PARKWAY HOUSE FAMILY RESTAURANT AT EAST TOWN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS items in server RIC holding above 41F during inspection. See temperature chart. Ambient in unit 41F. PIC stated that cooler doors tend to pop open if closed too hard, which is likely the cause of the improper temperatures. PIC could not provide proof that items had been out of temperature for less than four hours. CDI - All out of temperature items voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.11 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 low grout lines all throughout kitchen and missing baseboard tile near water heater during inspection. Repair and/or replacement necessary. Repeat. 1 pt.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink on top of low boy cooler on line. CDI - Employee moved drink -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash their hands, recontaminate them by shutting off water supply, dry their hands with disposable towels and then don gloves for food prep. CDI - Employee educated on proper hand washing practices and properly washed hands. -0-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed the following items prepared on 12/31 and 1/1 without date labels: Coleslaw, collard greens, hard boiled eggs, hashbrowns (2x ct), lettuce, potato salad, rice and tuna salad. CDI - Employees date labeled all items. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 large quantity of potato spuds inside large stock pot cooling inefficiently due to being left unattended in ambient temperature during 30 minute interval. Refer to temperature observation chart. CDI - Food employee instructed to evenly spread food on to a large flat sheet pan and transfer it into the walk-in cooler. EHS observed temperature begin to decrease after additional 25 minutes. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of idaho potatoes and sweet potatoes stored on the floor under dry storage shelving and boxes of crinkle cut fries stored on the floor in the walk-in freezer. Discussion with food employee revealed that food delivery was yesterday and no deliveries were made today. -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards stored on clean side of dish machine. Resurface or replace. 4-501.11 Maintain equipment in good repair. Observed 2 door reach-in freezer with damaged door handle on right door and hand sink with loose right handle. Repair. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed three water damaged test strips. CDI - Employee retrieved functional test strips from office. -0-

5-205.15 Maintain a plumbing system in good repair. Water leak observed at hand sink. Repair. -0-

REPEAT: 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. Damaged floor tiles and low grouting observed throughout the facility. Observed wall corner tiles missing exposing dry wall at corner next to dry storage area. Repair. 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 heavy dust accumulation on wall and ceiling above lowboy cooler on line. Clean and maintain. -0.5-

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. Bus tub of rice in walk-in cooler measured 44-45F. Rice began cooling yesterday. Use shallow pans and leave cooling TCS foods loosely covered or uncovered. CDI - PIC discarded rice. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 Rice cooled overnight in bus tub with lid on its. Use shallow pans or containers and leave cooling TCS foods loosely covered or uncovered. CDI - PIC educated on cooling methods and discarded rice. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf TCS food thawing prep sink. Water measured 78F. TCS foods must be thawed under refrigeration or under running water that measures 70F or less. CDI - PIC educated on thawing methods. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Trash buildup around dumpster. Maintain dumpster area clean to prevent attracting pests. 0 pts.

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. Hole in wall near mop sink. Seal hole. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large tub of salad that was made yesterday not date marked. Also observed a gallon of milk that was opened yesterday in the front reach in not date marked. CDI PIC put date mark on foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on front counter with clean coffee mugs. CDI PIC moved sanitizer bucket. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door near storage area with gap at the top and sides.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with wiping cloths at 0 ppm Quat sanitizer. CDI PIC refreshed bucket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on storage shelf above clean containers. CDI Employee moved his jacket.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soda machine drain mat in front handwashing sink. CDI employee moved drain mat. REPEAT

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 tartar sauce cups in the front with no date mark. CDI PIC stated that it was made on 11/17/24 and he put date mark on the container. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table with food. CDI PIC moved sanitizer bucket. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drinks on top of low boy cooler on line. CDI PIC moved employee drinks REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hose in handwashing sink twice during inspection. CDI PIC moved hose.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a badly dented #10 can stored with other cans. CDI PIC moved can and labeled can as do not use/return.

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 a pan of raw chicken on the same tray with a pan of raw shrimp. CDI PIC moved raw shrimp. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes being HH at 109F. PIC stated that they were reheated this morning. CDI PIC reheated them to above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed multiple tcs foods held on TPHC without discard time marked on food. CDI PIC put discard time on food. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on shelf above single service items. CDI PIC moved chemicals.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed biscuits and toast placed directly on expo station unprotected. CDI PIC voluntarily discarded biscuits and toast.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scooper for ice machine stored unprotected. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with chunks missing. CDI PIC voluntarily discarded.

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 damaged ceiling tiles above dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones on shelf above single service items. 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 in shelf above single service items. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink under prep table with customer food in kitchen. CDI Employee put drink in a metal pan separate from customer food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in prep top above 41F. PIC stated that they were prepped this morning. CDI PIC put foods in the WIC and cooled down to 41F. Observed chub of ham In WIC at 46F. PIC stated that he had it out this morning to cut deli slices. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomatoes, ham, deli meat, and chilli the prep unit not date marked. Observed ham chub, sliced ham, turkey deli meat, and milk in the WIC not date marked. CDI PIC put date mark on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed eggs, home fries, and hash browns held on TPHC not marked with discard times. CDI PIC put times on TPHC foods.

