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 an insert container of cooked macaroni noodles in the WIC at 50F. PIC stated the noodles were cooked yesterday and placed into the WIC to cool. CDI - PIC voluntarily discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed an insert package of hot dogs that were not provided with a date mark and as per the cookline employees were opened the day prior. REPEAT. - Observed one tray of meatloaf in the WIC that was not provided with a date mark. 2 trays of meatloaf total were observed with one tray having an appropriate date mark and one tray not having any date mark at all. PIC stated they were from the same day. CDI - PIC date marked hot dog package and tray of meatloaf. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle of degreaser stored below the 3 compartment sink that was not provided with a label as to its contents. CDI - PIC labeled bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed 3 cans of “Raid” and “Hotshot” stored on lower prep shelves throughout the kitchen. One was observed below the deli slicer directly next to a bin of breading by the 3 compartment sink area and the other 2 were observed behind the bulk storage bins of flour, sugar, and seafood breading in the dry storage area. These products are not approved for use in commercial settings and for “household use only”. CDI - PIC removed bottles from the 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 an insert container of macaroni noodles at 50F in the WIC after cooling overnight. CDI - PIC voluntarily discarded - Observed a large bowl containing cooked rice cooling at a rate of 0.0 degrees/min at the core of the product in the WIC. Item was observed deeply stored in the bowl, not allowing for adequate air flow to reach the core of the rice mound. CDI - PIC removed rice from WIC, stirred the product, and placed into the WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the bulk storage containers of flour and sugar to not be provided with labels as to their contents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the back door not fully closed at the time of the inspection and gaps in the screening of the back door, allowing for the potential entry of vermin into the facility. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed one dead roach at the entrance of the office. PIC stated they have pest control come on a biweekly basis to conduct preventative treatments. No other evidence of vermin in the facility were observed at the time of the inspection and no food was observed contaminated/adulterated by vermin.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths stored on the cookline cutting boards/prep tables. No sanitizer buckets were observed set up for wiping cloths in the kitchen at the time of the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a large amount of the dishes stored as clean on both dish racks to be wet nested. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed an accumulation of grime throughout the kitchen on the wire storage racks inside of the RICs/lowboy refrigerators, overhead storage racks at the 3 compartment sink area, and storage racks in use at the dry storage area. REPEAT. - Observed the gaskets to the WIC, WIF, and both 3 door lowboy refrigerators at the cookline to have accumulations of black grime and food debris. REPEAT.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed a hose with a pressurized nozzle connected to a spigot below the food prep sink. Water was observed on with continuous pressure to the hose and there was no backflow prevention device between the hose and the spigot. CDI - Continuous water pressure turned off and nozzle disconnected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone on the edge of a cutting board at the cookline and another employee phone resting on the not in use vertical gyro rotisserie.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection manager during inspection. PIC arrived after inspection was completed. Certified Food Protection Manager must be present during hours of operation. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored directly over RTE foods in the low boy flip top unit across from the grill station. -CDI- Eggs were moved to the bottom shelf away from RTE food items. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no TCS food items that were date marked in either of the flip top units. Food employee stated that the TCS food items such as potato salad, chicken salad, and tuna salad came from larger batches in the WIC. EHS observed the larger batches with date valid date marks. Dates were not applied to the containers in either flip top during inspection. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers that were wet stacked while being stored as clean. Separate the containers to allow proper air drying. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed wooden beams in WIF used to support the roof of the unit. Also observed flip top doors that were detached from the unit. Repair necessary items. REPEAT*** (1 pt)

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 black build up on WIC gasket and rusted shelves with fuzzy white build up in the 2 door RIC. Increase cleaning frequency. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicers with heavy residue on the back of the blade. CDI-PIC set aside slicer to be washed. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes, boiled eggs, chopped ham and turkey, shredded lettuce, and coleslaw that was already prepped this morning and above 41 in prep tops and lowboys. PIC stated that once all food is done being prepped, it gets wrapped and placed into WIC. Ambient temperature of units was 39F. CDI-PIC moved all items and placed them into WIC. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 to go trays and unopened boxes of napkins stored in outside shed on shed floor.

