JIM `N NICK`S BAR-B-Q

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 5 metal containers with dried food debris stored clean. *CDI - PIC placed items into 3 compartment sink to be rewashed, rinsed and sanitized. 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 . *REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice Machine with Pink and black build up located inside at the top near ice dispenser and back left corner.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Potato Salad, Pico De Gallo and the top layer of Portioned Bags of Raw Cat Fish above 41F. *CDI - PIC voluntarily discarded Pico De Gallo and Top Layer of Raw Cat Fish. 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 .

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Lidded Plastic container of Pico De Gallo, Metal container of lidded Beans and Metal Container of Mac N Cheese in Main WIC with little change in temperature after 60min. *CDI - PIC moved item to the top shelf and removed lids to accelerate the cooling rate. 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 .

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple Metal containers wet stacked on clean dish rack. *CDI - PIC pyramid stacked items to allow for improved air drying.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 4 Metal containers with small amounts of dried food debris stored clean on clean dish rack. *CDI - Employee removed items and placed them into 3 compartment sink to be washed, rinsed and sanitized. 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 - Pink build up on dispenser for ice machine. PIC stated ice machine is thoroughly cleaned once a quarter. Clean unit more frequently to avoid build up and possible contamination.

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 - Raw Catfish prepped this morning above 41F, PIC stated item was cut, portioned and bagged this morning. *CDI - Item had 15minutes to rapidly cool before cooling parameters would be missed. Item moved to WIC and put on ice to rapidly cool product to below 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple metal containers wet stacked stored clean on clean dish rack. Employee placed items to allow for proper air drying.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test kit available to test the dish machine and 3 compartment sink sanitizers. A verification visit shall be conducted within 10 days to ensure establishment is in possession of proper test kits.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed corn in metal pan stored directly below unopened boxes of raw bacon and on top of unopened box of raw chicken wings. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 sheet pans of cooked chicken and 1 sheet pan of cooked ribs below 135F in hot cabinet units near smoker (see temp chart). CDI-PIC reheated items to above 165F (see temp chart). REPEAT. 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 several potato salad, coleslaw, sliced American cheese, raw chicken, and raw catfish in prep tops as well as several TCS items in ready to eat WIC that were above 41F (see temp chart). Ambient air in ready to eat WIC temped 46F. PIC called refrigeration company during inspection and company is on route to facility. PIC voluntarily discarded all TCS items in ready to eat WIC and moved prepped items to raw meat WIC and have safely separated raw and ready to eat items in raw meat WIC. REPEAT. VR within 3 days to on WIC and salad/raw meat prep tops. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed turkey and chicken at 132F and 133F in hot cabinet. CDI-PIC voluntarily discarded items. 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 several TCS items in burger cooler and main prep top cooler above 41F. CDI-PIC moved items to WIC to rapidly cool and called for maintenance of prep units. VR within 3 days to check status of units. REPEAT. 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 .

3-501.15 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 prepped coleslaw and cut tomatoes cooled 4F/50mins due being tightly wrapped, wings cooling in cold drawer. CDI-PIC removed wrapping to speed up cooling process and moved wings to sheet pan on speed rack. 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 .

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets in chicken prep top and salad cold drawer. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken topside doors on recycle dumpster. PIC stated call for replacement happened prior to inspection.

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. Tray of raw chicken stored above raw fish on speed rack in walk-in cooler. Do not store raw chicken above raw seafood - store according to final cook temperatures. CDI - PIC moved raw chicken to bottom. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Piece of turkey and half chicken measured 131-132F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pans of raw chicken and pan of raw fish measured 46-52F in breading cooler top. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler top cool down. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing watch on wrist while preparing food. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket torn on drawer of large sandwich cooler on line. Replace torn gasket. 0 pts.

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. Some floor tiles missing/damaged in several spots in kitchen. Repair/replace missing/broken floor tiles.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shields missing on several light fixtures in kitchen. Lights must be shatter proof or shielded. 0 pts.

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 shredded cabbage in covered, stacked metal pans without a change in temperature after 1 hr. CDI-Metal pans were uncovered and separated to allow for maximum transfer of heat. Repeat, but points deescalated due to improvement of Mac and cheese cooling. 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy, dark buildup in WIC around fan vent, back wall, and wall above door as well as wall above 3 compartment sink and above dish machine sprayer.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw fish on speed rack inside meat WIC and raw chicken stored above raw beef patties in meat WIC. CDI-PIC corrected storage order. 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 ranch and blue cheese in prep unit by drive thru window above 41F. PIC voluntarily discarded items. VR within 3 days to check cold holding status of prep unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed Mac and cheese slowly cooling on tightly packed speed racks inside WIC, especially towards the top of speed rack (see temp chart). CDI-PIC separated out Mac and cheese pans by every other rung to create additional space for air flow during the cooling process. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked metal containers throughout drying rack. PIC separated containers. Repeat

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dishmachine without build up around the upper corners inside the machine.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed facility without light shields throughout entire kitchen.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed mac and cheese cooling from 110-89 in 1 hour, but speed rack was fully stocked. PIC uses correct cooling methods of shallow, metal pans and left uncovered. CDI-PIC removed every other mac and cheese pan from the speed rack to allow increased air flow to cooling foods. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed on stack of pans wetnesting. PIC separated out pans to properly dry. Repeat. Remained at half points due to improvement.

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 boxes of single service cups stored on the floor of outdoor trailer. PIC to elevate boxes off the floor of the trailer.

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 minor food build up on the bottom right rack of the meat WIC and build up on the dry storage racks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer was not reading on diswasher. Called repair person to fix. Here while doing inspection if not comeplete will have to return. After The inspection was complete the dishwasher did get fixed. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items >41F on Back and front line. Slaw, Butter milk house made dressing, Wings, Melons, sliced cheese, catfish. Ice was added to catfish other items were sent back to WIC to cool down. REPEAT CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Several containers and squeeze bottles without labels. CDI PIC had employee label items

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 a watch. Please remove watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. CDI PIC separated the pans

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 sticky substance on several RIC

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning in kitchen area

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large fan and breading container blocking the hand wash sink by the breading station. CDI - PIC moved items to allow for access to sink. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed dried food debris on onion slicer stored as clean. CDI - Item was broken down and placed in dish area for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cole slaw, potato salad, and shredded cheese in ToGo prep station at >41F. CDI - items were voluntarily discarded by PIC. Observed smoked chicken wings and fish in breading station prep unit >41F. Items were voluntarily discarded by PIC. -1.5-

5-202.12 Provide at least 100F water at handsinks. Observed hot water at all handwash sinks between 68-71F. PIC called technician and they will be out this afternoon.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed severely dented can of sweet relish and a dented can of vegetarian baked beans on rack with undamaged cans. Designate area for damaged products. CDI - Cans were discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed carrots stored above pickles and cheese biscuit mix in WIC. CDI - Carrots were moved to lower shelf.