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 4 squeeze bottles not labeled.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scooper stored unprotected on top of flour bin . CDI EHS educated employee and she moved scooper to dish room to be w/r/s.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying clean containers with a cloth towel. EHS educated employee and she re-washed the containers and allowed them to air dry.

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 large amount of dust buildup on pipes near the grill. 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 cardboard on floor in mop sink area and a towel wrapped around pipe in the kitchen.

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 food commingled with customer food in front cooler. CDI Employee removed food from cooler.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed washing and handling dirty dishes, and did not wash hands before putting away clean dishes. Employees must was hands when switching from handling soiled utensils to clean utensils. CDI - Employee educated and he washed hands. 0 pts.

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. Raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham/turkey mix in sandwich cooler bottom measured 44-45F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved mix to walk-in cooler to cool. Improvement from last inspection so 0 points taken. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Ham held using TPHC was not labeled with start time. CDI - Label placed on ham pan.

4-501.11 Maintain equipment in good repair. Counter and shelves at waitress station are damaged. Cooler at waitress station is dripping water. Equipment shall be maintained in good repair. Repair/replace counter and shelves. Repair leaking water in cooler. REPEAT // 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Biscuits being stored in grocery bags at waitress station. Do not store food in grocery bags. 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. Clean shelf with seasonings stored on it across from stove. 0 pts.

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. Floor tile damage in dry storage area in the corner. Repair/replace damaged tiles. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food and employee drinks stored above food for restaurant in coolers. Employee cell phone observed on prep table at start of inspection. Store employee personal items in a separate location. Store food/drinks in cooler on bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bologna, raw chicken and raw steak in drawer cooler measured 44-50F. All TCS foods in sandwich cooler measured 44-46F. TCS foods in cold holding shall measure 41F or less. PIC states that both coolers were checked when they opened and they were both freezing up. PIC states that food warmed up in coolers once cooking equipment was on and doors were being opened frequently during the lunch rush. CDI - All TCS foods in sandwich cooler were moved to walk-in cooler to cool. Food in drawer cooler was placed on temporary TPHC and will be discarded within 4 hours of them putting the food in the cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Ham and turkey that were sliced around 12:30PM were cooling in reach-in cooler on line. Use walk-in cooler or freezer to rapidly cool TCS foods. CDI - Pan moved to walk-in cooler to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Biscuits were being held in grocery bags. Do not store food in grocery bags. REPEAT // 4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler and reach-in cooler doors. Counter at server area is in poor repair and needs to be refinished or replaced.

5-501.15 Provide dumpster, waste containers that are of sound construction. Lids are missing on dumpster. // 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Replace the dumpster. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump sanitizer bucket out into hand sink. CDI: PIC redirected employee and this action was not observed again during inspection.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine not achieving utensil surface temperature of 160F when measured with disc thermometer. PIC stated that a technician tested it this week and it was functioning. PIC called technician to come service machine once more. Facility began to use 3 compartment sink for kitchen utensils and equipment to W/R/S. CDI: EHS observed technician arrive during inspection and service dish machine. EHS observed a surface temperature of 165F according to disc thermometer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in RI portion of flip top unit with temperatures above 41F such as deli ham and deli turkey, tuna salad and chicken salad. PIC stated that items are consistently pulled out of unit to be served and worked with. Observed boiled eggs and slaw in top portion of flip top unit with temperatures of 45F. PIC stated that items have been in unit overnight and not pulled out of refrigeration. Ambient air temperature of unit observed was 36F. CDI: Items in RI cooled down in WIC and items in flip top unit voluntarily 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 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 items such as slaw, cut tomatoes, boiled eggs, and lettuce without date marking in fliptop. PIC stated that he pulled from the dated bulk batches in the WIC every day to stock the fliptop. CDI: PIC date marked containers to match bulk containers in WIC and was educated on bulk batch date marking not being efficient. Where the food moves, the date moves with it. REPEAT 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 .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed plastic shopping bags used to stored unwrapped biscuits. CDI - PIC stated plastic food grade bags will be used.

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 items such as slaw, cut tomatoes, boiled eggs, and lettuce without date marking in fliptop. PIC stated that he pulled from the dated bulk batches in the WIC every day to stock the fliptop. CDI: PIC date marked containers to match bulk containers in WIC and was educated on bulk batch date marking not being efficient. Where the food moves, the date moves with it. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed raw shell eggs, ham, and cut tomatoes held using TPHC without a time stamp to indicate the time it was removed from temperature control and/or to indicate discard time. PIC stated that items were pulled from temperature control around two hours prior. CDI: PIC labeled items with time stamp.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed plain white, unlabeled bottle of sink & surface sanitizer in kitchen. CDI: PIC labeled the bottle "Sanitizer" with a marker. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of Sink & surface sanitizer with a lactic acid concentration of 3010ppm. CDI: Sanitizer was diluted to 1875ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door to outside from kitchen open with a screen door in place. Screen door is not capable of closing completely and cannot seal the top entry of the door frame. The bottom of the screen is ripped and not in good repair. Repair or keep door close to discourage the entry of pests.