4-501.11 Maintain equipment in good repair. Observed wood beams in walk in freezer used to support WIF roof due to heavy rain that accumulates on the outside of unit. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee used gloved hands to place raw steak on the grill and tried to work with RTE foods without discarding gloves. CDI-EHS spoke with food employee about task changes and went to change gloves. Gloves were discarded, hands washed, and new gloves donned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with major food buildup and was stored as clean per PIC. CDI-Can opener was set aside to be washed. Repeat, but points not escalated due to one item in need of cleaning. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit by hot holding equipment with several TCS foods above 41F (see temp chart). PIC moved foods in lowboy to WIC to rapidly cool and discarded flip top items. PIC stated maintenance will be called for unit, VR within 3 days to check cold holding status of prep unit. 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 sliced tomatoes and cut lettuce prepped this morning and slowly cooling in flip top of prep units. PIC stated that facility slices tomatoes and cuts lettuce and places into prep unit after prep. CDI-PIC moved foods to WIC to cool. EHS spoke with PIC about cooling tomatoes and salad to 41F before placing into prep unit using shallow, uncovered metal containers as prep units cannot effectively cool. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live crawling insect during inspection. PIC killed and discarded insect. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead crawling insects throughout back of kitchen. PIC discarded insects and stated facility receives weekly pest control. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth used for cutting board of prep units stored on cutting board in between uses.

4-501.11 Maintain equipment in good repair. Observed separating floor boards inside WIC and wood beams being used to support WIF roof, both units extend to outside the restaurant. PIC stated beams were added due to heavy rain that settled on top of WIF roof.

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 heavy greave buildup around grill area and in the shelf section directly underneath grill.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean slicer with food residue on the back of slicer. CDI-PIC set aside to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed large menu board with disclosure, but no asterisking to link disclosure to raw or undercooked foods. CDI-PIC added asterisks to menu board.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked macaroni that was cooling with plastic wrap covering and in metal pans stacked on top of each other and sliced tomato cooling in prep top. CDI-PIC uncovered and separated macaroni to allow proper transfer of heat and set sliced tomatoes in WIC to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead pests. PIC discarded pests.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cup stored inside coleslaw in prep top. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed clean spatula and scrappers used for food contact surfaces stored in between 3 compartment sink drain board and wall behind 3 compartment sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles throughout back half of kitchen with tan residue and grease buildup along parts of the floor that meets the wall behind the cooking line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser at front hand sink not working. PIC replaced batteries in dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes placed in prep tops 30 minutes prior. PIC moved to walk in to reach 41F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed BBQ on steam table at <135F. Item was double panned to prevent burning. CDI - PIC placed pan in oven to reheat to 165F. (See temperature chart). 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone and American cheeses in left flip top at >41F. Cheeses were sitting in plate on top of pans. CDI - PIC voluntarily discarded cheeses. PIC stated cheeses will be kept in pans going forward. Points reduced as improvement was observed. - 1.5 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet in clean storage area. - 0.5 - REPEAT

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 multiple items in fliptop unit across from fryers with temperatures above 41F. PIC stated that these items were all taken from walk in and prepped this morning outside of temperature control. CDI: PIC stated tops had been open due to a busy breakfast. Lids were closed and food items were at proper temperature by end of inspection. Prep unit had an ambient air temperature of 39F. - 3 - REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles by 3 compartment sink not labeled. CDI - PIC labeled items.

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

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 lower level of prep table by hot box with excessive amount of corrosion/rust. Paint/ seal shelf to allow for easily cleanable and smooth surface.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs being stored over produce in WIC. CDI: PIC rearranged storage order.

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 deli slicer (stored as clean) with visible food debris and build up. CDI: PIC moved to 3 comp sink for W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of growth in ice machine. Keep clean.

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 multiple items in fliptop unit with temperatures above 41F. PIC stated that these items were all taken from walk in and prepped this morning outside of temperature control. CDI: PIC removed food items and placed them in WIC to rapidly cool back down. Food products met cooling parameters before end of inspection. Prep unit had an ambient air temperature of 39F. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw bacon stored on floor of WIF. PIC stated bacon had been delivered the day prior. CDI: PIC moved products to a shelf in WIF

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 sliced tomatoes, diced tomatoes and slaw holding above 41F in prep unit. Ambient air temperature of RIC was 44F at the beginning of the inspection. PIC lowered the temperature and ambient air temperature read 41F by end of inspection. CDI - PIC stated items were prepped before inspection started. Items smelt proper cooling parameters by end of inspection.-1.5 points

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed cup being used as a scoop for slaw in prep unit. CDI - PIC removed cup. -0 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed to splash walls behind prep units. -0.5 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC’s CFPM certification expired March 2022. -1 points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs over RTE sliced ham in RIC near hot box. CDI - PIC rearranged storage storage order. -0 points

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 chili in hot box holding at 119F. CDI - PIC reheated chili to 168F. REPEAT -3 points

