MAC`S SPEED SHOP

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two trays of corn under 41 degrees in the walk-in cooler with no protective covering.

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

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to a faucet without a back flow prevention device. CDI - Hose was removed.

REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated and they properly rewashed hands.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the dish machine due to a broken tube. Manager discovered cracks in the tubes and it was replaced during inspection. Dish machine began sanitizing properly.

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 47-52 degree TCS food products in the main prep cooler. EHS placed cooler on temporary TPHC until it is repaired and provided policy.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two large bins of smoked wings in the Meat WIC from 7/3/26. CDI - Items were voluntarily discarded.

REPEAT 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 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 no time stamps for TPHC expo items and items were not discarded after 4 hours. CDI - Items were voluntarily discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed intact, thawed ROP salmon with label instructions to cut open.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food with a long beard and no restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep cooler cutting boards.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the 3-compartment sink separating from the wall. Needs to be re-caulked.

REPEAT 5-402.13 Maintain sanitary sewage system according to Law.-P Observed grey water not draining underneath the dish machine. CDI - Drain was cleaned out during inspection and began to convey.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lids. No points taken due to the storm blowing lids open.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust build-up on the ceiling vent cover above the dish machine.

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated and they rewashed hands. Faucet was turned off using a paper towel.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no available soap for the dish room hand wash sink due to batteries being dead in the dispenser. CDI - Manager provided soap during inspection.

3-DAY VERIFICATION REQUIRED 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the dish machine due to a broken tube. Establishment will use single-service items until repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 128-133 brisket and mac and cheese in the warmer. CDI - Items were reheated to 165 in the oven.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-44 TCS foods in the walk-in cooler. (See temperature chart) All TCS items were voluntarily discarded. Establishment will use the outside meat WIC for tonight only. If inside WIC is not working tomorrow, establishment will not be allowed to open.

REPEAT 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). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing date marks for corn salad in the walk-in cooler. Observed cooked sausages past the 7-day date mark in the low boy cooler. CDI - Items 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 no time stamps for TPHC expo items. CDI - Items were labeled for the time they came out of the prep cooler.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Bottle was labeled. Improvements made from previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one large bin of sugar without a label.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a very large light gap at the bottom of the back kitchen door. Points not increased due to manager ordering the wrong size sweep.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch.

REPEAT 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

REPEAT 4-101.17 Non-hard woods shall not be used as a food-contact surface. 4-501.11 Maintain equipment in good repair. Establishment is soaking cedar planks and using them to cook salmon. Regional chef is working on obtaining a variance. Observed rusting shelves in the produce walk-in cooler. Observed a broken walk-in cooler door that does not close properly. Observed a broken chlorine tube for the dish machine.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the sides and tops of equipment and the large smoker.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed grey water not draining underneath the dish machine. CDI - Drain was cleaned out during inspection and began to convey. Manager will also work to angle the drain pipes closer to the drain

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

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 cracked or missing cove tiles throughout the back kitchen. Observed the floor panels separating in the outside walk-in cooler.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign at the bar hand sink. Points not deducted to improvements on hand wash sink soap and paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw trim fat stored above cooked chicken in the outside walk-in cooler. Observed unwashed produce stored above ready-to-eat corn salsa in the produce walk-in cooler. CDI - Trim fat was moved to the bottom shelf.

REPEAT 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). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed stew and collards in the walk-in cooler with date marks older than 7 days. CDI - Items were voluntarily discarded. Observed pans of Mac and cheese and an open gallon of milk in the walk-in cooler without date marks. CDI - Date marks were added for the day they were prepared or opened.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals behind the bar. CDI - Bottles were labeled. Points not increase due to EHS training bar staff on Health Inspections.

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 black beans attempting to cool in the prep cooler from ambient. CDI - Item was moved to the walk-in cooler.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a small presence of flies in the kitchen and bar. Observed a very large light gap at the bottom of the back kitchen door. Points not increased due to improvements in the presence of flies. Manager has ordered a sweep for the back door.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a watch.

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 a ramekin being used to scoop spices.

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

REPEAT 4-101.17 Non-hard woods shall not be used as a food-contact surface. 4-501.11 Maintain equipment in good repair. Establishment is soaking cedar planks and using them to cook salmon. Regional chef is working on obtaining a variance. Observed rusting shelves in the produce walk-in cooler.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed the pre-rinse spray hose hanging slightly below the flood rim. CDI - Hose was hung on a spray hook.

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 1ft candles of light in the outside meat walk-in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing paper towels for the dish cleaning room hand sink. CDI - Paper towels were provided. Observed missing hand wash signs at the server line hand sink and bar hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above ready-to-eat sauces in the walk-in cooler. CDI - Eggs were placed on the bottom shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of microbial growth on the ice machine flap.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two containers of cooked onions from 10/16/25. CDI - Items were voluntarily discarded. Improvements made from previous inspection.

