DIVE N

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer said to be last used yesterday with pieces of chicken behind blade. CDI- Slicer re-w/r/s. (-1.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards (make top prep board and in-use board near meat slicer) with deep scoring, no longer cleanable. Replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wood with rough grain attached to wall across from walk in cooler. Also observed cardboard lining the dry racks attached to that same wall. PIC advised to remove cardboard and use a smooth, cleanable barrier, if one is required. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork sausage beside RTE foods in lowboy lower rack, and raw sliced beef beside RTE foods in WIC. EHS observed raw sausage had fallen into a RTE sausage container in lowboy. CDI- RTE sausage voluntarily disposed. Raw items moved to bottom racks, away from RTE foods. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn salad at 48F and Sliced American cheese at 50F in top rack of lowboy, which were prepped this weekend. EHS verified all other TCS foods at 41F and below; equipment is in good repair. PIC states lowboy doors open during prep is the likely culprit. CDI- All items drop below 41F within one hour. (-0)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed milk gallon and Greek yogurt opened last Thursday in WIC without date mark. PIC states yogurt is employee only food. CDI- PIC labeled milk. EHS advised on date marking for open containers of dairy and labeling of employee-only foods. (-0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed wiping cloth bucket beside single service trays on rack beside fliptop. CDI- Trays relocated to protect from contamination. (-1)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one fryer basket with deteriorating metal, no longer safe to use. PIC to replace fryer basket and reply on others in meantime. Many fryer baskets observed available and in good condition. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed maketop cutting board at fliptop across from cook line with severe scoring, no longer cleanable. Replace at earliest opportunity. (-0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer with food debris and numerous stacked dishes stored as clean with date mark sticker residue. CDI- Employee cleans and sanitizes slicer and stacked dishes moved to 3 comp sink to be W/R/S. (-1.5)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed unlabeled soft-cooked bacon on prep counter near cook line. Discussion with PIC revealed misunderstanding that all cooked bacon is non-TCS. CDI- EHS provided education about bacon at different water activity levels and PIC labels floppy bacon for 4 hour TPHC. EHS advises PIC that hard cooked, crispy bacon is rendered non TCS. (-0)

REPEAT. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine above 200ppm in sani-bucket. CDI- Chlorine diluted to 100ppm. EHS advises staff to use test strips onsite to test concentration before laying out sani-buckets or beginning warewashing. (-1)

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 orange build up and dark residue on non-food contact portion of ice machine. Increased cleaning frequency is advised. (-0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wooden beverage rack with peeling paint near handsink at kitchen entrance, not smooth or cleanable. Replace with cleanable and non-absorbent attachment at earliest opportunity. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings on dry storage rack beside facility foods. CDI- Items relocated from usable food supply. (-0)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed bucket of sanitizer too strong when sanitizing equipment. CDI, sanitizer diluted to required concentration to re-sanitize equipment.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed some soiled towels on ground near 3 compartment sink.

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. Observation: EHS observed a wooden pallet on prep line floor. Employees stand on the pallet while prepping food. Observed food debris and soil accumulating between slots in wooden pallet. 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.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed raw beef stored above ready-to eat hot dogs and raw beef stored above raw shell eggs in the walk-in cooler CDI: PIC corrected storage order in the WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observation: EHS observed unwashed vegetables stored above washed vegetables. CDI: PIC corrected storage order during the inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed debris build-up on the deli slicer. PIC stated the slicer is used daily and cleaned after each use. CDI: PIC disassembled deli slicer and took it to the 3-compartment sink to be W/R/S. Observation: EHS noted clean stacked metal pans in clean dishes storage with sticker residue present. CDI: PIC removed the pan to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observation: EHS noted cut lettuce in the prep unit temping 43-46F at 11:20AM. PIC stated lettuce was prepped and placed into the unit at 11AM. At 12:48Pm the lettuce was at 50F. The cooling rate is too slow to meet parameters. CDI: PIC placed the cut lettuce in the WIC to allow for rapid cooling of the product. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observation: EHS observed sliced American cheese in a prep unit holding temperature above 41F. Cheese was over stacked in the pan. CDI: PIC voluntarily discarded the cheese temping over 41F. Improvement made since previous inspection. Points not escalated today. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observation: EHS observed chicken salad with a date mark for 12/16. The oldest ingredient, chicken, was prepared on 12/14. Date marking should reflect the date for the oldest ingredient in the dish. CDI: EHS provided education on date marking and PIC correct the date on the chicken salad. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Observation: EHS advised to use shallow pans to facilitate rapid cooling of sausage gravy in the WIC. The calculated cooling rate showed the item would cool properly but was very close to not meeting the 2 hours from 135F to 70F. CDI: PIC moved sausage gravy to a bus tub where the product was approximately 2 inches deep to ensure it met cooling parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observation: EHS observed a wiping cloth stored in a sanitizer concentration of <50ppm in the kitchen. Wiping clothes were stored in a bucket with 0ppm in the front of house counter. EHS noted a wiping cloth stored on the cutting board out of sanitizer solution. CDI: PIC and food employee replaced the sanitizer in the buckets so that the concentration was in the correct range. EHS advised PIC and food employee that sanitizer should be changed at least every 4 hours or when the sanitizer becomes soiled.

