DRURY INN AND SUITES

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed interior of microwave in bar area with food debris build-up. Per PIC, bar kitchen is open from 5pm to midnight. PIC will address cleaning frequency with bar kitchen staff.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk canisters of dry cereal for customer self-service without required labeling. Provide required labeling at dispensers.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed apples displayed for customer self-service without protective wrapping. PIC had staff rewash and wrap apples.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at bar-side prep top with stains and heavy scoring. Resurface or replace cutting board.

-REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid to cardboard dumpster and side door to refuse dumpster open. Keep doors and lids closed when units are not in active use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed mini fridge and microwave stored on ground in dumpster enclosure. Remove discarded items.

-REPEAT- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing and broken floor tiles and coping tiles in area around can wash. Repair or replace broken and missing tiles.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign at sink in both bathrooms. PIC provided signs.

-REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side doors and ill-fitting top lid on dumpsters. Keep dumpster doors closed when not in use. Repair or replace ill-fitting lid.

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 large piece of plywood under 3-comp sink. Per PIC, tiles under 3-comp were recently removed to conduct repairs. Plywood is being used to keep 3-comp level. Remove plywood and repair tiles.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed jalapeño peppers with white growth around stems in WIC. CDI - PIC voluntarily discarded peppers.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed interior of microwave in bar area with food debris build-up. Per PIC, bar kitchen is open from 5pm to midnight. PIC will address cleaning frequency with bar kitchen staff.

-REPEAT- 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 quartered tomatoes (prep date 11/22), sliced turkey (prep date 11/24) and chicken tenders (prep date 11/20) in cold drawers of pizza prep station on bar side. CDI - PIC voluntarily discarded all items. 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 .

4-501.11 Maintain equipment in good repair. Observed torn gasket on bar side reach-in cooler. PIC to address repair of gasket.

-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 date marking stickers on exterior surface of plastic containers on bar side of kitchen. PIC to address proper cleaning of containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpsters with side doors open. Observed lid open on left-side dumpster. PIC to work with cleaning staff and service provider to ensure lids and doors remain closed when dumpsters are not actively being used.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handsink located on bar side of kictchen. CDI- PIC had soap restocked.

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 salad mix in WIC dated 4/18. Observed marinara and sausage crumbles without a date in flip top, sliced tomatoes and cut lettuce without a date in cold drawers, and queso dated 4/13, chicken tenders, salad mix, and sliced turkey dated 4/18 in cold drawers, and salad mix dated 4/18 in standing RIC. PIC stated that dates on containers represent day food should be discarded. PIC was unaware of dates items without mark were prepped. CDI- PIC voluntarily removed items to be discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored directly in sugar on bar side of kitchen. 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 utensils used for prepping eggs stored in water temping at 97F. CDI- PIC had employee remove item from water after discussing proper in-use utensil storage.

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 accumulation on plastic pans stored on lower shelf of prep table close to dish machine. Observed sticker residue and stickers still intact on plastic pans stored on racks in bar side of kitchen. *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 areas under and behind equipment of breakfast side of kitchen with food and liquid debris/residue accumulation.

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 - No Max/Min thermometer available to test high temp dish machines hot water temp during inspection. A verification visit will be conducted within 10 days to verify correction of this 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 - Dust build up on vent covers in WIC. *CDI - PIC had employee clean vent covers removing dust build 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 drink on prep counter next to ovens. *CDI - Employee removed drink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed heat sanitizing test strips expired. CDI - PIC ordered new test strips.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink to begin inspection. CDI- paper towels provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle marked “leave in kitchen”, no label to identify chemical inside. CDI- PIC asked employees what chemical this was, labeled as sanitizer during inspection.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. Sanitizer dispenser not properly dispensing solution. CDI: PIC remade solution by hand with cold water- 150ppm. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy and potatoes being held below 135F on breakfast bar. CDI: Education provided and product discarded due to end of breakfast hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs being held above 41F on breakfast bar. CDI: Education provided and product discarded due to end of breakfast hours.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not properly dispensing solution at three compartment sink. PIC stated work order placed for broken dish machine and sanitizer dispenser work order would be placed. CDI: PIC remade solution by hand with cold water- 150ppm.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: PIC replaced sanitizer container and primed- 150ppm.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea clean up. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher stored in hand sink in kitchen upon arrival for inspection. CDI: Food employee removed pitcher. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink upon arrival for inspection. CDI: Food employee provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Can opener sent to be W/R/S.

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 chopped chicken and boiled potatoes being held in walk-in cooler with no date label. CDI: Education provided and food employee date labeled product. **GOING FORWARD, FAILURE TO DATE LABEL PRODUCT IMMEDIATELY UPON PREPPING CAN RESULT IN FOOD BEING 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 no time stamps chart used for breakfast buffet items. CDI: Education provided and buffet items discarded due to breakfast buffet closing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on shelf with clean dishes.

