MARIA`S GRILL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Upon arrival EHS observed some utensils and a cup in the handsink. CDI: Items removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed severely dented can of apple filling stored with items ready to eat. CDI: Item removed for credit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 1 pan of country fried steak, which comes in raw, in reach in freezer stored over okra and onion rings. CDI: Product moved to the bottom of the shelf. REPEAT VIOLATION Significant improvement as this was the only storage order issue today. Future violations will result in full point deduction. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee at the dish area handle dirty items with gloved hands, rinse gloves off at 3-comp sink, and then move to handle clean dishes. CDI: EHS intervened and had employee doff gloves, wash hands, and don new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stewed okra below 135F in steam table. CDI: Product was voluntarily discarded. All other items hot holding were in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gallon of milk in reach in cooler continue to increase in temperature during inspection. Product is in use frequently. CDI: Product voluntarily discarded. EHS recommends placing this product on TPHC during extremely high volume times. All other items in unit holding at 41F and below. Observed 2 - 2oz portion cups of chorizo over stacked in prep top cooler. CDI: product voluntarily discarded. All other items in facility that were cold holding were in compliance. REPEAT VIOLATION Future violations will result in a full point deduction. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed potato salad and chicken salad with date mark of the day product was mixed, not the oldest ingredient was cooked. CDI: Dates corrected. Observed no date mark on salad mix or feta cheese in prep top. CDI: Lettuce date marked with bulk container date in walk in cooler. Feta date marked for yesterday when it was portioned, per employee. Observed ready to eat opened items in the walk in freezer including but not limited to ham, sausage crumbles, feta cheese, and sliced meats that were prepared by staff, portioned, and frozen with no date marks. VERIFICATION REQUIRED 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no symbol for “eggs your way” on special menu to denote consumer advisory. CDI: Consumer advisory symbol added during inspection.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed boxes of bacon thawing on counter. CDI: Excess bacon moved to walk in cooler.

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 several containers of white powder and one white granular unlabeled. PIC identified items as powdered sugar and salt. Ensure proper lableing.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead pests in light fixtures in the kitchen. Ensure thorough cleaning of these areas and monitoring. Facility has a pest control company who makes routine visits in place. No live pests noted today. REPEAT VIOLATION

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed wet cloth stored directly in contact with lettuce. CDI: Cloth removed. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed peppers that were cleaned placed back in cardboard box. Ensure clean produce is moved to a cleanable container for storage.

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 portion cup stored in container of old bay. CDI: Cup removed. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed portion cup stored in container of blue cheese. CDI: Cup removed. REPEAT VIOLATION Previous violation corrected. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed tongs stored on side of shelf at breadings. Employee brushed by tongs contacting them with his arm. CDI: tongs removed. Ensure utensils are stored where they cannot be contaminated.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean linens in server cabinet stored commingled with employee items. Store employee items in designated area.

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 employee bags stored commingled with single service items in dry storage. Ensure all personal items are stored in designated area.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in areas throughout facility including in the walk in cooler, in dry storage, and at the dish drying area. Observed shelving lined with cardboard in dining room closet and one shelf in the dry storage closet. Observed wooden shelf for server trays no longer smooth and easily cleanable. REPEAT VIOLATION Some improvement from previous inspection as many approved shelf liners have been purchased. Ensure proper shelf liners that can be washed, rinsed, and sanitized, are used as necessary. Observed previously repainted shelves at the dish area peeling. 4-501.11 Maintain equipment in good repair. Observed broken gasket on walk in cooler door. REPEAT VIOLATION 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one cutting board with deep cuts and no longer smooth and easily cleanable. CDI: Cutting board removed from use.

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. Multiple non food-contact (NFCS) surfaces in need of cleaning; gaskets, top of ovens, side of grills, shelves, insides of coolers, microwave on the line, small crevices of dish racks etc. Observed containers holding clean items and lids of dry goods with food debris. CDI: Containers and lids removed and all items washed. REPEAT VIOLATION 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy carbonization and build up on sheet pans and muffin tins stored as clean. REPEAT VIOLATION

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed opened dumpster at the back of the facility. Needs to be covered. REPEAT

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 absorbent ceiling tile near 3-comp sink. Observed mop sink in need of repair where concrete is chipped and damaged. REPEAT VIOLATION 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed significant debris and grease overflow in dumpster pad area. Ensure frequent and thorough cleaning to prevent pest harborage.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak and fish stored over fully cooked chicken wings in reach in cooler. CDI: Items reorganized. Observed raw shell eggs stored in top of prep unit in a bowl above RTE items. CDI: Eggs relocated. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over container of pudding. CDI: Pudding voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled onions and hotdogs holding in reach in above 41F. CDI: Items voluntarily discarded. All other items in unit holding at 41F and below. PIC was unsure if items were held out during prep or something else had happened before they were placed in the cooler. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with what employee identified as degreaser with no label. CDI: Bottle labeled.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead pests in closet with air handler and closets in the bathrooms. Ensure thorough cleaning of these areas and monitoring. Facility has a pest control company who makes routine visits in place. No live pests noted today.

