GOLDEN CORRAL

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine not providing required chlorine to sanitize equipment. Observed bucket empty and testing 0ppm chlorine. CDI, bucket refilled and providing required concentration. 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 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed food thermometer not sanitized prior to use. CDI, to sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs in warmer at 124 degrees F. CDI, hot dogs relocated to reheat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw fish and TCS mix cold held above 41 degrees F. CDI, foods voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pico and deviled eggs recently prepared and cooling in tightly covered pans and containers. CDI, lids partially removed to facilitate heat transfer. 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 fly in kitchen.

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 trays stored on ground behind counter near front doors.

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 general cleaning needed on floors in hard to reach areas in kitchen such as behind fryer equipment at cookline and other hard to reach areas under equipment and can wash, boiler area. Clean to prevent potential pest harborage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed hot dog kept in warmer at 113 degrees F. CDI, hot dogs relocated to reheat. 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(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 foods held on TPHC and placed on time in buffet but several times not accurately recorded when placed per written procedure. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service cups on front line near register not stored in original protective plastic packaging.

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 temp dish machine not reaching 160 degrees F on DishTemp thermometer. Observed hot water final rinse inconsistent. Operator contacted mantenance company and scheduled to arrive within the hour. Facility using dish machine to wash, rinse but to sanitize food contact surfaces in nearby 4 compartment sink. Vr required. 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 .

3-501.18 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 soup held on TPHC from evening before per PIC, brought to cool in walk in cooler but not date marked. CDI, food 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 foods held on TPHC and placed on time in buffet but several times not recorded when placed per written procedure. Observed food from prior evening brought back to cool which was held on TPHC. CDI by instruction to ensure times recorded once placed on TPHC and food on TPHC shall be discarded after 4 hours per written procedures. Food held on TPHC shall not be brought back for another service.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some cardboard boxes and chicken boxes stored on ground near back door.

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 damage wallboard near office. 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 grease residues and soil on walls and floor at cook line.

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 grease and residues accumulating on hood system and in need of cleaning to prevent contamination of equipment .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food employee rinsing towel at hw sink at wareashing area. CDI by instruction.

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 1 container of raw chicken liver in tall reach in refrigerator stored over raw fish. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed fried chicken initially cooked to 152 degrees F. CDI, chicken placed back in to continue cooking to 188 degrees F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans behind hot bar. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wand stored on soiled shelf area of WIC.

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 grease accumulating on wall and floor behind and below fryer and general cleaning needed throughout.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sink and surface sanitizer concentration level at 0ppm in sanitizer compartment of 3 compartment sink. PIC discovered dispenser is not operating properly and contacted service technician. CDI: Employee drained sanitizer compartment and manually added sink and surface sanitizer to 3 compartment sink which measured 704ppm lactic acid and 272 DDBSA.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of beef quesadillas being held on buffet at 127F. CDI: PIC stated quesadillas were placed on buffet 5 minutes prior and placed on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of pepperoni and a container of pizza sauce being held above 41F in 3 door RIC. CDI: PIC voluntarily discarded items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in parts of kitchen. Contact pest control service provider to address issue.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed equipment and utensils actively being washed in 3 compartment sink in which water in wash solution measured 94F. CDI: Employee filled wash solution with hot water. Wash solution measured 110F.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up inside hood vents and on outside of fryers. Clean as needed.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of raw chicken liver and raw beef liver being stored on shelf in reach in cooler above raw fish. CDI: PIC re-arranged items to proper storage order.

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 baked chicken being held on TPHC on buffet at 10:53 with a start time of 11am and end time of 3pm and observed various dressings being held on TPHC at salad bar at 10:59 with a start time of 12pm and end time of 4pm. CDI: PIC determined that chicken was placed on buffet at approximately 10:30am and dressings were placed at approximately 10:45 and corrected start and end times for both products.

4-501.11 Maintain equipment in good repair. Observed door to meat WIC with a hole on inside of door and rusted out paneling around handle. PIC has a service request submitted for repair. Also observed meat WIC not holding proper ambient air temperature to maintain foods at 41F or below. Ambient air temperature was 49F. EHS observed no food in meat WIC. PIC stated food in meat WIC measured 40F at 7:30am this morning when conducting temperature checks of coolers, however, other Manager conducted checks at 8am and noticed food was rising. PIC moved all food to alternate WIC and contacted service technician to evaluate cooler. NOTE: Facility has ample space in alternate WIC to store meat products until meat WIC is operational.

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 loose and cracked floor tiles in front of dish machine. Replace cracked floor tiles and secure loose tiles. REPEAT.

3-306.13(B) CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination. -Pf Observed taco shells being held on buffet without a utensil for customer self service. CDI: PIC placed a set of tongs for customers to retrieve taco shells.