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 no TPHC policy for Ranch, Blue Cheese, Honey Butter. CDI - EHS provided policy during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the presence of flies throughout the kitchen. Observed a very large light gap at the bottom of the back kitchen door.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

4-101.17 Non-hard woods shall not be used as a food-contact surface. Establishment is soaking cedar planks and using them to cook salmon on. Information for a State Variance is in the General Comments below.

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 several pieces of equipment such as warmers and ovens. Smoking oven had a large presence of food debris on the bottom. Manager stated that it is due for a deep cleaning soon.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to a hose bib outside without a back-flow prevention device. CDI - Hose was removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and one missing drain plug.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut Lettuce, Shredded Cheese, and Sliced Tomatoes above 41F in salad station flip top unit, see temp chart for details. Unit had an ambient temperature of 50F. Food employee discarded shredded cheese and sliced tomatoes and placed Cut Lettuce on cart in WIC. Establishment will use cart in WIC as salad station until unit is repaired. PIC placed work order and called company to have unit repaired. A verification visit will be conducted within 72hours to ensure unit has been repaired and can maintain proper cold holding temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- *Observed - Deviled Eggs and Sliced Turkey date marked 05/24 and Queso date marked 05/26 in WIC. *CDI - PIC voluntarily discarded 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests throughout kitchen during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at waitress station hand sink. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans, sheet trays, knives, and a slicer stored as clean soiled with food waste/greasy residue/stickers/sticker residue. EHS recommended more frequent changing of water at both dish machine and 3-compartment sink. CDI: Education provided and PIC sent items to be re-W/R/S.

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 walk-in cooler shelves and fan covers soiled with buildup/food waste.

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 corner trim pieces separating from wall at wall leading into dish area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer in red sanitizer bucket on main cook line- 0ppm. QAC dispenser and other red sani buckets within correct parameters- 200ppm. CDI: PIC discarded and remade solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown gravy and rice being held below 135F in small steam well. PIC stated product placed into unit @10:45am. EHS recommended filling empty holes with pans to better retain heat/steam. CDI: PIC reheated product in steamer (>165F). Observed queso being held below 135F in large steam well. Product placed into unit @10:45am. CDI: PIC reheated product in steamer (>165F). REPEAT VIOLATION.

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 stainless steel bowl being used as scoop in bulk container. CDI: PIC removed bowl.

4-501.11 Maintain equipment in good repair. Observed main vent hood in poor repair/inoperable. Maintenance on-site during inspection for repairs.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish area hand sink and wait station hand sink. CDI: Food employee provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chopped and whole brisket being held below 135F in warmer at end of cook line. CDI: PIC reheated product (>165F).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout facility. REPEAT VIOLATION.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black residues on inside of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled storage bin of breading mixture in storage area. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen and dining area. Points not escalated due to noted improvement. Control insects to prevent infestation. -REPEAT- -1 point-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in dish pit area. CDI - Paper towels were provided. -0 points-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction guarantee for salmon served undercooked. Establishment uses Portico Seafood distributed by Sysco. A verification will be conducted by 9/25/2023 to determine if establishment is in compliance. -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous house flies in kitchen. Control insects to prevent infestation. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed reach in at prep line with pooling water and condensation in bottom of unit. PIC stated he is drying pooling water regularly throughout the day. Avoid contamination of food stored in unit by pooled water. -REPEAT- -1 point-

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 use cup lids stored on floor. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine testing at 0ppm chlorine during inspection. PIC and EHS observed that chlorine sanitizer bottle was empty. CDI- bottle changed, lines primed, sanitizer at 50-100ppm chlorine after switching bottles. EHS suggested checking chlorine bottle levels as part of daily morning check before opening. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce holding below 135F in steam table, observed turkey holding below 135F in hot box- see temperature chart. EHS found all other products holding at proper temperature in units, does not appear to be equipment related. EHS observed cheese sauce was double panned in steam table. CDI- products reheated to 165F before placing back into hot holding. PIC discussed reheating/hot holding procedures with staff. 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 .

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 burnt ends and shredded chicken with no label. PIC was able to identify prep dates for products. CDI- products labeled during inspection. Note: this was the only 2 products not labeled during inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon with label indicating to remove from packaging prior to thawing under refrigeration, still in packaging. EHS showed PIC label instructions, PIC will ensure salmon is opened prior to thawing under refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed interior of main cold holding prep unit with condensation buildup where food is stored. Ensure condensation isn’t building up in unit, suggested discussing with refrigeration techs. Avoid storing food where condensation has built up, keep in clean/dry location.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets low, around 50ppm quat. PIC believes this is due to putting cloth in after filling bucket, cloth is soaking up some sanitizer and causing levels to drop. CDI- sanitizer buckets refilled during inspection, at proper concentration. REPEAT. Note: last inspection referenced towels on prep surfaces, this violation is due to low concentration of quat sanitizer.

4-501.11 Maintain equipment in good repair. Observed some shelving in walk in cooler that is rusted. EHS discussed replacement of racks with PIC.

