CRACKER BARREL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed thermometers unable to test hot water temperatures. **** EHS will be back to check on the equipment.

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

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from the ceiling by the dish machine. These are minor leaks from ceiling. Needs to be fixed. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being held on prep counter amongst single use dishes. CDI: Employee relocated items to a designated area.

6-301.14 Post a handwash sign at each handsink. Observed all bathrooms with no hand signs. CDI. PIC was provided some. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. OBSERVED items stored directly in the hand sink at the back. CDI. PIC removed. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several dishes being stored on shelf with build up. CDI: All items were returned to be W/R/S. REPEAT.

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). 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed items in the WI cooler without dates. CDI. PIC dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat *** improvement from last time.

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

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from the ceiling by the dish machine.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste inthe floor by dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters at the back.

6-301.14 Post a handwash sign at each handsink. Observed all bathrooms with no hand signs. CDI. PIC was provided some.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several dishes being stored on shelf with build up. CDI: All items were returned to be W/R/S. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy hot holding at temperatures below 135F. CDI. PIC 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 salads, slaw, cooling in COOLER in tightly sealed dishes. CDI. PIC removed to the WI cooler and removed the wraps. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in micro waves and RI cooler. Needs to be cleaned. 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 cleaning needed on vents. In the kitchen area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizing rinse cycle of dish machine only reach a max temp of 154F measured by both EHS and PIC max/min thermometers. PIC submitted a service request for repair during inspection and ceased using multi-use utensils. PIC instructed staff to only use single use articles until sanitizing rinse cycle of dish machine reaches required temperature. VERIFICATION REQUIRED within 3 days. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plates with build up being stored as clean on shelf below prep counter on cook line and on clean storage rack at dish area, also observed metal containers and one scoop with build up being stored as clean on another clean storage rack. PIC returned all items to be W/R/S. REPEAT.

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: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 9 covered containers of Mac and cheese at 51F cooling from previous night in walk in cooler. CDI: PIC voluntarily discarded all containers of Mac and cheese.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a large bowl of corn muffin batter made with milk and eggs being stored at 57F on prep counter in back prep area. CDI: Employee moved batter to walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a trash can full of alkaline floor cleaner being stored without a label near mop sink. CDI: PIC labeled trash can.

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: 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 . Observed 9 covered containers of Mac and cheese at 51F cooling from previous night in walk in cooler. Also observed several containers of meat loaf cooling in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC voluntarily discarded all containers of Mac and cheese and moved containers of meat loaf to walk in freezer to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of dressings and sauces being stored without labels in prep flip top cooler. CDI: Employee labeled bottles.

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 shrimp being stored on floor in walk in freezer. CDI: PIC placed box of shrimp on shelf. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken handles on grill drawer coolers on left side of cook line and duct tape being used to secure center panel of two grill drawer coolers on right side of cook line. Replace broken handles and remove duct tape from grill drawers. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving used to stored soiled equipment and utensils and dust build up on vents above ovens in back prep area. Clean as needed. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage being stored on prep counter. CDI: Employee removed beverage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelf in WIC above a sheet tray of ready to eat sweet potatoes. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plates being stored on shelf below prep coolers on serving line with build up and three containers and a spatula with build up being stored as clean on clean storage shelf and rack. CDI: All items were returned to be W/R/S. REPEAT.

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 two cartons of raw shell eggs at cook line and a large bowl of biscuit batter on prep counter both being held on TPHC without a time marked to indicate when 4 hour period has elapsed. CDI: PIC stated biscuit batter had been prepared one hour prior and eggs were placed on counter 30 minutes prior and marked both items with labels indicating 4 hour time period.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of margarine being stored on floor in two separate areas in kitchen. Store food at least 6 inches above the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a spatula being stored on a sheet tray containing cobbler squares in which handle was resting on cobbler and a scoop being held in a large container of dry pinto beans in which handle was resting on beans. CDI: PIC voluntarily discarded cobbler and removed scoop from container of pinto beans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being stacked wet nested on clean storage shelf. Allow containers to air dry before stacking within each other. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken handles on grill drawer coolers on left side of cook line. Replace broken handles. REPEAT. Points not escalated due to facility improvement since previous inspection in which facility replaced broken coolers.

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 inside surfaces and in between gaskets of grill drawers on left side of cook line. Clean as needed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and speaker being held on prep counter amongst food items. CDI: Employee relocated items to a designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed one plate and one metal container with build up being stored as clean. CDI: PIC returned both items to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside upper surface of bulk ice machine. CDI: PIC cleaned and sanitized upper inside surface of bulk ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of shredded cheese being held in grill drawer cooler, a container of French toast batter being held in prep reach in cooler and another container of shredded cheese being held in salad prep reach in cooler all being held above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet nested on clean storage shelf. CDI: PIC unstacked wet containers to allow for air drying. REPEAT

4-501.11 Maintain equipment in good repair. Observed reach in cooler at front cook line inoperable. PIC stated entire cook line is scheduled to be replaced next week with new equipment.