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 contact with tender flour. CDI - PIC moved scoop to holder above product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes labeled as clean to be wet stacked. CDI-PIC unstacked pans to allow for proper air dry. REPEAT - 1 -

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

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 chicken in the warmer that was below 135F. CDI-chicken was placed back into the smoker to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed watermelon, coleslaw and cheese in prep unit near kitchen door that were above 41F. PIC stated that foods were prepped and then placed into the unit. CDI-items were placed onto ice to rapidly cool down. Observed watermelon, potato salad, macaroni and cheese in the flip unit/cold drawer by the take out window that were above 41F. PIC stated that items were put into unit before EHS arrival. Unit did not appear to be cold. CDI-macaroni and cheese was placed back into the WIC, watermelon, potato salad and cheese were put onto ice. EHS advised PIC to have unit looked at and repaired. Observed cooked smoked wings in the cold drawer near fryer that were above 41F. CDI-wings were placed into WIC to rapidly cool. REPEAT VR TO BE DONE BY 08-22-22

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed wiping cloths being held in sanitizer that was too strong. CDI-sanitizer was diluted

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes labeled as clean to be wet stacked. CDI-PIC unstacked pans to allow for proper air dry. REPEAT

4-501.11 Maintain equipment in good repair. Observed flip unit in back of kitchen to not hold temperature. Foods were above 41F. PIC stated that technician would be out.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed black build up on walls near dish machine. Increase frequency of cleaning. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs stored over cheese biscuit mix made with pasteurized liquid egg. CDI - PIC moved eggs to bottom shelf with other shelled eggs. -0 points

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature of smoked turkey breast at 160F. CDI - PIC continued cooking turkey breast until it reached 165F. -1.5 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed mac and cheese onion metal pans, uncovered and cooling on cooling rack in WIC at a rate of 0.06. CDI - PIC separated trays of mac and cheese to allow more air to flow around food while cooling. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw catfish and smoked wings holding above 41F ink sticker tender prep unit near fryers. Observed cut watermelon in prep near kitchen entrance. PIC stated items were placed in unit between 10:00 am -10:30 am. CDI - PIC discarded the above mentioned items. REPEAT -3 points

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed mac and cheese cooling in metal pans, uncovered without adequate space between pans to allow air flow. CDI - PIC separated pans to allow air to flow around pans while cooling. -0.5 points

6-501.111 Keep the premises free of insects, rodents, and other pests. -C Observed several flies throughout facility. Increase frequency of pest control. -1 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several small ceramic bowls wet nested. CDI - PIC placed bowls at an angle and allowed to air dry. -0 points

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -C Observed lo cutting boards for brisket, ribs and smoked turkey in need of resurfacing/replacing. -0 points

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. -C General cleaning needed to exterior of all equipment including prep units, dish machine, fryers etc. REPEAT -1 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed black build up on walls near dish machine. Increase frequency of cleaning. -0 points

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with educational poster and emailed written procedures. REPEAT -0.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked wings in cooler drawer and raw hamburger at burger station holding above 41F. See temperature chart. CDI - PIC stated items were brought out of WIC at ~10:45am. Items were taken to WIC to cool down. REPEAT -3 points

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. -C General cleaning needed to exterior of all equipment including prep units, dish machine, fryers etc. REPEAT -1 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed missing lids on dumpster. PIC stated lids have been ordered. -0 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes soiled with food debris. Observed can opener soiled with old food debris. CDI- All dishes taken back to be washed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle at bar heavily soiled. CDI- Nozzle cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed lettuce, tomatoes, cheese, wings and slaw cooling at a rate of .01. CDI- All items placed in the walk in cooler for cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of corn and a container of potatoes holding below 135F in the back hot well. CDI- Corn reheated and potatoes discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw, potato salad, and cheese in the prep top and cold drawer unit across from the fryers holding above 41F. Unit was not on. See temp chart.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed prepped items placed directly into units before cooling. CDI- Items placed in the 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 large bins of flour and sugar without labels. CDI- Items labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

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 met racks in need of cleaning. Observed hot boxes in need of cleaning. Observed outside of meat walk in cooler door in need of cleaning.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food prep areas in kitchen area. CDI- drinks were removed and placed on bottom shelf.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine not reaching sanitizing strength (0 ppm). Facility will use single-service items until unit is fixed. Unit is also equipped to do high temperature sanitizing but it is not reaching adequate temperature. VR- facility has up to ten days to repair unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in flip top unit near drive thru that were stored above 41 F. CDI- Items were voluntarily denatured and discarded into trash.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Disclosure and reminder are not printed on new menus. VR- facility has up to ten days to provide disclosure and reminder.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large container of coleslaw cooling in walk-in cooler while covered. CDI- container was vented to allow for proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Three flies noted in dish machine area.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single-service trays that were not inverted at drive-thru area. CDI- containers were inverted.

4-205.10 Food Equipment, Certification and Classification - C. Observed pork base liquid warming in slow cooker that is not commercial. Management will replace with a commercial slow cooker (crockpot)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, refrigeration units, and shelving in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment. Clean walls of dust and splash in kitchen area. REPEAT (full points)

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

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

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

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

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 pork drippings cooled from 6 am this morning at 51 degrees. CDI cooling window missed product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 1 unable to maintain proper temperatures see chat for product descriptions and temperatures . CDI foods discarded and work order sent to repair unit.

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 drippings cooled in too great of volume and in plastic Cambro covered . Advised to thin product out and leave uncovered while cooling . CDI cooling window for product missed and product discarded.

