WING KING CAFE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - PIC unable to answer questions regarding foodborne illnesses and symptoms and no proof of training available during inspection. *CDI - EHS provided copy of employee health policy and reporting agreement for PIC to have all staff read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Cooked Wings cooling below box of beef patties. *CDI - PIC moved cooked wings to seperate shelf of RTE products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- *Observed - Wings reheating in Standing HH Cabinet at 72F that were placed into unit an hour and a half before EHS arrival, according to PIC. PIC attempted to rapidly reheat wings in oven before 2 hour window was up. Wings reached 132F at 2 Hour windows conclusion. *CDI - PIC voluntarily discarded items.

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 - Portioned Ranches prepped 7/19 and 7/18 above 41F. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes, Gravy, Corn Dogs, Cheese Burritos, Ham Chubs, Turkey Chyna, Roast Beef Chuck, Ranch and Cooked teriyaki wings above 41F in WIC, see temp Chart for details. *CDI - PIC voluntarily discarded items and moved remaining TCS items that were delivered today at 41F or less to a refrigerated truck. EHS will conduct follow up visit within 72 hours to ensure establishments WIC is repaired and able to maintain proper cold holding temperatures of 41F or Less. 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 .

3-501.18 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 - Plastic container of Sliced Turkey date marked 7/11 - 7/17 in WIC. *CDI - PIC voluntarily discarded 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 .

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Ranch, Sliced Provolone, Cooked Wings and Cut Watermelon with little to no changes in temperatures after 100min. See temp chart for details. *CDI - PIC moved items to different units to improve the cooling. WIC is at an ambient temperature of 45F. *Observed - Portioned Ranches prepped 7/19 and 7/18 above 41F. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Metal Shaker Cups of seasonings and Plastic Squeeze Bottles of sauces, oils, butter and possibly water without labels to easily and properly identify contents within.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 2 Flies in kitchen area. WIC is located outside and employees going back and forth between kitchen and WIC could be the cause. PIC stated establishment receives frequent pest control visits.

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 - Sides of Fryers and RICs with grease build up clean frequently to avoid build up.

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 - Ceiling tile missing in back storage area next to dish area. Replace.

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 stored directly on food prep surface of small flip top unit. *CDI - PIC voluntarily removed item.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- *Observed - PIC put on new gloves then touch cellphone. After touching cellphone PIC grabbed grilled wing from grill with gloved hand to allow EHS to temp item. PIC stated it was fine as it was a new glove. *CDI - EHS informed PIC that glove was now soiled due to contact with personal cellphone. PIC agreed and voluntarily discarded wing and gloves before washing hands and putting on new gloves.

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Grilled Wings, Chili, Queso and Diced Chicken below 135F in standing HH Cabinet. *CDI - PIC placed grilled wings and Diced Chicken into oven to be reheated to 165F. PIC placed chili and queso into metal containers on the flat top grill to be reheated to 165F. PIC turned up the temperature to standing HH Cabinet. 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 - Chicken salad cooling in flip top lowboy in lidded plastic containers with little change in temperature after 40minutes. *CDI - PIC placed item into WIC to increase the cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - 4 Large buckets of BBQ sauce stored directly on the floor near 3 compartment sink. *CDI - PIC removed items from the floor.

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 To- Go containers stored directly on the floor in outside storage shed. *Observed - One box of single service To-Go containers stored directly on the floor in kitchen.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets to 2 Door Standing RIF torn in need of replacement. PIC stated new gaskets have been ordered.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. *Observed - Waste stored on the ground around both dumpsters. Clean frequently to avoid build up of waste ands debris.

*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 - Floors and Walls throughout kitchen with debris build up in need of frequent thorough cleaning.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observe employee handle raw beef, discard gloves and proceed to don new gloves without washing hands. CDI - Stopped and directed to wash hands which he did.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on shelf above raw bacon and raw comminuted beef. CDI - Storage order reversed. 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. Some foods in reach in coolers were not covered. Keep covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm Chlorine. Primed 3 times and recorded correctly after running again. Test dish machine daily. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs, chicken, wings all recorded below 135F (see chart). CDI - 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 .