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 inside of reach in cooler at far end of cook line and inside grill drawers at both ends of cook line. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of Mac and cheese being held below 135F in hot box. See temp chart. CDI: Mac and cheese was reheated to 165F before returning to hot box for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of meatloaf and a container of French toast batter being held in prep reach in cooler above 41F and a container of kickin ranch sauce in prep flip top cooler above 41F. See temp chart. CDI: PIC voluntarily discarded meatloaf and French toast batter and kickin ranch sauce was placed in RIC to rapidly cool.

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: 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 . Observed a tray of portioned roast beef bowls covered with plastic wrap cooling on a shelf in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed roast beef in oven to be reheated for hot holding.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs being stored in a container of raw chicken in grill drawer cooler in which handle for tongs was resting in chicken. CDI: Tongs were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet nested on clean storage shelf. CDI: PIC unstacked wet containers to allow for air drying. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with buildup on blade of can opener and observed clean dishes and clean pancake dispenser stored clean at clean dish rack with food debris on food contact surfaces of items. -REPEAT- 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 .

3-501.18 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 sausages in cold drawer without a date mark as well as cooked chicken in walk in cooler without date marking. PIC stated chicken in walk in cooler was prepared yesterday and a date should’ve been placed on this morning with yesterday’s date. CDI-PIC added yesterday’s date to chicken in walk in cooler and discarded sausage in cold drawer. -REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed high lactic acid sanitizer reading at 3010 when checking the in use sanitizer buckets. PIC stated sanitizer comes from premade dispenser at 3 compartment sink. CDI-Solution was diluted to recommended concentration between 704 and 1875 ppm lactic acid.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in walk in cooler and dish area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in all cold holding units with build up of food debris, and spillage and on counter tops and prep top surfaces with food and other debris. Cleaning needed on walk in cooler shelving with dried food debris on shelving.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floor of walk in cooler and freezer as well as on walls throughout facility with food, grease, and other debris.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries being stored over ready to eat diced ham and sliced onions in walk in cooler. CDI-PIC rearranged storage order. -REPEAT VIOLATION- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of frozen hamburger patties in small reach in cooler nearest grill without a covering.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 large knives stored clean with minor food debris. CDI: PIC placed items to be washed/rinsed/sanitized. -REPEAT VIOLATION- No point escalation due to improvement on items being stored clean with food debris. 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 pork sausage patties hot holding at hot holding serving line between 118-122F and vegetable soup hot holding at bussing station in steam well at 126F. CDI: vegetable soup was voluntarily discarded and pork sausage was reheated to 172F. -REPEAT VIOLATION- *EHS will conduct long term compliance visit* a risk control plan could be implemented for proper hot holding temperatures on the next routine inspection if hot holding is still in violation. If facility continues to have hot holding violations in future inspections a Risk Control Plan may be implemented. 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 grated Parmesan in shaker stored at room temperature 70F+ beside seasonings at bussing station. Grated Parmesan has a label in walk in cooler stating it is to be kept refrigerated. CDI-PIC discarded grated Parmesan in shaker. 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 .

3-501.18 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 2 containers of raw marinated chicken stored in cold drawers with an expired discard date of 8/1/2023.-CDI- PIC discarded both containers of raw marinated 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Zevo insect killer stored on top of high temperature dish machine. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed Zevo insect killer being used in facility. PIC stated its usually stored in their back office. -CDI-PIC voluntarily discarded spray.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a container of cooked sweet potatoes and a container of cooked russet potatoes ambient air cooling at 95F and 97F in kitchen, PIC transferred items into walk in cooler to continue cooling, within 30 minutes in walk in cooler the items were observed not meeting the cooling rate (refer to temperature chart). REHS and PIC came back an aditional 30 minutes later and sweet potatoes were meeting the cooling rate but russet potatoes were not meeting the cooling rate. PIC stated both potatoes were cooked 1.5 hours prior and still had 30 minutes to reach 70F. PIC also stated that they thought the 2 hour mark started once cooked items were placed into the walk in cooler. REHS clarified to PIC that the 2 hour mark for cooling starts when cooked items reach 135F. CDI-PIC transferred items to walk in freezer for the remainder of the 30 minutes and items were below 70F within 30 minutes. -REPEAT VIOLATION- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled utensils being stored in hand washing sink near grill line. CDI: Items were removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries being stored over ready to eat hash browns in walk in cooler. CDI: Storage order was rearranged. 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 push down trash in trash can and proceed to handle ready to eat blueberries without changing gloves. CDI: Food employee removed gloves and washed hands.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching a maximum temperature of 147F according to EHS dish plate thermometer after running 3 cycles. PIC called technician during inspection. PIC stated facility will be washing/rinsing in dish machine, then sanitizing in 3 compartment sink until dish machine is repaired. VR REQUIRED WITHIN 3 DAYS. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and knives with food debris while being stored as clean. CDI: PIC placed items 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried onions, Mac and cheese, mashed potatoes and hash brown casserole hot holding below 135F. CDI: Fried onions were voluntarily discarded, all other items were reheated above 165F. *EHS will conduct long term compliance visit*. If facility continues to have hot holding violations in future inspections a Risk Control Plan may be implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed meatloaf cooling at a rate of 0.35F/min during 2 hour window. Item was wrapped in Saran Wrap in walk in cooler. CDI: PIC placed item in walk in freezer to 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving through facility with dust build up. Observed cold drawers and small reach in with build up of food debris. Clean as needed.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash hands for a total of 4 seconds and return to the cook line. CDI: Food employee re-washed hands for 20 seconds. REPEAT 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wipe hands on soiled apron and clothing and proceed to handle clean dishes. CDI: Food employee washed hands.