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 dented cans of pineapple stored on shelf with other canned goods. CDI: PIC moved damaged cans to a separate area to hold for credit.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed hot water sanitizing dish machine reading no higher than 150F. CDI - PIC discontinued using dish machine and set up 3-comp sink for washing, rinsing and sanitizing dishes. -1.5-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed raw shelled eggs, cut tomatoes and Canadian bacon stored on table to immediate right of cook line declared held using TPHC without time stamp to show when food was taken out of temperature control. CDI - PIC placed time stamp on table and EHS reviewed written procedure with PIC. New 2017 template sent via email. Fill out completely and use time stamps. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed country ham and Canadian bacon stored directly on top of soiled metal lid in prep unit. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups ion wait station. Make sure cup are dry before stacking. REPEAT -1-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed food contact surfaces of to go containers stored above hot line and on table near dish pit facing up. Keep these with food contact surface facing down. -0-

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed plastic shopping bags used to stored unwrapped biscuits. CDI - PIC stated plastic food grade bags will be used. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed lactic acid based sanitizer in use without test strips that measure lactic acid. -.5- VR no later than 12/28 to ensure facility has lactic acid test strips.

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 buildup on back sides of cooking equipment and on shelving covered with cardboard. Remove cardboard and clean behind equipment and on shelving. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher touch face and head then handle clean single-service gloves. Observed dishwasher handle soiled plates and proceed to handle clean plates without washing their hands in between. CDI, employee washed hands. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 rice and potatoes prepared yesterday according to PIC and cooling in deep covered containers at 43-44 degrees F. CDI, items voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed corn hot held at 128 degrees F. CDI, corn reheated to 210 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed house made blue cheese dressing cold held at 44 degrees F in beverage cooler at wait line. recently placed in unit. CDI, dressing relocated to cool. Improvement made since previous inspection.

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 collard green not date marked in walk in cooler and open container of milk not date marked. CDI, foods voluntarily 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 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 collard green cooling in deep covered container in walk in cooler. Collard green was at 100 degrees F at 1:32pm. At 2:11 collard green was at 88 degrees F. Cooling rate calculation indicated method not effective to rapidly cool food and collard greens relocated to shallow uncovered container to rapidly cool. Observed potatoes and rice cooling in tightly covered container. CDI, foods voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork left out on prep sink to thaw at ambient air temperature. CDI, pork relocated to walk in cooler to thaw. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen and small cockroach on wall behind dish machine. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pots not inverted to air dry after cleaning and with water. Observed some wet stacking of pans.

6-101.11/6-201.11Floors,wallsandceilingsshallbedesigned,constructed,andinstalledsotheyaresmoothandeasily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged floor tile and baseboard tile throughout kitchen and front wait line. Repeat.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee crack and scramble raw shell eggs then use same gloves to handle clean plates. CDI, employee removed gloves and washed hands.

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 touch RTE toast with bare hands. CDI, toast voluntarily discarded.

6-301.11 Provide hand soap for handwashing at each handsink. -Pf - Observed dish detergent but not hand soap provided at handwashing sink entrance to kitchen. CDI, hand soap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed mix prepared with raw shell egg according to staff stored above RTE foods in walk in cooler. CDI, eggs relocated for proper storage. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee handle raw eggs with gloves then use same gloves and proceed to handle clean plates without removing their gloves and washing hands. CDI employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containaer of beef cold held at 43 degrees F and cut tomatoe overstacked and double panned in flip top prep cooler at 54 degrees F. CDI, foods voluntarily discarded by PIC.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC used for shell eggs but time not identified and procedures not followed. CDI, eggs labeled during inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed ribeye on breakfast menu not identified with asterisk that operator stated could be cooked to order. PIC stated menu's were changed and may have been missed. CDI, menus corrected during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed meat thawing at ambient room temperature in kitchen. CDI, facility corrected by using running water method at below 70 degrees F.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged floor tile and baseboard tile throughout kitchen and front wait line. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed yams cooling from yesterday according to PIC in deep covered container still cooling at 50 degrees F. CDI, yams voluntarily discarded by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed spray bottle of sanitizer above 100ppm. CDI, sanitizer diluted as required.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed yams cooling in deep covered containers from yesterday in walk in cooler. Observed pan of potatoes cooling at 106 degrees F at 8:45 and was at 96 degrees F at 9:32am. Cooling calculation indicated method not effective to reach cooling parameters. CDI, potatoes transferred to walk in freezer in shallow pan.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small probe thermometer avaialbe. Vr needed to ensure proper thermometer provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting board. 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 some damaged floor tile and baseboard tile throughout kitchen and front wait line. Observed damaged FRP wall board in kitchen and FRP corner strip removed from wall near handwashing sink. Repair.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed food employee not knowledgeable about employee health policy or where to locate health policy. Staff provided with employee health policy handouts.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing from handwashing sink on women's restroom. CDI, sign provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over RTE foods in walk in cooler. CDI, foods relocated for proper storage.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed rice reheated to 114. CDI, rice reheated to 184 degrees F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several TCS foods such as batter, chicken salads, sausage cold held between 42-44 degrees F on bottom of flip top prep coole. Observed hash brown rehydrated sitting on prep table at 82 *F. CDI per instruction and foods held on bottom of prep cooler relocated to adjacent low reach in cooler.

