TRYON HOUSE

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employees not utilizing beard restraints. **REPEAT** -0.5-

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. EHS observed build-up on gaskets in reach in coolers and build up accumulating on the outside of hot holding cabinets. **REPEAT** -1-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 Observed food employee crack raw shell eggs, discard gloves, don new gloves without washing hands and attempt to prepare food from prep unit. CDI- EHS intervened and had PIC instruct employee to wash hands after handling raw shell eggs. (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee who was instructed to wash hands after cracking raw shell eggs wash hands and use bare hands to turn off faucet. CDI- EHS provided education and food employee properly washed hands. **REPEAT** -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot holding unit at 131F. CDI- PIC voluntarily discarded the rice. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not utilizing beard restraints. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up on gaskets in reach in coolers. Observed rust on dry storage racks

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee with a rag tucked into apron, using it as wiping cloth for hands between tasks. CDI- EHS provided education and PIC instructed employee to not put the cloth in their apron.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with visible food debris. Observed a few plastic containers stored as clean with visible sticker residue and labels present, containers were stacked so that the sticker residue is touching the food contact surface. CDI- PIC took items to dish area to be washed/rinsed/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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, shredded lettuce and cut lettuce in prep unit holding above 41F. See temperature chart. Items were being held in an ice bath inside the prep unit. Containers were filled above the ice bath line. CDI- PIC voluntarily discarded the top portion of the products. **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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on the counter out of sanitizer solution. All wet wiping clothes shall be stored in sanitizer solution at the correct concentration. CDI- Wiping clothes were placed into sanitizer solution.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cooking equipment in need of cleaning on sides and backs of equipment, especially in hard to reach areas. Increased and more thorough cleaning frequency recommended.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee crack raw eggs and start to handle RTE bacon without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -2-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed stuffed chicken cooked to 145F. -CDI- Item was placed back into oven to complete cooking process and reached 182F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Per PIC, items were prepared today. -CDI- PIC placed items in WIC to cool back down. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 yams cooling in freezer at a low rate with no active stirring. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers, placed on ice bath and implemented active stirring. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sani buckets at 10ppm chlorine. -CDI- PIC corrected concentration to 100ppm. **REPEAT** -0.5-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed several risk factor violations during inspection. -CDI- EHS educated PIC on PIC duties. -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee and PIC wash hands for less than 20 seconds. Observed food employee wash hands without using any hand soap. -CDI- EHS educated all on proper handwashing techniques and all rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw shelled eggs and return to handle RTE ham without washing hands. -CDI- EHS educated food employee on washing hands after handling raw food and food employee washed hands. 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in prep sink. -CDI- EHS educated food employee on washing hands at handsink and food employee washed hands at handsink. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -2-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee handle RTE chicken with bare hands. Observed PIC handle sliced cheese with bare hands. -CDI- EHS educated PIC on barehand contact and PIC discarded items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored in handsink. Observed food employee and PIC using handsink to fill up water containers. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw sausage stored over RTE sausage, ham, and cheese in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (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 over raw pork in lowboy. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cabbage stored over RTE slaw and potato salad. Observed unwashed tomatoes stored over RTE bread, feta cheese, and onions. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee handle raw eggs and return to handle RTE items without discarding gloves and washing hands. -CDI- EHS educated food employee on changing gloves when returning to handle RTE items after handling raw items and PIC discarded gloves, washed hands, and donned new ones. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on slicer and knives stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mashed potatoes, turkey, rice and yams HH below 135F at steam tables and steam cabinets. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and WIC above 41F. Observed items being held on ice above 41F. Observed fresh garlic in oil mixture being held on line out of temperature control at 81F. Refer to temperature chart. Observed ambient air of prep unit at 47F. -CDI- PIC voluntarily discarded items above 41F and will hold unit on TPHC until repairs can be made. **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed beets and mushrooms in prep unit with no date mark. Observed meatballs and gyro meat, and sausage in lowboy with no date mark. Observed 2 containers of marinara sauce and vegetable medley date marked 4/15 (discard 4/21), fresh garlic in oil mixture date marked 4/14 (discard 4/20). Observed turkey, country style steak, and navy beans in WIC with no date mark. Per PIC, items with no date mark were prepared prior day. -CDI- PIC properly date marked items prepared prior day and voluntarily discarded items past date mark. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for items being held on TPHC. -CDI- EHS provided PIC with form and assisted PIC with filling it out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamp on raw shelled eggs and cranberry sauce being held on time. -CDI- PIC time stamped items. -0-

