REBA`S BAR & GRILL

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed no CFPM present at time of inspection and several risk factor violations. -CDI- EHS coached PIC. -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy with no restrictions and exclusions. -CDI- EHS emailed PIC copy of updated EHP. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D cleanup procedures. -CDI- EHS provided PIC with handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC and 2 food employees wash hands for less than 20 seconds. -CDI- EHS educated all on proper handwashing procedures and all rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw chicken wings and return to RTE items without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employees wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated all on using a barrier to turn off faucets and all rewashed hands. **REPEAT** -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any of the handwashing sinks. -CDI- EHS provided PIC with handwashing signs. **REPEAT** -2- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink in men’s bathroom. -CDI- PIC replenished paper towel supply. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at kitchen handsink. -CDI- PIC replenished soap supply.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw ground turkey sausage and raw bacon stored over container with bologna, pepper jack cheese, hot dogs and other RTE items. Observed raw shelled eggs stored over potato salad. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee cleaning dishes with no sanitizing step. -CDI- EHS educated PIC on using a sanitizing step and PIC placed items in sanitizer water. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup on top portion of microwave cavity. Increased and more thorough cleaning frequency recommended. **REPEAT** -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in RIC. Observed ambient air of unit at 41F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 bologna, turkey hot dogs, and whole milk with no date marks in RIC. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken wings being cooled in RIC in large bus tub with lid. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid and placed items in freezer to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed panel missing on bottom of RIC. Repair. -0- 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 in RIC and in dry storage area.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash solution at 106 during manual warewashing. **HOT WATER FROM 3-COMP SINK ONLY DISPENSING AT 108F.** **10 DAY VERIFICATION REQUIRED**

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 for dry storage and interior of RIC in need of cleaning due to food spillage. Observed NFCS of equipment in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 108F due to cold water faucet lever not being able to be completely shut off. Hot water at 3-comp sink should be at least 120F and be maintained at temperatures to meet peak hot water demands. At end of inspection, after EHS typed up, hot water temperature was at 117F. **10 DAY VERIFICATION REQUIRED**

5-403.11 Approved Sewage Disposal System -P- Observed sewage water from 3-comp sink being emptied into drain/catch box with sewage overflowing onto restaurant floor. **3 DAY VERIFICATION REQUIRED**

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 floors not 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 baseboards. 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 splash and debris on walls and floors, especially behind/underneath equipment such as hand sinks at 3 comp sink and other hard to reach areas. Increased and more thorough cleaning frequency recommended. -0- 6-501.114 The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer in use. Observed warming box and other items throughout that are no longer in use. Remove items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored over retail items in RIC. **REPEAT** -0.5-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- Observed PIC unable to answer questions related to foodborne disease prevention. Observed several risk factor violations at time of inspection. -CDI- EHS coached PIC. -1-

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./2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drinking in food prep area with a cup with no lid or straw. -CDI- EHS educated food employee on using a closed beverage container. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a paper towel to turn off faucet. -CDI- EHS educated food employee on proper handwashing technique and food employee rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed cold water not functioning at handwashing sink. Observed water temperature at 129F. **10 DAY VERIFICATION REQUIRED** -1- 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any of the handwashing sinks. -CDI- EHS provided signage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee sanitizing dishes without fulling submerging items in sanitizing solution. -CDI- EHS educated PIC on ensuring that items are fully submerged in sanitizer solution and food employee filled sink. -1.5- 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup on top of microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC above 41F. Refer to temperature chart. Observed ambient air of unit at 49F. -CDI- PIC placed items in freezer to cool back down. PIC adjusted unit and ambient air was at 36F at end of inspection. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 chili with no date mark, housemade Cole slaw with no date mark and hot dogs with no date mark. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken wings being cooled in RIC in large bus tub with lid. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid. **FACILITY SHOULD ONLY BE PROCESSING ITEMS IN A RTC FORM** **VIOLATION OF PERMIT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.11(B) Provide accurately calibrated thermometers. -Pf- Observed thermometer not accurately calibrated. Thermometer would jump from 32F to 10F to 19F, etc. **10 DAY VERIFICATION REQUIRED** -0.5- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 flour, sugar and hot sauce with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on floor. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed tomatoes. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored on counter that per PIC is not cleaned and sanitized every 4 hours. Observed tongs stored on side of stove. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

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 food containers stored on floor. -0-

4-501.11 Maintain equipment in good repair. Observed RIC in need of repair. Repair or replace. -0-