3-501.18 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) Ham and turkey dated incorrectly. Ham was dated for 10 days and turkey for 8 days. Roast beef expired on day 8. CDI - Dates for ham and turkey changed as they were still in 7 day window and turkey was discarded. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was open. Keep screen door closed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a beard was not wearing a beard guard.

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. Fans, shelves, exterior of bottles, equipment handles, general non-food- contact surface areas 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. Floors throughout kitchen, walls (especially near fryer station and sink), back screen door in need of cleaning. REPEAT.

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 one container of sliced ham and turkey with an expiration date of 6/20 in lowboy unit. CDI-PIC voluntarily discarded 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility with buttermilk in ice bath at 62F that PIC stated gets changed out every hour, but did not have TPHC procedure filled out or method of time in use. CDI-PIC changed out buttermilk and added time sticker. REPEAT. EHS to send TPHC paperwork. VR within 10 days to check for completed procedure. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw flounder, chicken salad, and slaw that were used to fill makelines near main cookline that were slowly cooling in WIC. CDI-PIC removed lids to allow for faster cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects during inspection. Facility does not have an active mechanical trap for flying insects. PIC stated they would contact pest control company to install device. Ensure device is not installed above food, food containers, clean linens, prep tables, or any food/utensils storage racks in kitchen.

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 other litter inside dumpster enclosure. PIC stated that facility is throwing away trash, but trash gets taken out and scattered in dumpster area due to local homeless population.

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 hole in the bottom section of wall underneath 3 compartment sink. 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 and left side wall around breading station and underneath 3 compartment sink with moderate build up.

6-301.14 Post a handwash sign at each handsink. Observed men's restroom without a handwash sign. EHS provided sign.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed burgers, grilled chicken, chicken wings, and cooked peas and carrots below 135F in hot cabinet near handwash sink and was reading at 128F, per hot cabinets thermometer (see temp chart). CDI-PIC voluntarily discarded items. EHS spoke with PIC about ensuring hot cabinet is set above 135F and to use all metal containers inside hot cabinet. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed buttermilk by fryers at 48F that was held in an ice bath with ice contacting only the bottom of the buttermilk container. Food handler stated that buttermilk was changed every hour. Facility to begin using TPHC for buttermilk, EHS emailed TPHC document. VR within 10 days to verify written procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of cleaner that was not labeled. CDI-PIC added label.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed calibrated thick steamed glass dial thermometer, but facility did not have a thin probe thermometer for measuring thin foods. PIC ordered thermometer during inspection. VR within 10 days for thin probe thermometer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishmachine that read at 0 ppm and connected to full container of chlorine sanitizer. PIC stated facility will call eco lab and schedule maintenance asap. Facility to clean out 3 compartment sink and manually wash all utensils and equipment until repair has been made and dishmachine has 50-200ppm tested. VR within 3 days. 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 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed sauce bowls used to toss wings that PIC stated get switched out at shift change at 4 pm and were first used once kitchen was opened this morning. CDI-PIC moved bowls used longer than 4 hours to 3 compartment sink. 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 cooked chicken, burgers, and other TCS items in steamwell and cooked wings in hotbox below 135F. CDI-PIC voluntarily discarded items. EHS spoke with PIC about ensuring steamwells are set at hot enough temperature to maintain 135F for all foods and to use metal containers instead of plastic for holding wings in hotbox. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed buttermilk wash at 45F and stored in ice bath in at breading station. CDI-PIC voluntarily discarded item. EHS spoke with PIC about keeping buttermilk wash in lowboy unit to remain at 41F or to help facility set up time procedure to ensure buttermilk wash is held properly by time or temperature. 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 no temperature change in raw shrimp cooling in WIC in a deep plastic container with lid due to thawing in 72F cold water from prep sink. CDI-PIC removed lid and placed shrimp in an ice bath in WIC. EHS spoke with PIC about creating an ice bath while thawing raw shrimp under running water and to ensure all parts of food do not rise above 41F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pests during inspection. Facilities back door fan would not consistently turn on when entering and leaving kitchen. EHS spoke with PIC about adding additional fly traps to ensure flying pests that enter kitchen can be captured.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored in between steamwell and flip top unit in an area that does not get sanitized every 4 hours. PIC removed utensils.