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 no asterisks next to eggs cooked your way under breakfast platters section and eggs your style under HOBO skillet on breakfast menu. -CDI- PIC corrected menus by adding asterisks at time of visit. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no labels on 2 spray bottles. Per PIC, contents were degreaser and Lysol. -CDI- PIC properly labeled items. -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 cut salad cooling in WIC with lid. Observed spaghetti cooling in WIC in deep pan packed on top of each other. Observed items prepared today cooling in prep unit. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and container with white substance with no labels. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer concentration of 0 ppm chlorine. -CDI- PIC corrected concentration to 100ppm chlorine. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knives stored beneath microwave. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC relocated items. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed tongs used for bread stored on handle of warmer cabinet. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC relocated items. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and buildup inside of lowboy freezers and coolers. Observed cooking equipment in need of cleaning on sides and backs of equipment, especially in hard to reach areas. Increased and more thorough cleaning frequency recommended. -0-

5-203.14 Backflow Prevention Device, When Required. -P- Observed no backflow prevention device at water supply with hose and sprayer connected. -CDI- PIC removed hose. **3 DAY VERIFICATION REQUIRED** -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning underneath and behind equipment in hard to reach areas. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and food stored with retail items in WIC. -CDI- PIC relocated items. **REPEAT** -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mac and cheese and marinara sauce in hot holding both measured 120-128F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated both items to above 165F. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on dry storage container. Do not store personal items on dry storage items. Store in a separate location.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P PIC felt cooked chicken in walk-in cooler with back of hand. Do not contact ready-to-eat foods with bare hands. CDI - PIC discard piece of chicken he touched. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some meat debris behind slicer blade and it was stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Employee cleaned slicer during inspection. 0 pts. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phones observed on dry storage shelf and clean utensil shelf. Store employee personal items in a separate area. Do not store personal items where they can contaminate clean utensils or food. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored over smoked sausage in walk-in cooler. Raw eggs stored above onions in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3-compartment sink measured below 50 ppm chlorine at 3-compartment sink. Chlorine sanitizers must 50-200 ppm chlorine. CDI - PIC added bleach until it was 50 ppm. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pans of chicken, rice and mashed potatoes in hot holding measured 122-130F. TCS foods must be at least 135F in hot holding. CDI - PIC reheated foods to above 165F. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bucket of chlorine sanitizer measured above 200 ppm. Chlorine sanitizers must be 50-200 ppm, diluting as required. CDI - Bucket diluted by 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 Portioned ranch dressings measured 45-48F in wait station cooler. PIC stated an employee portioned them 30 minutes ago. Use walk-in cooler or freezer to cool TCS foods after preparation/portioning. CDI - PIC moved dressing containers to walk-in cooler to continue cooling. 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 .