REPEAT: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rusted shelving in reach in cooler. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink. Repair. -0-

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 food employee drinking from open beverage container in food prep area. -CDI- EHS educated food employee on drinking from a closed beverage container with a straw while in food prep areas. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored over retail items in RIC. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading into kitchen propped open with chair. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gasket/seal at upright reach-in unit. Repair. -0-

REPEAT: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rusting of shelving in reach in cooler. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed sole hand washing sink in kitchen plumbed with only hot water. Pipe underneath actively leaking when in use with a bucket in place catching water leak. Repair. -1-

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 procedures for vomiting and diarrhea events. CDI0-information given to PIC and education provided REPEAT

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

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 handle of scoop in flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed air drying of clean dishes.

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 rusting of shelving in reach in cooler.

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 procedures for vomiting or diarrheal events. EHS educated and provided documents.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink slime build up in the ice machine. CDI-ice machine was cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed bags of lettuce and cheese, and opened hot dogs and bologna in the reach in cooler that were not date marked. Foods were prepared on 12-19-21. CDI-foods were thrown away

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quat sanitizer during inspection. VR will be done by 01-01-22. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have a CFPM certificate. -2 points-

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

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed fry baskets with build up of food and residues stored on fryer. PIC stated that cooking had not taken place before inspection occurred. Fry baskets had not been cleaned since prior days service. Equipment food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI - Fry baskets were taken to three compartment sink to be washed, rinsed, and sanitized. -1.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips in establishment. A verification is scheduled for 5/22/2021 to determine if establishment is in compliance. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food resides, dust, and debris on bottom of reach in coolers, on fans, on cooking surfaces, and on shelving. Recommend higher frequency and more thorough cleaning. -1 point-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed plastic package of cheddar cheese with large rip in reach in cooler. Recommend protecting stored food with intact packaging. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance at bar area. Substance was later identified to be pine sol. CDI - PIC labeled spray bottle with name of substance. -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 large plastic bucket of bbq sauce stored on floor and container of cooking oil on floor near fryer. -1 point-

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler door. Recommend replacing. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food residues and debris on shelving and cooking equipment. Recommend thorough and frequent cleaning. -REPEAT- -1 point-

2-101.11 PIC shall be present during all hours of operation. -PF- PIC was not present during the start of the inspection. CDI- PIC arrived at the end of the inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- PIC was unable to provide documentation of being certified in an approved food protection managers course.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- Repeat- Observed hot dogs, cut lettuce and bologna not date labeled. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open without any protection from out door pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC cleaning and handling equipment and utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed grease build up on cooking equipment and hood system. Observed food debris on cooking equipment.

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. -REPEAT- Observed grease/food residue accumulation on hard to reach areas of the floor and walls of the kitchen space.

6-303.11 Intensity-Lighting - Observed no lighting under hood system. Provide 50 foot candles of light at all food prep areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensor in the kitchen area depleted at time of inspection. New paper towels were provided during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed various re-used food containers from commerical products with stickers/labels still present. Items were removed by PIC. Stickers and paper labels must be removed during the wash/rinse/sanitize process.

Observed a container of house made coleslaw containing cut cabbage dated for 11/17/18. Voluntarily discarded. Potentially hazardous foods such as cooked vegetables, cut leafy greens (cabbage, spinach, lettuce, etc), and cooked meat products have a maximum storage time of 7 days, which includes the day of preparation or the day that the items are removed from commercial packaging. 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

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 various dry goods scoops stored with handles inside of the food product. Observed a small plastic bowl without a handle stored inside the food product. Items were removed and properly stored, i.e. spiked into the product with handles out.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility lacking chlorine test strips at beginning of inspection. PIC was able to provide such strips by end of inspection period.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease/food residue accumulation on the sides/backs of various equipment and shelving.

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 grease/food residue accumulation on areas of the floor and walls of the kitchen space.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer available; CDI sanitizer made.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of hood systems in need of general cleaning).

6-202.14 Toilet Rooms, Enclosed - C Ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room. Observed restrooms door not self closing.

Person in charge must demonstrate food safety knowledge - be a certified food protection manager - Observed no CFM on site.

Food employees must wash hands after handling raw chicken and between glove changes. Observed no washing of hands after handling raw chicken w/ gloves on, took gloves off and replaced gloves w/ no hand washing. CDI: Education provided and emp. washed hands properly.

Protect food from contamination. Observed used glove on cut lettuce. CDI: lettuce discarded.