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. Observation: EHS observed a wooden pallet on prep line floor. Employees stand on the pallet while prepping food. The pallet does not appear to be smooth and easily cleanable. Observation: EHS observed damage to the ceiling drywall in the restroom. REPEAT. Repair ceiling.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee wipe counter surface and handle soiled linen then proceed to handle clean container lid without removing gloves and washing hands. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed turkey bacon at 60 degrees F and chicken salad over stacked in prep refrigerator at 49 degrees F. CDI, turkey and overstacked chicken salad voluntarily discarded. 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 tomato recently prepared and cooling in deep covered container. CDI, tomato transferred to shallow uncovered container in walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on waist of food employee. Repeat.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed drywall ceiling damage in restroom. Repeat.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 uncovered employee beverages on in kitchen.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed employee medication and supplements stored over food on rack. CDI, items relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on waist of food employees.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed drywall damage in ceiling in men’s restroom

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chili and grits hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated chili to 183F and voluntarily discarded grits. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 items in WIC between 41-43F. Refer to temperature chart. Observed ambient air of WIC at 45F. -CDI- PIC moved items into freezer to rapidly cool back down. Owner arrived while EHS was present and turned thermostat down. EHS observed ambient air of WIC at 38F before leaving facility. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in WIC. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons stored over prepped lettuce and unwashed tomatoes and carrots stored over sauce in WIC. CDI - employee rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that utensils are placed out at 7 am then cleaned at 3 pm. CDI - EHS reminded PIC to clean utensils throughout the day at least every 4 hours. Utensils in use during inspection did not exceed 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pimento cheese and chicken salad in prep top without date mark. Observed hard boiled egg, cheese blend, and cut tomato in low reach in unit without date mark. Observed milk in WIC without date mark. REPEAT. CDI - PIC voluntarily discarded pimento cheese and chicken salad. PIC added date mark for other items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed deli meats in low reach in dated Monday. PIC stated that deli meats were prepped on Saturday and a new date mark was placed on items when they were moved to the low reach in unit on Monday. Do NOT remove original date mark. CDI - PIC corrected date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C)(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf. Observed burgers which are offered undercooked on menu with no asterisk. Facility has disclosure posted below menu. VR.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle of water at grill. CDI - PIC added label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at front counter stored in detergent. CDI - cloths placed in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting unwashed onions. CDI - employee washed onions before continuing.

4-501.11 Maintain equipment in good repair. Observed torn gasket on tall reach in by grills. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on shelf rack above sauces. Observed employee watermelon stored above vegetables in WIC. CDI - employee rearranged food storage.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: http://meck.co/FoodSafety. Observed employee health agreement with 5 food borne illnesses. Documents were missing salmonella non typhoidal. CDI - EHS emailed updated employee health agreement with Big 6 illnesses.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands and did not use paper towel barrier to prevent recontaminating hands after washing. CDI - The EHS intervened and the PIC coached employee through the correct hand washing procedures.

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 turkey bacon above diced tomatoes and diced tomatoes. CDI - Storage order was rearranged. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw ground beef stored above raw fish inside the WIC. CDI - PIC rearranged storage order, no cross contamination observed.