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 closed plastic bucket of slaw cooling in walk in cooler. CDI - Plastic lid was removed to allow cold air to circulate in and around food. -0.5 points- 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 .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handling soiled dishes and handling clean dishes with no hand wash in between the transition from soiled to clean dishes. CDI - PIC educated employee and employee was observed properly washing hands between handling soiled dishes and cleaned dishes/equipment.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw steak above RTE potatoes and livermush. CDI - Storage order was rearranged.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed garlic/oil mix in WIC with 2 different labels. CDI - PIC deciphered which date marking was correct and removed the incorrect label. 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: 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 . Observed pans of spaghetti, sliced ham, and sliced turkey with no date marking. CDI - The correct date markings were added. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle of cleaner with no label inside the men’s restroom. CDI - Chemical spray bottle was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe 1 of 2 sanitizer bucket w/ wiping cloths below 10 PPM of chlorine sanitizer. CDI - Some wiping cloths were removed and the sanitizer was replenished with sanitizer at the proper strength.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed lemons over RTE sauces. CDI PIC moved lemons to bottom shelf 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 1 pan of greens at 107 in HH case. PIC stated that the greens were put in case within the last hour. CDI PIC reheated greens to 165F 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 2 pans of cooked turkey breast halves and cooked yams in WIC above 41F. PIC stated that the turkey and yams were cooked and cooled yesterday and put in the freezer around 2 pm. CDI PIC voluntarily discarded turkey and yams. EHS suggested that they check temp of foods before putting in WIC. Observed sliced American cheese sitting on top of pans in prep top at 54F. Cook stated that it was put in this morning. CDI PIC put cheese on WIC to cool down. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fried chicken in WIC not DM. PIC stated that it was cooked yesterday. CDI PIC put DM on chicken For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 pans of cooked turkey breast halves tightly covered above 42F. The turkey was cooked and cooled yesterday. CDI PIC voluntarily discarded and said that she would have cooks check temperatures before removing from freezer to put in WIC. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed holes in back door and large opening under door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix and cut tomatoes out of cold holding temperature at bussing station (see temperature chart). Both items were observed half submerged in ice and top half which wasn’t submerged in ice was out of cold holding and the bottom half submerged in ice was 41F or below. CDI-items were placed on ice 2 hours prior so PIC added more ice to fully submerge salad and cut tomatoes. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic bins and containers being stacked wet at clean dish rack.

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 cleaning needed on floors throughout kitchen to remove dirt and food debris.

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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 penne pasta in walk in cooler made yesterday at 44F and had not been removed from walk in cooler today. CDI-PIC discarded pasta. -REPEAT VIOLATION-

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 mashed potatoes hot holding in warmer at 121F. CDI-PIC reheated mashed potatoes to 177F.

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 mixed vegetables cooling in walk in cooler with lid fully covering vegetables, observed cut tomatoes and salad mix cooling in ice baths with ice partially covering product and covered with lids and plastic wrap at server station. CDI-PIC removed lids and plastic wrap from items in cooling, placed cut tomatoes in walk-in cooler and placed lettuce in shallower containers where container is fully submerged in ice. -REPEAT VIOLATION-

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 clean dish rack with build up of grease and debris. Clean dish rack nearest dish machine.

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 an employee previously preparing food on the line leave and go outside to walk in unit to grab potatoes and return without washing hands in between to begin peeling. REHS stopped employee and observed employee wash their hands Employee washed their hands during the inspection after REHS mentioned. 2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash hands at prep sink during the inspection. CDI- Person in charge was notified that employee was observed washing their hands at preparation sink. Person in charge educated employee to only wash hands at hand washing sinks only.

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 spaghetti from 6/14 at temperature of 42.4. Spaghetti had not been used in the past days. CDI- Spaghetti discarded during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Spaghetti observed at 42.4F was not fully cooled to meet cooling due to food being stored in a bulk amount tightly compacted with lid attached. Alternative ways to cool spaghetti fast would be placing ice directly on the spaghetti and stirring until food meets 41F threshold. CDI- Spaghetti discarded.

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 above stove with build up left attached. Ensure that walls are being effectively cleaned at a frequency high enough to prevent accumulation of buildup.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink being used to fill sanitizer bucket up during the inspection. Ensure that team members are only using hand washing sink for the sole purpose of handwashing only. CDI- Employee was informed to only use hand washing sink for handwashing only. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink in the back of house beside the dish area without paper towels present during the inspection. CDI- Hand washing sink was restocked during the inspection.

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 . All time and temperature controlled foods kept for safety using hot holding shall be maintain a temperature threshold of at least 135F or greater. Ensure that steam well is filled so air isn't escaping. Observed patty sausage and link sausage below temperature threshold in steam well. CDI- Both items were reheated using the grill top.