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 soup in WIC with date of preparation of 8/12 and tomatoe with date of preparation of 8/11.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in back corner of facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on counter surfaces.

4-501.11 Maintain equipment in good repair. Observed a couple lights out under hood. Observed 2 fryer baskets in poor repair that operator removed from use.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some food debris on shelving and heavy grease accumulation between cooking equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. 5-501.114 Using Drain Plugs - C- Observed drain plug missing from dumpster.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors of facility. black soil residue accumulating in corner of kitchen near back exit door.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee was unaware of where to locate employee health policy and only knew a few of the symptoms. When EHS showed the employee where the policy was posted he was able to discuss the correct symptoms and illnesses. CDI - EHS went over employee health policy and discussed training employees on the policy with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on 3 metal pans stored as clean. CDI - Pans were moved to be recleaned at 3-comp-sink. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mashed potatoes in WIC at 59 F. All other food was in temperature. CDI- PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one roach and one fly in the kitchen.

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

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 shelving containing cans and shelving inside reach in unit. REPEAT.

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 near ice machine. Observed several ceiling tiles damaged and peeling around dishwashing area.

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

Additional Temperature: chicken strips-final-211F, chicken nuggets-final-231F, country steak-final-208F, Baked Pork chops-Final-207, Sausage-final-189 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed cold cut turkey and ham stored in the bottom reach in unit uncovered. CDI-PIC discarded items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed a knife stored as clean with food debris between the blade and handle. Observed tops and utensils stored in a soiled bin. CDI-Items moved to 3 compartment sink to be wash, rinse, and sanitized.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer bucket at the drink station reading 0ppm. CDI-Sanitizer replaced to 100ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed oil bottles and butter without a label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up and debris on all the shelving throughout the facility. Observed debris underneath the prep tables and outside/underneath equipment.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed heavy grease build up accumulating on the grease hoods.

Additional Temperatures: Meat Loaf(Final)-195, Omelet(final)-203, Veggie Soup(HH)-165 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 potatoes and eggs not labeled with beginning and end times on arrival. Eggs and Potatoes labeled. CDI.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed beans and bags of sugar stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed to-go plates and napkins on the floor in the kitchen.

5-501.17 Provide a covered waste bin in female restrooms.-Observed no lids on the trash bins in the womens rest room.

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 discoloration along the walls above the handsink in the kitchen. Observed build up and dust underneath food equipment and refrigerations.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed metal bowls stored as clean with food particles inside and black build up on the can opener. CDI-Moved to 3 comp to be wash, rinse, and sanitized.

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 handle of scoop stored in direct contact with flour and sugar.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in units of the flip top unit.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.-Observed employee washing dishes at 3 compartment sink in 101F water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up and debris on the dry-goods storage rack.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed RTE tubs of salad underneath unwashed produce. CDI- PIC rearranged order.

4-601.11Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed black build up inside ice machine.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for eggs and sausage patties but could not provided written procedures for TPHC. CDI- Gave PIC a copy of the TPHC procedures and had her fill them out.

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 beans, mashed potatoes, and lima beans cooling in tightly covered containers. CDI- PIC uncovered and placed in freezer to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on floor in freezer. CDI- PIC placed on shelves.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths stored in sanitizer bucket reading 0ppm. CDI- PIC had employee obtain a fresh bucket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets onto of boxes of pop. CDI- PIC moved them to a designated area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee rinse a bucket that contained raw chicken wings out in the hand sink. CDI- discussion with PIC about using hand sinks for hand washing only.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above potatoes in the walk in cooler. CDI- storage was rearranged.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed vegetable soup and cooked yams at 43-44F in the walk in cooler at 2:30PM. EHS observed other items holding at 41F in walk in cooler. The yams and soup were being stored in high volume containers. PIC Kiki indicated the items may have been removed from the cooler in the morning around 9:30AM during restocking/refilling. CDI- products were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara stored on stove top at 113F without the stove burner on. CDI- product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressing cups in a glass-front reach in cooler and items in a flip top cooler along the cook line cold holding above 41F (see chart). Verification required to ensure equipment is functional.

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 rice cooling in a high volume container in the walk in cooler while covered with a lid. CDI- product was transferred to 2 containers and placed into the freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stored above the dish machine stacked while wet.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. 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 the top portion of the 'buffalo' style chopper with gashes in metal where food debris was being trapped. Verification required to ensure item is replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the metal shelving inside the convection oven and on/in-between cook line equipment and fryers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a prep table next to utensils and a deli slicer. CDI - drink removed.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed items in the drawer coolers and the prep top holding between 42F and 45F. CDI - Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted. PIC is contacting the maintenance company to adjust the coolers to maintain 41F or below.