5-205.15 Maintain a plumbing system in good repair. -C Observed hand sink near 3-comp sink separating from wall and in need of re-caulking. Repair. -0 points

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. -C Observed cracked tile near exit door to dumpsters. Repair. -0 points

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. -C Observed employee food stored in RIC near cook line. CDI - PIC moved employee food to designated area. -0 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in hot holding unit holding below 135F CDI - PIC stated the chicken was prepared ~10:30 am and will be used up for lunch rush. Chicken is refried before serving and will be reheated to min 165F before plating. Any left over chicken will be discarded by 2:30 pm will be discarded. -1.5 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed minor dust on ceiling tiles and top of walls in kitchen area. Increase frequency of cleaning. REPEAT -1 points

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

2-401.11 Eating, Drinking, or Using Tobacco. Observed open can of employee drink stored in container with veggies in flip top units. CDI- drink was removed.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine. REPEAT (half points due to improvements)

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 cooling in prep cooler while covered. CDI- items were uncovered, and placed in the walk-in cooler to further chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on counters in kitchen area. CDI- wiping cloths were placed in sanitizing solution. REPEAT (full points)

4-501.11 Maintain equipment in good repair. Replace torn gaskets on refrigeration unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grill, and shelving 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. Clean splash from walls behind prep stations in kitchen areas. Clean dust from ceiling tiles in kitchen area. REPEAT (half points due to improvements).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep station. CDI- Drink was removed. Prep station was cleaned.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed food employee touching biscuits and other Ready-to-eat items before service. CDI- employee was trained on wearing gloves with ready to eat product. Employee put on gloves. Items were discarded.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC will have someone clean unit soon.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on surfaces in-between use. CDI- cloths were stored in sanitizing solution.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some stacks of single-service trays stored on the floor of the outbuilding. CDI- PIC placed items on the shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers and grills 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. Clean splash from walls behind the 3-comp sink and equipment in kitchen area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels out in rear hand wash . CDI PIC replaced paper towels .

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing on paper and plastic menus . 10 day verification required.

3-501.13 Use approved thawing methods. Observed flounder , shrimp, and perch being thawed under running water measuring 77 degrees. CDI added ice to products and proper cooling achieved.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of debris on walls at hand wash near three compartment sink .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous tcs items in walk in cooler at 43-44 degrees F in walk in cooler. CDI discarded all items except what was placed in walk in today these items were moved to alternate refrigeration. Alternate refrigeration to be used until walk in cooler can be evaluated. verification required.

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit 1 and prep unit 2 in need of replacement.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage at hand rear hand sink . 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on FRP board at three compartment sink .

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handling raw eggs and then go back to handling clean plates and ready to eat food without hand wash or glove change. CDI PIC had employee wash hands and change gloves and remake plates.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over pancake batter and fish in prep unit 1. CDI reordered storage 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw eggs and use same gloves to grab shredded cheese for omelets. This cheese is also used for salads . CDI cheese was discarded and employee instructed to wash hands and change gloves when working between raw and ready to eat foods.

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

4-501.11 Maintain equipment in good repair. Observed several prep units and reach in cooler in need of gasket replacement. Also observed prep unit top in need of repair to help maintain temperature.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat ham. CdI reordered storage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed country style steak only reaching 129 degrees as final cook temperature. CDI reheated to appropriate reheat temperature (see chart above).

4-501.11 Maintain equipment in good repair. Observed gasket on reach in and one gaset on prep unit 2 in need of replacement.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee work with raw eggs and then go back to ready to eat foods without handwash between glove change. CDI PIC instructed employee on proper handwashing and hands washed and new gloves donned. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in hot holding cabinet bbq, gravy, gyro meat, and chilli held below 135 degrees. CDI Items reheated and placed on time until hot holding cabinet can be repaired. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed hot holding cabinet not maintaining items above 135 degrees . 10 day verification required. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on faces of equipment and shelving where clean dishes stored. -0 points-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee crack raw eggs and change gloves without handwash and then go back to handling ready to eat food. CDI PIC corrected behavior hands washed and gloves changed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two containers of bbq , chicken, chilli not reheated to 165 degrees before being placed in hot holding cabinet. CDI reheated products to proper temperature and placed back in hot holding.