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 American cheese, pimento cheese, lettuce held above 41F inside the prep unit. CDI - Lettuce was prepped today and was moved to the WIC for rapid cooling. PIC voluntarily discarded items held above 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pimento cheese, potato salad, chicken salad held inside the prep unit with no date marking/labels. CDI - PIC voluntarily discarded pimento cheese. Date labels were added to the potato salad and chicken salad, PIC stated that the potato and chicken salad were prepped the previous day.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed hash browns, eggs and liver mush with no time stamps. CDI - PIC stated that items were put on TPHC at 7:00 AM, time labels were added to the items.,

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use utensils stored on the floor in the front service area. CDI - Utensils were removed from the floor.

4-501.11 Maintain equipment in good repair. Observed torn/detaching gasket on standing RIF near grill. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout the kitchen used to store dry goods and clean dishes.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unsealed wood used to stand on in the kitchen in from of the cook-line.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed cell phone stored on top of open prep unit. CDI - Phone was moved to a shelf that is not used for food or equipment.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open gallon of milk in WIC not date marked. CDI PIC labeled open milk.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using TPHC for Sausage, liver mush, eggs, and Hashbrowns on cookline without written procedures. CDI EHS provided TPHC forms for PIC to complete for breakfast foods. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sausage, liver mush, eggs, and Hashbrowns on cook line without time indicated. CDI PIC put discard time on TPHC foods

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket with wiping cloths and 2 spray bottles labeled sanitizer with 0 concentration of sanitizer. Waitress stated they use water and vinegar. CDI EHS educated PIC on using proper sanitizer and concentration. PIC replaced with proper sanitizer concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee meds above hand sink and cellphones, keys, and wallet on shelf with food. CDI PIC removed employee items

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 a couple pans of sliced tomatoes prepped this morning above 41F in the walk-in cooler. Food was covered with plastic wrap. CDI-PIC removed plastic wrapping so tomatoes could quickly cool to 41F or below.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bin of seafood breader in kitchen and unlabeled squeeze bottle of water at grill.

4-501.11 Maintain equipment in good repair. Shelving in kitchen, dish area, dry storage rusted in need of replacement. Shelving in walk-in cooler has been replaced.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some minor cleaning needed along shelving above expo window in kitchen where single use to-go boxes are stored. Improvement since last inspection. PIC stated that owner is going to replace shelving throughout soon.

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

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

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and rust on shelves in the WI cooler. Needs to be cleaned and repainted. REPEAT.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf OBSERVED a flour sifter with food build up. CDI. Sifter was moved to sink to be rewashed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf OBSERVED no thin probe thermometer on site during inspection. EHS will VR within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED one damped wiping cloth underneath the slicer. CDI. Wiping cloth was moved to sanitizer bucket.

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 lid to container of flour with cracks in it located in the dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED build up on racks throughout the facility.

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 cooked pork bbq, sausage links, and deli ham meat in the low boy without a date. All items were prepared yesterday. OBSERVED sliced cheese, pasta salad, potato salad, sliced tomatoes and shredded cheese in the flip top without a date. These items came from dated containers in the walk in cooler. CDI. Employee placed date on all items.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusted and gaskets in need of replacement on reach in freezer and low boy cooler.

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

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 base molding missing on walls in kitchen area to prevent food and debris from entering crack between floor and walls.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee crack raw shell eggs, take off gloves, and put on new glove without washing hands in-between. CDI- Employee was educated on when to wash hands. Employee washed hands. REPEAT.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed sliced onions stored in TOGO bags (not food grade). CDI- Onions were discarded. (0 pts)

4-501.11 Maintain equipment in good repair. Replace torn gaskets in on cold-holding unit near steam table in kitchen area. REPEAT (1 pt)

2-301.14 When to Wash - P Observed employee handle raw burgers and then handle ready to eat food without glove change between processes. CDI employee washed hands and donned new gloves.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy cooler in need of replacement. Observed shelving in walk in cooler rusted.

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 wall with dust/grease behind single service area near grill in need of cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Liver mush and raw patty stored in uncovered plate. Keep covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in reach in unit and flip top holding above 41F (see chart). Foods left overnight discarded, foods placed in earlier AM were placed on TPHC.

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 Liver mush time not recorded on sticker. CDI- Time sticker recorded.

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 Cut tomatos cooling in plastic tub with wrap on. CDI- Cooling method adjusted.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Main cutting board in need of replacing.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. One personal beverage stored on high shelf. Keep stored in segregated areas.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Employee was cracking raw eggs and donning a new pair of gloves but without a hand-wash in between. Employee must wash hands between glove use. CDI- Instructed employee.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee was cutting lettuce with bare hands. CDI- Lettuce discarded. REPEAT. Bare hand contact with RTE foods (such as lettuce) is not permitted.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Container of bacon sitting on counter-top not protected from physical contaminants. CDI- Wrapped.

