SOUTH 21

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw trout cold holding in WIC without any covering. CDI - PIC covered container of raw fish. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two open containers of raw breaded beef patties uncovered in WIF. CDI - PIC covered both boxes.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a couple of thick pieces of fully cooked breaded chicken below 165F at fryer. CDI - PIC reheated thick breaded chicken pieces to 201F.

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 container of coleslaw without any form of date marking. Through conversation with PIC coleslaw was prepared yesterday morning. CDI - PIC was allowed to date marking coleslaw. 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 . 3-501.17 (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 potato and chicken salad in flip top unit without any form of datemarking. Through conversation with PIC items were prepared yesterday and date marking of food is located in WIC. EHS instructed PIC to also datemark foods in flip top unit. CDI-PIC date marked foods in flip top 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed out of date TPHC procdures for 4 hour hold time. CDI - EHS was given updated TPHC template and was filled out by PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear container of solution that was not identifiable at FOH by cash register. CDI- PIC labeled container Bleach Sanitizer.

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 portioned cups of dressings without any form of labeling. CDI -PIC labeled containers portioned cups are housed in. ( Ranch, Blue Cheese, 1000island, Tartar Sauce)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen area. PIC showed EHS pest control visit sheet.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tray of unopened hamburger buns stored directly on the floor underneath shelving in WIF. CDI - PIC moved hamburger buns to off floor.

REPEAT 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 to/go containers stored face-up. CDI - PIC corrected orientation of single service to-go containers. 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 column of single service cups without protective sleeve and cylinder style cup holder over stacked. CDI - PIC removed over stacked cups from FOH.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several single service use plastic bottles intended to be reused for TCS-NONTCS foods. 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 rusted shelving throughout WIC and WIF. Replace units. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several modified cardboard boxes that housed raw foods and single service items being reused for TCS-NONTCS foods. CDI-PIC removed all cardboard boxes. and will obtained new NSF containers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed glass door RIC located at FOH with TCS portioned cup of ranch, slices lemons, and ketchup bottles. Glass door RIC is intended use is "ONLY" per package products and packge beverage stated on manufactur data plate. CDi - PIC removed items out of unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bread press machine with debris built up on non-food-contact surfaces. Increase frequency of cleaning unit. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up on shelving in WIC. Increase frequency of cleaning units.

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 and grease built up around cooking equipment and in hard to reach areas. Increase frequency of general over cleaning of walls where food splash frequently occurs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cooling device in blue pouch stored in WIF above food and cooked personal food stored of restaurant food. CDI -PIC relocated items to lower shelf in WIF.

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 with bare hands handling raw shell eggs and raw bacon, and bare hand contact RTE liver mush for customer order. CDI - EHS intervened and had employee discarded liver mush and gave education. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw fish stored directly over hotel pan of biscuits in WIF. 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 bacon and raw chicken stored over raw fish in WIF. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location Observed metal ice scoop stored on plastic tray with pooling water and debris. CDI - PIC move to scoop to 3-comp-sink and will hang metal scoop.

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 to/go containers stored face-up. CDI - PIC corrected oreientation of single service to-go containers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened raw breaded shrimp stored directly over opened ice cream container on storage shelf in WIF. CDI - PIC corrected storage order. 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 opened raw chicken stored directly over opened raw beef patties on storage shelf in WIF. CDI - PIC corrected storage order. 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 frozen breaded beef patties stored in the same container with raw frozen breaded shrimp in cold drawer. CDI - PIC voluntarily discarded container of foods. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cardboard box of unwashed tomatoes stored directly over uncovered portioned cups of coleslaw in WIC. CDI - PIC moved box of tomatoes to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 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 rusted wired racks in WIC/WIF in need of replacement or repair.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint missing throughout kitchen area.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee bare handing raw breaded chicken and continued to bare hand RTE bacon for customer orders. CDI -EHS intervened and instructed PIC to discard RTE bacon and to have employee perform hand washing procedures. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee with gloved hands enter and exit WIC with raw breaded fish employee continued to remove gloves and didn't wash hands in-between donning on new gloves. CDI - Chef instructed employee to removed gloves and wash hands before donning new gloves.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine and rusted screws holding internal panel. Increase frequency of cleaning and repairing unit.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed in WIC two containers of prepared diced vegetables with wet wiping cloth co-mingled inside containers CDI - PIC voluntarily discarded diced vegetables and wiping cloths. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sandwich bread bun stored on the floor and underneath storage racks in WIF. CDI - PIC moved food off the floor.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice scoop stored on top of wet wiping cloths. CDI - PIC removed wet wiping cloths and W/R/S ice scoop.