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 small piece of base coving separated from wall at mop sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 11 TCS food items (gravy, mashed potatoes, fried chicken) that were in large plastic containers, above 41F. PIC said the food was prepared last night for service tonight. PIC voluntarily discarded food VR REQUIRED 6/6/2021.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. PIC did not sign due to Covid protocols

4-501.11 Maintain equipment in good repair. Observed 2 broken/loose cabinets in the guest dining area, the sink behind the bar is leaking into the cabinet-had a wet towel sitting underneath to catch water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed milk dispenser with splash debris around the nozzle.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Obsrved ice machine with black build-up on thwe inside-PIC said the motor went out and they aren't using it currently, but when they do it will have a good cleaning. Observed soda nozzle with build-up.

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 spinach opened yesterday and put in a container-PIC explained-with no date. CDI-PIC datemarked.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed disinfectant being used for prep top surfaces, and no sanitizer at the 3-comp sink. Facility does have a high temp dish washer for dishes, EHS explaiend they need sanitizer for wiping down prep surfaces. CDI-PIC explained to food employee disinfectant is for tables top only and sanitizer was added and was 200PPM by the end of inspection. PIC did not sign due to Covid protocols.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small plastic containers of raisins, brown sugar, and granola with no labels. EHS suggested labeling plastic container the small cotnainers were in to prevent confusion.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a build-up of syrup underneath the soda machine, PIC said the cabinet was made incorrect and now the syrup will leak down. PIC stated they will keeo cabinet clean.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking. PIC stated they have a ticket in for it maintenance is coming out Tuesday.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed wall by 3-comp sink missing tiles and exposing the drywall behind it. Needs to be sealed to prevent harborages and to ensure proper cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in hot box below 135F. Potatoes were in there for 1hour (7:30am) CDI- Food employee re-heated in oven and temp was 207F. Will place potatoes in metal container from now on to help conduct heat. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfecting wipes stored above single service cups. CDI-PIC moved to a chemical shelf.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 4 heavily dented cans stored for use. Food employee knew not to use these cans but they did not have a designated area. CDI-PIC set them aside on a shelf and will label it for credit.

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 silverware use for bar stored next to small trash cans. CDI-PIC moved silverware to designated area, away from trash cans.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serve sugar packets stored under coffee drain line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed damaged shelf in the hot bar area, and other shelves collecting residue.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open water bottle stored on the prep table next to serving utensils. CDI, water bottle moved to a location that would prevent contamination of food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice cream scoops stored with clean utensils that had residue. Observed the can opener blade and surrounding area with residue. CDI. All items placed in dish area for re-washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside of the ice machine starting to collect black residue. Clean and sanitize the interior of the ice machine.

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 diced ham that had been left out at 45 F in the walk in cooler. Returned 20 minutes later and the product was still at 45 F. CDI. Product placed on a shallow non covered pan in the walk in cooler for further cooling. Product achieved 41 F by the end of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced potato in the hot holding box at 115 F. CDI, product less that 2 hours from preparation time and reheated to 165 F for hot holding.

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 chopped boiled eggs and pesto products with a date that was 8 days ago. CDI products discarded. Ensure all TCS food products that require date marking are discarded within 7 days.

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 majority of the breakfast items either at 44 F or above or less than 135 F. The oatmeal and large milk dispenser were the only items at the correct temperature. Was advised they use a 4 hour window for the breakfast items. No date labeling of food items observed and there wasn't a procedure in place for the process. All items discarded. Verification required to verify the establishment has a time procedure in placed.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a chemical in a spray bottle stored on top of the ice machine. Product wasn't moved when kitchen staff were advised of the storage issue. CDI, Had the kitchen staff move the chemical to a location that wouldn't contaminate the ice machine.

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 diced ham cooling in the walkin refrigerator in a deep covered plastic container. CDI, had staff move the food to a shallow non-covered metal pan.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a salt shaker that wasn't labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas stored touching the floor. CDI, product placed back on a shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service items stored on the floor in the pantry area. Observed single service cups stored with drinking lip of cups exposed at multiple cup dispensers. Keep single service items stored off the floor and store beverage cups so that the drinking surface isn't exposed to contamination, recommend using plastic wrap on the cups or a cups dispenser similar to the one used at the coffee machine.

4-202.16 Nonfood-Contact Surfaces - C Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a large gap in a shelf in the buffet storage cabinet. Seal the gap in the shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior of cabinets in the dining area collecting residue. Clean the interior of all the cabinets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster' s sliding door left open. Keep the doors closed when not in use.

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 the kitchen ceiling collecting dust. Clean the ceiling area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC did not know all parts of the health policy. Reviewed with her and left a copy to post in the kitchen for frequent review.