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 . All time and temperature controlled for the safety of foods using cold holding shall be maintained at 41F or below. Observed ranch dressing containing buttermilk kept in glass door merchandiser in server's area at temperature of 46F. The ranch dressing was cupped this morning and wasn't cooled after the cupping process back below 41F. CDi- Ranch dressing was moved to walk in cooler to cool at a faster rate.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf When chemicals are placed inside of secondary containers ensure that chemicals are labeled with the common name of its contents. Observed chemical inside of men's bathroom without a label present indicating the contents inside. CDI- Chemical spray bottled labeled during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet on air drying shelves. Food establishment shall implement pyramid stacking procedure to combat wet stacking.

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 shelves beginning to rust inside of walk in unit. Replace rusty shelves as needed or recoat to meet food code standards of smooth and easily cleanable.

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 an employee previously preparing food on the line leave and go to the walk in unit to grab other food product. Employees must wash their hands in between the changing of tasks to prevent possible contamination. Employee washed their hands during the inspection after REHS mentioned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths out on the countertop during the inspection., Wet wiping cloths were moved back to sanitizer bucket during the inspection.

4-603.12 Precleaning Dishes shall be effectively pre cleaned to remove any labels or label residue previously attached from prior uses. Observed some pans and plastic containers with label and stick residue from past uses. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 directly behind the dish machine with build up left attached. Ensure that walls are being effectively cleaned at a frequency high enough to prevent accumulation of buildup.

3-301.11 Preventing Contamination from Hands - P,PF Observed an employee use bare hand and spatula to place cooked biscuits in hot holding equipment. Observed employee touch cooked sausage in walk in unit when asked when they were placed in walk in cooler to cool. Both pans were discarded during the inspection.

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 marinara sauce and soup at 85F placed on hot well to slowly reheat for lunch at 8 am. Manager stated it will reach 165F at 11 am. Food establishment has two hours to reheat tcs foods. Marinara and soup were placed on stove to reheat at faster rate. Do not use hot well to reheat foods. Non continous cooking application will be given.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods kept on ice such as sausage. ham, cheese out of temperature. Prep unit items found out of temperature include slice tomatoes and chopped tomatoes. Items over 45F were discarded. Items in between 42-45F were cooled used in walk in unit. VR to setup risk control plan will be made 7/20/21.

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 some foods kept on time not listed within procedures such as gyro meat and country ham. Application for time was given during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled white bucket containing chemical . Ensure that secondary containers are labeled with common name of its contents.

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 sausage in walk in unit tightly packed in pan. Sausage was placed on a sheet pan to meet cooling parameters at a faster rate.

3-304.12 In-Use Utensils, Between-Use Storage - C Ensure that utensils are being maintained in a manner that does not allow handle to make direct contact with food. Observed handle making contact with cheese and hashbrowns. Removed during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in manner that allows them to properly air dry. Observed dishes left wet stacked. Food establishment shall implement pyramid stacking.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored inside handwashing sink near drink station. PIC stated they use handwashing sink to fill sanitizer buckets. Handwashing sinks must remain accessible to promote as much handwashing as possible. CDI - PIC moved sanitizer bucket to nearby shelving. -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cooking rack, stored as clean on drying rack, with food build up and residue. CDI - Cooking rack was moved to mechanical dish machine to be washed, rinsed, and sanitized. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw pork, ham, pasta, and tomato sauce in walk in cooler holding at temperatures between 43F and 44F at start of inspection. CDI - Ambient air temperature dropped from 44F to 38F and held during course of inspection which allowed for rapid cooling of food items. PIC contacted technician to determine why cooler was not maintaining temperatures of 41F or less at all times. A verification is scheduled for 1/27/2021 to determine if equipment is maintaining correct cold holding temperature. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored near drink station. PIC identified contents to be Lysol disinfectant. CDI - PIC labeled spray bottle with name of contents. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee stored in bucket next to utensils used to serve salad. Recommend designating an area for the storage of employee food or drinks that will not contaminate equipment, food, or utensils. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, feta cheese, and tzatziki sauce in flip top cooler at temperatures between 53F and 59F. Items were prepared prior to lunch service and placed in flip top cooler without cooling to 41F or less. CDI - PIC moved items to walk in cooler to cool to 41F or less. -1.5 points-