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

5-501.114 Using Drain Plugs - C Observed drain plug missing on dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli meat slicer with food debris build up on the FCS. PIC stated that slicer was not used today. Observed several metal pans and metal grater with food debris stored as clean. Ensure to increase cleaning frequency. CDI PIC removed FCS items with debris to placed at the 3 comp sink to be properly cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on the ice machine shield. Ensure to increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of cut tomatoes, raw steak, and raw chicken cold holding above 41F (see temp chart). Ambient temperature of the unit was 44F. CDI PIC decreased the holding temperature of the unit and items were at 41F by the end of the inspection. Repeat violation. THIS IS THE 4TH CONSECUTIVE VIOLATION FOR 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 2 containers of rice in large metal bowls stacked and cooling by the WIC door. Observed large portion of salad cooling while covered. Ensure to follow proper cooling methods. CDI PIC moved rice to the back of the cooler by the vent and uncovered container of salad to cool properly.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can stored on the dry storage shelf. Ensure to store dented cans in a designated area or discard. CDI PIC voluntarily discarded dented can. Repeat violation. Points were not escalated due to improvement seen in maintaining dented cans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. Ensure to allow proper air drying before stacking.

4-501.11 Maintain equipment in good repair. Observed walk in cooler and tall reach in unit with leak. Ensure to repair. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (gaskets, shelves, NFCS of slicer, etc.) with debris build up. Ensure to increase cleaning frequency. Repeat violation.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink by grill. CDI PIC provided hand soap at handsink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee cracking raw shelled eggs and proceed to touch various surfaces such as handles of equipment and utensils without discarding gloves and washing hands. CDI EHS educated employee on proper glove use and employee washed hands properly before donning gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties, hash browns, and fried chicken cold holding above 41F (see temp chart). CDI PIC voluntarily discarded sausage patties and placed hash browns and fried chicken in the walk in freezer to rapid cool. Repeat violation.

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 two dented cans stored with other cans on the dry storage rack. Ensure to store dented cans in a designated area. CDI PIC voluntarily discarded dented cans.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed chlorine sanitizer bucket at 0 ppm. CDI PIC refilled chlorine sanitizer bucket to 50 ppm during the inspection.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed metal strainer with cracks. Ensure FCS are smooth and easily cleanable. CDI PIC voluntarily discarded metal strainer. 4-501.11 Maintain equipment in good repair. Observed reach in unit bottom shelf with water build up. Ensure to repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact surfaces (gaskets, handles, shelves, etc.) with debris build up. Ensure to increase cleaning frequency.

5-205.11 Maintain access to hands inks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in handsink and employee rinsing utensil scoop in the handsink. Ensure handsinks are only for handwashing. CDI ice was removed from handsinks and employee was redirected to use 3 comp sink to properly clean utensils.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-702.11 Before Use After Cleaning - P Observed employee obtain visibly soiled scoop from the wash basin of 3 comp sink and rinse in handwashing sink before placing in a container of mashed potatoes. Ensure to properly wash, rinse, and sanitize utensils in the 3 comp sink. CDI EHS educated employee on proper wash methods, PIC voluntarily discarded mash potatoes and scoop was placed in the 3 comp sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed salad in a large, tightly lidded plastic container above 45F (see temp chart for salad 1). PIC stated salad was prepped the day before and adds water to keep it fresh. EHS determined that salad did not cool properly. CDI PIC voluntarily discarded container of salad.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, gravy, mashed potatoes, and gyro meat hot holding below 135F (see temp chart). PIC stated items were made no later than 9 AM to prep for lunch. PIC noticed water was low in steam well. Ambient temp of hot box was at 118F. CDI gyro, mashed potatoes, gravy, and fried chicken were reheated to greater than 165F. Water was added to steam well and temperature was increased on hot hold box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce cold holding above 45F (see temp chart). PIC stated lettuce was prepped the day prior. CDI PIC voluntarily discarded lettuce during the inspection. Points were not escalated due to only one TCS food item above 45F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of bleach sanitizer and soap mix not labeled. CDI PIC labeled container during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salad, mac n cheese, and cut tomatoes cooling in large portions in plastic containers with lids on. Ensure to use methods to properly cool food. CDI ice was added to salad and placed into smaller portions and lids were removed from cut tomatoes and mac n cheese.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dirty wiping cloths on prep surfaces and hanging from employee's apron. Ensure to hold wiping cloths in sanitizer and replaced when visibly soiled.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee apron hanging on dry storage shelf. Ensure to designate an area for employee's possessions. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee foods stored with food for public in the reach in units and walk in cooler.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal coffee cup stored on prep table area. CDI- Moved to bottom.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee handled RTE sausage with bare hands. CDI- Explained to employee to not touch RTE foods with bare hands. Employee donned gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items recorded above 45F (see chart). CDI- Items were suspected to have been prepped/cut and placed into prep cooler. CDI- Items moved to WIC to cool down.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded >200ppm bleach. CDI- Diluted.