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 minor cleaning needed behind ice machine/equipment on back line.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an opened employee canned drink stored in reach in portion of prep unit. CDI- drink voluntarily discarded, EHS discussed drink storage.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed objects in basin of handsink (specifically the handsink at the dish pit), blocking access. CDI- objects moved, access cleared. REPEAT. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in dish pit. CDI- PIC replaced soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with buildup on food contact surface. Observed a couple of metal containers with minor food debris buildup. CDI- can opener and dishes removed for cleaning. REPEAT. Note: last inspection referenced sticker residue on food contact surfaces, EHS noticed significant improvement in this area. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with minor black buildup, in need of cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of blue cheese and ranch dressing on ice holding above 41F, see temperature chart. PIC stated these products typically only last 2 hours until containers need to be refilled, EHS suggested putting these products on TPHC, PIC agreed and will use time for this product moving forward. EHS provided PIC the TPHC template for these products. CDI- products placed on TPHC, form filled out, facility will use TPHC for these products moving forward. 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 .

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 large white containers near dry storage room filled with salts/flours and sugars with no label. Observed seasoning containers at cook line with no label. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter tops during inspection. REPEAT. Note: points de-escalated to 0, previous inspection references sanitizer buckets at 0ppm quat, sanitizer buckets were at proper concentration today.

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 boxes stored on the floor in dry storage area. PIC stated these were just delivered.

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 gaskets on meat walk in cooler with black buildup, in need of cleaning. Observed metal container inside grill drawers with food debris buildup on non food contact surfaces. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored inside prep top unit, directly above clean utensils (metal bowls), potential for contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several buckets and a large fan stored directly in front of handsink near dish machine during inspection. CDI- objects moved, EHS discussed maintaining access to all handsinks. REPEAT. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near dish pit. CDI- soap provided.

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 plastic containers stacked together with stickers attached to outside, sticker contacting food contact surface of buckets when stacked together. CDI- dishes removed for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with black buildup at interior white shield. Ensure cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several speed racks with ribs, chicken and pork with no date mark. PIC stated these products were cooked and cooled last night. CDI- dates placed on product. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several products out of date during inspection, including macaroni and cheese marked 10/20, roasted corn marked 10/20, chicken wings marked 10/13 and pulled chicken marked 9/24. CDI- products out of date voluntarily discarded during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unmarked chemical bottle during inspection, near room with smoker. Observed a red bucket marked sanitizer, filled with grill cleaner. CDI- bottle labeled during inspection. REPEAT. Note: points not escalated as facility has showed improvement from previous inspection. EHS did not find any issues with chemical storage, issues with labeling today.

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 large white containers near dry storage room filled with salts/flours and sugars with no label. Observed seasoning containers at cook line with no label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a number of flies in the kitchen during inspection. EHS observed that facility has sticky fly strips hanging from ceiling to catch flies. PIC stated this has been an ongoing issue. EHS observed front and side doors propped during inspection. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist watch on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm quat sanitizer. CDI- sanitizer filled during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual cutting boards (brown and red cutting boards stored with clean dishes) with deep grooves, no longer smooth and easily cleanable. Resurface or replace. REPEAT. 4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is rusted, in need of replacement.

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 shelving in walk in cooler in need of cleaning. Observed gaskets on walk in cooler with black buildup, in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink at dish pit blocked by multiple large items (large fan) and containers. CDI- objects moved, EHS discussed maintaining access to all permitted handsinks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2x chemical bottles with no label. CDI- chemicals labeled during inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a can of flex seal stored on shelving directly above prep surface where employee was shredding/pulling pork. CDI- chemical moved, EHS discussed storing chemicals to avoid contamination.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a number of flies in the kitchen during inspection. EHS observed that facility has sticky fly strips hanging from ceiling to catch flies. Facility has air curtain installed and running, air curtain does not seem to be properly installed/designed to control flying insects from entry. PIC stated that problem has been previously assessed, stated that there are large fly nests right outside of building, have attempted to resolve problem with county.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several buckets of sour cream, pickles and bread pudding stored on the floor in the walk in cooler.

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 single-use/single-service articles stored in outdoor shed with doors propped open, multiple to-go boxes stored on floor in shed. EHS also observed multiple boxes of to-go containers stored on the floor in dry storage room. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual cutting boards (brown and red cutting boards stored with clean dishes) with deep grooves, no longer smooth and easily cleanable. Resurface or replace.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed shredded chicken stored in a large white container in meat walk in with no covering, had completed the cooling process. Ensure products that are fully cooled are stored in covered containers or wrapped. CDI- chicken wrapped.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on a couple of products in the meat walk in cooler, including cooked ribs, chicken quarters and shredded chicken. PIC stated they have gone back and forth between day dots and marking dates on stickers, will decide on a consistent system. CDI- PIC was able to identify dates of prep for each item, placed dates on products during inspection. REPEAT. Note: points de-escalated as EHS observed improvement from previous inspection, facility is properly labeling products for 7 days, observed consistent date marking throughout facility aside from these products.