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 heavy grease and food buildup on fryers, stoves, hotbox, and equipment throughout kitchen. EHS spoke with PIC to ensure that equipment gets cleaned often enough to avoid heavy build up.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed heavy trash buildup around dumpster enclosure. PIC stated that dumpsters are used by the all business in strip and often have illegal dumping from apartment complex next door and that dumpsters get full to quickly and are not emptied often enough. EHS recommends that properly management schedule more frequent trash pickups so facility can properly dispose of waste.

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 floor under fryers with grease build up, wall behind dishmachine with dark build up, and build up on floor and floor boards throughout kitchen.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili and queso reheating in steam well at 135F and 142F after 30 minutes prior to arrival. CDI-PIC placed foods on grill to rapidly reheat (see temp chart). Per PIC, establishment reheats foods in steam wells. EHS spoke with PIC about using grill to reheat cooked foods and using steam wells 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 sliced turkey, sliced ham, and prepped tomatoes without a date label and chicken salad labeled with a prep date of 4/16 and discard date of 4/26. CDI-PIC added date labels to items without and voluntarily discarded chicken salad. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed establishment holding cooked wings, fries, and cooked chicken breasts on fryer baskets to be dropped again to be reheated once ordered. Chicken wings were at 180F, fried chicken breast at 164F, and fries at 183F. EHS sent establishment TPHC form to hold chicken, fries, and other items in fryer baskets on time. VR within 10 days to check status of written procedures for TPHC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw, marinated wings cooling too slowly in a large, covered, plastic container in establishments temporary food truck. CDI-PIC removed lid and placed cooling foods in very back of food truck. Repeat, but points remaining at half due to one item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in containers stored in facilities temporary food truck on the floor. PIC stated they would add additional pallets and crates to store food 6 inches above the floor. Repeat.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of grease outside of establishments grease containers behind the facility. Per PIC, the company that cleaned the hoods overfilled the containers causing grease to overflow around the enclosure and that the company has been scheduled to come out Thursday to clean grease enclosure.

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 absorbable ceiling tiles throughout dishwashing and storage areas in the back of the kitchen. PIC stated that establishment is currently changing all ceiling tiles throughout establishment and started with the kitchen tiles first.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked chicken wings hot held under 135F, all other TCS foods were 135F and above. CDI-PIC voluntarily discarded chicken wings. Per PIC, new steam wells have been ordered prior to inspection to replace current units. 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 sliced ham and turkey with a discard date of 1/12 stored inside the WIC. CDI-PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked chili, sliced and diced tomatoes inside the WIC and sliced and diced tomatoes in prep top with a marginal cooling rate change. All foods were cooling in deep, covered containers. CDI-PIC placed all cut tomatoes and chili inside RI freezer to rapidly cool. EHS spoke with PIC about using shallow, uncovered metal containers to cool along with proper cooling equipment like the WIC or freezers to rapidly cool TCS foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead insect. PIC removed insect.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unopened boxes of ketchup and soda bags stored on the floor. PIC moved boxes to shelving off the floor.

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 cardboard used as prep top lining for breading station. 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 heavy buildup on the sides of the fryers and in between all pieces of cooking equipment. PIC stated that new fryers have been ordered and that equipment is deep cleaned during holidays. 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 flooring underneath all of the cookline with heavy grease buildup and in need of cleaning, especially under grill area. Repeat.

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 microwave in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham , turkey, buttermilk chicken batter and shredded Cheese temp about 41 please see temp chart. CDI PIC voluntarily tossed ham, turkey and buttermilk chicken batter For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced turkey, hotdogs and ham kept from previous day without date marking. 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 .