4-501.11 Maintain equipment in good repair. Shelves in WIC are baldy rusted and in need of replacement.

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 items (hat, phones, etc) not segregated in kitchen.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee slicing tomatos with bare hands. CDI- Employee stopped, washed hands and donned gloves. Tomatos discarded. Discussed glove use with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer had some food debris in crevices of wheel/blade. CDI- Broken down and cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Table cleaning chemical agent bucket not labeled. CDI- Labeled.

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 Pork cooling improperly in reach in cooler. CDI- Moved to WIC for proper cooling (see chart).

2-301.14 When to Wash - P - Observed food employee crack raw shell egg with gloved hand then handle cheese without removing their gloves and washing their hands. CDI by instruction. Observed employee wash hands at 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed tomatoes and cucumber stored over hot dogs and ready to eat foods in walk in unit. çdi, operator relocated foods for proper storage.

3-403.11 Reheating for Hot Holding - P - Observed PIC reheating ground beef in warmer. cDI, operator transferred ground beef to reheat on stove.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed raw chicken, beef stored less than 6 inches from ground on bottom rack of walk in cooler.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed heavy rusting shelves in walk in unit. Repair or professionally resurface. Do not spray paint.

4-301.14 Ventilation Hood Systems, Adequacy - C - Observed hood ventilation system 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 not vigorously rub hands for at least 10 to 15 seconds when washing their hands. CDI by instruction.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water not at required temperature at restroom hand washing sinks. Verification required by 12/14.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed onion ring and hot dog held below 135 degrees F near fryer. CDI, for operator to reheat items and TPHC discussed with operator for items.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf - Observed scented bleach used as sanitizer according to operator that labeling listed it to not be used to disinfect or sanitize. CDI, operator purchased proper bleach while on site to use as sanitizer.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed raw chicken stored in bag on ground. 3-307.11 Miscellaneous Sources of Contamination - C - Observed bread stored on prep surface next to raw beef patty. CDI, bread relocated.

2-402.11 Effectiveness-Hair Restraints - C - Observed employee not wearing hair restraint upon arrival.

4-803.11 Storage of Soiled Linens - C - Observed soiled towels around waist of food employees. Repeat. Observed soiled towel next to clean disposable towels.

5-203.12 Toilets and Urinals - C - Observed a toilet in men's room in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with consumer single-service articles and employee item stored on shelf over hand washing sink and prep area.

2-301.14 Wash hands after activities that contaminate them. -P - Observed employee crack a raw shell egg and then handle utensils. Observed employee touch soiled cloth then handle clean equipment above 3 compartment sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw chicken breast stored over pre-cooked turkey in low reach in prep refrigerator. Observed raw chicken filet bag open and stored over fries in walk in freezer. Repeat. Observed unwashed produce stored over ready to eat foods in walk in cooler.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean but soiled with food debris. CDI by instruction to clean.

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 package of bologna, container of cut tomatoes prepared on Saturday not labeled.CDI , operator voluntarily discarded items. Observed large tub of slaw date marked 10/2 but prepared on Saturday according to staff. CDI

7-102.11 Common Name-Working Containers - PF - Observed degreaser not labeled on spray bottle.CDI by instruction to label.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed several soiled towels stored on prep areas including cutting board, waist of food employee and on clean equipment storage shelf above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several split gaskets on doors of refrigeration units.

5-501.13 Receptacles - C - waste handling units shall be durable, rodent-resistant, leakproof. Observed damage to outdoor dumpster and no longer leak proof. replace.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee phone located above prep refrigerator and keys on storage rack.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw shell egg mix stored over vegetable and raw chicken stored with raw meats in low prep refrigerator. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheese and chicken salad overstacked in prep unit above 45 degrees F. CDI, foods voluntarily discarded by PIC.

K3-501.19 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 written procedures not completed for using Time as a Public Health Control for eggs. CDI, eggs voluntarily discarded.

7-208.11 Storage-First Aid Supplies - P,PF - Observed first aid supply kit stored over dry food ingredients in container. CDI, supplies relocated for proper storage.