4-501.11 Maintain equipment in good repair. - Observed the prep unit and the drawer coolers holding food between 42F and 45F. Maintenance was contacted; verification required 3/7/2019 Observed the ice machine cracked on the inside wall on the left; repair/replace. Observed rusty shelves in the walk in cooler; repair/repalce.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the shelves to the right of the walk in cooler.

General comment 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 a missing baseboard tile by the 3 compartment sink; replace tile.

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 chicken, mashed potatoes, green beans and lasagna cooling in the walk in cooler. PIC stated the employee working with those items started the cooling process at 1:15 PM; all items were above 70F at 2:55 PM. PIC placed the items in the freezer to rapidly cool but they did not make it below 70F by the required time. CDI - items were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoes in the hot box at 132F. CDI -potatoes were reheated to at least 165F; see temperature chart.

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, green beans, mashed potatoes and lasagne cooling while covered and in deep containers in the walk in cooler. CDI - items were moved to the freezer to rapidly cool. Explained proper cooling methods.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the left door of the prep unit under the microwave. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves, the shelves to the right of the walk in cooler, the handles on the reach in freezer and inside the reach in freezer.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee touch cooked bacon with bare hands. CDI - bacon was discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed thermometer reading 131F for the maximum temperature in the dish machine. CDI - items were being washed in the dish machine and then sanitized in the 3 compartment sink. Maintenance has been contacted; verification required 8/30/2018.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 sanitizer bottles stored on prep tables next to containers, a cutting board and utensils. CDI - bottles were removed.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves, shelves by the breading station, the gaskets on the cook line and on the outside of the equipment on the cook line.

General comment 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 the floors under equipment on the cook line. 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 missing floor tiles in front of the 3 compartment sink. Observed missing ceiling tiles by the ice machine.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC does not have a certified food protection manager certificate.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack raw shell eggs with gloves then touch a spatula and fryer basket. CDI - stopped employee and explained the violation. Employee discarded gloves, washed hands and the spatula and fryer basket were sanitized. Later in the inspection the same employee cracked shell eggs with gloves then touched the walk in cooler door. CDI - Stopped employee again and explained the violation. CDI - the walk in cooler door was sanitized and the employee discarded gloves and washed hands.

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 salad cooling with a lid in the walk in cooler. CDI - lid was removed to facilitate cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the screen door open to the kitchen upon arrival for the inspection. CDI - door was closed.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and on the outside of equipment on the cook line.

General comment 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 a missing baseboard under the electrical panels by the ice machine. Noted progress on the grout in the kitchen.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light by the ice machine. Shield light or replace with shatterproof bulbs.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P PIC used bare hands to remove overstocked layer of hard boiled eggs from flip top. CDI - Eggs discarded; reminded PIC of bare hand contact prohibition.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Hardboiled eggs and potato salad holding above 45F in flip top. CDI -Discarded.

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 Lasagna holding at 42F and on day 5 in walk in cooler. CDI - Discarded; reminded PIC the cold holding temperature is changing to 41F January 1st, 2019.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Open containers of dehydrated potato hash stored in basin of three comp sink. CDI - Relocated to walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on prep surfaces. CDI - All wet cloths sent to laundry area.

4-501.11 Maintain equipment in good repair. Repaint or replace walk in cooler shelves with chipping paint and rust; replace split gasket on low prep cooler door. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up form walk in cooler shelves, drips from cold drawer gaskets, and dust accumulation from wire shelving in dry goods area.

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. Repair kitchen floors with missing grout throughout.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC's certification has expired. Work towards recertification.

2-301.15 Only wash hands in handwashing sink.-PF One food employee removed gloves and rinsed hands in prep sink. CDI - Instructed employee to wash hands with soap at handwashing station.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Chef cracked raw eggs while wearing gloves then proceeded to handle ready to eat ingredients in flip top with out changing gloves and washing hands. CDI - verbal correction; contaminated food discarded, gloves removed and hands washed.

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 Soup cooling from yesterday in walk in cooler. CDI - 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 Four gallon container of soup cooling with lid on in walk in cooler. CDI - Discarded due to cooling time violation.

4-501.11 Maintain equipment in good repair. Repaint or replace walk in cooler shelves with chipping paint and rust. Improvement noted from last inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Test strips have expired. CDI - Facility borrowed test strips from a neighboring facility until new ones are ordered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up form walk in cooler shelves and crumbs from cooler door gaskets.

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. Repair kitchen floors with missing grout throughout.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. PIC's certification is expired.

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 Alfredo sauce cooling from last night in walk in cooler and still at 49F. CDI - Discarded. Improvement noted from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Alfredo sauce cooling in thick portion while wrapped in walk in cooler. CDI - Discarded to due to cooling time violation ( see 18).

4-501.11 Maintain equipment in good repair. Repaint or replace walk in cooler shelves with chipping paint and rust. Improvment noted from last inspection.

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. Repair kitchen floors with missing grout throughout.

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 Lima beans, chicken n' dumplings, and yams still cooling from last night in walk in cooler. CDI - All discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage patties holding below 135F in pan on grill top. CDI - Reheated to 165F+.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lima beans, chicken n' dumplings, and yams cooling in thick portions while tightly wrapped in walk in cooler. CDI - All discarded due to cooling time violation (see 18).