4-502.11(A) Maintain utensils in good repair. Gasket in need of repair to reach in cooler.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging Observed lettuce heads in WIC unprotected. CDI- Lettuce heads wrapped. 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe employee wipe gloves on towel/apron and continue to handle RTE foods. CDI- Gloves discarded. Spoke with employee about using gloves to only handle food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Soap powder unlabeled. CDI- Labeled.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Some dry cloths dirty. Keep clean.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution at 3 comp. sink was dirty.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug on dumpster missing.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice in handsink, indicating a dumped drink in sink. CDI- Ice and sink cleaned. DO NOT DUMP ANYTHING IN HANDSINKS.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some minor debirs observed on on slicer wheel. PIC stated slicer was used on monday. CDI- Slicer broken down to be cleaned. Assure slicer is completley and thoroughly clean when washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat loaf in steam well was recorded below 135F. PIC stated it was just cooked and cut. CDI- Product re-heated in oven.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Some foods observed without a date mark including mac and cheese and sliced deli meat. CDI- Products dated. Asssure that all foods is dated with oldest prepped ingredient. Example: Mac and cheese must be dated with date the noodles are cooked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooling method issues: Cooked BBQ was in plastic tubs in WIF with cover. BBQ was in a shallow portion. BBQ was left uncovered and with active stirring to be conducted. Temp. was checked later (see chart) and found that product only cooled down 10 degrees. CDI- Product was immediatley dumped onto sheet trays and placed back in WIF to cool down properly. Also observe cooked rice covered in WIC at 75F. CDI- Product was dumped onto sheet tray and placed in WIF and cooled down to 40F. REPEAT. VR to check cooling methods.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored above prep table and hats stored on shelf. Designate area for items.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe employee crack raw egg and contine to operate handling food, grabbing utensils, etc without changing gloves. CDI by instruction/education with PIC. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Prepped salads in front reach in unit were not protected/wrapped. REPEAT

4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer recorded at 0ppm. CDI- Bag was empty, tube attached to new bag. Sink drained and re-filled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooked rice cooling in large bowls in WIC. CDI- Rice dumped onto sheet trays and moved to WIF for rapid cooling.

4-501.11 Maintain equipment in good repair. Wire on gryo machine damaged. REPEAT

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee wash hands and turn faucet off without using a barrier. CDI by instruction. 2-301.15 Only wash hands in handwashing sink.-PF After handling raw chicken, employee washed hands in 3 compartment sink without soap. CDI- Employee re-washed hands properly in handwash sink.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored over raw pork in WIC. CDI- Storage order reversed. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw hamburger patties stored over RTE country ham. Also observed raw eggs stored over RTE tomatos in reach in unit. CDI- Order reversed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Prepped salads were not wrapped in reach in unit. CDI- Products wrapped.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No written procedures on site for TPHC with raw eggs. CDI- TPHC form given and filled out on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped salad cooling in large tub with lid on. CDI- Salad divided up and placed in ice baths to properly cool down.

4-501.11 Maintain equipment in good repair. Wire on gyro machine is damaged. Replace.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) Kitchen manager was not a CFOM. Facility has CFPM but those were not present during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a tray of meats sitting on flip top unit that were all recorded above 45F. Also observed raw shall eggs sitting on counter at room temp. PIC stated they hold eggs out for conveinence. Reccomend holding eggs under TPHC. CDI- Eggs and meats were brought to WIC to cool down.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced ham and cooked soup in freezer with no date mark. CDI- PIC knew date of prep/cook and dates as such. Date food for date of cook/prep, date of freezing, and date of thaw. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed two packages of pre-cooked hot dogs with date of 11/14, thus exceeding 7 day window

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded too strong at 200ppm. CDI- Sanitizer dilited with water. REPEAT.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed scoop in flour with handle in product. Keep handle out of product.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal phones and drinks stored on prep tables.

General Comment - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks stored improperly in kitchen. Uncovered drink on cook line make table cutting board, bottled drink on counter next to slicer at back prep area, and uncovered drink on shelf inside freezer. CDI - all drinks discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Soiled tomato slicer and table top slicer in kitchen. According to PIC small tomato slicer is not being used (clean and store away). CDI - cleaning process started on both items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer in bucket too strong for FCS - above 100ppm. CDI - diluted to 50ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chlorine sanitizer in bucket not labeled. CDI - by labeling.