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 shakers, squeeze bottles and large white containers with no label during inspection. EHS discussed labeling requirement.

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 to-go containers stored upright, not in protective packaging near prep line. 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 single-use/single-service articles stored on the floor of the outdoor dry storage shed. Observed to-go boxes stored on the ground in dry storage room near clean dishes.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is rusted, no longer in good repair.

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 hood system with buildup, in need of cleaning.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access obstructed to handsink in dish pit, multiple plastic containers stacked in front and cutting boards hanging directly in front of handsink. CDI- EHS discussed maintaining access to handsink, objects moved.

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 multiple metal pans with stickers attached to the outside, stored as clean. With current storage of metal pans, food contact surfaces of metal pans were contacting the stickers on the outsides of other pans. EHS discussed ensuring the stickers are removed from outsides of metal pans to ensure that these containers can be properly washed/rinsed and sanitized. CDI- dishes removed from clean dish rack, stickers removed and dishes run through machine during inspection. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on a few products (chicken quarters, ribs, sliced ham, burnt ends). PIC stated that chicken was just cooked yesterday, while the ribs, sliced ham and burnt ends were from Saturday. REPEAT. CDI- dates placed on product during inspection, EHS discussed date marking requirements. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a few products (Mac and cheese, salsa) date marked “2-18 to 2-25”. EHS discussed date marking, explained that first day of opening/prep counts towards 7 day limit, products should be labeled “2-18 to 2-24”. PIC and employees stated they understand this difference in date marking, facility needs to ensure that the products coming from the commissary kitchen are properly marked. CDI- date marks changed during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open with no air curtain during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with wrist watch on while preparing food.

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

4-501.11 Maintain equipment in good repair. Observed gasket damage on the reach in portion of the flip top unit at cook line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to prep top units with deep grooves and staining, no longer smooth and easily cleanable. PIC has attempted to get resurfaced, unable to find company that does it anymore. PIC has ordered cutting boards for these units, points not escalated. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3 compartment sink actively leaking water into sink, when water was not turned on.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in kitchen in need of grouting, no longer smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles near walk in cooler.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted and signed employee health policy that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review. Provided via email.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed dish machine registering at 0ppm chlorine sanitizer when tested. PIC checked bottle of sanitizer, it was almost empty, PIC believes this is why there was no reading. CDI- sanitizer bucket changed to new one, after a few runs and priming the dish machine was testing at proper concentration (100ppm). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of metal pans stacked together in clean dish area with stickers still on outside of pans. Food contact surface of metal pans were contacting the stickers on the outside of other pans. CDI- EHS discussed with PIC, stickers removed, PIC will discuss with dish washing employees.

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 large plastic containers of cooked ribs, quartered chicken and chicken wings without a date mark in the meat walk in cooler. CDI- PIC was able to identify the day of prep for each item, ribs were cooked yesterday, chicken wings on sunday and quartered chicken on Tuesday. EHS allowed PIC to backdate products, proper dates were placed on products during inspection. REPEAT.

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 one plastic scoop handle contacting sugar in the dry storage area. Ensure utensils are placed in food with handles out, not contacting food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet nested in the clean dish area. Ensure equipment and utensils are air dried before stacking together. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards throughout facility with worn with deep grooves, in need of resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on walk in coolers with black buildup, in need of cleaning. Observed black buildup around faucet of handsink nearest the walk in cooler. Ensure cleaning in these areas. REPEAT. Note: points left at half due to improvement from last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior plastic baffle walls with black buildup. Clean more frequently to avoid buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products (salsa, corn salsa, slaw, tomatoes, pickled onions, pimento cheese, grilled onions) in flip top unit holding above 41F during inspection, see temperature chart. Through discussion with PIC, unit has been having trouble maintaining temperature. PIC stated unit had been serviced this morning, but was still holding around 50F ambient air temperature during inspection. Products temporarily put on Time as a Public Health Control (TPHC) after EHS determined that all products had been stocked into prep cooler at 12pm. PIC labeled each product with a beginning time of 12pm and end time of 4pm. EHS ensured that all products were thrown away at 4pm. PIC stated they will not use this unit until fixed, will work out of other flip unit and walk in cooler for the time being. VR by 8-1-21 to ensure unit is working properly. 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 5 metal pans of mac and cheese and 2 containers of heavy cream without date mark. Products were labeled with "first out" but did not have a date. Through discussion with PIC, employees were unware that date needs to follow product when divided into smaller portions. CDI- all metal pans and heavy cream were date marked during inspection. PIC will ensure employees are aware of date marking requirements.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility putting hush puppies on TPHC without proper written procedure. Facility had time procedure written for other products, but not for hushpuppies. Hushpuppies were not properly labeled with a start and end time. CDI- hush puppies labeled with start and end time, procedure edited to include hushpuppies.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes on prep surfaces, not held in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans throughout facility wet stacked. Ensure equipment and utensils are air dried before storing as clean.