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 rusted wired racks in WIC/WIF in need of replacement or repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in WIF open bag of raw breaded chicken stored over cooked chicken. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw bacon stored over cooked potatoes. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 breaded chicken stored in same container with raw breaded beef patty in cold drawer freezer. CDI - PIC separated foods and correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on inside ice shield and flip up lid with some damage.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice scoop stored on top of wet wiping cloths. CDI - PIC removed wet wiping cloths and W/R/S ice scoop. Going forward PIC will have ice scoop stored on ice tray.

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 rusted wired racks in WIC/WIF in need of replacement or repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease build up around cooking equipment and in hard to reach areas. Increase frequency of general over cleaning of walls where food splash frequently occurs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shredded pork hot holding in counter-top style steam table below 135*F. CDI - PIC reheated container of cooked shredded pork in oven to above 165*F. 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=q0iLZb7v0M and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on prep tops throughout kitchen. CDI - PIC discarded some cloths and made sanitizer solution to keep cloths stored inside.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food employee manually ware washing bus tubs, hotel pan, and medium sized white food container air drying with built up food debris. CDI - EHS instructed employee to rewash two medium sized food containers, one hotel pan, and two bus tubs. 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 cooked shredded pork hot holding in steam table below 135*F. CDI - PIC reheated container of cooked shredded pork in oven to 165*F. 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=q0iLZb7v0M and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep tops throughout establishment. CDI - PIC discarded some cloths and made sanitizer solution to keep cloths stored inside.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food and debris build up on storage shelves in need of cleaning where single service and food is kept.

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 throughout kitchen area and storage area especially hard to reach areas and around cooking equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few jackets stored on top of soda boxes on dry storage shelve. CDI - PIC hung jackets on coat rack.

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 washing hands for less then 20seconds and dried hands with in-use wiping cloth that was located on flip top. CDI - PIC instructed food employee to rewash hands and use paper towels to dry hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wearing gloves and contaminated hands by opening WIC and handling shredded lettuce, and bread to prepare food with same contaminated gloves. CDI - PIC instructed and educated employee on when to wash hands and when to replace gloves. Lettuce and bread was discarded.

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 breaded chicken stored above raw breaded fish in WIC. CDI - PIC rearrange storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice machine rusted screws.

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 insect spray can for residential use only. CDI - PIC discarded item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a deep medium size pot of cooked potatoes sitting in mainly water with little ice cooling on prep top. CDI - PIC moved pot into WIC to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep tops throughout establishment. CDI - PIC discarded cloths.

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 ice machine with torn gasket for opening lid.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed employee putting eggs in WIC after ring on TPHC. CDI EHS educated employee and eggs were voluntarily discarded. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed eggs on TPHC not marked with discard time and employees could not tell EHS what time they would be discarded. CDI EHS educated employee on TPHC procedures. REPEAT

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 cups on the floor under prep table. CDI PIC put box on top of ice machine.

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 open employee water bottles in front cooler with customer drinks and sliced lemons. CDI Employee moved water bottles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bologna, ham, potato salad, chicken salad, cut lettuce, raw hamburgers turkey breast, cooked potatoes, cooked onions, boiled eggs, and shelled eggs above 41F in WIC. See temperature chart. CDI PIC voluntarily discard these foods. Ambient air in WIC is 46F. Foods that were delivered today at 10:30 am were put in the low boy or WIF. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility using TPHC for eggs and raw burgers on counter at grill and not adding these foods to THPC dry erase board. CDI PIC added these foods to the board. REPEAT

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 stored unprotected on counter next to cash register. CDI Employee put cuts in plastic sleeves. REPEAT

4-501.11 Maintain equipment in good repair. Observed WIC not holding TCS foods 41F or below. Ambient air temperature in WIC is 46F. PIC moved TCS foods that were delivered today to WIF and low boy coolers. PIC voluntarily discarded TCS foods that were above 41F. CDI Technician arrived during inspection. Ambient air at 3 pm is 40F .PIC will not store TCS foods in WIC until he checks the temperature in the morning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook cracking raw eggs with gloves on and proceed to cook other foods and handle equipment with same gloves on. CDI PIC had cook wash his hands and change gloves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large black buildup on shield and lid on the inside of ice machine.