Repeat - 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed individual cakes/pies in clamshell inside reach-in cooler in dining room not labeled properly. Labels are provided but however not on each individual package. CDI - cakes and pies were moved to back walk-in freezer.

General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled and wet wiping cloths stored on prep table while not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stacked wet on back shelf of kitchen.

Repeat - 4-501.11 Maintain equipment in good repair. Observed screen torn to gyro machine. Observed bent wires on fryer baskets. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Remove cardboard from shelves throughout restaurant.

Repeat - 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed meatloaf cooling in walk-in cooler that had been wrapped in plastic and stacked inside pan. Meatloaf was at 142F and had not started the cooling process yet. CDI - instructed PIC to unwrap meatloaf and store in walk-in freezer on sheet pan to expedite cooling. Meatloaf checked ~ 30 minutes later and reached 82F.

Repeat - 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed individual cakes/pies in clamshell inside reach-in cooler in dining room not labeled properly. Labels are provided but however not on each individual package.

Repeat - 4-501.11 Maintain equipment in good repair. Observed screen torn to gyro machine. Observed bent wires on fryer baskets. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Remove cardboard from shelves on cook line.

Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue on outside of dry good containers and shelves above prep table and dish area.

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. Observed some areas in kitchen especially by walk-in cooler and freezer where floor and baseboard tiles are cracked.

Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on table next to steam well in the kitchen. CDI - drink was relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large container of brown gravy that was cooling in walk-in freezer at 183F in center; gravy at 174F after 30 minutes. CDI - brown gravy was stirred and transferred to 2 separate pans.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cakes in clamshell inside reach-in cooler in dining room not labeled properly. Labels were provided but not on each individual package.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers used for food wet stacked on shelf.

General Comment - 4-501.11 Maintain equipment in good repair. Observed screen torn to gyro machine.

General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed at cook station.

Repeat - 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats and a hat stored on back shelf with packaged food items and single service items.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on cutting board of flip top cooler on main line. CDI - drink discarded. **Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed metal pans stored on back dish shelf with dried food debris remaining. Removed from shelf to be recleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of fried chicken in hot box at 88F. CDI - reheated in fryer to 182F. ***Repeat

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several food items in flip top cooler on main line including potato salad, chicken salad, deli ham/turkey, hot dogs in reach-in cooler #4, and multiple items inside walk-in cooler not dated. PIC indicated that food items are used in 2-3 days. CDI - all items were in process of being dated during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels on chemical spray bottles hanging on back shelf. CDI - spray bottles labeled during inspection. ***Repeat

3-501.13 Use approved thawing methods. Observed a bucket of beef and a few packs of shrimp thawing at room temperature at back prep area.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cookies at register area not labeled. CDI - cookies moved behind counter until labels can be provided. Observed cakes in clamshell inside reach-in cooler in dining room not labeled properly. Labels were provided but not on each individual package.

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

4-501.11 Maintain equipment in good repair. Observed heavy water build-up inside bottom of flip cooler #2. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use Hamilton Beach crock pot being used to hot hold soup. **Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee items including cell phone, notebook, hat, and jackets stored on shelf next to and above dry storage food items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink on counter on cook line, another uncovered drink on counter at back prep table next to gyro equipment, and another drink stored on counter across from 3-comp sink. CDI - all drinks discarded/relocated.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handling romaine lettuce and bread for sandwiches with bare hands. CDI - bread and lettuce discarded - hands were washed and gloves were put on.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp inside Victory reach-in cooler #4. CDI - chicken relocated to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatloaf sauce in steam well, grilled and blackened chicken, and burgers hold holding on flat top grill < 135F (see chart). CDI - meatloaf sauce reheated to 167F; grilled and blackened chicken to 170F, and burgers to 188F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch dressing cups in ice bath and shell eggs sitting out on counter > 45F (see chart). CDI - ice added to ranch cups and shell eggs placed in walk-in for rapid cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles hanging on shelf with labels that had rubbed off. CDI - labeled properly during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer bucket with strong bleach concentration > 100ppm. CDI - diluted during inspection.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter tops.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use Hamilton Beach crock pot being used for hot holding soup. 4-501.11 Maintain equipment in good repair. Observed torn gasket on Victory cooler #4 and Freezer #5. Observed heavy water build-up at bottom of flip top cooler across from fryers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on outside of dry good containers and shelving inside flip top cooler across from fryers.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed hot water not functioning at can wash outside. Water is turned on from shut off valve inside facility. CDI - by instruction to provide hot water.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on a preparation table above dry goods and 2 employee beverages stored over foods in the walk in cooler. CDI- beverages were relocated.