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

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

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

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 wet towels in bottom of RIC cooler by grill

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 throughout kitchen. Observed table where new microwave sits with food debris. 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 massive build up on air vent. Observed floored walls in need of cleaning build up through facility. Also observed debris behind ice machine in server area. REPEAT

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood with build up and dripping along the rim of hood

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employees turn off faucet with out using paper towel as barrier to prevent recontaminating hands after washing them. CDI - EHS intervened and educated employees on proper hand washing procedure, hands were washed properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink be used to dump ice. CDI - EHS educated PIC on hand sink use.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 dish machine sanitizer at 0 PPM. CDI - PIC primed sanitizer multiple times until the concentration was corrected.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left propped open. CDI - PIC closed back door.

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 grease build-up and accumulations on shelving throughout the kitchen.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash around the dumpster area. Dumpster is shared with entire complex.

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 amount on buildup on wall, floors, and ceiling in kitchen, pay special attention to walls behind dish machine and fryers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill a bottle at hand sink on cook line. EHS educated employee. REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed groundbeef stored above shrimp in WIC. CDI PIC corrected storage order. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed container of washed cucumbers with lid open stored below unwashed produce. CDI PIC corrected storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce in hot holding at 117F. Marinara sauce was put in hot well within the last hour. CDI PIC had sauce reheated. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed pet cage stored on top on reach in cooler in back room. PIC stated cage was brand new. CDI PIC moved cage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility has Quat test strips but using chlorine sanitizer. PIC ordered chlorine test strips during visit today. REPEAT Points not escalated because supplier shipped wrong test strips. VR needed for 1-29-23

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed 3 drain pipes directly in floor drain under dish machine. VR needed 1-22-23

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restrooms.

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 amount on buildup on wall, floors, and ceiling in kitchen.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use hand sink to rinse cloth. CDI - EHS intervened, educated employee on hand washing station not be used for other purposes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on x1 opened package of blue cheese crumbles inside upright reach-in unit. PIC confirmed yesterday as first use date. CDI - Product date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed container of sliced deli meat with incorrect date making (9/30). PIC confirmed that the food was first used this morning. CDI - Date marking corrected.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed oven grill cleaners stored on shelving unit above utensils and wall-mounted shelving unit above prep counter where food was present.***No physical evidence of contamination observed. CDI - Products removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed chicken wings cooling tightly covered inside walk-in cooler. CDI - Product vented to allow proper airflow and cooling to < 41 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes and containers of foods stored on floor inside walk-in cooler.

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 articles (containers/lids/cups) stored on floor inside additional storage unit behind facility and room across from dish pit.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets inside x2 reach-in units. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed facility’s test kit unable to detect proper sanitizer concentrations due to it being water damaged.***10-DAY VERIFICATION REQURIED.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee airpod case stored on non-FCS of deli slicer machine and a bottle of catnip stored on top of container of mayonnaise.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all of the necessary information. CDI- EHS sent policy to PIC

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

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 table housing flour in need of cleaning. Observed side of tall reach in cooler in need of cleaning. Observed containers housing clean lids in need of cleaning.

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 water damaged ceiling tiles in the kitchen area. Observed missing ceiling tile above clean dish storage area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. Observed wall in need of cleaning at dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED ice in handwash sink near bar area. CDI. PIC ran water to melt ice down and directed employees to hand wash only sign that was posted above sink.

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 pans of raw chicken stacked on top of each with lids on each container cooling in the walk in cooler. CDI. PIC had employee vent lids to reduce temperature rapidly.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf OBSERVED three comp sink reaching a high of 114F. VR within 10 days to ensure temperature is increased to at least 120F.

5-202.12 Provide at least 100F water at handsinks. -Pf OBSERVED neither handsinks reaching above 60F. PIC stated plumber is in route to resolve issue. EHS checked temperature of spraying device near warewashing machine, temping above 120F, to ensure hot water was on site. VR. EHS will return today to verify handsink temperature is reaching at least 100F.