REPEAT 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 fried onions and Mac and cheese hot holding below 135F. CDI: PIC voluntarily discarded fried onions and reheated the Mac and cheese to above 165F.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout facility, especially in dish area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gaskets on hot box and 2 reach in coolers at server station.

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 large amounts of black build up on ceiling tiles near dish machine. Observed multiple vents near dish area with dust build up. Clean as needed.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash hands for a total of 10 secs. Observed food employee handle dirty dishes, wash hands for a total of 6 seconds and start handling clean dishes. CDI: Both food employees rewashed their hands correctly.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pair of tongs being stored in hand sink. CDI: PIC removed tongs.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed plates, knives and can opener stored as clean with debris still left on them. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Increase frequency of cleaning.

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 turkey, fried okra and chicken tenders hot holding below 135F. CDI: PIC voluntarily discarded chicken tenders/fried okra. Turkey was reheated to above 165F.

REPEAT 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 cooked sweet potatoes sitting out on counter, and 2 pans of raw chicken sitting in ice bath above 41F. CDI: PIC voluntarily discarded chicken, sweet potatoes were placed in walk in cooler to cool since they were out of cold holding for less than 4 hours.

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 cut lettuce being held on TPHC without a time label. CDI: PIC voluntarily discarded item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the kitchen.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Points not escalated due to improvement from last inspection.

REPEAT 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items on the floor in closet and area near dish machine.

REPEAT 4-501.11 Maintain equipment in good repair. Observed gaskets in multiple reach in coolers and hot box torn and no longer attached to the doors of equipment. Repair/replace items.

REPEAT 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 policy with the symptoms of sore throat and fever separate. CDI: EHS emailed policy.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plates and bowls throughout the facility that were soiled when stored as clean. CDI: PIC placed them to be rewashed. Points not escalated due to improvements being made. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in the ice machine

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 tomato onion mix and chicken sausage above 41F. CDI: PIC voluntarily discarded items. Points not taken due to all other cold holding being at the correct temperature.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal containers wet stacked.

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 a box of single service straws being stored on the floor. CDI: PIC removed box of straws from the floor.

REPEAT 4-501.11 Maintain equipment in good repair. - Observed reach in freezer near cook line with ice build up. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed a couple to plastic lids and a spatula that were melted and had cracks. CDI: PIC voluntarily discarded items.

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 shelving near dish area, inside of cold drawer units under the flat tops and outsides of the reach in coolers near cook line in need of cleaning.

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 near flat top and under reach in units in need of cleaning.

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 policy state sore throat and fever separately. The symptoms are listed with other COVID like symptoms. The symptoms should read sore throat with fever. CDI - Provided facility with approved policy but will return to verify internal policy is updated.

2-301.15 Only wash hands in handwashing sink. -P'F - Observed one food employee rinse hands at prep sink. CDI - employee washed hands properly at hand sink. All other observed handwashing was in compliance.

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 placing bread on grill with bare hands. CDI - Bread was heated to reach a temperature of 178F.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at hand sink in dish room. CDI - Paper towels were refilled. All other sinks properly stocked.

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 stuffing mixture stored below the raw pork chops. CDI - items moved. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dish washing employee enter the cook line with soiled gloves. Gloves must be removed and hand washed when changing task. CDI - Employee removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer, can opener, and potato spinner visibly soiled. Observed several plates soiled with food debris throughout the facility. Maintain dishes in areas that won’t be contaminated by food. CDI - PIC sent all equipment to be washed, rinsed and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed minor build up in the ice machine. Clean as often as necessary.