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 areas throughout facility including in the walk in cooler, in dry storage, and on the cart between stove and flat top grill. Observed shelving lined with cardboard throughout facility. Ensure proper shelf liners that can be washed, rinsed, and sanitized, are used as necessary. Observed previously repainted shelves at the dish area peeling. 4-501.11 Maintain equipment in good repair. Observed broken gasket on walk in cooler door.

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. Multiple non food-contact (NFC) surfaces in need of cleaning; gaskets, top of ovens, side of grills, shelves, insides of coolers, microwave on the line, small crevices of dish racks etc. REPEAT VIOLATION 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy carbonization and build up on sheet pans and muffin tins stored as clean.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spray arm at pre-wash below flood rim level. CDI: Arm placed back. Ensure hose is never left below flood rim. EHS recommended installing a longer spring to bring the hose up further. Observed pistol grip sprayer attached to hose with no high pressure back flow at mop sink. CDI: Water turned off and pressure released. PIC stated they will look into a high pressure back flow for the hose connection.

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 absorbent ceiling tile near 3-comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beans recorded at 111F. CDI - Was only in hot well for an hour. Reheated to 184F For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pot. Salad and tom. Purée with date past 7 days. CDI - Discarded. Observed sliced meats in freeezer with no date. CDI - Dated. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. In use spoon stored in sanitizer bucket. Do not keep in use utensils in sanitizer buckets.

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. Multiple non food-contact (NFC) surfaces in need of cleaning; gaskets, top of ovens, side of grills, shelves, etc. Clean. REPEAT.

2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in handsink. -CDI- EHS educated food employee on where to wash and food employee properly washed hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 3 food employees wash hands for less than 20 seconds. -CDI- EHS educated food employees on proper handwashing procedure and food employees properly rewashed hands. -2- 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 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee adjust hot water valve at handsink and then begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed RTE chicken wings stored under raw fish. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wash gloved hands. -CDI- EHS educated food employee on removing gloves before washing hands and food employee discarded gloves and properly washed hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed large container of rice prepared prior day at 47F. -CDI- PIC voluntarily discarded items. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salsa in prep top #1 between 43-44F, salmon in RIC #1 at 43F, milk, house made blue cheese (contains buttermilk) and ranch (contains buttermilk), and shredded cheese between 44-45F in RIC @ waiter station. Observed ambient air of unit at 49F. By the end of inspection, ambient air was observed at 39F. Observed meatloaf in WIC at 49F and housemade ranch at 45F. PIC stated that RIC @ waiter station isn’t always fully closed. Ensure that unit is being properly closed between uses. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 beets and pudding (contains milk) with no date marks in prep unit. Observed tomato paste date marked 8/27 (discard 9/2). Observed rice and spinach in WIC with no date marks. Observed multiple items in freezer with no date mark such as Lima beans, navy beans, and ham. Per PIC, items with no date mark were prepared prior day. -CDI- PIC voluntarily discarded items past date mark and placed proper date mark on other items. **REPEAT** **OVERALL IMPROVEMENT NOTED WITH DATE MARKING** -3- 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 cut salad and beets prepared today cooling in prep units. Observed sliced tomatoes cooling in prep unit with protective plastic covering. Observed portioned ranch cups cooling in WIC and RICs with lids and stacked on top of other containers. Observed large container of rice prepared prior day that didn’t meet cooling parameters. Rice was found cooling in large plastic container, densely packed with lids. -CDI- EHS educated PIC on proper cooling methods and PIC moved items to WIC and removed lids to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed raw bacon thawing out on counter. -CDI- EHS educated PIC on proper thawing methods and PIC placed items back in WIC to complete cooling process. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed 2 multiuse containers with cracks. -CDI- PIC voluntarily discarded items. -0- 4-501.11 Maintain equipment in good repair. Observed damaged door handle on RIC #1. 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 top of oven with debris. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink @ BOH. Per PIC, maintenance has already been called. Repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors starting to come up at WIF door. 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 dust buildup on vent covers. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility has an incomplete employee health policy. And unable to provided a completed version.CDI. Education was provided during inspection on the changes in the policy and also a new copy was provided to the facility for employees to sign and date. Repeat For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knives stored in hand sink. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm. Observed active dish washing without sanitizing. CDI. PIC had sanitizer set up. 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 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some of the food on one of the HH unit with temperatures below 135F. CDI. PIC removed to be reheated.