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 two stacks of plastic wrapped sliced pepper jack cheese in the walk in cooler dated 3/4/21-3/10/21. CDI. PIC voluntarily discarded cheese.

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 tiles in storage room off kitchen damaged in need of replacement.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer at required concentration. 10 day verification required. CDI moved to 3 compartment sink and mixed sanitizer at appropriate concentration for sanitizing and contacted dish machine company to repair machine.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement in numerous pieces of equipment. Observed prep table lower shelves where sauces are stored are rusted.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for QAC sanitizer in use in facility.

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 tile floors in store room off kitchen damaged and in need of replacement.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders and chicken breast in steamwell at 120 degrees F. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish, shrimp, livers , oysters and chicken in reach in at greater than 41 degrees F. (See chart above). CDI discarded all products in reach in cooler that were greater than 41 degrees. Ambient thermometer reading less than 40 and there were products in cooler at less than 41 degrees.

4-501.11 Maintain equipment in good repair. Observed reach in cooler , reach in freezer and walk in cooler in need of gasket replacement. Repeat

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug on dumpster missing.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef over raw shrimp in walk in cooler. CDI reodered storage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed burgers cooked to 142 and placed in hot holding. CDI reheated burgers to 188 degrees.

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

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

5-501.114 Using Drain Plugs - C Observed drain plug missing in dumpster. -0 points-

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

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed ice machine interior plastic chute contain pink mold. CDI- Will return to ensure that the ice machine has been cleaned. Also observed cook wipe in use utensil knife with cloth located on waist and store with other clean knives. Ensure that all in use utensils are being cleaned as frequent as every 4 hours and go through a wash, rinse and sanitize step prior to being stored as cleaned. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken wings, housemade sauces, raw chicken, roast beef cheese and other foods in the walk in cooler were cold holding >41 degrees F. Sliced lettuce, tomatoes and boiled eggs were cold holding > 41 degrees in reach in 1 door unit also. Observed baked potatoes, raw steaks, jugs of buttermilk, eggrolls and raw chicken in the 1 door tall reach in cold hold unit cold holding >41 degrees also. VR/CDI- All out of temp food was voluntarily discarded by staff. Other food that was going through cooling phases were placed in deep freezer for proper cooling and storage. Refrigerator operator serviced all cold hold units onsite. If walk in cooler is not properly able to keep foods held at 41 and below during lunch then they are not able to properly operate. VR will return in 48 hours to check long term compliance on unit as needed. REPEAT - 3 points. Update: Walk in cooler ambient air was adjusted and now containing an ambient air of 38 degrees and lower. Foods inside of cooler were dropping in temp. Will make another visit during lunch rush to check true functionality of cold holding equipment.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed wings and other tcs foods date marked to be discarded on the 8th day. Ensure that all prepped tcs foods held at 41 and below is not being stored onsite longer than 7 days. CDI- Dates were changed during the inspection. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling housemade sauces cooling inside of plastic containers while covered and lids still on while being stacked on top of each other. CDI- Sauces were discarded. - 1 point. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies located near the can wash which is in proximity of the outside walk in cooler. Also observed several flies in the prep kitchen. - 1 point

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buffalo sauce container being stored in direct contact with the floor in the office area. - 1 point.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths were stored on prep surfaces and 3 comp sink drain boards. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Walk in cooler was not properly cold hold foods due to a fan being damaged. This lead to several pounds of food being voluntarily discarded. Repair operator showed up onsite to start the servicing of the units needed. - 1 point.

6-501.12 Cleaning, Frequency and Restrictions - C Cleaning is needed on the floors, walls and ceilings throughout prep kitchen. Repairs is needed for the damaged caulking associated with the men's hand sink 0 points.