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

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 facility. 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 debris on walls in rear kitchen area.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on faces of equipment and other non food contact surfaces.

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

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 tiles in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris on walls .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer used for filling buckets and manual dishwashing measuring 0 ppm QAC sanitizer. CDI replaced container as it had been mixed with water and proper QAC sanitizer concentration achieved.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer containers for wet cloths at 0 ppm QAC . CDI refilled with sanitizer at proper concentration.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at both steam tables in need of replacement or resurfacing. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on shelving in walk in cooler. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing and damaged floor tiles in kitchen area.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed brunswick stew and greens not reheated to 165 degrees before being placed in hot holding. CDI both products reheated properly and replaced in hot holding (see chart above).

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 hams cooling in walk in 1 cooling at insufficient rate to meet cooling parameters. CDI cooling method changed and proper cooling achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in salad prep unit (prep unit 2) holding above 41 degrees. CDI placed on temporary tphc for short term. Numerous repeats on this prep unit. Intent to Suspend issued. 10 day verification required.

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 hams to thick to properly cool in ambient air. CDI hams wrapped and placed in ice bath proper cooling achieved. See chart above.

3-501.13 Use approved thawing methods. Observed hams sitting on counter to thaw. CDI hams removed to sink with running water measuring 63 degrees.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer could be located in prep unit 2 . 10 day verification required.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on wall at interfaced of wall and spray sink in dish area. Observed buildup of food debris on walls in prep area. -0 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer and robocoupe with visible food debris . CDI PIC had employee clean equipment. Repeat violation 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to buildup of food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in walk in 1 holding at greater than 41 degrees See chart above. All foods above 41 degrees discarded. CDI Technician arrived and thermostat in process of being replaced. Observed items in prep units 1,2 and three holding above 41 degrees items in prep unit 1 and 2 above 41 degrees discarded. CDI prep unit 3 placed on time as a public health control new unit ordered this week verified by invoice.

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 (tphc) being used for blanched fries with no labels or approved procedure. CDI provided procedure template and advised PIC on how to use the process and documentation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points

4-501.11 Maintain equipment in good repair. Observed cooler and prep unit in need of repair, PIC advised new salad prep unit has been order and should arrive next week . Repeat violation. 10 day verification required. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in most prep units and steam tables in need of resurfacing or replacement. Repeat violation.

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

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 washing soiled utensils and equipment at the mechanical dishwasher and proceed to handle and put away clean equipment and utensils without washing hands and donning gloves. CDI EHS discussed proper handwashing methods with employee and PIC. Employee washed hands properly and donned gloves to handle clean equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and raw bacon bits stored above RTE cooked chicken bones and shredded cheese in the meat walk in cooler. CDI PIC rearranged to proper order during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed FCS of slicer and onion dicer with food debris. Ensure to increase cleaning frequency. CDI PIC broke down slicer and dicer and placed at the 3 comp sink to be cleaned properly. Repeat violation. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Per conversation with PIC, slicer is "cleaned" by using a QUAT sanitizer wiping cloth and not broken down. Ensure to break equipment down, wash, rinse, and sanitize to effectively clean. CDI EHS educated PIC on proper cleaning methods and PIC broke down slicer and placed at 3 comp sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken bones, chicken wings, pulled pork, and sausages that failed to cool properly. PIC stated items were made the day before and were cooling in the walk in cooler. EHS determined that TCS foods failed to cool properly due to improper cooling methods. CDI PIC voluntarily discarded all TCS foods that failed to cool properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, potato salad, coleslaw, and cut tomatoes above 41F in the flip top unit by fryer (see temp chart). Ambient temp of the cooler was 50F. PIC stated that unit will be repaired and will add ice to maintain 41F. CDI PIC voluntarily discarded TCS foods above 41F. Repeat violation. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked mushrooms cooling in a covered metal container in the walk in cooler. Observed roasted corn cooling in the flip top unit. Observed pulled pork, chicken wings, chicken bones, and sausages that were stacked on a speed rack in the walk in cooler that failed to cool properly (see violation #18). Ensure to follow proper cooling methods. CDI PIC uncovered container of mushrooms and placed roasted corn into the walk in cooler to rapid cool. Repeat violation.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths stored on prep tables. Ensure to store damp cloths in sanitizer buckets. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed flip top/pull drawer unit by the fryer not functioning properly and maintaining 41F or lower. PIC stated that unit is constantly fixed and employees keep the flip top unit opened constantly. EHS discussed different cold holding methods. PIC stated that unit will be serviced. Repeat violation. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep cuts and stains. Ensure to resurface or replace cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surface (handles of equipment, NFCS of slicer, walk in cooler, etc.) with debris build up. Ensure to increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several FCS of utensils, plates, and bowls with food debris build up stored as clean. CDI PIC moved items to 3 comp sink to be washed properly. Repeat violation. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dishwasher at bar not functioning properly. PIC stated that all items are cleaned at the mechanical dishwasher in the kitchen and has maintenance coming today to fix. Observed mechanical dishwasher at kitchen with chlorine sanitizer concentrations at 0 ppm. CDI after 6 constant runs, the high temp machine was able to reach 163F, and PIC stated they will still have someone come service both the machine to effectively run.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cut melons, boiled eggs, and spring mix cold holding above 41F (see temp chart). Ambient temperature of salad flip/pull drawers was 47F. Observed coleslaw and cut lettuce cold holding above 41F (see temp chart). Ambient temperature of unit was 49F. Observed chicken stock above 41F in the walk in cooler. PIC stated that they will call to have units serviced today. CDI PIC voluntarily discarded all TCS food items above 41F. Repeat violation. Verification within 10 days on units.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large amount of hard boiled eggs and queso cheese cooling in a covered container. Ensure to follow proper cooling methods for cooling. CDI PIC placed hard boiled eggs on ice and uncovered eggs and cheese in the walk in cooler. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths stored on prep tables. Ensure to store in sanitizer.