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 multiple food stuffs in the WI without dates. CDI. PIC date marked. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored directly on the floor in the WI freezer. CDI. PIC removed. Repeat ***improvment from last time.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table. CDI. PIC removed. Repeat

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 an incomplete employee health policy in the facility during inspection. CDI. Facility was educated on the changes in the employee health policy and provided a new one.

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 multiple food stuffs in the WI without dates. CDI. PIC date marked. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored directly on the floor in the WI cooler. CDI. PIC removed.

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

4-501.11 Maintain equipment in good repair. observed hand sink and 3 comp sink coming off the wall in the kitchen area. 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 build up on shelves in WI. Also observed paint chipping off on shelves at dish drying area REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table. CDI. PIC removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed baked chicken, fish, beans and ham in WIC and RI with no protective covering. -CDI- PIC covered items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in one of the RI to be out of temperature. CDI. PIC voluntarily discarded. Unit placed out service and PIC indicated unit will not be used again. 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. Observed multiple food stuffs in the WI without dates. CDI. PIC date marked. Repeat *** improvement from last time. 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 multiple flies in the facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. Repeat ***improvement from last time.

4-501.11 Maintain equipment in good repair. observed hand sink and 3 comp sink coming off the wall in the kitchen area. Also observed one of the unit to be out of temp. Needs to be repaired. 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 build up in shelves, WI. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed opened dumpster at the back of the facility. Needs to be covered. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table. CDI. PIC removed. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored directly in front of hand sink. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm. Observed active dish washing without sanitizing. CDI. PIC had sanitizer set up. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 multiple food stuffs in the facility without dates. CDI. PIC date marked. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bottle stored directly on cleaned dishes. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to have some.

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

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up on wash, rinse solution. CDI. PIC replace solution.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed opened dumpster at the back of the facility. Needs to be covered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep table. CDI. PIC removed.

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 vomit and diarrheal cleanup procedures. -CDI- EHS provided handout to PIC. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink to rinse thermometer. Observed potato peeler in handwashing sink. -CDI- EHS educated food employee on proper use of handwashing sink. PIC removed potato peeler. -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed baked chicken, navy beans and home fries in WIC with no protective covering. -CDI- PIC covered items. -0-

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 several items in prep unit # 1 with improper date marks, i.e. potato salad, sliced tomatoes and Cole slaw all labeled 11/28. Per PIC, these items were all prepared today. Observed baked chicken in WIC with no date. Per PIC, chicken was prepared yesterday. Observed frozen black peas with no date marks. -CDI- PIC corrected date marks and date marked chicken and black peas. -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer spray bottle in grill area with no label. -CDI- PIC labeled items. **REPEAT** -2-

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 scoop handles stored in flour and sugar. -CDI- PIC removed handles. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in wall near back handsink that need to be filled, and panel at bottom corner falling off near 3 comp sink. Observed missing panels at hood system. **REPEAT** -0.5-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee come back from bathroom and put on gloves to handle food. Hands must be washed upon entering kitchen. CDI hands washed. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee grab raw steak and change gloves to continue food prep. CDI hands washed.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed tomatoes, lettuce, and other produce on top shelf above spaghetti, sauces, and other Rte food. CDI reoriented. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm. Observed two liquid detergents at dish instead of detergent rinse aid and sanitizer. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no asterisks (forks) for country breakfast and egg any style and eggs that are served sunny side under sandwiches and biscuits. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer buckets that were not labeled. CDI items labeled.

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 holes in wall bear back handsink that need to be filled, and panel at bottom corner falling off near 3 comp sink. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bottle stored directly on prep table. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. REPEAT

4-501.11 Maintain equipment in good repair. observed hand sink and 3 comp sink coming off the wall in the kitchen area. Needs to be repaired. Repeat

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 build up on vents, walls in cooking line. . Needs to be cleaned. repeat 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 paints chipping of ceiling in the kitchen area.

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 lettuce, chicken, beans, beef without dates. CDI. PIC date marked. repeat 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored directly on the floor in the WI freezer. CDI. PIC removed. repeat ***improvement from last time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. REPEAT

4-501.11 Maintain equipment in good repair. observed hand sink and 3 comp sink coming off the wall in the kitchen area. Needs to be repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed opened dumpster at the back of the facility. Needs to be covered.

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 build up on vents in the kitchen area. Needs to be cleaned. repeat ***improvement from last time.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishes stored in hand sink. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all the food on one of the HH unit with temperatures below 135F. CDI. PIC removed to be reheated.

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 chicken, lettuce in WI and RI from previous day without dates. CDI. PIC date marked. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen food on the floor, and container of food on floor in WI freezer and cooler respectively. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. 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 build up in the micro waves and needs cleaning. Repeat.

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 build up on floors behind cooling lines. needs to be cleaned.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed chicken stored directly above pork. CDI. PIC removed.