4-501.11 Maintain equipment in good repair. Observed flip top station unit not holding temperature during inspection, ambient air around 50F. Observed handles missing/broken on reach in units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with black buildup, in need of cleaning. Observed spray nozzle at dish pit with food debris buildup. Ensure more regular cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink across from hand sink near walk in cooler slowly leaking water from the faucet. Repair to ensure no leaking water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket in the hot holding unit at 122F. Observed hush puppies at holding temped at 95F CDI - Product was left over product and was going to be cooled from lunch, placed into the walk in cooler to rapidly cool. Other hot holding foods in the unit were above 135F. Hush puppies were prepped 30 mintues ago, PIC has decided to place this product on TPHC and will add to the TPHC procedures the facility currently has. PIC placed a the time prepped with a discard time not to exceed 4 hours.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed salmon and burgers in the cooling drawers at 55F. PIC stated that the unit was at 41F in the AM prior to lunch. PIC removed all the products from the cooling drawers and placed back into the walk in coolers. Products are not left in the cooling drawers over night. Repair the unit. Verification visit required to check in the unit in 10 days. -REPEAT-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the warewashing area handsink. CDI- PIC provided hand soap to the handsink.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mold on baked cobbler in the dry storage room. CDI- PIC voluntarily discarded the cobbler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine front side of interior panel accumulating some residue.

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 12 gallon of baked beans cooling from the day before did not meet the cooling parameters and 10 lbs of cooked pasta did not cooling parameters from the day before. CDI- PIC voluntarily discarded the baked beans and cooked pasta. Discussed properly cooling foods prior to covering and verifying cooling parameters and temperatures with a properly calibrated thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - Observed beef brisket and chopped beef brisket in the reach in prep cooler temped above 41F. CDI- PIC voluntarily discarded. All other temperatures in reach cooler were below 41F. -REPEAT- points reduced to half since all other TCS foods were in compliance at 41F and 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 Observed two dates (12/21 and 12/22) placed on items cooling on the speed rack from the day before. Observed items in the prep top cooler: pimento cheese, cole slaw and grilled onions without datemarking prepped the day before. Observed cut lettuce in salad prep top cooler prepped the day before not date marked. CDI-PIC was able to determine with these products were prepped and allowed to properly date mark. -REPEAT-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.- Pf Observed disclosure missing from consumer advisory on menu for burgers. Disclosure should notify the customer that the burger may be cooked to order or undercooked upon request. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI- PIC labeled bottle -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 baked beans and cooked pasta in large 10 gallon plastic tubs cooling covered from the day before. CDI- PIC voluntarily discarded the food.

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 a cup used as a scoop in the tater tots in freezer.

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

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

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 shield missing in the warewashing area. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and employee water bottle stored on drying rack. CDI- PIC relocated these items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep drawers beneath the grill above 41F: burgers, raw chicken and sliced cheeses. Beef brisket made the day before in reach cooler above 41F; grilled corn above 41F in prep top cooler; sliced tomatoes above 41F in prep top cooler. Observed the buttermilk batter mixture at above 41F. CDI- Allowed burgers, raw chicken, cheeses, grilled corn and sliced tomatoes to cool back down in the WIC since those items were placed in these units this morning. Beef brisket was voluntarily discarded since it was determined that this item was placed in the unit the day before. Provided and filled out with the PIC the Time as Public Health Control (TPHC) procedure for the Buttermilk breading mixture -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 beef brisket, feta cheese, potato salad, cole slaw with no date mark. CDI- These food items were prepared 9/27, foods were properly date marked. - REPEAT-

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed one spray bottle with clear liquid unlabeled under the prep table. CDI- Spray bottle was emptied.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed in use squeeze bottles along the prep line unlabeled. Observed sugar bin unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the smoker room. Contact your pest control company to help resolve.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket holding in-use wiping cloths at 50 ppm of quat. CDI - Sanitizer bucket was remade. Ensure that the sanitizer is measured between 200-400 PPM of Quat. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stainless steel metal containers and plastic cups wet stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the prep cooler scored and scratched. 4-501.11 Maintain equipment in good repair. Observed the cooling drawer refrigerator beneath the grill was reading an ambient air temperature of 48F. Call of maintenance. All TCS was removed from the unit during the inspection.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items such as sweaters and aprons stored with dry foods.

General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue on the shute and also the interior. Cleaning frequency needs to increase.

Repeat Violation-Full Points, 3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of prep drawers(beneath the grill) above 41F. *See temperature chart above* PIC stated items were put out in prep unit 30 minutes ago from walk in cooler. CDI- Items were placed back in cooler to rapidly cool. PIC stated a piece of paper may be blocking the fan which is causing the unit not to hold foods at the proper temperature. Ambient air thermometer of the unit was reading 40F. *Compliance visit will be made within 10 days to ensure unit is holding foods at the proper temperature*

General Comment. 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 beef ribs and wings with no date mark. CDI- PIC said items were prepared on 03-14, foods were marked. 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. -Pf Observed the following items with expired dates: chili-03/08, mushroom soup-03/08, and two containers of chicken-03/08. CDI- Items were voluntarily discarded.