4-501.11 Maintain equipment in good repair. Observed flip top unit by the drive thru and salad flip top/pull drawer unit was ambient temps ranging from 47-50F. PIC stated that they will discontinue using units until fixed. PIC called for service today. Repeat violation. Points were not escalated due to previous units fixed from the last inspection.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed multiple employees unable to identify all 5 of the reportable symptoms and foodborne illnesses. CDI EHS educated PIC and staff of the symptoms and illnesses and provided employee health policy flyers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee actively drinking a drink without a lid or straw and several drinks in the establishment without lids and straws such as water bottles. CDI employee drink was replaced during the inspection.

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 not dry hands properly by shaking water off hands instead of using a paper towel after washing them. CDI EHS discussed proper handwashing and PIC had employee rewash hands. Repeat violation. Points were not escalated due to improvement seen in handwashing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handsink and ice in handsink at bar. CDI ice was removed from handsink during the inspection. Repeat violation. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed woman's restroom left handsink with broken hot water faucet. Ensure to fix to provide hot water. Verification required in 10 days.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat food in the walk in cooler. CDI EHS discussed storage order and PIC rearranged items during the inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees wiping gloved hands onto apron to clean instead of discarding gloves and washing hands. CDI PIC had employees rewash hands properly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee take equipment to shred cheese from the 3 comp sink that had not been fully washed, rinsed, and sanitized. CDI PIC stopped employee and had item properly washed before use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surface of slicer with food debris build up. CDI EHS discussed proper cleaning procedures for slicers and PIC had slicer broken down and properly cleaned at the 3 comp sink. Repeat violation. Points were not escalated due to improvement seen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 containers of coleslaw and 2 pans of deviled eggs held above 45F in pull drawers(see temp chart). PIC stated items came straight from the walk in cooler and not placed in units overnight but turn the flip top off overnight. CDI PIC voluntarily discarded containers of coleslaw and deviled eggs. PIC stated he will call to have unit serviced.

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 TCS food items such as brunswick stew, chili, and smoked ham and brisket made the day prior without date labels. Observed 2 open cartons of milk not dated in tall reach in. Per conversation, PIC stated facility dates food items based on assembly and not with dates of the earliest ingredient prepped. CDI EHS discussed date marking system and PIC had food items dated during the inspection. Repeat violation.

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 TCS food items such as pico and deviled eggs ambient cooling with lids covered and stacked in the walk in cooler (see temp chart). CDI EHS educated PIC on proper cooling methods and PIC had lids removed from food items to allow them to cool properly. Repeat violation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees actively prepping food while wearing watches and bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. 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 linen and aprons stored in outside storage uncovered and not in a clean, dry location.

4-501.11 Maintain equipment in good repair. Observed hot box handle with broken handle and flip top lid broken. Observed flip top unit with ambient temp of 58-60F. PIC placed TCS food items on ice and will continue to plae ice in flip top unit until fixed. PIC stated they will contact to have flip top unit serviced and have ordered parts for the broken hot box handle and flip top lid. Repeat violation. Verification required in 10 days. Points were not escalated due to items from prior inspection being fixed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards on the main prep line in need of resurface of replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed NFCS of hot box, slicer, and container of equipment parts soiled with food debris build up. CDI PIC placed soiled container with equipment at the 3 comp sink to be properly cleaned and cleaned non-food contact side of slicer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with side door opened. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed items in need of discard around dumpster area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed AC vents above food prep area and throughout kitchen in need of cleaning.

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 re-contaminate hands at faucets after washing. CDI- employee re-washed hands after correction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found discarded gloves in one handsink. CDI- sink cleared for access.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found multiple cutting utensils, scoops, and other utensils with food debris attached at clean storage shelves in dish pit.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Observed collards reheating in hot box. CDI-Collards pulled from hot box and placed on grill. Collards reached 190 F within 2 hours.

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: Found wings and pork from overnight cooling above 45 F. CDI- Both items voluntarily discarded. Observed mac and cheeses cooling at rate of 24.4 F per hour. Methods changed. See # 31 below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Determined facility is date marking with date of assembly and not with date of earlies ingredient prep. CDI- corrected dating system while discussion with PIC.

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 : Dense volume of wings cooling overnight did not meet parameters. Whole pork butt cooled from overnight did not reach parameters. CDI- Both items discarded. Noted mac and cheeses cooling 17F in 45 minutes. Macs were in shallow pans on cooling cart but cart was filled to capacity with hot items. CDI- more cooling space provided by addition of second cooling cart.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils being stored in significantly soiled pans.

4-501.11 Maintain equipment in good repair. Observed badly torn gasket on walk-in door. One hot box not functional during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple pork butts in hot holding unit not held above 135F (see chart). CDI- PIC stated butts were smoked that morning. Brought to smoker to be re-heated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple items in flip top unit 2 not held at 45F or below. CDI- Cooled down. Unit will be looked at. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Noted that pulled pork cooled 7 degrees in a span of 30 mins. Noted that pork was not spread out enough in pan. CDI- Pork spread out and cooling improved. See chart. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. One small insect noted on a plate. CDI- Plated taken to dishwasher.

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. Scoop for rice, sugar, and flour stored with handle in product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of wet stacking. Facility must find a way to air dry all the equipment/utensils.

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 Dishwasher handled soiled dishes and proceeded to handle clean dishes without washing hands. CDI- Explained to dishwasher the need to stop and wash hands after handling dishes. Facility will consider different options to address problem. Options include acquring rubber gloves, utilzing two dishwashers, etc. VR.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe front line staff wipe apron multiple times and proceed to handle RTE food without discarding gloves and washing hands. CDI- Staff discarded gloves and washed hands. Spoke with PIC about importance of staff to be aware of what they are touching when wearing gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some clean plates soiled with food debris. CDI- Taken to dishwasher. 4-501.114 Maintain sanitizer at correct concentrations. -P Quat dispenser at back sink and 3 comp. sink not dispensing proper amount of Quat. CDI- Ecolab was called and repaired unit. VR. Also noted dishwasher at bar not recording at least 50ppm Chlorine. CDI- Unit was primed and recorded at 50ppm. Assure bar-tenders are using strips at machine. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No begin time recorded on blanched french fries holding under TPHC. CDI- Time added.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in large tub with lid on. PIC stated lettuce started cooling at 10:45am. CDI- Lettuce was moved into an ice bath to finish properly cooling. Also observed cooked mac/cheese in shallow trays in WIC. However, cooling logging (see charts) shows it was not coming down at a fast speed so method was adjusted to place in ice baths. Product rapidly cooled down once method was changed. Reccomend facility use ice baths to cool mac/cheese down. REPEAT

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. Multiple sani. buckets recorded low in concentration (due to dispenser, see # 14). Assure buckets are being changed out in a timely manner, use strips to test.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal sweaters stored throughout kitchen. Keep designated.