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 container of chicken salad with a date mark of 7/28 in walk in cooler. Items prepared and held in food establishment cannot be held for more than 7 days at temperatures of 41F. CDI - PIC voluntarily discarded chicken salad. -0 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 Observed two containers of cooked potatoes cooling in walk in cooler. Containers were tightly covered with a plastic lid. CDI - Plastic lid was removed to allow cold air to flow around product. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on flip top cooler prep surface. -REPEAT- -1 point-

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed employees placing food without a barrier on prep/cutting boards. PIC stated that prep/cutting boards are cleaned nightly. CDI - Spoke with the PIC about different methods to correct the issue such as cleaning and sanitizing the prep/cutting boards every four hours, flipping the prep board to use the clean opposite side, or rotating in new prep boards every four hours. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of yams hot holding in hot box at 123F that had been reheated 1 hour prior for lunch service. CDI - Yams were removed from hot box and placed in over to reheat to 165F or above. Yams were reheated to 180F. -1.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths resting on food prep surfaces. Buckets of sanitizer were not present. CDI - PIC made a bucket of sanitizer for wiping cloths to be stored in between uses. -0.5 points-

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 buckets of powdered beef base, chicken base, and spice mix with scoop handles buried in food product. CDI - PIC moved one scoop to separate protected container and placed the other two scoops in food product with handles out. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the food prep hand sink.

5-501.114 Using Drain Plugs - C Observed missing drain plug at outside dumpster.

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 food employee wash hands, turn off faucet with bare hands, and touch papertowel dispenser with barehands to dispense papertowels. CDI - Food employee educated on proper handwashing procedure to avoid recontaminating hands. Employee rewashed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black buildup inside ice machine. CDI - PIC instructed on deeper and more frequent cleaning of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in prep units (raw liver, cut tomatoes, cut lettuce, ham, sausages, blue cheese), WIC (cut tomatoes, cut lettuce), and on ice (cooked potatoes) maintaining temperatures between 46F-70F. Most of the items were prepped in the morning for breakfast and placed straight into prep/reach-in units. CDI - All items prepped an hour prior were taken to WIC and freezer for quick cooling. Tomatoes and lettuce went down to 39F after flash freezing. The cut lettuce and blue cheese in reach-in unit (47F) were prepped the night before, therefore items voluntarily discarded. The cooked potatoes on ice (70F) were placed on ice over 4 hours ago, therefore item voluntarily discarded. PIC is considering putting potatoes on TPHC. TPHC template will be emailed. Lettuce in WIC placed in ice bath.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed general cleaning needing to be done on equipment, such as slicer, vegetable cutter, etc.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on top of dry goods.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly on prep line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in flip top cooler measuring below 41F. CDI by removal to walk in to rapidly cool. All items measured below 41F by end of inspection. Points not increased because items were below 45F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces with no labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on reach in coolers in kitchen area.

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

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating in kitchen area at beginning of inspection. CDI by education by EHS.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked frozen sausage thawing in walk in cooler under raw beef tips. CDI by removal to proper storage location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items stored in flip top cooler measuring above 45F. CDI by removal of items to walk in cooler to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on coolers throughout facility. Observed damaged shelving in reach in cooler.

Repeat: 1 pt - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Only one employee drink stored on prep surface at back kitchen area. CDI: drink was relocated.

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 - 1.5 pts. Observed a pan of cube steak holding in walk-in cooler at 53F that had cooled improperly from yesterday. CDI: product was discarded.

General Comment: 0 pts - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a pan of cube steak and a pan of turkey that was prepared on Sunday without a date. CDI: proper dates provided.

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. - 0.5 pts. Observed a pan of cube steak and turkey covered and cooling in large batches inside walk-in cooler. CDI: cube steak was discarded and turkey was transferred to shallow pan and spread out.