General Comment.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket holding in-use wiping cloths at 50 ppm quat. CDI- Sanitizer bucket was emptied, and new sanitizer was added that was 200 ppm quat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups beside the soda machine being stored where contamination can happen to the lip surface. Suggested that facility keep cups inside of plastic sleeve.

General Comment. 4-502.11(A) Maintain utensils in good repair. Observed two sets of severely burnt tongs, two metal cones that had bents around the edges, and a metal swifter that had metal piecing coming from it. CDI-The tongs and metal swifter were discarded and the cones are going to be replaced. 4-501.11 Maintain equipment in good repair. Observed reach in freezer on cook line with broken door handle and the reach in freezer in the back with the door handle completely gone.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and wings in hot box holding below 135F. Hot box was reading 122F. PIC called mainteance during inspection. Facility will not use hot box until it is checked and fixed. CDI- Items were reheated to 165F.

Repeat Violation-3 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in flip tops and flip top reach ins above 41F. See temperature chart above. These items were placed inside of these units around 11, 12. CDI- Items were placed back inside of walk in.

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 food employee turn handsink off with bare hands. CDI - educated to turn off handsink with papertowel to prevent recontamination.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed wings in the smoker not reaching proper cooking temperatures. Refer to temperature chart. CDI - educated to cook longer in the smoker. Use thermometers more often. Wings are currently at 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brisket in the temperature danger zone. Refer to temperature chart. CDI - removed excess product and educated to not overstack product. All product at 41F and below.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed weather stripping at back door missing. Advised to provide weather stripping to create a tight fitting door.

5-205.15(B) Maintain a plumbing system in good repair. Observed p-trap in disrepair at the back handsink in the dishpit.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tile in the dish pit. Advised to provide grout for the flooring in the dish pit.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water in facility; hot water heater in disrepair. CDI - plumber fixed electric hot water heater. Facility is reaching hot water demands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. (Facility fixed issue from last inspection). Observed brisket in the flip top overstacked and in the temperature danger zone. CDI - relocated to reach in unit to store at proper temperature. Product is currently at 41F. Educated to keep food below fill line in each container.

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 boiled egg with a date of 10.26.18 for a preparation date. Product should have been sold/discarded on 11.2.18. Product has been held over by 4 days. CDI - discarded product.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored above prep table. CDI - relocated to area to prevent contamination. No food preparation was occuring during improper chemical storage. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket labels illegible. CDI - provided a label for the bucket.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT VIOLATION. Observed squeeze bottles not labeled. Advised to label squeeze bottles.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed back door to facility not a tight fitting door. Advised to replace bottom gasket to create a tight fitting door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the back of kitchen on food contact surfaces. Continue pest control; use fly tape in areas to prevent contamination. CDI - sent item through cleaning procedure.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. EHS observed no hot water available at 3 compartment sink. CDI - repaired hot water heater.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf EHS observed no hot water in facility; electrical water heater down. CDI - repaired during inspection. Facility is currently reaching all hot water demands

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 Observed food employee bare hand contacting food. CDI - educated to wear gloves when handling food or to use utensils. Discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in the temperature danger zone. Refer to temperature chart. CDI - all TCS product relocated to walkin cooler. Advised to work out of the walkin cooler. Advised to repair unit. Product has been cooled down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT VIOLATION. Observed squeeze bottles of oil not labeled. CDI- labeled bottles.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed sanitizer bucket below 100 ppm. Changed bucket.

4-501.11 Maintain equipment in good repair. Observed torn gasket at walkin cooler. Advised to replace. Observed refrigerator unit not working properly, not holding food at proper temperature. Observed standing water in both of the reach in units on the front line. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on hood vent covers above stove. Advised to clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - PF. REPEAT VIOLATION. Observed food debris on clean containers on storage rack. Observed food debris on immersion blender. CDI - brought back for a cleaning procedure.