2-402.11 Effectiveness-Hair Restraints - C - Observed PIC not wearing hair restraint. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on counter surface. Observed wet wiping cloth stored on spray bottle behind front counter.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored with clean linen below 3 compartment sink. Observed soiled linen around waist of food employee. Repeat. Observed soiled linen stored near grill and with grill scrapers located on top.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty shelving in walk in cooler. Observed split gasket in prep unit. Repeat. 4-202.16 Nonfood-Contact Surfaces - C - Observed rack in walk in freezer accumulating soil and unit not smooth and easily cleanable.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed facility in need of general cleaning. Soil and food debris on shelving and between equipment and gaskets of prep unit.

2-301.14 Wash hands after activities that contaminate them.-P - Observed cook crack shell eggs with gloved hand and then handle clean equipment with same hand without washing their hands before handling clean equipment. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer stored as clean but soiled with food debris. CDI, operator removed guard for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chilli hot held at 50 degrees F in warmer near grill. CDI, operator transferred chili to reheat at grill.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 3 containers of cut tomatoes, cut ham, package of bbq not date marked in prep units that operator stated was over 24 hours. CDI, employees voluntarily discarded foods.

7-207.11 Store labeled, employee medications to prevent contamination. -P - Observed medications in container on storage rack above food and equipment. CDI, container relocated.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employees not wearing hair restraints. Repeat.

4-803.11 Storage of Soiled Linens - C - Store soiled linen in cleanable container or washable laundry bag. Observed a soiled cloth around waist of food employee. Observed soiled towel on storage rack.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service items in a clean, dry area and 6 inches off of the ground. Observed box of single-service trays on ground in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a split gasket in prep unit and rusty shelving in walk in cooler.

6-202.14 Toilet Rooms, Enclosed - C - Toilet rooms shall be kept closed and provided with a self-closing door. Observed restrooms doors not self closing.

6-202.11 Light Bulbs, Protective Shielding - C - Observed lighting not shielded on ceiling in kitchen. Provided shielded or shatter-resistant lighting above food preparation areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed american cheese and lettuce holding above 45F at flip top unit (see chart). CDI- Cheese was overstacked and top portion of cheese was discarded. Lettuce was brought to freezer to rapidly cool down.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed BBQ with a date of 8/5 and sliced ham with a date of 7/29. CDI- PIC was confident date of 8./5 should have been 8/15 and changed date accordingly. Ham was voluntarily discarded.

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 prepped tomatos, cheese, and chicken salad all holding above 45F (see chart). PIC stated they were prepped about 30 minutes ago. Chicken salad was in a bucket with a tight-fitting lid on top. CDI- All products were moved to WIC with lids removed and active stirring to facilitate cooling. REPEAT.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food with no hair restraint.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a couple of dry wiping cloths that were soiled.

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. Shelves above prep sink were dirty. REPEAT.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cut tomatos that were in reach in unit with no date mark. PIC stated they were prepped saturday. CDI- Tomatos dated.

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 eggs that were being held on time with no begin or end time. PIC stated eggs are held from 8-10:30 in the mornings. 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 employee cut and prep lettuce and place large pan of prepped lettuce directly into flip top unit. CDI- Lettuce brought to WIC to cool down.

4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed wet stacking of metal bins.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets in reach in unit. 4-502.11(A) Maintain utensils in good repair. Observed damaged plastic bins.

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 bottom of shelving over prep area dirty.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed pipe from prep sink draining into drain with no air gap for backflow prevention. VR.

6-301.14 Post a handwash sign at each handsink. No handwash sign at handwash sink in kitchen. CDI- Handwash sign was provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs sitting on table next to grill at 53F. PIC stated when it gets busy he will take eggs out of cooler and put them on table for ease. CDI- Eggs had only been out 15 minutes. Eggs were brought to walk in cooler to cool down. Reccomended using TPHC for the eggs.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory did not contain the disclosure disclosing that certain products may be cooked to order. Explained to PIC that disclosure is needed in consumer advisory. VR- Will return to confirm disclosure is added.

3-501.13 Use approved thawing methods. Observed raw chicken sitting in a sink full of water at 75F. PIC stated chicken was being thawed out. Explained to PIC proper thawing method of thawing chicken in sink. CDI- Chicken broght to walk in cooler to cool down.

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 container of powedered sugar and salt not labeled. No points deducted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of oranges stored on floor. Keep all foods off the floor.