6-301.14 Post a handwash sign at each handsink. Observed one hand sink nearest the fryers without a hand washing sign posted. Sign provided today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade stored clean with dried debris accumulation on it, a deli slicer that had not been used today with dried meat debris behind the blade, and multiple plastic containers being stacked with sticker residue on them. CDI- can opener blade was set aside for recleaning and the deli slicer was recleaned during the inspection. VR required in 10 days for the sticky residue on containers.

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 two containers of bbq pork dated 5/10 in the walk in cooler. The PIC informed me that the near-empty container was prepared on 5/10 but the other nearly full container was made on 5/18. CDI- one container discarded, other container properly dated. Improvements made to date marking since last inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle, 1 unlabeled sanitizer bucket, and one bleach spray bottle labeled as degreaser. CDI- proper labels added.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use Hamilton Beach crock pot being used for hot holding vegetable soup. 4-501.11 Maintain equipment in good repair. Observed one torn gasket on a reach in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on flip top reach in cooler shelving and on dry storage bin lids.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed egg wash stored over iced tea in the walk in cooler, raw bacon over iced tea in the walk in cooler, raw perch over squash in a reach in cooler, and raw sausage over hot dogs in a reach in cooler. CDI- storage rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several boxes of unwashed produced stored over ready to eat foods in the walk in cooler. CDI- storage rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm chlorine concentration. CDI- bucket was emptied and refilled to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried hush puppy batter on a mixing blade and vegetable debris in between a vegetable slicers blades. CDI- items set aside for recleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a gyro cone being cooked on a spit and then removed and cooled before it was fully cooked. I could not determine from the original packaging whether the product was fully cooked or raw. CDI- facility will fully cook and shave the gyro meat all within the same day without interrupting the cooking process until they can prove that it is a fully cooked product when it is delivered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese in a warmer at 131F. CDI- macaroni reheated in oven to 165F.

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 hot dogs not dated opened on 12/27, vegetable soup not dated prepared on 12/29, and feta cheese not dated opened on 12/26. CDI- datemarks added. 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 two buckets of coleslaw dated 12/23 in the walk in cooler and one bucket of rice dated 12/21 in the walk in cooler. CDI- foods were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled chemical bottles on the chemical storage rack. CDI- labels were added. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one bleach spray bottle the operator stated was used for cleaning the deli slicer. The spray bottle contained concentrated bleach and was stronger than 200ppm. CDI- facility will discontinue use of the unconcentrated bleach spray for cleaning the slicer and will use an approved sanitizer to clean all food contact surfaces.

3-501.13 Use approved thawing methods. Observed fish thawing in a bucket in a preparation sink without the use of running water.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed pies packaged in the facility being stored in a reach in glass cooler near the front registers without proper labels. VR required in 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed at least 10 containers stacked while wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a drill being used to mix hush puppy batter.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -PF Observed no chlorine sanitizer test kit on site. VR required within 10 days.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the floor of the walk in cooler saturated with water. PIC stated this happens only after rain storms.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a rag being reinsed in a handsink and ice being dumped in a handsink. CDI by instruction.6-301.14 Post a handwash sign at each handsink. Observed one sink in the kitchen without a sign notifying employees to wash their hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed several food items in the walk in cooler that were above 45F after 6 or more hours of cooling (see chart). All food items were discarded except the pasta was reheated to 165 and the cooling process was started over.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lima beans, country style steak, and collard greens all stored at room temperature on a stove top and below 135F (see chart). CDI by placing all items in the oven for reheating to 135F and then hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in the walk in cooler and flip top cooler above 45F (see chart). CDI by placing items that were in the flip top cooler into a reach in cooler for rapid cooling. Foods that were above 45F in the walk in cooler were either discarded or placed in the walk in freezer or a reach in freezer for more rapid cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 chemical bottles that were not labeled. CDI by adding labels to three of the bottles and discarding the fourth.

3-501.15 Quickly cool foods. Use methods such as placing food in shallow pans, separating the food into thinner portions, stirring the food in a container placed in an ice water bath, adding ice as an ingredient, or other effective methods. Observed large plastic 5 gallon containers with covered lids being used to cool large quantities of food in the walk in cooler. CDI by discarding foods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of flour not labeled and several sauce bottles that were not labeled. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed pies/cakes in a glass display cooler that were for customer self service that were not individually labeled. Each different cake/pie had a label on the door of the glass cooler only.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 5 wet wiping cloths being stored on counter tops.

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 plastic container without a handle being stored/used in a chili bucket for scooping chili.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers stacked while wet.4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment such as cutting boards and sheet pans being stored on the floor.