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 pulled pork bbq at 110F and 108F and onions at 85F. These items were pulled from steamer before reheated to 165F. CDI - went over reheated time and temperature criteria with food employees and PIC (165F within 2 hrs). Brought the items to the steamer for a proper reheat temperature. All items at proper temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil without labels. Advised to label working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Facility has done a better job at preventing pests. Observed two small flies in the bar area. Advised to provide fly tape underneath equipment. Advised to keep area clean.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket below 50 ppm. CDI - refilled bucket with proper solution at 200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the clean container storage rack. CDI - pulled the wet containers apart.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing in the dish pit area. EHS advised to provide grout where it is missing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty knives stored as clean. Observed dirty can blade. CDI - removed from storage and brought to dish pit for a cleaning. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen. Observed spider on single service article. Advised to continue with pest management company. Advised to place fly tape underneath equipment and sinks to prevent contamination.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use articles stored by debris from toaster. Spider on single service cup. CDI - discarded cup; advised to relocate single service articles or to keep area clean.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in reach units on front prep line. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed storage racks throughout facility dirty with build up or rusted. Advised to keep clean. Replace/paint rusted racks in the walkin cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed fly fan and exhaust fan in smoker room with dust build up on fan attachments. Advised to keep clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed peeler with food debris on it. CDI - removed peeler from the storage rack to the dish pit for cleaning procedure. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at the 3 comp sink at 50 ppm. CDI - drained solution and refilled with new solution. Observed dish machine at 0 ppm chlorine. CDI - provided new container of sodium hypochlorite to the dish machine. Dish machine currently at 50 ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature in flip top units. CDI - educated about proper storage food in flip top units; advised to be aware of the chill line in each container; advised to not overstack and to hold each container in the well, not on top of everything else.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets at 100 ppm. CDI - advsied to refill more often throughout each shift to maintain proper concentration. REPEAT VIOLATION.

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 ice cream scooper stored on flip top top exposed to contamination. Advised to store ice cream scooper in clean dry container.

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 joint and baseboard tearing away from wall in the dish pit area. Advised to repair.

6-301.14 Post a handwash sign at each handsink. Observed handsink at the bar without a handwashing sign. CDI - PIC provided handwashing sign at the bar handsink.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. REPEAT VIOLATION. Observed pink build up inside the ice chute. CDI - cleaned out ice machine during the inspection.

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 products that have been pulled out of the freezer and have been thawed out for 2 days without a proper date marking label. Observed pork in the walkin cooler that was prepared yesterday without a date label for the product. CDI - educated about date marking criteria; educated that day one of cooking and freezing is day 1 of cold holding. Then time/temperature starts again once product has been thawed out. RE-label the product. CDI - placed date label for the pork.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed chips in large bulk container in dry storage without a cover for the product. CDI - advised to cover with a lid to protect from contamination.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rags not stored in the buckets. CDI - advised to store rags in the sanitizer bucket solution.

4-501.11 Maintain equipment in good repair. Observed torn gasket at the reach in unit. Advised to fix.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items used to scrub pots and pans stored in handsink. CDI-items voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed slight build up in in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a bus tub with buttermilk, pickles in buttermilk and raw shrimp on an ice bath above 45F due to ice not being completely filled around pan. CDI-items put into walk in cooler.

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 knife stored in between equipment.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily gouged and stained cutting boards on front line.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over cooked meat loaf in walk in cooler. CDI-discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live ants in dry storage area crawling on sealed bags of grits. Facility receives pest control from Steritech and the last visit was on May 16th and technician noted no observation of any pests but flies. PIC will call and schedule and appointment for technician to come out immediately.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout. Clean dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in front hand sink. Do not use as a dump sink. CDI-through instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one small pan of mashed potatoes holding in double broiler on stovetop. Top of mashed potates below 135F due to not being stirred. CDI-item reheated to 165F+.

87-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle labeled sanitizer and containing a different type of chemical. CDI-bottle taken out of service.

4-501.11 Maintain equipment in good repair. Observed several pieces of equipment in need of repair such as handles of 4 door freezer and outside lid of ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed single service aluminum trays contaminated with rain water due to leak from roof during a storm. CDI-all items discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. 6-202.16 Roofs of a food establishment shall effectively protect the establishment from the weather. Upon arrival, observed rain water leaking from roof into dining room and parts of kitchen due to roof being replaced at the time. No food contaminated. Only a batch of single service aluminum trays and prep sinks contaminated from rain water in kitchen. All salt and pepper potentially contaminated from rain water in dining room discarded. All surfaces contaminated by rain water sanitized. Roof will be completely repaired by end of business day. Any ceiling tiles with water damage will be replaced according to PIC.

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 knife stored in between equipment.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected mouth contact surface of cups in kitchen and bar area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stained and melted. Replace. Also observed covering of back prep table with water damage.

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 tub of cooked pork with what looked to be a date of 2/27. PIC stated that the date label was 3/27. Ensure dates are clearly written.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled sanitizer containing a different type of chemical. CDI-bottle removed from use.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Also observed sticky fly strip with large accumulation of flies. Remove strip.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a tub of ribs portioned into plastic bags with incorrect date of today when ribs were cooked and cooled yesterday. CDI-date corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored in several buckets labeled detergent. Also observed unlabeled chemical bottle at bar. CDI-detergent buckets emptied.

Protect outer openings of establishment from insect or rodent entry. Observed back door at smoker to not be sealed tightly. Observed holes in door. PIC stated that an estimate to fix the doors has been requested. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizer compartment of 3 comp sink.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items stored in hand sink next to dish machine. Also observed sink blocked by stacked buckets. CDI-items moved.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizing dish machine registering 0ppm on test strip. CDI-new bottle of sanitizer opened. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes with dried food debris stored as clean. CDI-taken to be re-washed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of cooked pork with a discard date of previous day. CDI-pan discarded. Also one pan with a few slices of cooked beef and no date label. CDI-discarded.