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

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and heavy rust in walk in cooler. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean splatters from inside microwave and minor build up from walk in cooler shelves. Improvement noted from last inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. Repair missing grout between floor tiles near dish area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink in server station. CDI - Restocked during the inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes and bell peppers stored above ready to eat shredded cabbage, and cheese. CDI - Cooler rearranged with correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage holding below 135F in steam line. CDI - Sausage reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced American cheese, sliced tomatoes, and boiled eggs overstocked and all holding above 45F in flip top. CDI - Oust of temp product 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 Shell eggs are held on TPHC next to grill during breakfast; no written procedure and no time stamp today. CDI - TPHC for left with PIC to fill out; eggs discarded and new batch marked with start and end times.

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 Meat loaf and country style steak cooling while wrapped over in walk in cooler. CDI - Wrapping removed to allow rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces and sanitizing solution in buckets testing at 0ppm. CDI - Buckets dumped and refilled at 200ppm and stray cloths placed in solution.

4-501.11 Maintain equipment in good repair. Replace split door gasket on low prep cooler and repair or replace rusty shelves with chipping paint in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from walk in cooler shelves and inside cold drawers at cook line.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. Repair missing grout between floor tiles near dish area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

6-301.14 Post a handwash sign at each handsink. No handwashing signs in restrooms. CDI - Paper handwashing sign handouts left with PIC to post.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed tomatoes and unwashed squash stored on shelf above ready to eat foods that are uncovered for correct cooling. CDI - Staff began rearranging walk in cooler with nothing above ready to eat items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Diced tomatoes placed in small metal bowl resting on top of food containers in flip top; tomatoes holding at 51F. CDI - Staff removed diced tomatoes to cool. Recommended that diced tomatoes are switched with raw diced peppers as these are non-TCS and don't require refrigeration.

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 Facility is using TPHC for raw shell eggs but could not produce the procedure sheet. CDI - Blank copy of TPHC form left with PIC to fill out and maintain for reference.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice paddles stored in direct contact with walk in freezer shelves. CDI - Directive given to staff to keep ice paddles protected until use by wrapping in plastic or storing in a cleanable food pan.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on walk in cooler shelves. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from cooler door handles throughout, clean crumbs from inside of reach in freezer, clean build up from walk in cooler shelves and fan guards.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. Repair missing grout between floor tiles near dish area. 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. Clean dust from vents above doors to kitchen and debris from floors under dry goods storage racks.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored above facility food in reach in freezer. Relocate.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present.

4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizing solution at 3 compartment sink testing at 10 ppm QAC. CDI by adding sanitizer and test at 200ppm.

| 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed baked chicken on line hot hold stored below 135F. CDI by voluntary discard by PIC.

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 food debris in utensil bins at pass thru window.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf no test strips available for QAC sanitizer. cdi- added test strips.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored with produce in walk-in cooler. CDI by seperating storage of raw shell eggs and produce.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in sanitizer buckets testing 0ppm. Observed employee using to wipe down food contact surface. CDI by refilling buckets and testing at 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans on clean side of 3 compartment sink to be soiled. CDI by returning to dirty side for wash, rinse, and sanitize. Observed dried food debris on can opener and peeler utensil. CDI by wash, rinse, sanitize of can opener and voluntary discard of peeler.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several TCS food items on steam table that had not been reheated prior to being placed on steam table. Observed meat sauce, rice, country style steak, beans on steam table 120-140 F.

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 container of mashed potatoes in walk-in cooler > 135F. Container date marked for 3-22. CDI by voluntary discard by PIC.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed employee medications stored with food item (salt packets). CDI by storing employee medications seperated from food related items. 7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer buckets stored on table tops. CDI by storing below work surfaces.

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 deep container of whole baked potatoes in walk-in cooler cooling while covered with plastic wrap. CDI by placing potatoes on baking sheet and placed back in cooler.

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 ice scoop stored in container with dead insect.

4-501.11 Maintain equipment in good repair. Observed upright cooler #2 and upright freezer #3 out of service.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation on buffalo chopper, micowave oven, walk-in cooler racks. Observed dust accumulation on shelf above dish machine.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3 compartment prep sink.

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 dust build-up on ceiling around hvac vents. Observed areas of floor in need of better cleaning under/ around equipment. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed standing water on floor in kitchen. Dry floors better by removing standing water on floors after cleaning floors.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on work surface. CDI stored below.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw fish in drawer cooler at breading station. CDI by rearanging order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on slicer blade from yesterday. CDI by cleaning. Observed dried food debris on can opener. CDI by cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on food prep surface.

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. Obserevd ice scoops stored in standing water inside plastic container.

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 heavy dust build-up on walls and ceilings around HVAC vents in kitchen. Clean ASAP.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and keys stored on food prep and work surfaces.

2-301.12 Cleaning Procedure - P: Observed employee washing hands with gloves on. Must remove gloves before washing hands and put on new gloves. CDI-by instruction

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Clean inside ice chute of big ice machine.