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 . Repeat - Observed six Mac and cheese containers reading 42-44F in the center prepared on 5/19/22. CDI - Mac and Cheese discarded.

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 stewed apples reading 120-130F. CDI - Apples discarded and replaced with new.

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 . Repeat - Observed Mac and cheese containers covered and stacked in a manner where cooling was not accomplished. Stirring and uncovering will allow for food to properly cool. CDI - Product discarded.

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed one utensils stored in water at 108F.

4-501.11 Maintain equipment in good repair. - Observed reach in freezer near handsink with severe ice build up. Repair/Replace.

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 detailed cleaning needed on the exterior of equipment, inside the cooler drawers, inside reach in units of the cook line, and shelving. Clean as often as necessary to prevent build up.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed hoses used for rinsing dishes connected to a vacuum breaker. Due to hose remaining on at all times, a backflow prevention device rated for continuous pressure should be used. CDI - PIC turned off water to hoses.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. Keep closed at all times. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed cardboard boxes and other items on the ground in the back area. Clean as often as necessary. Observed smaller trash cans inverted in a way to allow for water collection. Tip trash cans to prevent harborage of flies.

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 floor damage in the biscuit and hot items area. Repair floors to prevent puddles from building up.

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 employee beverage stored overhead in reach in cooler. CDI - discarded

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed macaroni pasta in walk in cooler cooling from yesterday still above 41F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce held on cold line above 41F. CDI: Product rapidly cooled to 41F in walk in cooler. Observed high mount refrigerator at main cook line holding baked potatoes at 48F. CDI: Potatoes voluntarily discarded. REPEAT VIOLATION Overall facility has good monitoring practices of equipment and food temperatures. Future cold holding violations will result in full point deduction.

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 on date marking please visit: http://meck.co/FoodSafety Observed diced ham in the prep top with no date mark. Observed macaroni in the walk in cooler with no date mark. CDI: Products voluntarily discarded. Overall facility has an excellent date marking system in place.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed fried onion straws with no time mark. CDI: Time stamp added.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed macaroni cooling in a deep, covered lexan from yesterday.CDI: Product voluntarily discarded. EHS discussed the facility’s cooling processes for all hot to cold food items. Pasta typically has ice added to shock it. Ensure that pasta is thoroughly cooled before storing in a large container. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being wet stacked. Facility has since purchased additional shelving and wet stacking was minor this inspection. EHS showed PIC other creative ways to stack containers for more air flow. REPEAT VIOLATION Improvement from previous inspection.

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 some boxes of paper goods stored on floor of chemical closet. Ensure reorganizing of closet for maximum storage.

4-501.11 Maintain equipment in good repair. Observed 2 gaskets on server reach in cooler doors of prep tops that are split.

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 some floor damage in back line of kitchen. REPEAT VIOLATION 6-501.12 Cleaning, Frequency and Restrictions. Observed debris / soil accumulating on floor in walk in freezer. REPEAT VIOLATION

6-303.11 Provide required lighting intensity. Observed no light bulbs in only light fixture in supply closet. Replace bulbs.

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 pork on shelf over mac and cheese in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe, cut lettuce cold held on line not on TPHC according to PIC above 41 degrees F and baked potatoe and egg white cold held in high mount refrigerator above 41 degrees F. CDI, foods voluntarily discarded. Ambient air temperature of high mount refrigerator measured 55 degrees F. Visit needed to ensure calibration of high mount refrigerator to ensure unit maintaining TCS foods at required temperature. Out of order sign posted on refrigerator.

7-102.11 Common Name - Working Containers - Observed1 chemical bottle of cleaning agent not labeled. CDI

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety - Observed baked potatoe recently prepared cooling in tightly covered containers in walk in cooler. CDI, cover removed to facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths used to stabilize cutting boards.

3-304.12 In-Use Utensils, Between-Use Storage - Observed knives / utensils wedged in soiled area along prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being wet stacked. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches . above the floor. Observed clean bowls and plates stored in soiled area and shelving throughout prep line.

6-501.12 Cleaning, Frequency and Restrictions. Observed debris / soil accumulating on floor in walk in freezer. 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 some floor damage in back of kitchen near entrance of walk in cooler. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC certified food protection manager certification expired February 16th 2021. 0 points assessed on the inspection form Per State Guidance. CDI by instruction.

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 pot roast with date of preparation different than date of preparation of portioned pot roast from same source. CDI, ensure proper date procedures for date marking of portioned pot roast with same preparation date. Observed chicken pot pie not date marked in walk in cooler. CDI, pot pie voluntarily discarded and pot roast prep date adjusted for proper date.

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 start time and discard time not accurate and labeling machine off by 1 hour per PIC. CDI, PIC provided corrected labels for accurate start and end times. Calibrate labeling machine / ensure accurate start and discard times provided for items held on TPHC such as lettuce, shell eggs, cut tomatoes).