5-202.12 Handwashing Sinks, Installation - PF Observed hot water in slow-closing faucet of left handsink in ladies' room did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Need to have this repaired. VR required.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed corn in crates, other produce in boxes, stored over ready to eat desserts. Need to move these such that desserts are not stored under items that have not yet been processed and washed/cooked. CDI by moving items to not be exposed to contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizing dishmachine at bar to have a reading of 0ppm chlorine. CDI by priming machine such that a regular cycle showed a residual of 50 ppm chlorine to be left on utensils in machine.

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 cooked chicken in meat walk-in with some pieces at 48F, items tightly wrapped. Must completely cool to 45F or below before wrapping. Observed prime rib in portioned bags at 60F, cooked mushrooms and onions in pan at grill at 58F, raw ground beef in refrigerated drawers near grill at 48F, and sliced cheese in prep refrigerator near grill at 48F; CDI by taking all of these items had been portioned within an hour from already chilled foods, were placed into freezer to bring down quickly to 45F or below. Need to re-check cold foods after portioning to assure that they are 45F or below before tightly wrapping and before placing into holding refrigerator, re-chill only in walk-in refrigerator and properly vented to cool to 45F or below throughout. REPEAT ITEM. VR needed, risk control plan needed as one has not been re-worked since last visit on 06/04/2017.

3-501.15 Cooling Methods - PF Observed food as noted in chart placed into prep coolers after preparation rather than into walk-in coolers. CDI by moving items into walk-in coolers for cooling to proper temperatures before placing back into prep coolers. REPEAT ITEM. VR needed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some items such as panko, seasoning at dessert area, etc. with no label on container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at back door area, at drive through window area outside and inside of facility. Do no do any cleaning of items on ground, need to clean up residual of grease around back door area that is an attractant to insects.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Still observed workers with beards working with food without wearing beard nets. REPEAT ITEM.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored wet on utensils storage shelves in several locations. Suggest taking advantage of overnight hours to allow bulk of utensils to properly air dry. Fourth consecutive violation of air-drying of utensils. Cannot wet stack until other items air dry; wet stacking allows for the multiplication of organisms on the utensils and in the air that land on these wet surfaces. Must create risk control plan that shows active control of this issue not later than 07/13/17. VR required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on utensils shelves for clean utensils at dishmachine area, on shelves in area at back of kitchen near to-go area, and in walk-in refrigerator at rear of kitchen with produce, etc. Need to clean all shelving with a method and frequency to preclude any buildup of dust, food, etc.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed screw top employee drinks, open employee drinks, employee drinks with no straw, and drinks stored over prep area and over utensils. All employee drinks in kitchen, bar, and prep areas must have lids and straws and must be stored such that they would not contaminate food, utensils, and prep areas. No screw top lid drinks allowed in these areas as they must be handled at mouth contact area to open. CDI by instruction and by disposition of drinks. 2-401.11 Eating, Drinking, or Using Tobacco - C Observed open can of Red Bull and sandwich at prep refrigerator. Drinking must be done as noted above, and eating must be done on breaks in non-prep areas. CDI by instruction and disposition of items.

2-301.14 Wash hands after activities that contaminate them. -P Observed wait staffer put hand around lips when talking to another staffer, did not wash her hands before taking plate out to table. CDI by instruction, manager advised staffer to wash her hands. Repeat Observed staffer wearing wet towel at waist to wipe hands on - CDI by removing towel 2-301.11 Clean condition-Hands and Arms - P Observed two staffers handling food with hair bands on their wrists. Store these in pockets for later use and keep hands and arms clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels at sink in bar area. CDI by supplying towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with grease, food debris on them on shelves and stored as clean. CDI by removing pans to re-wash. Repeat item.

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 Found prime rib in walk-in refrigerator that was at 53.4F. No notation of when this item was at 135F, so no documentation of when cooling began; item was placed into walk-in refrigerator 11.5 hours previously. Test of cooling documentation of pork noted that item was at 83F greater than 2 hours after hitting 127F, so test was not in compliance with proper cooling procedures. Must incorporate active role to ensure that cooling takes places within proper time parameters. CDI by discarding meat and denaturing item. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Cutting cheese, preparing potato salad and cole slaw and pico de gallo and placing items into prep top cooler. These units are not intended for cooling, but for holding. CDI by moving items into walk-in refrigerator for quick cooling.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed sour cream in prep cooler at 57F, sliced cheese in prep cooler at 47F. Sour cream cooler had become unplugged, and sliced cheese was too close to hot temperature source. CDI by items moved for rapid re-cooling to 45F or below. Repeat item

3-501.17 Date mark/label all TCS. . foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Had items marked 3/6 rather than 6/3 in refrigrator. CDI by removing foods for re-labeling.

3-501.15 Cooling Methods - PF Observed food as noted in chart placed into prep coolers after preparation rather than into walk-in coolers. CDI by moving items into walk-in coolers for cooling to proper temperatures before placing back into prep coolers.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer placed into prep cooler that had become unplugged, and no thermometer in cooler at wait staff cooler that had dressings, etc. in it. Need to have thermometers in all refrigerators, placed in warmest area of cooler where they may be easily observed.

2-402.11 Effectiveness-Hair Restraints - C Person handling food from pit must wear effective hair restraint. All persons handling food and utensils with beards must wear effective beard restraints.