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 several dented cans of green chiles not separated to be returned. CDI-cans set aside.

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 smoked ribs and mac n cheese with date label of 8 days prior. CDI-discarded.

3-501.13 Use approved thawing methods. Observed whole frozen turkeys thawing in sink without continuous running water. See rule number for proper ways to thaw.

2-103.11 (A)-(L) Recommend person in charge check temperatures of all TCS foods upon receiving. Observed raw chicken received without temperature check. CDI, temperature checked by EHS.

3-301.11 Ensure food employees do not contact exposed , ready-to-eat food with their bare hands. Observed employee handling cut iceberg lettuce and cherry tomatoes with bare hands. CDI, items touched were discarded.

5-205.11 Maintain handwashing sinks for intended purposes of handwashing only and no other purposes. Observed pans and utensils being stored at handsink at dish area. CDI, pans removed. 6-301.12 Maintain paper towels at each handsink. Observed no paper towels at dish area handsink. CDI, towels provided.

3-501.16 (A)(2) and (B) Maintain TCS foods for cold holding at 45F/below. Observed items in prep unit including dressings, deviled eggs, quiche,etc. > 45F. It was later determined that there was an ice build-up around compressor. Maintenance was called out during inspection. CDI, all foods out of temperature for more than 4 hours were discarded; other items were moved to walk-in cooler. No return visit needed due to other functioning units that can be used. Observed honey butter > 45F at service area on ice that had melted. CDI, butter discarded. Discussed using TPHC on butter or keeping cold at 45F/below.

7-201.11 Maintain proper storage separation of toxic chemicals. Observed "cleaner" stored next to bag of onions and uncovered spice in BBQ pit room. CDI, cleaner relocated.

6-501.111 Ensure premises are maintained free of insects, rodents, and other pests. Observed several flies in kitchen and prep areas. Recommend repairing fly fan at back door to facilitate fly control.

3-305.11 Properly store TCS foods to prevent contamination. Observed 2 large pans of red sauce stored on the floor of walk-in cooler. CDI, moved off of floor. Observed a container of chicken that was being portioned stored on the floor in BBQ pit room. CDI, container moved off of floor. 3-305.14 Maintain food protected during preparation to prevent cross contamination. Observed ribs being prepped at 2-comp sink next to frozen spinach. CDI, spinach relocated to other prep sink.

6-301.12 Maintain paper towels at all handsinks for drying hands properly. Observed paper towels missing from handsink in kitchen close to walk-in cooler. CDI, paper towels provided on site.

3-501.16 (A)(1) Maintain TCS foods for hot holding at 135F/above. Observed baked chicken in hot box and cream corn in steam well < 135F. CDI, reheated to proper temp on site.

3-501.19 Time as a Public Health Control. Observed written procedures and time not being recorded on honey butter being left out at room temperature. CDI, by instruction to start using TPHC or keep butter 45F or 135F/above.

6-501.111 Controlling Pests. Observed several flies in kitchen. CDI, by instruction to continue using effective pest control.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed clean plastic containers stacked with sticker residue & tape on shelf at dish area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Store employee personal items in designated area away from food and food items. Observed cell phone & keys stored on shelf with dry goods at back of kitchen.

2-301.14 When to Wash. Ensure that hands are washed as often as neccessary to prevent contamination of food and clean equipment and utensils. Observed employee on cook line changing tasks and going in and out of walk-in cooler without washing hands or changing gloves. Observed dish washer handling soiled dishes then touching clean dishes coming out of dishmachine without changing gloves or washing hands. CDI, by instruction; discussion with cook on proper handwashing.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed cups for salsa stacked with food debris on shelf above prep cooler. CDI, taken to dishmachine and cleaning process was started.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Maintain sanitizer at proper strength; 200ppm at least for quat and 50ppm for chlorine. Observed quat sanitizer in red buckets < 200ppm. It was determined that it was because of the towels coming into contact with the solution weakening it's strength. CDI, by instruction; buckets changed out.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed a sheet pan of meatloaf and brisket stored in walk-in cooler not date marked that was prepared yesterday and will not be used until this weekend. All other various food products observed in walk-in cooler were correctly date marked. CDI, by instruction.

3-501.15 Cooling Methods. Observed a large container of brunswick stew cooling improperly in walk-in cooler. Ice wands stored inside were melted and it was observed that the product had not been consistently stirred to rapidly cool. CDI, discussed proper cooling methods with cook.

3-304.14 Wiping Cloths, Use Limitation. Wiping cloths that become soiled & wet should be stored in chemical sanitizer when not in use. Observed wet soiled wiping cloths not in use laying on counter surfaces.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed cups used for salsa stacked wet above prep cooler on cook line.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed some salsa cups stained and a few badly damaged fryer baskets. (one basket discarded during inspection).