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 employee cut turkey and broccoli with bare hands. Ensure to wear gloves and no bare hand contact with RTE food. CDI employee voluntarily discarded bare hand contacted food, washed hands, and donned gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees going to outside walk in cooler and begin prepping food without changing gloves. Observed employee working with raw chicken wearing gloves and touching handles of tall reach in and fryer basket without discarding gloves. CDI employee were educated on proper handwashing and all employees washed hands and donned new gloves. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw burgers stored above raw shrimp. Ensure to store in proper order. CDI PIC rearranged to store in proper order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dishwasher with chlorine concentrations of 0 ppm. CDI PIC fixed dishwasher machine by the end of the inspection and chlorine concentrations at 100 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 large containers of cooked chicken wings cold holding at 43-46F prepped on Monday-Thurs. PIC stated wings may not cooled properly and were cold holding when placed in the walk in cooler. CDI PIC voluntarily discarded 4 containers of cooked chicken wings. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling in covered plastic containers. Observed cooked chicken wings above 41F (see temp chart and violation #20). PIC stated wings did not cool properly before placing in large covered plastic containers. CDI EHS discussed proper cooling methods and uncovered lids of cut tomatoes. PIC voluntarily discarded cooked chicken wings.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wet stacked. Ensure to allow proper air drying before stacking. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces with food debris build up (raw meat tall reach in unit, shelving, handles, WIC gaskets, etc.) Ensure to increase cleaning frequency of non-food contact surfaces.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat tortilla chips in walk in cooler. CDI by correcting storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of tomatoes in flip top cooler measuring above 45F. CDI by removal of tomatoes to reach in freezer to rapidly cool. Tomatoes measured below 41F by end of inspection.

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

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some foods in reach in unit not protected/covered. Keep foods covered when not in a cooling state.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P One container of corn dogs exceeded 7 day hold window. CDI- Discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One water bottle unlabeled. CDI- Labeled.

4-501.11 Maintain equipment in good repair. Damaged gasket in reach in unit. REPEAT. PIC stated gasket has been ordered and is on the way. Points not escalated due to preventative measure taken.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf No beach test strips on site to test bleach sanitizer for dishwasher. VR.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of cleaning of NFCS areas such as fans, walls, gasket crevices, shelves, etc. REPEAT.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal sweater stored on dry storage rack, personal drinks stored on ice machine, prep areas. REPEAT. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. One bulb in reach in cooler not shatter proof. Shield bulb or replace with shatter proof bulb.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed one employee wash hands and turn faucet off without using a barrier. CDI by instuction/education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife had fry food debris on blade. CDI- Knife taken do dishwasher.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Facility has recently printed new menus and has included as asterik (*) on burgers and rib eye sandwhich. The disclosure ("may be cooked to order") is on menu but the reminder is not. Facility must decide if it is offering burgers and rib eye sandwhich to customer temp. preferences. VR. REPEAT

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Back door (where access to outer WIC is) was open during entire inspection). PIC stated door is kept open during prep and rush times. Try to keep door closed as much as possible to prevent insect entry.

4-501.11 Maintain equipment in good repair. One damaged reach in gasket and shelf above handsink has paint chipping. Repair shelf.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of cleaning of NFCS areas such as fans, walls, gasket crevices, etc.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal sweater stored on dry storage rack, personal drinks stored on ice machine, prep areas. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Consumer advisory on menu has burgers and rib eye sandwhich asteriked with a reminder but no disclosure that such items will be undercooked. Spoke with owner on the phone who stated facility will remove all reminders and asteriks on menu and cook all burgers to final cook temp. of 155F. SEND EHS A TEMPLATE OF MENU BEFORE ACQURING NEW MENUS. VR. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Sanitizer bottle stored above sauces for wings. CDI- Bottle moved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed baked potatos cooling at room temp. Temp. was recorded at 124F. PIC stated potatos are removed from oven and left to cool down from extreme hot temp. before starting cooling proccess . Be aware cooling proccess must start once food product reaches 135F. CDI- Potatos moved to WIC to cool down. Checked potatos an hour later and found them cooled only 20 degrees. Potatos unwrapped and moved to freezer for rapid cooling to 70F