4-602.13 Nonfood Contact Surfaces - C: Clean shelving at breader area and storage area.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Regrout floor tiles where needed (standing water between tiles). 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair or replace rusting shelving in storage area and walk in cooler.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Containers of raw chicken, raw pork chops stored with or above fully cooked foods. Organize cooler according to cook temperatures. 3-304.15 (A) Gloves, Use Limitation - P: Observed employee contaminating gloves with raw eggs and handling cooked sausage. CDI-discarded sausage and washed hands replaced gloves.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sausage 109F CDI-reheated to 180F

7-102.11 Common Name-Working Containers - PF: Label degreaser in spray bottle. CDI-labeled

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Repair reach in cooler(Randall). Utilizing walk in cooler until repaired.

4-302.12 Food Temperature Measuring Devices - PF: Need thermometers in refrigeration units.

6-501.111 Controlling Pests - PF: Eliminate roaches.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Discontinue storing containers of chicken on floor under shelving.

2-402.11 Effectiveness-Hair Restraints - C: Wait staff that prep food such as toast must wear hairnets.

4-803.11 Storage of Soiled Linens - C: Soiled towels improperly stored.

4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue using printed bags for food storage inside walk in cooler.

4-101.19 Nonfood-Contact Surfaces - C: Repair inside microwave where peeling. Replace damaged door gaskets and utensils.

4-602.13 Nonfood Contact Surfaces - C: Clean inside cabinets and shelving where needed. Clean counters. Clean inside storage bins with utensils. Clean dish machine.

5-205.15 System Maintained in Good Repair - P: Dish machine data plate missing. Obtain data plate. Repair dish machine. Not achieving proper was temperature. 5-202.13 Backflow Prevention, Air Gap - P:Plumbing for sinks must provide an air gap. Lift pipes to ensure proper air gap.

5-501.116 Cleaning Receptacles - C: Clean trash cans.

6-201.11 Floors, Walls and Ceilings-Cleanability - C:Clean floors, wall, and ceilings throughout. Clean HVAC vents where needed. Clean inside men's room. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace damaged floor tiles where needed. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair shelving across from dish machine. Side screen door improperly sized. Must be tight fitting. Replace missing and cracked light shields. Rusted shelving.

6-303.11 Intensity-Lighting - C: Increase lighting inside walk cooler and freezer.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an ANSI accredited food protection manager certification. Certified person or persons must be on duty at all times of operation.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: DIscontinue storing bowls and utensils in hand sink. CDI-removed

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed a bucket of raw chicken wings stored o top of cooked food. CDI- removed. Do not store raw food on or above ready to eat or cooked foods.

7-201.11 Separation-Storage - P: Observed bug spray stored on top of unopened box of canned beans in storage area. CDI- removed. Keep all chemicals stored away from food.

4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue using printed thank you bags for food storage inside freezer.

4-101.19 Nonfood-Contact Surfaces - C: Repair inside microwave where peeling also inside 1 door Randall cooler at the inside bottom where rusting. Repair/replace all rusting shelving where needed.

4-602.13 Nonfood Contact Surfaces - C: Clean storage shelves, tops of bulk bins, and inside lowboy containing seafood and raw chicken tenders.

5-205.15 System Maintained in Good Repair - P:Repair spray nozzle at 3 comp sink. Obtain data plate for dish machine.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling above prep cooler and where needed. Clean HVAC vents.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification. There must be a certified person in the facility at all times of operation. Certified person off at time of inspection.

2-301.14 When to Wash - P: Observed employee changing gloves after handling raw eggs without washing hands prior. Must wash hands before donning gloves after handling raw food.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Observed sticker residue on outside of clear insert pans. Remove sticker residue completely.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean inside lowboy containing raw fish and shrimp. Clean shelving near seafood breader area and where needed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under all equipment. Clean floor drain under hot holding unit near front hand sink. Clean flor inside walk in cooler.

4-202.18 Ventilation Hood Systems, Filters - C: Clean hood filters.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Cut leaf lettuce and potato salad 48F. Must be kept 45F or below. Observed prep cooler lid up. CDI- closed lid to ensure proper temperatures. Fish dip with milk 80F. CDI-discarded.

3-501.15 Cooling Methods - PF: Observed big gallon container of rice cooling in walk in cooler. Rice too deep. Rice was just cooked and rinsed with cold water about 2:00p. CDI- cook corrected by splitting rice in multiple containers to ensure proper cooling.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean under cooking equipment.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed personal drinks improperly stored on the microwave oven and also on the food prep table top with the can-opener. Do not store personal drinks on or above food prep surfaces. -CDI Drinks were moved to proper storage under table on the shelf.

3-307.11 Miscellaneous Sources of Contamination - C Observed open dry goods foods (pasta noodles, etc.) to be open and exposed on the self. Once they are opened, store open dry goods in containers with lids and in bags with resealable closure.

. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusty walk-in cooler shelving. Do not use rusty items in the food service. Do not paint rusty shelving, it shall be replaced or professionally recoated.