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 opened gallon on milk, tray of coleslaw cups, containers tartar sauce cups not date marked. CDI PIC date marked items. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed potatoes being held on tech but not marked on tech board. CDI PIC added potatoes to tech 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 two deep round metal containers of cooked potatoes cooling in WIC. Potatoes had only cooled 2 degrees on an hour. CDI PIC moved potatoes to freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed spoon for tea stored unprotected and hanging on the wall in the front server area. CDI Server took spoon down and put in the 3 comp sink.

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 stored on counter accessible to customers unprotected. CDI server moved cups.

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 floor in back room with large amount of debris and buildup.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee is preparing a sandwich with bare hands upon arrival of the inspection. CDI- Food items discarded, properly hands washed and put on gloves. No bare hands contact with RTE food education provided at the time of inspection. -2 pts-

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 BBQ, and chili on the hot holding equipment holding temperature below 135F. CDI- PIC stated new staff took items out too early before it reach the temperature. PIC took items back in the oven to reheat up to 165F. -1.5 pts-

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 small sauce containers of ranch over filled above the line of the holding container in the flip top temperature above 41F. For the small sauce containers that are below the line are 41F or below. CDI- PIC discarded the items that are overfilled above the line. Suggested not to overload and go above the line to ensure the correct temperature for cold holding TCS foods. -0 pts-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up/residue in the hot holding box stand between the stove and grill in needs of cleaning. -0.5 pts-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer above 200 ppm bleach sanitizer. CDI - Sanitizer was diluted.

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 trays on the floor under shelving. CDI - Box was lifted off the floor.

5-205.15 Maintain a plumbing system in good repair. Observed handsink in kitchen had cold water constantly running. PIC stated instead of tuning faucet the facility is turning on and off cold water supply to wash hands. PIC has called the plumber to have sink repaired.

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 eggs cooling at a slow rate. CDI- ice placed in eggs

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 wrapped while cooling. CDI- Wrap removed.

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 shelves in the walk in cooler in need of cleaning.

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 kit/plan/procedures. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes and unwashed lettuce over RTE shredded carrots and sauces, they were on two different shelves. CDI_PIC asked about the proper way to store, EHS explained that in bulk produce it needs to be stored on bottom, under RTE. PIC changed storage order and put them on the bottom. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed lettuce cups, and bread in a bag, stored in raw hamburger boxes, not in direct contact. CDI-PIC voluntarily discarded boxes and put them in clean trays. PIC discarded the raw boxes for later storage

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 plastic knives and packets of Splenda stored underneath raw hamburger boxes. CDI-PIC voluntarily discarded boxes.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce over RTE shredded carrots and onions, and cooked potatoes. CDI-EHS explained unwashed and they moved it to the bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over RTE onions- onions are prepped for onions rings. CDI-PIC moved fish to the bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer soiled with food debris. PIC said they cut onions-residue was ham. They explained this was yesterday. They also said they only use sanitizer on the slicer, and take the break-away parts in the dishwasher. CDI-PIC W/R/S slicer

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach water at 100PPM. PIC knew this was too strong and diluted it to 50PPM.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw hamburgers on a make shift shelf on the grill-they were sitting directly on rags. Observed fries stored on the floor, in a box, in the kitchen-they were in use. CDI-PIC moved raw hamburgers to a container and fries were set down on a shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed the whole kitchen and dry goods area with dry goods stored on the floor. PIC does have limited space.

4-502.11(A) Maintain utensils in good repair. Observed hole in the WIF door-should be sealed-had half a broken handle-they have added a new one. Dented shelf in the WIF. WIC is leaking from the roof. 3-comp sink needs to be resealed. Ice machine has damage and is broken in some parts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in the WIC with breading debris from the onions rings/lots of build-up. Fans on the WIC are building up black residue.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons and lettuce over ready-to-eat slaw. CDI- Slaw was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris on them. CDI - Utensils were moved to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed thawed pulled pork with date 4/28 on it. PIC stated it was frozen on that date and had been thawed out on Saturday. CDI - Date was corrected to 5/1.

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 and food trays stored on the floor. CDI - Cups and trays were moved onto a shelf.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed box of opened raw bacon stored over cooked potatoes. CDI by relocating.