7-201.11 Store toxic materials to avoid contamination. -P - Observed floor cleaner stored over single-service towels. CDI, cleaner relocated for proper storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in dining room.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 1 quat sanitizer bucket below required concentration.

4-803.11 Storage of Soiled Linens - C - Observed wet cloth used to stabilize cutting board along line. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean plates stored in heavy prep areas with some food debris spilled on clean plates.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some debris / spillage on shelving throughout kitchen. Observed some debris accumulating in single-service utensil storage compartments. Observed cleaning needed between cooking equipment and grease accumulation at fryer unit doors.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C - Observed some damage to wall of pass through stripping at pass-thru window at dish area. Repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed equipment stored in front of handwashing sink on prep line. CDI, items relocated to allow access to handwashing sink on front line. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates along prep line with food splatter from prep area but stored as clean. CDI, plates relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mac and cheese hot held in cabinet between 128-132 degrees F. CDI, employee placed in oven to begin reheating process.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed some boxes of food stored on ground in WIF.

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 knives wedged in soiled area between prep units.

4-803.11 Storage of Soiled Linens - C - Observed wet cloth used to stabilize cutting board along line. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean plates stored in heavy prep areas with some food debris spilled on clean plates.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 senser not working at handwashing sink in restroom. Repair / calibrate.

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 machine employee handle soiled equipment and utensils then handle clean utensil without a hand wash. CDI- Education was provided and EHS observed proper hand washing. Items re washed before next use. 2-301.14 Wash hands after activities that contaminate them. -P- Observed employee crack raw shell eggs with bare hands and then handle clean plates and begin to plate other food with no hand wash. Observed same employee use gloved hand to crack raw eggs then discard glove to prep RTE foods without a hand wash. CDI- PIC plates were sent back to be re washed and hands were observed to be properly washed after instruction was provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a soiled pitcher stored in the hand sink. Observed PIC rinse thin probe thermometer in hand sink. CDI- Education was provided to employees and PIC to only use hand sink for hand washing.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed stacks of bowls of turkey stack on one another with the bottoms of bowls on RTE foods. CDI- PIC voluntarily discarded turkey.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed slaw, ham, chicken, fish, sausages, bacon, beef, and cheese all above 41F, see temp chart. PIC was able to move items to walk in freezer to quickly cool since the items were placed in cooler at 9AM. See temp chart for cooled temps. Items not to cool were voluntarily discarded by PIC. A VR will occur no later than 9/6/20 to ensure all TCS foods are kept at 41F or below.

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 boiled eggs dated for 8/21/20-8/28/20. CDI- PIC voluntarily discarded the items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee with hair on the head preparing RTE foods without a proper head cover. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees wearing bracelets and watches while preparing RTE foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed one bucket of sanitizer with wiping cloths inside at 50 ppm QUAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic containers stored together wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed plastic trays stored on the floor.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed cold hold drawer cooler functioning above 41F. NOTE: Point deduction did not occur since gaskets were noted to be in good repair from last inspection.

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 hard to reach areas of the floors and walls in need of cleaning due to food debris and grease residue. Hard to reach areas are underneath and behind equipment. NOTE: No signature occurred due to covid19 pandemic however PIC Tom was present during the inspection.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee crack raw, shell eggs with bare hands and then handle clean plates and begin to plate other food with no hand wash. CDI: Employee washed hands and sent the plates to dirty dish area.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed macaroni reheated to below 165F. CDI: Macaroni rapidly reheated in oven to over 165F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed hash brown casserole in walk in cooler prepped yesterday at 1:30pm still above 41F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawer with hamburger above 41F and reach in cooler with milk above 41F. CDI: Items voluntarily discarded. All other items in coolers were at 41F and below. REPEAT VIOLATION Improvement from previous inspection as less food was out and all units were properly functioning.

4-501.11 Maintain equipment in good repair. Observed gasket reach in cooler with eggs and gasket on hot hold cabinet split. Observed shelving in coolers starting to rust. 4-502.11(A) Maintain utensils in good repair. Observed several plastic containers that are cracked or damaged. Ensure to replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of coolers with food debris. Clean coolers frequently enough to preclude heavy soiling. Observed ice build up in bottom of reach in freezer on the line.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Dishwasher did not wash hands after handling soiled dishes and proceeded to handle clean dishes without a handwash. CDI- Stopped dishwasher and informed him of proper handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw hamburger, raw chicken, raw fish recorded above 41F (see chart). CDI- Food cooled down in WIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Milk not dated. PIC stated milk was opened either yesterday or 2 days ago. CDI- Dated for two days ago.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Server staff was handling food; scooping butter on pancake, cutting biscuit open without a hair restraint. Must wear a hair restrauint if handling food.