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 chicken in RI without dates. CDI. PIC date marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to have some. 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 non food contact part of cleaned dishes with stickers on it, PIC removed and cheated. Also Observed build up in the micro waves and needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees bags stored throughout the facility. Needs to be removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in the sink area during inspection. CDI. PIC replaced.

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 a container of salt in the prep area without a label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed oil containers stored directly on the floor in the dry storage area. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to have some.

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 build up on hood vents needs to be cleaned.

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 written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. 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 exterior of tall reach in and their handles in need of cleaning. Also Observed build up in the micro waves and needs cleaning. REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no hand signs in the kitchen sinks during inspection. CDI. Provided PIC with some.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk, sausage in RI without date marks. CDI. PIC date 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. -P. Observed slaw in RI with an expired date mark. CDI. PIC voluntarily discarded.

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

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

2-301.14 When to Wash - P 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash their hands then turn faucets off with bare hands. CDI- Hands washed again

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wiping cloths used to clean kitchen area at 0ppm. CDI- Sanitizer corrected to proper concentration

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in the ice machine.

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

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

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 vents above tall reach in unit in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. REPEAT. Raw chicken and beef stored over pre-cooked sausage and liver mush. CDI. PIC corrected storage order immediately.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes, hot holding at temperatures below 135F. CDI. PIC reheated as they were made two hours ago. ***All other food was holding at right temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, Pork, Cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk, sausage, chicken, cheese in WI and RI without a date mark on them CDI. PIC date marked all of them.

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 tomatoes cooling in RI in a deep container. CDI. PIC changed the container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes, chicken flavor, oil, stored directly on the floor in the dry storage area. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food in the kitchen area with no hair covers. CDI. Emplyees wore hair covers.

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

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 ice scoop stored directly on soda dispenser outlets. CDI. PIC removed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employees drinks in RI freezer. CDI. Employee removed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. One employee washed hands as required, but then used his bare hands to turn off the faucet. CDI-PIC Mrs. Maria redirected employee for re-washing of hands. All other employee's observed washing and drying hands as required. (0pts)

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce stored over prepared tuna salads and precooked mixed salmon in walk in cooler. CDI- Israel Hernandez corrected storage order immediately. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw pork sausage and raw bacon stored over pre-cooked sausage and liver mush. CDI- Israel Hernandez corrected storage order immediately.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink and black build up on the interior side walk and shield of the large ice bin. Cleaning is needed.

4-501.11 Maintain equipment in good repair. Some rusted shelving in the walk in cooler. Appears that multiple shelves/ shelving units have been replaced per previous inspection notes. Continue to replace damaged shelving. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris and build up in hard to reach areas of storage areas at the cook line and equipment.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Back brick wall at can wash has holes in multiples places in the mortar and breaks in the can wash. Repair is needed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack raw shell eggs with gloves, then grab a clean container with the same gloves. CDI - stopped the employee and explained the violation. The container was taken to the dish pit to be re-washed. The employee discarded gloves and washed hands.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some TCS items in the reach in cooler and all TCS items in the walk in cooler holding above 41F. The walk in cooler had an ambient air temperature of 50F. CDI - all TCS items that had been in the cooler overnight were discarded (product disposition sheet created). Items in the reach in cooler are always stored in there and were allowed to be cooled down in the walk in freezer; see temperature chart. Maintenance stated the walk in cooler needed more Freon is currently working on the cooler. Owner, Maria, stated she will voluntarily close herself if the cooler is not fixed after lunch. Lunch items are prepared daily and are held in the steam table and cooked to order. Verification required 9/22/2019

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 shell eggs and pooled eggs held on TPHC but the times were not marked on the white board. CDI - employee knew when he took the eggs out and was allowed to time them. Also, the facility did not have the procedure sheets. Procedure sheet was emailed with the inspection. Verification required 9/22/2019.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 sanitizer bottles stored on prep tables next to food. CDI - bottles were removed.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on a prep table.

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler; replace shelving. Points were not escalated due to shelves above the 3 compartment sink being replaced (noted in previous inspection).