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 cooked whole potatoes cooling in a pot in room temperature. Product was placed on ice to cool but ice was melted and product was recorded at 0-1 degree F drop in 25 mins. CDI by adding fresh ice and advising to place on a sheet pan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cups of cut lettuce in the flip top cooler at 45F. Observed products near the door of the walk in cooler, such as: liver mush 43F, bologna 44F, hard boiled eggs 42F and raw fish 43F. Products near the inside and back of the walk in cooler measured 41 and below. PIC indicated this may have been due to opening and closing the door for prep earlier today. CDI- products were moved from the door area or placed into the walk in freezer to chill down to 41F and below. Any items cooling today from prep were moved into the walk in freezer to rapidly chill. PIC scheduled a service check on the unit to occur later today. VR- will make a return visit to ensure the unit can maintain 41F and below at all areas at all times of use.

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 Actively change ice baths to allow for proper cooling of the baked potatoes. Observed melted ice bath with product not cooling quickly. CDI by providing a fresh ice bath.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed a stack of raw hamburger patties stored for cooking directly on a towel on the edge of the grill exposed to contamination by the employees apron preparing the burgers. CDI by moving into a container for handling. Also observed pot of cooked potatoes stored on the drain board of the 3 comp sink while in use for utensil washing. Sink was observed to have build up and dirty dish storage in all vats. CDI by removing pot to clean and sanitized prep table.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths used/in use stored on prep tables. CDI by removing for laundering. Advised to maintain a bucket of sanitizer for storage in between uses.

4-502.13 Single-use and single-service articles may not be reused. Observed several single use articles being stored for reuse, such as seasoning containers, gallon milk jugs, cardboard boxes, etc. Advised to discard and purchase items designed for multi use.

4-501.11 Maintain equipment in good repair. PIC to have walk in cooler checked for repair to ensure unit can maintain 41F and below during all times and in all portions of the walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf- Observed container being filled up with water in the handwashing sink. Corrected during the inspection (CDI) - Container was removed. -0pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer not dispensing at the dish washing machine. CDI - Line was cleaned out and sanitizer was at proper concentration. -0pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage sitting at 109F. CDI - Sausage was reheated to 178F. -1.5pts-

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 gallon of milk not dated. Milk was opened yesterday. CDI - Date was added. NOTE: Improvement from previous inspection. -0pts-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up on shelving in the walk-in cooler. -0.5pt-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed eggs, onion stew, liver mush, lettuce cold holding at temperatures above 41F.CDI. PIC relocated to the cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed onion stew, lettuce, out of shell boiled eggs in WI with no date mark on them. CDI. PIC date marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking food in the kitchen with no hair restrain. CDI. Employee wore a hair restrain.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wipe cloths on the prep table. CDI. PIC removed them.

4-501.11 Maintain equipment in good repair. REPEAT. Observed WI unable to hold food at 41F. needs to be repaired.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C REPEAT. Outside of deli slicer has food accumulation that needs cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed female rest room with no covered bin. Needs to have a cover bin.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of breaded raw fish over ready to eat dressings. CDI. Pan was moved to proper shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Livermush, bologna, and barbeque in walk in cooler observed above 41 degrees (see chart above). Barbeque was voluntarily discarded. Inspector will return within ten days to verify cold holding is at 41 or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple foods including barbeque in walk-in cooler and sliced deli meats in walk-in freezer bearing no date marking. CDI. Foods dated. Barbeque was voluntarily discarded by person-in-charge. the

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 Facility has procedures for multiple foods being served during lunch service that are not being held at 41 degrees before time stamping. Raw burgers on time control with procedures in place were missing time stamp. Inspector will return within 10 days to ensure time as a public health control is being used properly.

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 Several foods observed cooling in tightly covered pans in dense portions in the walk-in holding 44 degrees ambient air and in flip top coolers. Potato salad and chicken salad were placed in shallow metal pans to cool effectively. Inspector will return to assess cooling methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths as well as soiled cloths observed on prep counters during service.

4-901.11 Equipment and Utensils, Air-Drying Required - C Ensure pans are being air dried before being stacked together. Multiple pans observed stacked wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted shelving in walk-in freezer. Walk-in cooler holding at 44 degrees F. Ensure all equipment is easily cleanable and in good repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Outside of deli slicer has food accumulation that needs cleaning.

6-501.12 Cleaning, Frequency and Restrictions - C Floors and walls in back of kitchen need more frequent cleaning. Ceiling in walk-in cooler and shelving inside walk-in cooler were observed with debris.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside of ice machine. Observed heavy residue build up inside soda nozzles located at drink machine. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed facility using dish chemical dish machine to wash dishes with no chemical sanitizer dispensing into machine. Chlorine test strips were reading at 0ppm. PIC was able to fix machine before EHS concluded inspection report. Facilities servicer is still scheduled to come out to the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo facilities first inspection of 2019 zero points to be taken for TCS foods found cold colding between 42-45F. CDI, EHS educated PIC on new cold holding requirement. Foods found cold holding between 42-44F will only be kept in facility for 4 days.