4-901.11 Equipment and Utensils, Air-Drying Required - C Some wet stacking of metal containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed apron on prep table.

601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Intact stickers and minor sticker residue on stacked food pans stored as clean. CDI - Pans with stickers pulled for processing. Points not elevated as only 2 stickers on clean pans found today.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter. CDI- Relocated into sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic and metal food pans wet stacked on storage racks. Separate to allow air drying. Facility has changed to high temp dish machine to aid in air drying speed. Suggested that facility install a fan in the dish area to speed up the drying process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from reach in freezer door gasket.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. One dented can of peaches on dry goods shelf. CDI - Relocated to manager's office for return to vender.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic and metal food pans stored as clean with sticker residue and food debris. CDI - All soiled pans sent to dish area for processing. Points decreased due to cleanliness improvment with ice machines and reduction in sitcker residue on clean food pans. Continue to work to eliminate food pans stored as clean with food residue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic and metal food pans wet stacked on storage racks. PIC indicated that the facility plans to add a dedicated dish drying rack.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plates stored under grill at cook line with drips and food debris and plastic food containers with sticker residue stored as clean. CDI - Plates pulled for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up inside ice machine next to office. Clean.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple plastic food pans wet stacked on storage rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Shelves in reach in prep cooler getting rusty. Replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from cold drawer gaskets.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw breaded chicken stored over cooked turkey in the walk in cooler. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over pork sausage patties in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 utensils stored clean with visible food debris on them and multiple food containers with sticker residue on them stored clean. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a thermometer stored clean with visible food debris on the probe. CDI- probe was cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken, macaroni cheese, and meat loaf hot holding below 135F in the steam well. CDI- products discarded.

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 storing egg trays at TPHC with no time stamp on the product. CDI- products were time stamped.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of cleaned metal containers. Improvements made since last inspection.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling an uncooked hamburger patty then switch to other tasks without washing his hands in-between. EHS observed multiple instances of employees properly washing their hands at appriate times during the inspection. Improvements have been made to handwashing since last inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the chlorine sanitizing dish machine operating at 0ppm after several minutes of testing. CDI- service repair technician arrived on site at ~1:00PM and had machine functioning properly by 1:10PM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in the steam well and in the hot box hot holding below 135F (see chart). CDI- instructed PIC to reheat product to above 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 2 pans of lettuce cooling in a reach in cooler in high volume, wrapped containers. CDI- product was transferred to shallower pans and left uncovered to cool in the walk in cooler.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths being stored on prep. surfaces along the cook line. Observed one bucket of sanitizer along the cook line with visible food debris in the sanitizing solution. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer at proper concentrations. Observed one bucket of chlorine sanitizer with a concentration less than 50ppm.

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 one ice scoop being stored in ice with the handle in direct contact with the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal and plastic containers stacked while wet.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling/cracking raw shell eggs then proceed to handling clean plates without washing hands in-between. CDI by instruction, PIC instructed employee to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 metal containers stored clean with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in grill coolers cold holding above 45F. Observed items being double panned in a flip top cooler cold holding above 45F (see chart). CDI- items were relocated to the cooler for cooling.

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 salad mix, kale salad, and cole slaw cooling in high volume, covered containers in a reach in cooler. CDI- plastic wrap was removed from containers, containers were placed into the walk in cooler for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on speed racks in the walk in cooler, the shelving unit above the speed rack in the walk in cooler, and on a shelf above the preparation table in the back of the kitchen. Improvements made since last inspection.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed fluids leaking from bottom of dumpster due to large crack. PIC indicated new dumpster was already ordered and is scheduled to be delivered this week.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee cracking raw shell eggs then proceed to handle cleaned plates without washing his hands in-between. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of hash browns with cheese in a hot box hot holding below 135F (see chart). CDI- product reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deviled egg filling and leaf lettuce cold holding in a flip top cooler above 45F (see chart). CDI- items were relocated to the walk in cooler for cooling.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 1 sanitizer bucket along the cook line at 0ppm chlorine concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored clean and stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving in the double-door hot box and in the gap between two flat top grills.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor debris accumulation on the FRP board behind the dish counter in the dish room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one uncovered employee beverage stored on a shelf above clean silverware. Beverage was discarded.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee cracking raw shell eggs then proceed to handle cleaned plates without washing his hands in-between. CDI by instruction.

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 an employee taking pancakes off the grill and handling them without gloves on. CDI- product discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cleaned plates/bowls with dried food residue on them and cleaned plastic containers with datemarking sticker residue on them. CDI- items were set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine dispensing chlorine at 0ppm. Observed chlorine concentrate bucket empty. CDI- concentrate bucket was replaced and machine was primed until ~50ppm chlorine was being dispensed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce stacked above the fill line of a container and cold holding above 45F (see chart). CDI- item was re-panned and had ice added to the container for cooling. Improvements made to cold holding since last inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed shell eggs being stored at room temperature underneath the flat top grill without a time sticker on the product. CDI- eggs were discarded.