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. EHS asked food employee about if the facility had an employee health policy in place and if the food employee knew the symptoms and illnesses not to come to work with and the employee stated that the employee had never been informed by the facility of a health policy. CDI, EHS educated employee on the 5 reportable symptoms, illnesses, and exposures that are reportable. EHS left a copy of a health policy in English and Spanish for the facility to post. EHS reminded PIC of her responsibility to inform her employees of the health policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener attached to prep table near 3 compartment sink. CDI, EHS advised PIC to either remove the can opener if the facility is not using it or clean it before it used.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS foods hot holding below 135F, refer to temperature chart above. All items were reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, cut lettuce, cut tomatoes, and sliced cheese cold holding in flip top had been stored there since night previous. CDI, all items were voluntarily discarded. For the meats cold holding above 41F in flip top reach in all meats were moved to the walk in freezer to rapidly chill. Per conversation with PIC, Maria, the meats stored in the flip top reach in do not stay in there over night which is why EHS allowed facility to rapidly chill the meats. For the liquid eggs holding at 47F, EHS allowed facility to keep eggs on time until 11:00am on day of inspection, after that time liquid eggs will be voluntarily discarded. Ambient temperature of main flip top unit was 63F, EHS will make a verification visit within 10 days to make sure unit it holding at or below 41F. PIC called repair man during time of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed French toast batter with raw egg cooling in walk in cooler covered with plastic. CDI, plastic was vented to allow air flow throughout food. Observed cooked potatoes cooling in walk in cooler tightly covered with plastic lid. CDI, lid was removed from potatoes to allow air to flow freely throughout food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of shell eggs on the floor located in the walk in cooler. Observed one large box of French floors on the floor located in the walk in freezer.

4-501.11 Maintain equipment in good repair. Observed torn gasket on flip top reach in located across from stove top. Observed rusted shelving on shelves above 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up on the gaskets of main flip top reach. Observed residue build up on the insides and outsides of cold holding equipment on prep line. Observed food build up inside of both microwaves located on main prep line.

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 floor tiles throughout kitchen area and can wash. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls, and ceiling throughout facility with accumulation of residue and dust, cleaning frequency needs to be increased throughout.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw, shelled eggs, remove gloves and go to handle ready to eat cheeses/omelette toppings. EHS intervention had employee wash hands in a nearby handsink and don new gloves. Any time employees change tasks, a handwashing and glove change would be needed. To reduce the amount of handwashing needed, facility may utilize one employee to handle all the raw egg cracking/prep as facility is constantly cracking and handling these eggs during breakfast service, and have other employees handle the non-raw protein stages of prep.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bowl of ham and omelette toppings dumped into the prep area handsink. Items removed and handsink cleaned during inspection. Do not dump items into, store items in, or otherwise use a handsink for any purpose other than washing hands.

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 flour scoop stored with handle inside the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage racks in the dry goods area collecting flour/debris, observed sticker residue present on the exterior of several large plastic containers.

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 floor tiles in some areas of the prep/kitchen area, as well as damage to the mop sink area.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. REPEAT VIOLATION. Observed open employee drink on counter top where food preparation occurs. CDI - educated to store employee drink in area to prevent contamination. Relocated drink.

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 omlet during preparation. CDI - cooked product to over 165F, refer to temperature chart. Educated to not bare hand any food; employees washed hands and put on gloves.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food dumped into handsink by stove. CDI - educated to not dump food into handsink. Cleaned out handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top in temperature danger zone. Refer to temperature chart. CDI - discarded product. Advised to prepare food, cool down uncovered, and then store in cold holding units once at proper temperature. Use thermometers more often.

3-305.14 During preparation, unpackaged food shall be protected from environmental sources of contamination. Observed employee washing lettuce in dirty 3 compartment sink where dish washer was scrubbing dishes. CDI - educated to prevent contamination during preparation. Educated to only use 3 compartment sink or preparation sink for food preparation once the compartments have been cleaned and sanitized for use. Employee cleaned the preparation sink.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed employees without hair restraint. Employees put on hair restraint.

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 chlorine sanitizer bucket at 0 ppm. CDI - refilled with new solution at the proper concentration of 200 ppm.

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 scooper handle stored in the ice. Advised to not store and handle of any utensil to contact ready to eat food.

4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout facility at reach in refrigerator units, reach in freezer, and stand up freezer. Observed standing water in reach in unit. 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 dirty and rusted equipment throughout. Advised to clean equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile in disrepair in facility. Advised to repair. 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 floors in need of cleaning behind the cook line. Advised to keep floor clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cup stored on prep table on cook line. CDI- Drink removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food prepared yesterday that were not covered. CDI- Foods covered to protect them from contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Cooks on the cook line observed not wearing hats or hair restraints. CDI- Employees put on hats.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a number of employee drinks being stored open in kitchen and/or stored above food or food contact surfaces. CDI- All drinks covered/ removed and or properly stored.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handling raw steak meat, shed gloves but did not wash hands between glove changes to handle other foods. CDI- Employee corrected, washed hands and put on new gloves.

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 server handling salad plate and placing long finger nails and fingers onto parts of salad. CDI- Salad discarded, PIC educated server, server washed hands and put on gloves to handle salads.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg french toast mix stored above RTE foods such as vegetables and deli meats in walk in cooler. CDI- Raw egg mix stored below RTE foods by final cook temperature. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of raw produce stored above containers of washed produce. CDI- Produce stored with washed produce above un-washed produce to prevent contamination. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food prepared yesterday that were not covered. CDI- Foods covered to protect them from contamination.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed bacon appearing visibly undercooked in walk in cooler. Facility appearing to be "par-cooking" bacon. Reviewed proper cooling procedure and requirement for health dept. agreement to use non-continuous cooking procedure for meats. CDI- PIC said they will revise their procedure to ensure bacon is fully cooked without interruption. Under-cooked bacon completed cooking in oven, observed at 190 degrees.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cooked cut potatoes that had been taken out for prep 4.5 hrs ago that were placed in deep tightly covered tub observed at 50 degrees. CDI- Worker voluntarily disposed of cut potatoes.