2-102.11- At least one person shall be on site at all times that food is being prepared and have an ANSI certification. No one on site had their certificate available at time of inspection.

3-302.11- Food shall be protected from contamination by storing raw foods separate from ready to eat food. Observed hamburger patties (raw) stored above shredded lettuce in reach in cooler. CDI by rearranging storage.

4-601.11(A)(1)- Food contact surfaces shall be cleaned to sight and touch. Observed can opener with crusted debris on blade. CDI by setting in 3 comp. sink for cleaning.

3-501.16(A)(1)- Potentially hazardous food being held hot shall be at 135F or higher. Observed gravy in oven at 132F. Employee stated it sits in there before being added to steam table. CDI by reheat to 165 before serving. Suggested time be used or facility purchase another hot hold unit.

3-501.16(A)(2)- Potentially hazardous food held cold shall be 45F or lower. Observed hashbrowns and shredded lettuce both warmer than 45F. CDI by recooling in walk in cooler.

3-501.18- A food shall be discarded if it exceeds its time allotment as listed on its datemarking tag. Observed a salmon mix dated 2/7-2/14 in reach in cooler. CDI by voluntary discard. Also observed facility marking food for 8 days instead of 7. CDI by instruction.

4-302.12(B)- A temperature measuring device with a small diameter probe shall be provided for measuring thin masses. Facility only had old NSF thick stem thermometer on site. Verification required within 10 days.

3-602.11- Food packaged in the establishment shall contain required information as stated in 21CFR101. Observed pies available for self service that were not labeled. Employee is going to add ingredient list to cooler door so customers can view it as needed.

2-302.11- Food employees may not wear fingernail polish when working with exposed food unless gloves are worn. Observed 2 employees without gloves wearing nail polish. CDI by instruction.

3-304.12(A)- Utensils stored in food shall have their handles above the top of the food surface. Observed 2 chili containers using plastic cups without handles to scoop the food.

4-501.11- Equipment shall be maintained in a state of repair and proper adjustment. Observed severe leakage in floor and ceiling of walk in cooler. Pan placed under leak. need to repair leaks ASAP - call when taken care of.

5-202.14- Proper backflow prevention is needed for continuous pressure. Observed 3 faucets, one near steam table and one under 3 comp. sink without adequate backflow prevention. Verification required within 10 days.

5-501.17- Toilet rooms used for females shall be provided with a covered receptacle. Observed garbage can with no covered receptacle.

6-403.11(B)- A suitable facility shall be provided for employee personal items separate from food, equipment, and utensils. Observed 2 coats stored with dry goods and a paint mixer.

2-301.12 Cleaning ProcedureUse a clean barrier to turn off faucet when washing hands. Observed employee wash their hands but then turn off faucet with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food below ready-to-eat food. Observed raw chicken and raw beef steak that was removed from commercial packaging stored above french fries in reach-in freezer. Observed raw steak above precooked meatballs in walk-in freezer that were removed from commercial packaging. CDI, operator relocated food for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Store foods in plastics, wrappings, or covered containers. Observed vegetables uncovered in walk-in freezer. Corrected during inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be clean to site and touch. Observed blade of slicer stored as clean but soiled with food debris.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide correct concentration for sanitizer. Observed quat sanitizer dispenser at 3 compartment sink not properly dispensing sanitizer. CDI, operator using bleach to sanitize equipment at sink.

3-501.14 CoolingPotentially hazardous food shall be cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 45 degrees F in 4 hours. Observed a covered container of sausage that operator stated was placed in walk-in unit to cool at 6:30 am in the monrning but at 74 degrees F at 9:30 am. CDI, operator discarded container of sausage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 container of lima bean hot holding at 129 degrees F in hot box. CDI, operator reheated lima bean to 179 degrees F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of potatoe salad in walk-in refrigerator that was not date marked but prepared the day before and may be held for 2 to 3 days according to operator. CDI instruction.

7-201.11 Separation-StorageDon't store poisonous or toxic substances over equipment, single service or food. Observed 2 heavy duty degreaser bottles stored on prep tables in kitchen. CDI, spray bottles of heavy duty surface cleaner and degreaser relocated for proper storage.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed a container of sausage cooling in a covered container. CDI, operator discarded sausage.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equpment in good repair. Observed a torn gasket on reach-in freezer.4-202.11 Food-Contact Surfaces-CleanabilityMultiuse food contact surfaces shall be free from cracks,e easily cleanable and in good repair. Observed 2 fryer baskets in poor repair. CDI, operator removed fryer baskets from use.