3-.304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on counters, surfaces. Clean wet towels must be held in sanitizer. Repeat item 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry towels on food contact surfaces; once soiled, towels must be put into containers for laudering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored wet in prep area and in dishwashing area. Must thoroughly dry all items prior to stacking. Repeat item

4-501.11 Maintain equipment in good repair. Most cutting boards with damage had been replaced, but still a few damaged ones on site. Resurface or replace all scarred cutting boards. Observed rusted shelves in bar coolers with damaged coated surfaces. Need to have shelves either professionaly re-coated or replaced.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster has no lid. Birds feeding from dumpster. Contact dumpster supplier to get new dumpster with tight-fitting lid.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty vents over dismachine area, in walk-in refrigerators, in reach-in refrigerator in bar, and in bar walk-in. Need to clean these such that accumulation of dust and dirt does not occur.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, and rinse using running warm water -P Observe one employee, after handling raw chicken, wash hands for about 5 seconds. CDI- Proper handwashing explained to PIC. 2-301.14 Wash hands after activities that contaminate them.-P Observe one employee wipe face with hands and proceed to continue operation.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observe employee handle RTE leafy greens with bare hands. CDI- Product discarded.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observe an employee filling up a pitcher with water from handwash sink. CDI- Instructed to do so at other sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple food contact items such as plates, cutting boards, bowls all soiled with food debris. CDI- All items taken to dishwasher. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, pico, carmerlized onions, and bagged lettuce all holding above 45F.

3-307.11 Protect food from miscellaneous sources of contamination not specifically noted by code. Observed house-made potato chips and raw potatos stored with no covering from air/physical contaminants.

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. In use wet wiping cloths stored on counter. Keep in sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket stored on floor.

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 an ice scoop stored with handles in ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy use wet stacking of plates, bowls, etc. REPEAT

4-501.11 Maintain equipment in good repair. Observed severly damaged cutting boards at various prep units throughout kitchen. Repair or replace.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash and rinse solution was dirty, keep clean.

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. Majority of NFCS areas in need of cleaning such as shelves in WIC, exterior of equipment/utensils

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

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a cart of french fries blocking access to one handwash sink and a pitcher sitting in handwash sink near drive through window. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plates soiled with fod debris. CDI- Plates taken back to dishwasher. REPEAT 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed heavy black build up in interior of ice machine. Clean ice machine. REPEAT

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 bottle of oil unlabeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of plates.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Large ice bucket blocking access to handwash sink and pitcher in sink. CDI- Sink cleared for access.

4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher sanitizer in warewashing machine was recorded too strong at 200 ppm bleach. CDI- PIC primed machine and machine was sanitizing at 50ppm. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some build-up in interior of ice machine. Clean ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some soiled plates, scoops, bowls, and cutting boards. CDI- All items taken back to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings, chicken bones, and house-made ranches all holding above 45F (see chart). CDI- All items taken back to WIC to cool down. REPEAT. Ranch unit will be repaired. Facility will not use it in the meantime. VR.

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 blanched fries with a begin time of 11AM. Procedures stated they had a max hold time of 3 hours. Observed fries at 3:00. CDI- Employee stated the fries had been exchanged but the time was not changed. CDI- Time marker was changed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed potato salad cooling with lid on and cooked onions cooling in flip top unit. Follow proper cooling paramaters. REPEAT.

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

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 many sheleves that are in need of thorough cleaning. Clean all shelves.

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 Dishwasher handled soiled dishes at dishwasher with bare hands and proceeded to stack clean dishes without washing hands. Facility has heavy duty gloves that can be used. Use gloves or wash hands in between uses. REPEAT.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Dishwasher was not properly sanitizing as test strip did not turn black. CDI- Swisher was called and arrived on site. Swisher put test strip in machine and strip read a temp. of 160F. EHS put strip in afterwards and strip turned black. Swisher explained that when facility changes the water every 2 hours or so, time is needed to allow water temp. in unit to reach back to 160/180F for sanitizing purposes. Swisher suspected that unit was not yet warmed up to temp. and thus was not sanitizing earlier. Check water temp. with strips after chaning water before utilizing machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pulled pork and chicken in hot holding unit was recorded at temp. below 135F (see chart). PIC suspected that pulled pork had been left out. CDI- Both products brought to smoke to re-heat to 165+F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products holding above 45F. Pico and cole slaw in flip top unit were brought to WIC to cool down. Mac/cheese, potato salad, and cole slaw in flip top unit 2 were all brought to WIC to cool down. Unit was not holding temp. Facility will call repair-man. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooked onions in reach in cooller at 75F. PIC stated they were just cooked. Do not cool products in reach in units. CDI- Onions moved back to WIC to cool down.

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 several scoops (in flour and in ice units) stored with handles in food products. Store with handles out.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drinkn on prep table where mac/cheese prep was being conducted.

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 dishwasher handle soiled dishes and proceed to stack away clean dishes without washing hands. CDI- Explained to dishwasher and PIC that dishwasher must wash hands before handling clean dishes. PIC stated he will look into how to correct violation which may involve utilzing two dishwashers or heavy duty gloves.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf' Observed trash can blocking access to handwash sink. CDI- Trash can removed. No points deducted.

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 blanched french fries being held but with no time marking indication. CDI- Explained to PIC that beggining and end time must be on french fries. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Obsereved two hamburger options that are serverved undercooked with a consumer advisory on the main menu but the same items are offered on the lunch menu not undercooked. Provide consumer advisory on the lunch menu. VR- Will return within 10 days to confirm violation is corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and pepper and some spices unlabeled. CDI- PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed a bucket of potatos on floor in walk in. Keep food off floor.

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 many sanitizer buckets with low quat concentration. REPEAT. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed some sanitizer buckets stored on floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to-go cups, lids, and boxes stored in a way not preventing contamination.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some damaged plastic tubs. CDI- PIC discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sinks throughout facility with food debris present in the basins and stopper. Use only for handwashing. CDI - PIC instructed employee to wash, rinse and sanitize all sink basins. -1-

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 hot pickled pickles in large bins cooling in walk in since 3:00 PM at 109F. At 4:30 temperature was taken again and they were 80F. CDI - PIC reheated to 165F and started cooling process over, venting containers and placing in more shallow portions. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility not following written procedure for fries. Not recording temperatures before placing items on time nor recording beginning time on sheet pans. CDI - PIC training staff on proper procedure and will post for employee to follow at that station. -1-

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 hot pickled pickles cooling in deep bins with lids present. CDI - PIC vented and split portions to facilitate cooling. REPEAT -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths on prep tables in kitchen. Keep in sanitizer between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls and pans on drying rack in dish room. Use pyramid stacking or similar method to facilitate air drying. REPEAT -1-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy urine odor around toilet in women's restroom and urinal in men's restroom. Clean. -0-

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. Observed dust buildup on ceiling and HVAC vents in kitchen. Clean. -0-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust buildup inside missing HVAC duct over wait station. Replace cover after cleaning. -0-

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer, cuber, a scoop and multiple plates stored as clean. CDI - all items were sent back to be rewashed.