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 a number of foods prepared more than 24 hrs ago that were not date marked including: corned beef hash, cooked rice, fried chicken, baked beans, and deli meats thawed 24 hrs ago. CDI- All foods properly date marked with date of prep/ date of thaw.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser not labeled at dish area. CDI- Spray bottle labeled.

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 deep tub of cut potatoes improperly cooling over 4.5 hrs from room temp prep at 52 degrees. Observed sliced tomatoes cooling in deep and tightly covered containers. CDI- Reviewed proper cooling methods with PIC. Potatoes voluntarily disposed of by worker and tomatoes moved to shallow vented pans to properly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a number of dry goods not labeled including: beef base, chicken base, etc. CDI- Dry goods labeled.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed server that serves salad onto plate to serve to customers that had artificial nails that were observed with contact with salad. Employee corrected by PIC, salad disposed of and employee put on gloves to serve salads. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cooks on cook line without hair restraints. Employees corrected, put on hats and hair nets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some grease build up on sides of fryers and cooking equipment needing cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at grill station. CDI- Towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm chlorine sanitizer, appears sanitizer had gotten low and air had gotten into sanitizer tube. CDI- Sanitizer changed, machine primed and observed at 100 ppm. Dishes washed earlier were re-sanitized in the 3 compartment sink with proper strength sanitizer. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today with food particles on blade and blade guard. Be sure the slicer is cleaned and sanitized every 4 hrs after use. CDI- Slicer cleaned and sanitized.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large tub of lettuce cooling approx. 2 hrs in huge greens keeper tub with a lid, lettuce observed at 65 degrees and not likely to reach 45 without proper cooling methods. CDI- Cook added ice to lettuce, observed lettuce at 45 degrees by end of inspection.

4-502.11(A) Maintain utensils in good repair. Observed badly damaged strainer in dish area, strainer disposed of. 4-501.11 Maintain equipment in good repair. Observed racks above 3 comp sink starting to rust, need re-coating or replacing soon.

6-303.11 Intensity-Lighting - C Maintain required light levels in food storage areas. Observed low lighting in walk in freezer. Low watt light bulb replaced with higher watt bulb, supplying proper lighting. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Protective ceiling light cover is loose in dry good/ canned good storage area, needs refastening.

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 pan of chicken salad made 4 days ago in walk in cooler that was not date marked. CDI- Item date marked for date of prep.

4 -203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed available thick prob thermometer approx. 12 degrees out of calibration. CDI- Thermometer calibrated, recommend getting a thin probe thermometer for accurate measure of thin foods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non used dishes stored under steam table that were dirty as well as the shelf they were stored on. Observed prep table at fryer with grease build up, needing cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some ceiling and wall damage in dry good storage room near back door. Observed doorway to walk in cooler needing to have gaps at wall caulked and/or sealed. GENERAL COMMENT: Rusty racks in walk in and at 3 comp sink have been replaced since last inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of degreaser at dish area. CDI- Bottle labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing a hat or hair restraint, CDI- Employee put on a hat.

4-501.11 Maintain equipment in good repair. Observed rusty racks above 3 comp sink and very rusted and badly peeling racks in walk in cooler. (repeat) Have racks replaced or re-coated to be 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. Wall frame around entry to walk in cooler has damage, needs repair and/ or recaulking around door frame to eliminate gaps.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored uncovered above customer items in reach-in cooler. CDI food voluntarily discarded.

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 homemade dressings in reach-in cooler not date marked. No bulk storage labeled for dressings either. CDI dressings labeled.

3-304.13 Linens and Napkins, Use Limitations - C Observed bacon draining on white towel. CDI towel removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed one employee beverage stored on shelf above steam table. CDI beverage voluntarily discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed ice machine collecting black and pink debris.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed facility adding scrambled eggs to pooled shelled eggs. Scrambled eggs in pooled eggs were 56F. CDI product voluntarily discarded.

7-102.11 Common Name-Working Containers - PF Observed several buckets of sanitizer and spray bottles with sanitizer and degreaser not labeled. CDI buckets and bottles labeled.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed two plastic containers of flour not labeled near walk-in cooler.