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 PIC wash hands and turn handles of faucet off without a barrier. Stopped, educated and she complied.

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 salsa, ham and cheese out of temperature but they are discarded within 4 hours. Provided TPHC procedure template. Return visit required to ensure compliance with procedures and labeling.

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 cubed ham and shredded cheddar in plastic, tightly lidded containers in reach in refrigerator. Removed lids to help cool rapidly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC's hair was not restrained.

4-501.11 Maintain equipment in good repair. Observed bottom shelf of one rack rusted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf next to prep table with debris bulidup. Clean.

6-501.12 Floors shall be clean. Observed debris build up under refrigerators in kitchen. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee ice cream and snickers bar in the freezer with facility food. Observed opened bottle of water on prep surface. Moved water to bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat chemical sanitizer at a concentration below 50 ppm. Inspected three compartment sink and noticed that the sanitizer was not pumping into the sink at a high enough rate. PIC stated maintenance would have to come and fix it. CDI - PIC began using bleach until the issue would be resolved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal containers wet stacked on shelving. Metal containers should be thorougly air-dried before being stacked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusted shelving for dry storage. Shelving should be smooth and easily cleanable. PIC stated that the shelving would soon be replaced.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed yellow build-up on deflector inside ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pfm Observed can opener with soiled blade.

2-101.11 PIC shall be present during all hours of operation.-PF Person in charge must be present during inspection. General manager arrived while EHS was writing report.

2-301.15 Only wash hands in handwashing sink.-PF Observed soiled utensil stored in handsink. CDI utensil removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two severally dented cans in bulk storage. CDI cans removed from storage area for return.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage, gravy and oatmeal hot holding below 135F. See temperature chart for temperature observations. CDI sausage reheated above 165F. Gravy and oatmeal voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 compartment sink too strong for food contact surfaces. CDI sanitizer prepared and tested at proper concentration.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil stored in soiled water at room temperature.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in kitchen/fruit storage area. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 4 heavily scored cutting surfaces.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in handsink. CDI bucket was removed from handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener collecting food residue. CDI can opener moved to dish area to be washed, rinse and sanitized. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket at <50ppm. CDI bucket was refilled to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes stored in hot holding unit <135F. CDI potatoes were voluntarily discarded.

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 utensils stored in drawer with water and food debris.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in kitchen. REPEAT VIOLATION.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spray arm below flood rim of 3 compartment sink. REPEAT VIOLATION. VERIFICATION REQUIRED.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the kitchen or prep room handsink today-resupplied during the inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Only use handsink in the prep room for handwashing- no dishwashing or food prep allowed in that sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed growth inside both ice machines today. Observed build up on the can opener today- sent to be washed rinsed and sanitized during the inspection. VR in 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored in a previously unused orange force bottle- bottle labeled as sanitizer today to correct.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed the thermometer onsite reading 22F in ice water today- repaired by PIC to correct using ice water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cleaning towels stored on counters today- put into buckets of sanitizer during the inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cup holders being stored under a handwash sink pipe today. Observed lids stored in a container that had crumb build up inside.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the kitchen.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed the spray arm hanging down into the rinse water today- put back up onto the ring for safe storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved employees washing utensils and dumping in handsinks today. Corrected through instruction.Coffee fliter holder taken to back to properly wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up inside of the ice machine today. Cleaned and santized during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved potatoes holding at <135F today. Discarded to correct and TILT sheet given as an option for this product.

7-201.11 Store toxic materials to avoid contamination. -PObserved concentrated coffee cleaner next to filters today. Moved to correct.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -PfObserved bulk dispensed cereal with no label today.Taken off counter to correct today.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed disposable cups stored under a sink drain today.

Observed sanitizer in a orangeH2 bottle today- relabled to correct. Bottle had not been used for any other chemicals so it could be used for food contact sanitizer.7-102.11 Observed toxic cleaner stored above 3 comp. sink today- moved to correct. Store chemicals where they cannot contaminate food, food contact surfaces, clean utensils, togo materials, or clean linen.7-201.11

Keep thermometers calibrated within 1F of actual temp. Observed 2 or 4 thermometers today reading above 34 in ice water today- calibrated during inspection to correct.4-502.11

Observed single use knives where some of them had the handle side sticking up for customers to grab and some had the food contact surface up. Store single use articles inverted to protect them from contamination.4-903.11

Dust ceiling in the kitchen.6-501.12

2-103.11 (M) Person in Charge-DutiesAll employees must know the big five illnesses that must be reported to the PIC if they are ever diagnosed or exposed to one of the five. Handout provided today to post.

7-102.11 Common Name-Working ContainersKeep chemicals accuratly labeled. Observed an unknown chemical today in an orange force bottle- chemical dumped out and bottle sent to be washed by PIC.