Provide sanintizer during operations. Observed no sanitizer which is necessary because of all the raw chicken prep/surface contamination. CDI: sanitizer made by inspector.

Maintain propercold temp. for TCS food. Observed cut lettuce & tomato out of temp. CDI: items discarded.

Proplerly date label all TCS/RTE food items. Observed no date labels. Repeat. Return Visit Required (RVR).

Store chemicals away from food prep/equipment. Observed windex stored behind microwave. CDI: Item removed.

Observed large pot of greens & pan of mac/cheese prepared earlier that cooled - faciilty must not cook/cool/re-heat w/out approval from MCHD (see risk cat 2).

Thaw frozen items in refrigerator or under cool, running water. Observed burger cubb thawing in 3-comp. CDI; placed in refrigerator.

Eliminate fly presence. Clening needed to determine if roaches and rodents are actively present. Observed flies & droppings + dead insects on floors. RVR

Cleaning needed for shelving on which clean utensils are kept. Observed sticky, soiled shelving w/ "clean" equip & utensils.

Ensure drain for 3-comp. is functioning properly. Observed all water draining onto floor. CDI: plumbing repaired (drain).

Cleaning needed for surfaces throughout.

Cleaning needed for hood system. Observed grease covered & dripping hood. For regrade: please call (704) 336-5100

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site until end of inspection. REPEAT VIOLATION

4-501.115 There must be a definitive rinse step between wahs and snaitize unless using a detergent-sanitizer. Observed employee wahs then directly sanitize dishes with no rinse step. CDI: Employee directed to W/R/S in that order.

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 one open gallon of milk not dated. PIC stated that it was opened yesterday. CDI: PIC dated item with yesterday's date.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. Facility did have a continuous diameter thermometer that they were using. VERIFICATION REQUIRED.

4-502.13 Single-use and single-service articles may not be reused. Observed country crock butter containers being used to store food.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged FRP at sink, hole in FRP at sink, leaking handsink, and worn countertop prep area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site with verification of food safety training. CDI- verbal correction, discussed options with owner/ operator Rodney Black. Proctored exam for food safety manager required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-501.114 Maintain sanitizer at correct concentrations. -P. No sanitizer prepared at time of inspection today. Employee was observed washing dishing at 3 compartment sink. Operator prepared chlorine sanitizer in spray bottles and in 3 comp sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Small box of canned foods stored on the floor in the corner of kitchen. Operator advised that foods were for a donation/ free meal drive. CDI- verbal correction that all foods stored in facility must be stored off the floor. Operator corrected storage.

4-101.19 Nonfood-Contact Surfaces - C. Lower shelving and small white shelving at cook line with some damage. CDI- verbal correction; discussed options with operator.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on exterior of containers at cook line and shelf. Cleaning is needed at this area.

2-102.12 Certified Food Protection Manager - CAt least one person on site shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PImplement and follow an employee health policy. Observed no health policy being followed. CDI, handout given to operator.

3-301.11 Preventing Contamination from Hands - P,PFGeneral Comment: No bare hand contact with ready-to-eat food. Observed employee touch cookies with their bare hands. CDI

. . 6-301.12 Hand Drying Provision - PFDisposable towels or another means to dry hands shall be provided at each handwash sink used by food employees. Observed no disposable towels at handwash sink but instead located outside of restrooms. CDI, operator provided disposable towels during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed ground beef and other foods not date marked in reach-in refrigerator. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Store food 6 inches from the ground. Observed container of fryer oil stored on ground. Operator stated that it was just delivered. CDI by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Store clean equipment in a clean dry area. Observed ice scoop and utensils stored in drawer accumulating debris. Observed some pots stored on top of vent system that had dust.

4-205.10 Food Equipment, Certification and Classification - CGeneral Comment: Food equipment shall meet ANSI / NSF standards. Observed non-NSF Ranco Rotisserie unit and houshold juicer stored in facility that operator stated wasn't used. CDI, operator removed equipment from facility during inspection.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed grease and soil on outside of frying equipment and on shelving throughout facility.

6-501.19 Closing Toilet Room Doors - CGeneral Comment: Toilet room shall be kept closed and be equipped with self-closing doors. Observed restroom doors open and not self-closing.

5-501.15 Outside Receptacles - COutside dumpsters shall be designed and constructed with tight fitting lids and be nonabsorbant. Observed outside dumpster missing a lid and without a drain plug.

6-201.11 Floors, Walls and Ceilings-Cleanability - CGeneral Comment: Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some damage to baseboard and walls near handsink and 3 compartment sink. Operator stated that they were in process of repairing areas.