2-303.11 Prohibition-Jewelry - C. Observed grill cook wearing two braclets. Observed waitstaff preparing toast with jeweled rings.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed cups stored on floor/rug in storage closet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed split gaskets on walk-in cooler and reach-in cooler near waitstaff prep area. REPEAT VIOLATION. Observed standing water in bottom of reach-in cooler near waitstaff prep area.

4-602.13 Nonfood Contact Surfaces - C Observed nonfood contact surfaces throughout facility collecting food and grease residue; under grill top, shelves, gaskets, inside reach-in cooler.

5-205.15 System Maintained in Good Repair - P Observed handsink at 3 compartment sink leaking.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed slicer, mixer, heat lamps and various items stored in kitchen/closet. PIC stated items are no longer used.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple metal pan lids and a couple utensils stored with food debris. CDI by removing to be re-washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a baked potatoes still at 75-94F after 3 hrs. CDI by voluntary disposal.

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 the cooked macaroni noodles missing a label. 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 an incorrect date on salad labeled 2/17 prepared today. Observed another pan of cooked ziti noodles prepared today with a 2/17 date label. CDI by properly labeling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed some items such as fried chicken livers and loaded hot dog with a consumer advisor asterisk. Educated the PIC on removing any asterisks for products not actually served undercooked if the menus were to be re-printed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several baked potatoes cooling on a sheet pan while covered with another sheet pan. CDI by voluntary discard.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a stem thermometer measuring 38F while in ice water. CDI by recalibrating.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of flour and grill oil.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Remove any dead insects, droppings at a frequency to prevent any accumulation, decomposition or the attraction of pests. Observed cleaning needed in the storage closet inside the mens restroom.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pork in a bowl of water on the dirty drainboard of the 3 compartment sink while dirty utensils were stored on the drainboard. CDI by removing. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee dripping raw chicken juice on the cutting board near the ready to eat food items. Also recommended using separate flour to batter fish and chicken. CDI- employee was educated on properly handling raw chicken and washing and sanitizing the area after contamination.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the bucket on the cook line stored on the floor. (C) Cloths in use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. Observed the cloth used to clean raw chicken juice stored back in the bucket with the other cloths.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean metal sheet pans and other items stored in between 2 areas of soiled utensil storage with visible signs of dripping on the clean utensils.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on several of the reach in coolers.

5-205.15 Maintain a plumbing system in good repair. Observed the kitchen handsink near the 3 comp sink leaking.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored in reach-in cooler beside bread station, one beverage was uncovered. CDI employee beverages were relocated to appropriate location.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling soiled equipment, employee resumed food preparation. CDI employee was directed to wash hands.

\4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates soiled. CDI plates take to dish area to be washed. Observed slicer stored as clean collecting food residue. CDI slicer broken down to be washed, rinsed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 sanitizer buckets at <50ppm. CDI buckets were refilled and tested at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed creamers stored on tables, creamer package states keep refrigerated. PIC stated employees will on serve creamers as needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 sanitizer buckets not labeled. CDI buckets were labeled.

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 pork chops cooling covered in walk-in covered. CDI pork chops uncovered.

3-304.13 Linens and Napkins, Use Limitations - C. Observed bacon draining on white cloth. CDI cloth was removed, bacon placed in metal pan.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on cuttingboards near prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying pan with paper towel. CDI PIC instructed employee on proper procedure.

4-501.11 Maintain equipment in good repair. Observed delfield 2 door reach-in not properly closing.

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 holes in ceiling and wall in dry storage area. Observed can wash area deeply pitted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered water cup with lemon seeds inside stored above the bread storage/prep table. Drink moved to a bottom shelf today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed american cheese and crumbled sausage stored out of temperature at >45F today. American cheese placed on ice and began falling quickly to correct. Sausage discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of degreasor and a yellow liquid without labels today. Degreasor labeled and yellow liquid discarded.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed grease on the ground around the dumpster area today. Keep rolling cart for garbage clean- observed a lot of old food in this today that could create a pest attraction.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust ceiling vents in the kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed waitstaff donning gloves without washing hands- waitstaff started using tongs instead of donning gloves to correct. Observed employee handle raw fish, discard gloves, and go to put on new gloves without first washing hands. Employee stopped and washed hands to correct.

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 open ham and turkey not date marked today. Observed large batch of uncut potatoes not date marked- back dated during inspection. Observed two containers of chopped potatoes that were dated as if they were made today- but they were made the day before and chopped today- date changed to represent the make date.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff that butter bread and scoop ice that had hard to clean rings on today. Limit jewelery on arms and hands to just a simple wedding band.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the lid open on the grease bin today. 5-501.111 Keep storage areas and bins for waste in good repair. Observed a leaking garbage bin today.

Observed meat sauce that was >4days old stored at 42F. Only hold TCS foods 4 days if storing them between 41-45F. Discarded to correct.

Observed no asterick next to menu items offered undercooked and they are not all disclosed to be offered cooked to order. VR in 10 days.