General Comment 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 macaroni in the drawers of the prep unit by the drive thru in the cooling process. Macaroni was 70F. Cool items to 45F in the walk in cooler before bringing them up to the prep unit. CDI - items were placed back into the cooler to cool.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans and bowls stacked wet.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - General cleaning needed on equipment and gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf OBSERVED MOLD/MILDEW GROWTH PRESENT ON INTERIOR OF ICE MACHINE ON WHITE CHUTE EDGES. OBSERVED MOLD/MILDEW GROWTH ON UNDERSIDE OF ICE CHEST COVER AT LARGE SERVER AREA. OBSERVED ONE LARGE KNIFE WITH DRIED RAW CABBAGE RESIDUE ON BLADE, WHILE STORED AS CLEAN ON MAGNETIC KNIFE RACK. CDI BY RETURNING KNIFE AND ICE CHEST COVER TO WAREWASHING STATION FOR PROPER CLEANING. VERIFICATION REQUIRED (VR) TO ENSURE INTERIOR OF ICE MACHINE HAS BEEN PROPERLY CLEANED.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. GENERAL COMMENT OBSERVED SEVERAL LARGE FOOD CONTAINERS STACKED TIGHT WHILE STILL WET. AIR DRY BEFORE STACKING

4-501.11 Maintain equipment in good repair. OBSERVED SPLIT/TORN GASKETS ON BEER COOLER WALK-IN AND 4 GLASS DOOR PREP UNIT ON COOKLINE. WORK ORDER PLACED FOR NEW GASKETS DURING INSPECTION. OBSERVED SEVERAL SHELVING RACKS WITH RUST SHOWING ON SURFACES. PROFESSIONALLY RE-COAT RACKS OR REPLACE OBSERVED SEVERAL CUTTING BOARDS WITH SIGNIFICANT SCARRING AND STAINAGE. RESURFACE OR REPLACE

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED MULTIPLE GASKETS THROUGHOUT FACILITY WITH DEBRIS AND RESIDUE PRESENT ON SURFACES. OBSERVED SOME REFRIGERATION RACKS WITH FOOD DEBRIS PRESENT. OBSERVED DRY FOOD STORAGE CONTAINERS WITH FOOD DEBRIS ON EXTERIORS. OBSERVED OUTER AREA OF VENTILATION GUARDS IN WALK-IN COOLER WITH DUST PRESENT. CLEAN ALL ITEMS THOROUGHLY

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. OBSERVED SOME EMPLOYEE DRINKS & FOOD STORED COMMINGLED WITH CUSTOMER RELATED ITEMS. CREATE SPACES WHERE EMPLOYEES CAN HAVE DRINKS AND FOOD STORED, THAT DOES NOT THREATEN TO CONTAMINATE ANY UTENSILS, EQUIPMENT OR FOOD IN RELATION TO CUSTOMERS. ***BEST PRACTICE IS TO HAVE EMPLOYEES DRINK FROM CUPS WITH LIDS AND STRAWS. SCREW TOP BOTTLES POSE A RISK OF HAND CONTAMINATION EVERYTIME THE BOTTLE TOP IS REMOVED***

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage without a lid stored over bread near the drive through window. Beverage was discarded.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw steak stored directly over a container of cooked ham and one container of raw marinating chicken being stored directly over marinating ribs. CDI by rearranging storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mold growth inside ice machine, soda nozzles at drive through window with debris on them, two slicer blades with food debris on them stored clean, and a robot coupe with food debris on it stored clean. CDI by re-cleaning each item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of mashed potatoes in a steam table at 131F. CDI by reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw in a flip top cooler at 50F and several items in the walk in cooler above 45F (see temp. chart). CDI by recooling each item in the walk in meat cooler.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf The disclosure shall include identification of the animal derived foods by asterisking them to a footnote that states that the items are served raw or undercooked. Observed menu with the reminder but missing the disclosure. CDI by adding a bullet point to each menu item that can be served undercooked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and dust buildup at wire racks above preparation tables near the drive through window.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. A handwash sink shall be used for no other purpose besides handwashing. Observed sink near flip top prep. coolers with food debris in them. PIC placed a handwashing only sign on towel dispenser. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Raw animal foods shall be stored based on their final cook temperatures. Observed raw marinated chicken being stored above ribs in walk in cooler. CDI by rearranging storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed meat slicer stored clean with food debris on blade guard, dirty vegetable slicer stored clean, 2 metal pans that had food debris in them stacked clean, and 5 dirty salad bowls. CDI by recleaning each item.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine sanitizer must be between 50-200ppm. Observed dish machine in bar reading at 0ppm. CDI by replacing sanitizer concentrate bottle with a new one, machine was then reading at proper concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be at least 45F or lower. Observed several items in a flip top unit out of temperature (see temp. chart). CDI by placing these items in walk in cooler to cool back below 45F.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Potentially hazardous foods shall be discarded if they exceed their datemarking time allotment. Observed a container of feta cheese dated 2/26. CDI by discard. Facility was unaware that feta cheese had to be used within 7 days if held at 41F or below.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Foods that are not unmistakable recognizable such as pastas and rice shall be labeled with their common name once removed from their original container. Observed several sauce bottles not labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Foods shall be stored at least 6 inches above the floor. Observed large plastic container of raw meat placed on floor near smoker.

3-304.14 Wiping Cloths, Use Limitation - C. In between uses, wet wiping cloths shall be stored in sanitizer buckets. Observed one wet wiping cloth stored on a counter top.

3-304.12 In-Use Utensils, Between-Use Storage - C. When not in use, utensils stored in food shall have their handles stored above the food surface. Observed one ice scoop with the handle stored in the ice.

4-901.11 Equipment and Utensils, Air-Drying Required - C. After cleaning, equipment and utensils must be air dried before being stacked. Observed 3 pans stacked while wet.