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 potato salad and chicken salad cooling in walk in cooler tightly covered with plastic. CDI, plastic vented to allow food to rapidly chill.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked on shelving over 3 compartment sink.

3-304.15 (B)-(D) Gloves, Use Limitations - C. Observed several food employees with gloves that had touched raw beef meat touch walk in cooler handle, grab more raw beef patties from walk in cooler and, precede to prep line to continue processing food without changing gloves or washing hands.

4-501.11 Maintain equipment in good repair. Observed rusted shelving above 3 compartment sink and above prep sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli slicer stored as clean with food debris build up on the outside of the slicer.

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 flour/dust accumulation on various surfaces in rear prep area.

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

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 cook line employee cracking raw shell eggs and then handle single use forks/utensils. Items were voluntarily discarded. Facility generally has one employee handling eggs/raw items and one that handles plating/ready to eat foods, however PIC was walking with inspector at the time and was unable to fill the role of RTE handling. PIC educated staff on raw egg handling.

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 RTE salads prepared the day prior not date marked in the front reach in cooler. Items backdated by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one instance of wet nested plastic containers in the clean dish storage 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 flour/dust residue accumulation on various surfaces in the rear prep areas.

3-302.11(A) Separate the different types of raw animal foods. -P Observed containers of raw chicken stored on the top rack of a reach in cooler, above hamburger and other meats. Chicken was moved to the lowest section of the cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single spray bottle of cleaning liquid not labelled. Re-applied during 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 slaw containing cut cabbage cooling in a deep bus tub, while covered. EHS removed lid, and recommended that if the facility is going to cool items in such a bus tub, that it be stirred often to expose the interior sections of the product to the cold cooler air. Slaw is made of pre-cooled vegetables, but other ingredients and the preparation process cause it to rise above 45F. EHS observed proper temperature/time parameters met after altering cooling process.

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 several dry wiping cloths with dried on food residue present. Such cloths must be changed out when soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and residue accumulating on surfaces in the walk in cooler such as cooler piping and storage racks. Repeat violation.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed dry goods in storage not properly covered/protected. CDI item placed in container with lid.

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 BBQ prepared on tuesday (10/24) not date marked. CDI item labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces in need of cleaning; drawer freezer, shelves in walk-in cooler.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine collecting black and pink debris on inside surfaces. REPEAT VIOLATION. Observed slicer collecting dried food debris.

3-403.11 Reheating for Hot Holding - P Observed hot dogs out of temperature control at 82F on stove. CDI stove turned on reheated above 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, bacon, eggs and cooked potoatoes holding out of temperature control. CDI cheese placed in reach-in cooler to rapidly cool. Bacon placed in walk-in cooler to rapidly cool. Eggs and potatoes placed on TPHC. VERIFICATION REQUIRED.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed not wearing gloves upon beginning of inspection. Observed employee touching bread with bare hands. CDI employees donned gloves.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris on inside surfaces. REPEAT VIOLATION.

the 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed homemade tartar sauce holding out of temperature control. CDI tartar added to TPHC documentation, tartar sauce labeled with time removed from temperature control.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed slaw holding on TPHC, not labeled with time removed from temperature control. CDI slaw and tartar sauce labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two working containers of white powdery dry goods not labeled.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and microbial growth; shelves in walk-in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black microbial build up in ice machine. Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in interior of hot cabinet, walk in cooler shelving and vent covers. Clean.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above RTE (cut lettuce) in walk-in cooler; Observed raw fish thawing above RTE sauces inside walk-in cooler. CDI all raw meats properly stored

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

(NO POINTS DEDUCTED) 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle / waste bin in womens restroom.

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 cleaning issues to PHYSICAL FACILITIES. (wall in back kitchen area near prep table)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P ( REPEAT) Observed slaw stored on prep table for holding measuring at 65 F; CDI Slaw discarded by staff. (Owner inquired about TPHC procedures for slaw) literature provided.

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 with no protection, exposed to customer sneeze spray.

(NO POINTS DEDUCTED) 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle / waste bin in womens restroom.

(NO POINTS DEDUCTED) 6-202.11 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen food prep area with light bulbs that are not shielded.