Provide properly calibrated thermometers. Observed a digital thermomater reading 34.5F in ice water today- another calibrated thermometer is onsite to use.

Observed flys in facility today. Clean up back area to correct. Recommmend a covered recepticle for dirty linen. Fly strip observed is not approved-removed today.

Replace leaking grease bin.

Observed shell eggs stored at >45F today(see chart). Store TCS foods at 45-41F or less. Eggs placed in cold hold today to correct.3-501.16

Observed open chili not date marked today- back dated to correct today. Date mark all TCS foods once they have been opened/made.3-501.17

Observed no asterik leading the consumer from the menu item to the warning statement today. PIC stated that menus are being remade currently and a new version will be emailed to EHS. Email EHS new menu by July 3rd.3-603.11

Observed flys in the dry good room today. Recommend a new door sweep, clean up dumpster area, and a fly light or fly fan in this room.Discussed with PIC to correct today- she will contact pest management company to follow up.6-501.111

Observed waitstaff, who handles bread, with a wrist watch on today. Food service employees are limited to a single wedding band on their hands/wrists. No other rings, bracelets, or wrist watches allowed.2-303.11

Clean dishwasher rack that has lime build up on it today. Observed clean dishes stored onthis rack today.4-903.11

A glove shall only be used once and discarded when there is an interruption in the operation. Observed a glove for waitstaff to use on bread being reused.Discarded today to correct.3-304.15

Observed hose turned on with a spray nozzle attached today. Keep water turned off or keep spray nozzle off of the hose when in storage.Water turned off today.5-304.12

Observed a hole in the dumpster today- replace.Observed grease on the ground around the dumpster- clean this area to reduce pest attraction.5-501.1155-502.12

Keep papertowels supplied at all handsinks. Observed no papertowels at the front hand sink. replaced during inspection.

Store food by final cook temp., with all RTE food above all raw animal foods. Observed raw shell eggs stored over livermush in the flip top cooler today. Eggs moved to below all RTE food today to correct.

Wash, rinse, and sanitize drink nozzles daily. Observed build up on the tea nozzles today. Sent to be rewashed to correct.

Observed no asteriking of food items on the menu today- no way for customers to know which itmes are offered undercooked. PIC is going to reprint menu and will email EHS the revised menu to get approval.

Observed sausage cooling WIC in a large portion, plastic container and tightly wrapped. Cool foods using approved methods. Recommend placing sausage in a thin metal pan and placing it into WIF uncovered until it chills down. Sausage placed in WIF to correct today.

Repaint/replace rusted racks in WIC.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. No one present today with the certification. Points will not be deducted until Jan. 2014.

2-401.11 Eating, Drinking, or Using TobaccoStore employee drinks with a lid and in an area that is below and/or seperate from food, food contact surfaces, clean linen, or to-go materials. Observed an open can of red bull stored above eggs today on the prep table next to the grill- discarded during inspection.

3-301.11 Preventing Contamination from HandsObserved an employee shredding carrots today without a glove on the hand that was contacting the carrot. Employee asked to put gloves on today.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain chlorine sanitizer at 50-100ppm. Observed sanitizer bucket at 0ppm today. Do not add soap to this bleach water mixture as it will weaken the concentration. Sanitizer refilled today during inspection. •4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsObserved build-up in the ice machine today in the top section at the chute- sanitized during inspection to correct.

3-403.11 Reheating for Hot HoldingReheat leftover food rapidly to 165F or more by using the microwave, oven, or grill. Observed multiple leftovers today stored on the steam table that had not met 165F( see chart) and had been reheating for an hour. Items taken off steam table during inspection and reheated in the microwave.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved foods being held at 44F in the WIC today. When holding foods between 41-45F, they can only be held for 4 days. Observed boiled eggs and beef stew stored >4 days today and were discarded by PIC.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved open hotdogs and open chili in need of date marking today. Date mark all TCS foods that are held >24 hours after opening them or making them. Date marking sheet given to PIC today.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensHealth statement is offered with an asterick on the menu today but it is still unclear which foods are offered undercooked. Recommended to PIC to add at the top of the menu, '*Eggs offered undercooked if requested". Corrected through instruction.

3-304.14 Wiping Cloths, Use LimitationWhen wiping clothes are not in-use, store them in sanitizer. Observed wiping clothes stored in multiple areas of the kitchen and being used to wipe off knives and cutting boards, and they had no sanitizer on them.

4-602.13 Nonfood Contact SurfacesClean WIC racks and deline the dishwasher- build-up present today.

5-202.13 Backflow Prevention, Air GapProvide a 1" airgap on the prep sink. Flexlible pipe is being used today to drain prep sink and it is directly drained to the floor drain today. PIC stated that a plumber is coming this week to replace spigot and correct the airgap issue. VR in 10 days.