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 2 knives being stored between equipment gaps along the cook line.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the plumbing underneath the handsink in the dish room.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath the steam tables along the cook line and on the FRP board in the dish room.

Observed pancake mix( has no egg in it) stored under raw sausage. Pancake mix moved to another shelf with RTE foods to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed multiple TCS foods stored in cold drawers holding at >45F today. All products discarded to correct. VR in 10 days to check repair of these drawers. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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

Observed dust build up on the ceiling around the dish pit today. Observed no baseboard around the walk in cooler where there is a gap that has food build up . 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed mulitple employees who were cracking raw shell eggs then handle a clean plate for the final cooked egg. Observed their thumbs touching the food contact surface of the plate which presents a cross contamination issue. Recommend to have employee stationed on the hot hold line(who does not handle raw animal products) handle the clean plates and not the egg cook. Other options when staff count is low is to pool scrambled eggs to avoid touching them, or they can wash hands between handling raw animal products and then handling RTE food, clean linen, clean untensils or clean single use articles. 2-301.14 Wash hands after activities that contaminate them.-P

Observed multiple flats of raw shell eggs stored out of temperature today with no time sticker on them- while getting stickers the eggs were used so the new batch taken out was timed during inspection to correct. 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 dust build up on the air dry rack for clean dishes.

Observed build up on multiple pieces of equipment today(wire warmer, 2 lowboy warmers, racks, holding cab. etc). 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed an open lid on the grease bin. Observed the dumpsters with a lot of build up on the exterior of them. Also observed a lot of build up and trash on the ground around the containers. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.116 Cleaning Receptacles - C

Observed build up on the floor on the cook line today. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

Observed an open employee drink being consumed on the line. Employee moved to the break area to finish. Keep lids on employee drinks to avoid splash contamination on restaurant equipment. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed an employee not use soap to wash hands twice- stopped to use soap. Observed an employee handle their cell phone, place it back in their back pocket, handle a clean plate, and then go to put on gloves without washing hands- employee stopped to wash hands. Observed employees cracking eggs with egg clearly getting on their hands, hands were wiped off on aprons and then spatulas and clean plates were handled. Recommend pooling eggs for scrambled egg orders and having one employee designated for cracking eggs to reduce how ofter they must wash hands. Work with all employees on proper handwashing times and procedures. 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 2-301.14 Wash hands after activities that contaminate them.-P

MObserved the cooking line handwash sink blocked by plastic today- moved so employees could easily access the sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed lettuce, tomato, and shredded cheese double panned in plastic pans holding at >45F. Products had been out for <2 hours and were moved back to the walk in cooler where they fell to 37-38F to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed shell eggs out at room temperature today with a discard time of 2pm which exceeds the 4 hour hold time. Eggs back timed today. 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 rusted racks in the walk in cooler today. 4-501.11 Maintain equipment in good repair.

Observed build up on the back hood vents, hot hold cabinet racks, and the sausage hot hold units. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drinks stored on top of and below prep surfaces and one covered drink stored on a prep table- all moved or discarded to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pans stored as clean with food debris on them- one stack of pans still had fish juice on them. All dishes sent back to the dishwasher. Work with staff on pre-cleaning and spot-checking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomato stored at >45F on the line today. Lettuce and tomato moved to quickly chill down. Do not double pan these products- also recommend using metal pans rather than plastic.

Observed eggs at 54F and they were timed at the beginning of the inspection for 9-10AM- it was 8:40 at the time. these eggs had clearly been out for a little bit of time and had not been timed when they were pulled out of refrigeration(which is when the time starts). Eggs were back timed today to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on hot hold racks, piping, sides of oven, fry baskets, fryers, hoods, underside of hot hold, etc.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash and debris on the ground around the dumpsters today and standing water.

Dust ceiling vent. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed baseboard pulling away from the wall behind the cook line and it is creating a hard to clean gap.