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Wall behind fryer station dirty. Clean wall.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stacked on the drying rack with food debris still present. CDI - Pans placed at dish machine for rewashing. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken and grilled chicken tenders in hot holding at 112-147F. CDI - PIC stirred product and reminded staff to stir to evenly distribute heat. -0-

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 Observed unmarked baked potatoes from two days prior. CDI - Potatoes were date marked. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory present on the menu for items not served raw or undercooked, such as shrimp and oysters. PIC Steve state that there is no undercooking and facility will be making new menus soon. Submit a template of the new menu to EHS prior to printing for verification no later than 10/04/2016. -1- REPEAT

.6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats in the rear of the facility near back door that was propped open. Keep back door closed and maintain regularly schedule pest control schedule. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce stored directly on the floor in the dry storage. Elevate at least 6 inches off floor. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint at beginning of inspection and another food employee with large beard. Restrain hair and beard. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and bowls to the right of the dish machine. Allow these to air dry prior to stacking. -0-

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed garden hose used in chicken wash process. Use food grade hoses when processing chicken. 4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in cooler and freeze. Repair. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood, gaskets and condenser fans in the reach in cooler and walk in cooler in need of cleaning. Clean these. -1- REPEAT

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 garden hose used for chicken cleaning laying in the basin of the sink without backflow preventer. CDI - Hose disconnected. Do not allow hose to cause a direct connection and backsiphonage. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors and lids on dumpsters. Keep these closed. -0-

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 buildup on floors, walls beside cooking equipment and the ceiling throughout. Clean. -0- 6-101.11 Surface Characteristics-Indoor Areas - C Toilet rooms shall not have absorbent floors, walls or ceilings. Observed absorbent ceiling tiles in restooms. Replace these with nonabsorbent ceiling tiles.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed PIC and staff could not fully explain employee healthy policy with signs and symptoms. CDI- Policy was explained to PIC and a copy was e-mailed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms over ready to eat chicken wings in reach in cooler as well as unwashed produce over RTE chili in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in flip top unit that was holding above 45F (see chart). Products that had been there for days were discarded but most were brough to WIC to cool. Thermometer in unit read at 50F. CDI- PIC called repair man to fix unit and will utilze ice baths in the meantime. VR.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed consumer advisory had a reminder portion and disclosure language that stated "we cook to order so cook time may vary". PIC stated facility does not undercook any food. Remove consumer advisory on menu and kid's menu if facility is not offering undercooked food. PIC stated facility may possibly offer hamburgers undercooked. If so, provide a proper disclosure that hamburgers may be cooked to order. VR.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some shakers of seasoning, salt, etc unlabeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed some knives and forks stored with moutpieces out.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Entire facility in need of general cleaning, walls, floors, pipes, etc were dirty.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No light shield in reach in units and WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris built up on clean trays stacked above the prep line. Keep trays clean. 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed 0ppm sanitizer in the bucket at the bar.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed 4 containers of chicken wings (from 9/30) above 45F in the walk in cooler (see temp chart). CDI - PIC voluntarily discarded wings. Observed cooked chili in the walk in at 57F. Chili was made on 9/30.CDI PIC discarded.

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 chicken wings cooling with lids in the walk in cooler. Remove the lids and spread out the wings to facilitate cooling. - CDI - lid was removed and wings were placed on a sheet pan.

General comment 3-307.11 Protect food from contamination sources not specifically noted by code. - Observed open containers of sauces under prep tables. Cover sauces to prevent contamination.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler. Replace gasket.

Repeat violation 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 cleaning needed on the hood, walls beside and behind equipment and under the prep tables in the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice inside the bar handsink. Handsink is to be used for handwashing only. CDI by draining out ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed hard boiled eggs stored on top of the cold holding wells in the flip top cooler at 66F. CDI by moving into the cooler to properly cool down.