General Comment: 0 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked at back of kitchen.

General Comment: 0 pts. 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 handles of reach-in 4-door freezer. Observed build-up on hood system at back cook area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 1 pt. Observed employee drinks stored above food contact surfaces on cook line, back prep area, and dry good shelf. CDI: all drinks discarded.

General Comment: 0 pt. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed owner touching food with back of bare hand to check temperature. CDI: directed to use gloves/utensils; part of food discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- 1.5pt. Observed raw London boil and pork stored above ready to eat foods including cooked bbq inside walk-in cooler. CDI: all foods rearranged and RTE foods moved to top. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw burger stored above pork chops on cook line inside reach-in cooler. CDI: food rearranged.

General Comment: 0 pt. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed two chemical bottles not labeled. CDI: labeled during inspection.

Repeat: 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on cook line counter not in use. Observed wiping cloths hanging from cook's apron.

General Comment: 2-301.14 Wash hands after activities that contaminate them. -P Observed employee blow into gloves before putting them on without washing hands. CDI: discussed with PIC; hands properly washed. 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 dish employee loading dirty dishes then handling clean dishes without first washing hands. CDI: addressed with PIC; hands properly washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs on cook line in ice bath at 66F, pancake mix on bottom shelf in ice bath at cook line at 48F, and hash browns in ice bath on cook line at 53F. It was determined that ice bath was being used improperly and not surrounding product completely and pan was not completely submerged. CDI: more ice added to ice baths to properly cool foods. TPHC form sent via e-mail for shell eggs.

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 items including salad mix and tomatoes being prepared and placed directly in top of flip top cooler. CDI: items removed and stored in walk-in cooler to rapid cool. Ensure these items are placed in walk-in to properly cool to 45F/below prior to placing in flip tops.

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 squeeze bottles and spices not labeled on cook line and some dry good containers at back not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths laying on cook line and back prep table not in use.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plastic containers and lids on back shelf stored with sticker residue. Observed ice scoop and large mixing utensils stored directly on top of ice machine at back.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn cooler and freezer gaskets.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw/unwashed cabbage heads stored over various RTE items in the walk in cooler. Insure that raw produce is kept separate from any ready to eat products. Do not store raw produce over top of ready to eat foods. CDI by PIC moving cabbage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several scoops with dried food debris underneath the metal scoop apparatus. Insure that scoops are thoroughly cleaned and inspected after cleaning. CDI by PIC replacing items for re-wash.

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 holding a butter/margerine mix out of temperature control for bread spreading. Food product is from a case marked "Keep Refrigerated". PIC stated that they do this in the mornings so that the butter mix is easily spread on toast. EHS explained TPHC controls and emailed copy of TPHC paperwork to the PIC. EHS will complete a verification visit by 10/19/16 to verify proper procedures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled sauce/squeeze bottles of food product unlabelled in the kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on the exterior of several repurposed mayonnaise containers. Insure that sticker debris is removed from all items during the wash/rinse/sanitize process.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and other items interspersed throughout the kitchen. Insure these items are kept collected and orderly stored away from any food preparation areas or single use utensils.

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 several pans of lunch meat in the walk in cooler, and one pan of meat based sauce dated for 8 days prior to inspection. Sandwich meats were prepared on 6/8/16, and sauce was prepared 6/7/16. Items were observed less than 41 degrees, which would allow 7 days, including date of preparation, for holding the items. As the items were past their discard date, PIC discarded items. Insure that employees remember to check dates, and that the first day of preparation is counted in calculating the hold time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of flour stored on the floor of the dry storage area. Item moved to a rack.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces in the kitchen aras. Insure that wet wiping cloths are stored in a bucket or container of sanitizer.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P OBserved items being stored in reused food containers without lids in the multiple freezer units in the facility. Food in storage must be kept covered to prevent contamination, even when in freezers. Insure that employees cover food using either lids, plastic wrap or other means when put into storage. CDI by employees covering items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of mayonaise labelled with "Refrigerate after opening" in the dry goods area. Item had been opened and was in use, with interior temperature greater than 45F. The refrigeration warning may be for quality instead of food safety, operator should establish the reason for refrigeration with the supplier. If the operator can provide documentation that the refrigeration is for quality purposes, then the facility may continue to store it outside of temperature controls. CDI by PIC discard.