Observed prep cook with dishing up pans of cooked carrots on rolling cart with slacking raw chicken. CDI-chicken moved to bottom shelf of rolling cart. **3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed slight pink residue on ice machine guards (both machines). Keep ice machines free of mold growth. **4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P

Observed sauteed onions in plastic container in plastic bag at 57F at top. Bags at bottom were 45F. A procedure is needed to maintain temps at 45F or below for all TCS food. Plastic inside plastic generally will not maintain 45F or below in a sandwich prep top. CDI-pans put on ice. **3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed cornbread mix (made with eggs) on counter. SOP states can stay without temperature control for 4 hours. No time listed. CDI-correct labeleing entered. **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 a fly in the kitchen. Keep pests out of facility. **6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed several wiping cloths held on counter. Keep wiping cloths stored in sanitizer bucket. **3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed cross contamination of clean utensils. Clean ware stored in dirty containers. Ice cream scoops stored in sludgy container. Soup bowls splattered with food. Clean bowls stored with electrical cords sitting in them. Squeeze bottles stored under paper towel dispenser. Clean ramekins stored on (face down) food streaked surfaces. CDI-all items taken to dish machine. **4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed rusted and peeling air dry shelves in dish pass-through area. **Observed equipment no longer able to meet 4-1 & 4-2.-C

Observed no hot water at poultry prep sink. Verification Required. **5-205.15 Maintain a plumbing system in good repair.-P

Observed trash on ground near dumpsters. Dumpster lid open. Sludgy puddles under dumpster, dumpster may be leaking. Grease build-up at grease container. Clean up area, flies are congregating. **5-501.15 Outside Receptacles - C **5-501.116 Cleaning Receptacles - C

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide documentation of being a certified food protection manager. No other certified PICs were onsite.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of filter cleaner not labeled. CDI by labeling while onsite.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on a prep table, in the handsink and on the cookline ledge. All were either stored to be laundered or in the sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers and metal pans stacked while wet.

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 the section of walk in cooler shelving by the entrance. Observed build up on the dishmachine. Observed build up inside the dust pans.

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 minor dust build up at the ac vent near the clean metal pan storage shelving.

4-901.11 Equipment and Utensilit s, Air-Drying Required - C Observed plastic containers tightly wet stacked.

4-202.11 Food-Contact Surfaces-Cleanability - PF Observed cracks, chips, and breaks of plastic containers. Gave instruction to discard as needed. -

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 Use approved hand washing technique when washing hands. Observed wait staff change task without hand wash. Observed employee with minimal hand wash time. Redirected and gave instruction to manager.

3-501.16(A 2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in grill line 6 drawer refrigeration unit above 45 F. Foods were holding temperature at approximately 47 - 48 F. Foods were stocked from 36 F walkin less than 4 hours prior. Foods were transfered to other drawer unit and repair was called while on site.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed ambient thermometers missing in multiple units. Observed a container with multiple thermometers in a lexan pan. Gave instruction.

2-303.11 Food employees must remove jewelry on hands and arms. A plain ring, such as a wedding band, is allowed. Observed multiple wait staff with watches.2-302.11 Maintenance-Fingernails - PF Observed wait staff with false fingernails. Gave instruction.

3-304.14(B) Hold damp in-use wiping cloths in sanitizer between uses or clean & dry on clean, dry surface. Observed 2 damp cloths at back line in bakery area.

. 4-501.11 Maintain equipment in good repair. Observed refrigerated drawer unit at dishroom end of front line not holding foods at approved temperature. Observed refrigerated salad prep unit with condensation leak.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles, fronts and wheels of equipment in need of thorough cleaning. Shelving needs thorough cleaning throughout. Gave instruction.

6-501.12 Floors, walls, and ceilings shall be kept clean. Observed build up behind and around shelving and equipment and at baseboard areas. Gave instruction.

2-301.14 When to Wash - Hands must be washed between task changes. Observed wait staff bring soiled plates back to bus tub and proceed to tray and pitcher without handwash. Gave instruction to manager.

2-303.11 Prohibition-Jewelry - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.2-302.11 Maintenance-Fingernails - (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Pf (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf

•2-301.14 When to Wash - Employees shall wash hands as needed to prevent cross contamination. Observed line cook break shell eggs with gloved hands then handle utensils and plates without glove change or handwash. Employee is wearing multiple layers of gloves to cover wrist braces on both arms. Observed the employee remove gloves then wash second layer gloves and return to egg station. Observed wait staff bring soiled dishes to bus tub then proceed to prepare drinks without handwash. Gave instruction to manager.

"3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Separate raw foods by reverse order of cook temperature. Observed raw ground beef over steaks and prepared rice; and chicken over lettuce & pineapple. Reorganizedand gave instruction.

2-401.11 Eating, Drinking, or Using Tobacco - All employee drinks shall be covered and stored below food contact areas. Drinks shall be consumed in a sanitary manner. Observed 2 drinks on or above food contact areas. Do not use screw top bottles, open cans, or sports cups for employee beverages to avoid cross contamination. Removed drinks and gave instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Provide consumer advisory that meets rule requirements. Observed consumer advisory with proper disclosures but without properly worded reminder. Printed a copy of the rule and discussed with manager. Spoke with corporate representative who said approval for menu was approved by Cindy Callahan with the state. She agreed to send a copy of the email which I will take for review.