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 items stored beyond the discard date, including, buttermilk 4/12, corn dogs 4/6 and sliced cheese 4/10. CDI by voluntary disposal.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed an in use wiping cloth stored on the flip top cooler cutting board.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed torn gaskets on the reach in cooler and freezer. Observed cracks in several of the plastic food containers. Observed gouges in cutting boards. 4-502.11(A) Maintain utensils in good repair. Observed broken wires in the fry baskets. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed raw wooden shelving in the bar area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the metal shelving above the wing prep area. Observed grease build up on the underside of the hood system. Cleaning needed on the cook line equipment.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid to the womens restroom waste bin.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Floor near the bar handsink is warped with standing water. 6-501.12 Cleaning, Frequency and Restrictions - C Clean the floors at a frequency to prevent accumulation of dirt and debris. Observed ceiling tiles with heavy build up. Stained absorbant ceiling tile in the womens restroom. Cleaning needed on the walls behind the equipment and baseboards.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFA handwashing sink shall only be used for handwashing and be easily accessible for employee use. Observed food employee rinse off a wiping cloth at handwashing sink. Observed a bucket and wiping cloth stored inside handwashing sink at bar. CDI by instruction. 6-301.14 Handwashing Signage - C - Handwash signs shall be provided at each handwashing sink. Observed 2 handwashing sinks without a handwashing sign. CDI, handwashing signs provided to operator.6-301.12 Hand Drying Provision - PF - A means to dry hands shall be provided at handwashing sinks. Observed battery running out and not dispensing towels at handwashing sink in men's restroom. CDI, operator repaired during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore foods in wrappings, packages, or covered containers. Observed hamburgers and steak containers uncovered/unprotected inside reach in refrigerator. CDI by instructionStore foods so that cross contamination is prevented. Observed raw hamburger patties removed from commercial packaging and stored over ready to eat foods in reach in refrigerator. CDI, operator relocated foods for proper storage.

/3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. Observed 1 container of corn dogs not date marked in reach-in refrigerator. CDI, operator voluntarily discarded 1 container of corn dogs.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFGeneral Comment: Provide proper consumer advisory on menu for animal food offered undercooked or rare. Observed operator state that the hamburgers and steaks can be cooked-to-order and undercooked if requested by customers. CDI by instruction, provide proper consumer advisory by next inspection. Handout given to operator.

2-402.11 Effectiveness-Hair Restraints - CFood employees shall wear effective hair restraints. Observed 3 of 4 kitchen employees without a hair restraint.

3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on table behind bar and overtop of handwash sink behind bar. Observed wet wiping cloth on prep area in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly. Observed 1 ice scoop stored in container collecting water and other debris. CDI, ice scoop relocated for cleaning.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed shelving in kitchen accumulating food debris and soil throughout facility. Observed heavy grease accumulating in fryer units. Repeat.

6-501.111 Controlling PestsOBSERVED SOME FRUIT FLIES PRESENT AROUND FLOOR DRAIN AREA AT DISH MACHINE. POUR SOME DISINFECTANT (BLEACH) IN DRAIN TO MINIMIZE ATTRACTING PEST.

4-901.11 Equipment and Utensils, Air-Drying RequiredAfter cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried completely before tight stacking.OBSERVED MULTIPLE STACKS OF PLASTIC CONTAINERS STACKED TIGHT WHILE STILL WET.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesGENERAL COMMENTMaintain equipment and utensils in good repair / smooth and easily cleanable.OBSERVED SOME RUSTED SHELVING RACKS IN KITCHEN AREA. REPLACE or RE-COAT SHELVING TO MAKE SMOOTH AND EASILY CLEANABLE.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED DUST AND FOOD DEBRIS BUILD-UP ON SHELVING THROUGHOUT KITCHEN. CLEAN

5-501.113 Covering ReceptaclesGENERAL COMMENTKEEP CARDBOARD CONTAINER AND TRASH CONTAINER DOORS AND TOP CLOSED IN BETWEEN ACTIVELY USING IT.