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 chili dated 2/25/16 in the walk in cooler. Item contained cooked meat and vegetables. Item had exceeded its discard date and was discarded by PIC. Insure that any item containing TCS foods such as cooked meats or vegetables is discarded once the date expires.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two large dry good storage containers unlabelled under the slicer area.

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 multiple instances of scoops stored inside of the product, and a bowl without a handle being used as a scoop in the dry goods area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fish freezer with debris on the racks, dry storage racks accumulating dust/debris. Observed several pan lids with date marking stickers on the top, insure sticker residue is removed during cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser bottles unlabelled in PIC office. Insure all containers of chemicals are labelled in the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of flour stored on the floor of the rear kitchen area. CDI by PIC moving items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth stored on the front prep cutting board.

See above violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili, grilled onions, and fried chicken hot holding at temperatures less than 135F, as indicated by the temperature chart. Insure that all hot holding food is kept above 135F. Items were reheated to 165F.

|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 noodles, tomatoes and lettuce cooling while tightly wrapped in plastic. CDI by PIC venting items.

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 unlabelled squeeze bottles of sauces and spices in the kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Many gaskets in the facility are in need of cleaning.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility is offering taliapa undercooked. Facility must provide parasite destruction letter. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready-to-eat meats in walk-in cooler. CDI items rearranged.

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 turkey prepared yesterday at 54F in walk-in cooler. CDI turkey discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cut yesterday in walk-in cooler at 50F. CDI both containers of lettuce discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham and sausage cold in prep flip top at 52F. CDI items placed in walk-in to rapidly cool. Observed pototos in ice bath at 56F. REPEAT VIOLATION. VERIFICATION REQUIRED. EHS recommended holding potatos on TPHC. TPHC documentation emailed to operator.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed breakfast menu missing consumer advisory reminder. CDI EHS edited menu. 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 turkey cooling in walk in at 54F. Turkey was stored tightly packed and covered overnight. CDI turkey discarded. Observed two plastic containers of lettuce at 52F. CDI lettuce discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce cooling in flip top reach in. Lettuce was 50F. CDI lettuce moved to walk-in to cool.

3-304.13 Linens and Napkins, Use Limitations - C Observed linen used in direct contact with bacon and livermush.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip in server area. CDI items covered.

4-501.11 Maintain equipment in good repair. Observed spray arm in disrepair at prerinse station of dish machine. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed tartar sauce and homemade dressings held in cooler rated for packaged or bottled products only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on frier and cooler at breading station.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed Salmon, white fish and tilapia offered undercooked. Operator contacted supplier to obtain parasite destruction letters. Verification on 1/19/15.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ready-to-eat bacon stored under shelled eggs. CDI bacon relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris. CDI slicer was wash, rinsed and sanitized during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding on stove below 135F. CDI sausages reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 containers of potatoes in inadequate ice bath above 45F. CDI ice was added to ice bath.

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 noodles, hot dogs, chili and turkey in walk-in cooler not labeled. CDI items labeled during inspection. REPEAT VIOLATION.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. REPEAT VIOLATION.

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 several broken containers. CDI containers discarded. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves soiled in dry storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee items stored in dry storage area.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed raw hashbrowns and diced potatoes in ice bath above 45F. Operator stated items will be used within 25 mins. Explained items must be held in adequate ice bath below 45F or held on time as a public health control procedure. Gave operator TPHC documentation. Observed creamer on tables above 45F. Creamers will be discarded. Operator stated he will contact supplier about purchasing shelf stable creamer.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed rice, hot dogs and meatballs that meet the criteria not date marked. CDI

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution at proper concentration between uses. Observed wet wiping cloths on counter.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry pans before stacking. Numerous pans and plastic containers stacked without air drying.