. 3-301.11 Preventing Contamination from Hands. Foods items that are cooked or that are ready to eat without cooking may not be touched with bare hands. Observed employee scooping ice out of the ice bin with a cup without a handle. CDI by instructing employees to use ice scoop.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Store all cooked items according to proper storage pattern based on final cook temp. Observed box of raw bacon that was sitting in contact with cooked potatoes. CDI by voluntary discard.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food contact surfaces shall be clean to sight and touch. Observed dirty can opener blade. Observed employee washing dishes and dipping the pots and pans in the sanitizer compartment. Quat Chemical label states that all items must soak for one minute to be properly sanitied. CDI.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Food prepared within the establishment that is potentially hazardous shall be marked to indicate the day the food was prepared with the first day counting as day one. Foods that are held between 42-45 degrees shall be marked for 4 days, foods held at 41 or below shall be marked for 7 days. Walk in cooler appears to be holding foods at 43F. Observed deli meats without datemarks that employee stated were opened earlier in the week. Observed turkey breast dated 12-19 to 12-26 and roast beef dated 12-14 to 12-21 as well as numerous other foods that were marked for 8 days. CDI by giving employees handout on datemarking procedures.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Observed roast beef dated to expire on 12-21 and turkey breast that expired on 12-25. CDI by voluntary discard. This violation was a repeat on the previous inspection.

7-102.11 Common Name-Working Containers. Containers used for storing toxic materials shall be properly identified with the common name of the substance. Observed two chemical bottles with quat labels. Employee stated one had degreaser and the other chemical was unknown. CDI by voluntary discard.7-201.11 Separation-Storage. Toxic materials shall be stored so they cannot contaminate foods. Observed a container of bleach sitting on countertop in food prep area next to food. CDI by moving bleach to chemical rack.

3-501.13 Thawing. Foods shall be thawed under running water or in a refrigerated unit. Observed sausage thawing in a prep sink in standing water. CDI by instructing them to thaw under running water.

3-602.11 Food Labels. Foods available for self service shall comply with standards of identity. Observed dessert cooler in dining area that employee stated was not for self service but some customers would take desserts out of it. It is recommended that a "No Self Service" sign be placed on the pie cooler so that customers do not try to self serve the pies, which would then require labeling. CDI by giving handout on food labeling requirements.

3-307.11 Miscellaneous Sources of Contamination. Observed a leak in the walk in freezer where ice is beginning to cover boxes stored under the leak.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. A designated area should exist so employee personal belongings do not contaminate food, equipment, and utensils. Observed coats and hoodies being stored with dry goods.

At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.; Corrected During Inspection Person In Charge was advised of the requirement.

3-301.11 Preventing Contamination from HandsFood items that are cooked or that are ready to eat without cooking may not be touched with bare hands. The staff must use tongs, spoons, other utensils, or gloves. Gloves do not have to be worn at all times, but the food cannot be touched with bare hands once it is cooked or if it is ready to eat. Observed one staff member to serve french fries into a to-go container with bare hands. Observed a second staff member to grab ice out of the ice chest for her drink with her bare hand. -CDI items were discarded.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceObserved the handsink at the front service station to be giving hot water at 82F. The hot water must be able to reach at least 100F. Corrected by instruction. -CDI

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyObserved sanitizer at the 3 compartment sink to be dirty and weak at the time of arrival. -CDI C. Elmore directed that the sanitizer be changed for fresh. Observed can-opener blade to be badly soiled. -CDI.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved sliced meats to not be properly date marked. Items were opened 2 days ago according to the PIC. The date marking handout was given. -Corrected by instruction. -Repeat.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensObserved the menus to be correct except for the normal breakfast menus. They do not have the asterisking to identify the food items that may be cooked to order. -CDI by instruction. Correct the breakfast menu.

7-102.11 Common Name-Working ContainersObserved chemical cleaners in spray bottles to be unlabeled. All containers of chemcials must be labeled. -CDI C. Elmore directed that all of the items be labeled.

3-501.15 Cooling MethodsObserved pasta at 103F to be cooling in a deep volume inside a plastic container. -CDI Pasta was broken up into multiple containers. Always cool items in shallow layers.

3-307.11 Miscellaneous Sources of ContaminationObserved food stored on the floor of the walk-in freezer and also on the walk-in cooler. Do not store food on the floor. Observed a leak or discharge in the walk-in freezer that is impacting the food items stored there. Cease the discharge or get a pan to catch the discharge so that it does not impact the food.Observed bread and corn bread stored in "Thank You" grocery sacks. These sacks are not meant for food contact and are not made in a food safe manner. Do not store food in these bags in a manner where the food is in contact with the bags.

3-304.14 Wiping Cloths, Use LimitationProperly store wet wiping cloths in between use in chemical sanitizer. Observed several wet, soiled wiping cloths stored on prep surfaces.; Repeat

3-304.15 (B)-(D) Gloves, Use LimitationsObserved staff member to wash gloves while wearing them. Do not wash gloves, remove them, wash hands, then replace with new gloves.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smokingObserved impropely stored personal drink with clean items at the dish machine. Observed personal food items (water melon) stored in with commercial food items. Do not store personal food and drink with customer items.