6-301.11 Handwashing Cleanser, AvailabilityHandwash cleanser shall be provided at each handwash sink. Observed handwash sink at bar low on handwash cleanser. CDI, operator filled soap dispenser with handwash cleanser during inspection.6-301.14 Handwashing SignageEach handwash sink shall be supplied with a handwash sign. Observed no handwash sign at handwash sink behind bar in and women's restroom. CDI, operator provided handwash signs.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food so that cross contamination is prevented. Observed raw hamburger patty stored above whole muscle beef in meat walk-in cooler. Observed food mixture made with uncooked raw shell egg stored above baked beans in walk-in cooler. Food shall be stored in wrappings, packages, and covered containers. Observed several ice tea pitchers stored at wait station unprotectedd. CDI by instruction, operator relocated raw hamburger patty and shell egg for proper storage.

. 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 container of grilled onions along cookline on shelf below 135 degrees F. CDI, operator reheated onions to proper temperature.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food being cold held shall be at 45 degrees F or below. Observed pico that operator stated was recently prepared below 45 degrees F in flip top prep cooler. CDI, operator relocated pico to walk-in to rapidly cool.

3-501.19 Time as a Public Health ControlWhen using Time as a Public Health Control proper written procedures must be prepared. Observed facility now implementing Time as a Public Health Control for blanched fries but not following written procedures. Observed written procedures not including that they are bringing cooled blanched fries out below 45 or 41 degrees F. Observed fries that are sitting on trays not identified with a discard time. CDI, 3 trays of french fries were discarded, improvement made since previous inspection.

4-204-112 Temperature Measuring Devices-FunctionalityTemperature measuring devices shall be supplied in hot hold and cold hold equipment storing potentially hazardous food. Observed several broken gauges on hot hold equipment and 2 flip top prep coolers missing a temperature measuring device.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Working containers of dry ingredients and spices shall be labeled by common name of food. Observed a container of sugar without a proper label along prep line. CDI by instruction, improvement made since previous inspection.

2-303.11 Prohibition-JewelryFood employees shall not wear jewelry on their wrists or fingers. Observed several employees with wrist bands, watches, and rings.

3-304.12 In-Use Utensils, Between-Use StorageUse proper methods to store in-use utensils. Observed several knives stored in soiled area between prep tables. Observed knife stored in soiled area under flip top prep unit. Observed several scoopers stored on soiled shelving in 4 door reach in cooler. CDI by instruction, utensils relocated for cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required Allow equipment to air dry after cleaning. Observed several pans and containers being wet stacked.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean equipment and single-service items in a clean, dry area. Observed several boxes of single service items, equipment, and clean linens uncovered/unprotected in outdoor storage area and collecting rain water. Repeat.

4-501.11 Good Repair and Proper Adjustment-EquipmentGeneral Comment: Keep equipment in good repair. Observed split gasket in 4 door reach-in cooler.

4-204.115 Warewashing Machines, Temperature Measuring DevicesA warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tak. Observed chemical dish machine effectively sanitizing dishes but the dish machine gauges not properly functioning. Operator called repair company during inspection. Verification required by 12/7.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed outside of white spice bins accumulating food debris and in need of cleaning.

6-202.11 Light Bulbs, Protective ShieldingGeneral Comment: Provide protective shielding on lights. Observed shields missing from 2 lights under hood. Operator had ordered new ones which were sitting next to hood in a box operator stated was in process of being installed.

2-102.12 Certified Food Protection ManagerObtain ANSI accredited certified food protection manager certification. Observed nobody on site with certification at time of inspection. CDI by instruction. Repeat

6-301.12 Hand Drying ProvisionGeneral Comment: Each handwash sink shall be supplied with disposable towels or another means to dry hands. Observed battery low and not dispensing towels at handwash sink at drive-through window. CDI, operator supplied handwash sink with towels.5-202.12 Handwashing Sinks, Installation: A self closing or metered faucet shall provide 15 seconds of continuous flow. Observed handwash sink faucets in restrooms not providing 15 seconds of continuous flow.

. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food to prevent cross contamination. Observed raw chicken over raw beef in in walk-in cooler near prep line. Observed raw chorizo sausage over whole muscle beef in same walk-in cooler. CDI, operator relocated food for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods in wrappings, packages, or covered containers. Observed several ice tea pitchers stored at bar and at wait station uncovered and unprotected. CDI, operator covered drink pitchers.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be clean to site and touch. Observed meat slicer stored as clean but soiled with dried animal debris.4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyIce bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed inside of ice machine accumulating soil and in need of cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 pan of ham, 2 pans of ribs, 1 pan of pulled pork, 1 pan of mac and cheese in 4 door CresCor hot hold unit below 135 degrees F. CDI, operator reheated foods to proper temperature.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held below 45 degrees F. Observed raw chicken and cut tomaotes over stacked in prep unit above 45 degrees F in flip top prep unit next to grill. CDI, operator stated items were recently placed in unit and relocated chicken an cut tomatoe to walk-in cooler to rapidly cool.

3-501.19 Time as a Public Health ControlWritten procedures must be prepared in advance and maintained in establishment when using Time As A Public Health Control. Observed blanched french fries sitting out of temperature near grill without proper written procedures. CDI, operator discarded french fries, handout given.

7-102.11 Common Name-Working ContainersGeneral Comment: Working containers of toxic substances and sanitizers shall be labeled by common name of material. Observed a spray bottle of heavy duty degreaser not labeled in chemical storage area. CDI, operator removed spray bottle.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Working containers of ingrediants not easily identifyable shall be labeled by common name of food. Observed 2 working containers of spices near smoker not labeled by common name. CDI by instruction.

3-304.12 In-Use Utensils, Between-Use StorageStore ice scoop hande in product with handle up or in a clean, dry area. Observed 2 containers used to store ice scoops collecting water and debris.

4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed several pans and containers being wet stacked at dishwashing area.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore single-service items 6 inches off of the ground and in a clean, dry area. Observed several boxes of single service trays and other single service items being stored on ground in an uncovered/unprotected outdoor storage area

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed split gasket in reach-in cold hold unit along prep line. Observed rusty shelving inside walk-in cooler.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Observed gaskets accumulating debris inside several reach-in cold hold units.