4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be used according to manufacturer's recommendation. Observed glass front cooler rated for "the storage of packaged or bottled products only" holding potentially hazardous items.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed rusted shelves in walk-in cooler and several coolers and dry storage area.

4-302.14 Sanitizing Solutions, Testing Devices - PF. Test strips shall be provided. Observed facility using QAC spray bottle sanitizers but only had chlorine test strips for dish machine. Operator obtained QAC test strips from dish machine vendor during inspection.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed buildup and food debris on tops/sides of equipment and cooler/freezer gaskets.

3-501.16 (A)(2) All potentially hazardous cold food must be held at or below 45F. Observed lettuce, garlic & oil mixture and breakfast potatoes above 45F. Items moved to walk-in to cool. Explained proper ice bath procedure.

3-501.17 All potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. As a majority date marking had improved. Observed rice and crab mixture needing date marking. CDI items were labeled.

3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans. Observed lettuce cooling in cold holding unit. CDI lettuce was moved to walk-in to cool.

4-501.11 Equipment must be in good repair. Observed split gaskets on several units. Manager stated he has already contacted repair company.

4-602.13 Nonfood contact surfaces shall be clean to sight and touch. Observed buildup or debris on the tops/sides of equipment, shelves, cooler/freezer gaskets.

5-501.17 A covered receptacle must be provided in women's restrooms. Observed no covered trash can.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw sausage links and livermush stored over cut potatoes in the walk-in cooler. Raw pork items moved to a lower shelf.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF All RTE (ready to eat) PH/TCS (potentially hazardous/time temperature controlled for safety) food items held for more than 24 hours need to be date marked. Observed deli meats, sauces, washed produce and cooked lasagna without proper date marking. Instruction and handout provided during inspection.

4-602.13 Nonfood Contact Surfaces - C Observed build up or debris on the tops/sides of some equipment, shelves, can rack and cooler/freezer gaskets. Also noted caulk behind dish machine and 3 comp sink has turned black.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Store meats according to final cook temperature. Observed pork chops stored under hamburgers in the prep cooler and corn bread stored under pork chops in the walk-in cooler. Storage corrected.3-304.11 Food Contact with Equipment and Utensils - Don't store food directly on wire racks. Observed two cucumbers stored on the prep cooler shelf. Items discarded. Also noted back up bags of ice on the walk-in freezer floor.

3-501.14 Cooling - cool rice from 135 to 70 F in two hours and then to 41F in 4 more hours. Observed two large plastic covered containers of rice at 80F in the walk-in cooler at 1:30pm. Rice was cooked at 10:30am and did not meet cooling parameters so it was discarded. Handout provided.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain fried chicken at least 135F. Observed fried chicken at 105F in the hot cabinet. Discussed using time as a public health control (TCPH) and discarding the chicken after 4 hours if 135F can't be maintained. TPHC form provided.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking -All RTE (ready to eat) PH/TCS food items held for more than 24 hours need to be date marked. Observed deli meats, sauces, washed produce and cooked lasagna without proper date marking. Instruction and handout provided during inspection.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer advisory is incorrect on the breakfast and lunch/dinner menu. The menus must container two parts. 1. Disclosure - what is being served undercooked. 2. Reminder - eating undercooked may increase risk of illness. The reminder is correct on both menus and the disclosure is lacking. Dicussed corrections and all corrections should be approved by MCHD before printing. Menu may be emailed to inspector for proofing before printing. PIC is working on the lunch/dinner menu.

3-501.15 Cooling Methods - handout provided, see # 18. Use ice paddles, ice baths, shallow pans or rapid chill equipment.

4-602.13 Nonfood Contact Surfaces - Observed some build up on torn gaskets of coolers, wire shelving in need better cleaning, outside of food containers are greasy and exterior surfaces of cook line with build up present.

6-501.12 Cleaning, Frequency and Restrictions - observed floor drain under prep sink near walk-in in need of cleaning and floors in the outside freezer/ dry storage space.