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 some dry wiping cloths soiled with visible derbris. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on prep table.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed many single-use articles such as cups, to-go containers, lids, and dressing cups sitting and unprotected from contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a lot of personal phones stored on prep tables throughout the kitchen.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed potato salad made at 11 AM at 70F in the walk in cooler. Potato salad was thick and covered with a lid. CDI - potato salad was separated into 2 containers and placed in the freezer for rapid cooling. Potato salad went down to 40F in 20 mins.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer onsite. Verification required 8/5/2015

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a domestic mini fridge used for milk, mayo and other facility related items. Fridge needs to be NSF or ANSI approved. May use for personal items, but label the fridge with "personal use only."

General Comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food commingled with facility food in the walk in cooler. CDI - PIC moved items to the bottom shelf.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. GENERAL COMMENT OBSERVED ONE CONTAINER OF UNLABELED FLOUR ON COOKING CART NEXT TO FRYER STATION. CDI BY PIC HAVING STAFF LABEL CONTAINER.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED LARGE STRAINER USED FOR SIFTING FLOUR STORED NEAR CAN WASH, ON HOOK DESIGNATED FOR MOPS & BROOM STORAGE. CDI BY HAVING STAFF WASH AND STORE ON SHELF ABOVE SLICER.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED MULTIPLE PLASTIC FOOD BUCKETS AND METAL FOOD PANS, STACKED TIGHT ON DRYING RACK WHILE STILL WET. AIR DRY UTENSILS AND EQUIPMENT COMPLETELY BEFORE TIGHT STACKING. [REPEAT VIOLATION FROM 7/18/2014, INSPECTION]

4-501.11 Maintain equipment in good repair.Observed equipment no longer able to meet 4-1 & 4-2. GENERAL COMMENT OBSERVED SOME PEELING/RUSTING ON REFRIGERATION SHELVING IN WALK-IN COOLER. RE-COAT SHELVES TO MAKE SMOOTH AND EASILY CLEANABLE OR REPLACE WITH NEW SHELVING RACKS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED SOME FOOD DEBRIS ON REFRIGERATION GASKETS OF PREP UNIT NEXT TO REACH-IN FREEZER ON COOKLINE. CLEAN GASKETS. OBSERVED SOME STICKER/LABEL RESIDUE LEFT ON OUTER SURFACE OF SOME WHITE PLASTIC FOOD BUCKETS, STORED AS CLEAN. REMOVE ALL STICKER/LABEL RESIDUE WHEN CLEANING

6-501.19 Closing Toilet Room Doors - C Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed GENERAL COMMENT OBSERVED TOILET ROOM DOORS PROPPED OPEN DURING INSPECTION.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry equipment and utensils completely before stacking or covering. OBSERVED MULTIPLE STACKS OF METAL PANS TIGHT STACKED WHILE STILL WET. AIR DRY COMPLETELY BEFORE TIGHT STACKING.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.OBSERVED HEAVY DUST ACCUMULATION ON VENTIALTION GUARD IN DINING ROOM ABOVE ENTRANCE TO RESTROOMS. CLEAN VENT GUARD.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry equipment and utensils completely before stacking or covering. Observed cutting board stored on prep table with moisture present underneath.

2-102.12 Certified Food Protection ManagerObserved PIC not to have ServSafe. Obtain ServSafe prior to 1/1/2014 to avoid 2pt deduction.

2-401.11 Eating, Drinking, or Using TobaccoObserved uncovered drink over customer serving baskets. CDI by PIC discarding drink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved raw hamburger above cucumbers in prep unit. CDI by PIC relocating food correctly.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGENERAL COMMENTObserved a couple of food items with day stickers but no numerical date. CDI by PIC adding numerical date.

. . •3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensGENERAL COMMENTObserved written menu at front missing asterisk beside egg items required to have a consumer advisory. CDI by instructing PIC to add asterisk to menu.

4-901.11 Equipment and Utensils, Air-Drying RequiredObserved a couple of containers stacked while still wet. Air dry completely before tight stacking.

4-501.11 Good Repair and Proper Adjustment-EquipmentGENERAL COMMENTObserved several split/torn gaskets in kitchen. REPLACE

4-602.13. Nonfood Contact SurfacesObserved several soiled refrigeration gaskets and shelving racks. CLEAN ALL ITEMS