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 rusted out paneling around handle of meat WIC door and a hole in middle of the door. Repair paneling and handle. PIC stated a service request has been submitted and plans are in place for repair. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS foods in WIC being held at an ambient air temp of 50F. Also observed containers of pico de gallo, American cheese and seafood cake mix being held above 41F in RIC at buffet. See temp chart. Facility has an additional WIC that can be utilized until prep WIC is repaired. REPEAT. VERIFICATION REQUIRED within 3 days to ensure WIC is maintaining foods at 41F or below. EHS and PIC have agreed to implement a Risk Control Plan for cold holding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout kitchen and dining room. Contact pest control provider to address fly issue.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being stored in a container of chopped boiled eggs in which handle for spoon was resting in eggs. CDI: PIC removed spoon. 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 loose handle and rusted out paneling around handle of meat WIC. Repair paneling and handle. Also observed a leak from ceiling in prep area near WIC. PIC stated leak is from AC condensation drip pan and service technician was onsite this morning to flush pan out which caused the water to leak from ceiling. Leak was not directly over a food prep area. REPEAT.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temp of fried chicken at 109F. Fried chicken was observed coming out of fryer with several pieces of chicken measuring above 165F, however there were 2 pieces of chicken measuring 109F and 133F. CDI: PIC placed pieces of chicken that were undercooked back into fryer to complete the cooking process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of corn and a container of broccoli being held under 135F in hot holding cabinet. CDI: PIC voluntarily discarded items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 containers of cheese being held above 41F in RIC at grill located at buffet, a bag of shredded cheese and a container of cottage cheese being held above 41F in RIC at salad buffet and chocolate and vanilla milk base being held above 41F in ice cream hopper. PIC placed all items from RIC in WIF to rapidly cool and voluntarily discarded milk base. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance with cold holding. REPEAT. Facility has agreed to conduct a risk control plan due to cold holding violations on four consecutive inspections.

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 pizza being held on TPHC on prep rack without a time marked to indicate when 4 hour period has elapsed. CDI: PIC marked pizza with start time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a metal pan of spaghetti noodles uncovered cooling in WIF at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC left noodles uncovered and spread out in 2 shallow pans in WIF to rapidly cool. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of cheese in RIF with handle resting on cheese. CDI: PIC removed scoop.

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 paneling of wall of walk in cooler peeling off and large hole behind panel. PIC stated a service request has been submitted to have panel and hole repaired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed signed employee health reporting agreement forms missing salmonella non typhi listed as one of the 6 reportable illnesses. CDI: EHS provided updated copy of employee health reporting agreement form.

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

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a container of pasta noodles covered with tightly wrapped plastic cooling in WIC at 70F after 5 hours. CDI: PIC voluntarily discarded noodles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of marinated chicken, and a container of pork fat marinade being held in 3 door RIC. CDI: PIC voluntarily discarded items. REPEAT. EHS will conduct long term compliance visit due to repeated cold holding issues with same 3 door RIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a container of pasta noodles covered with tightly wrapped plastic cooling in WIC at 70F after 5 hours. CDI: PIC voluntarily discarded noodles. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed 4 packages of imitation crab thawed in WIC still in ROP packaging. CDI: PIC opened packages and placed imitation crab in a plastic container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several roaches crawling on door of trash compactor in facility and several flies throughout facility. PIC stated pest control provider visits facility monthly. Request more frequent visits if problem persists.

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 one dented can being stored on can storage rack in WIC amongst non dented cans. CDI: PIC removed dented can from storage rack.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on inside surfaces of 3 door RIC. Clean as needed. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice and pork chops hot holding below 135F. CDI: PIC reheated items 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all items in 3 door reach in cooler by fryers above 41F. Items included hotdogs, chicken, Pico, fish, Alfredo sauce and pepperoni. CDI: Items were voluntarily discarded due to being in the unit more than 4 hours. EHS will conduct long term compliance visit. 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

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 cabbage cooling at a rate of 0.02F/min tightly covered with a lid in the walk in cooler. CDI: PIC removed lids for quicker 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 .

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed multiple plastic lids with cracks and tears. CDI: PIC voluntarily discarded items.

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 in reach in freezer and reach in cooler. Clean as needed.

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 walls and flooring behind cooking equipment such as fryers and steamers with heavy build up. Clean as needed.

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 handle raw fish, remove gloves and don on new gloves without washing hands. CDI: Food employee removed gloves and washed hands for 20 seconds.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken livers and raw chicken in reach in cooler near fryers above 41F. Observed raw ground beef sitting out on counter in meat prep room and raw hamburgers in reach in cooler near grill above 41F. CDI: All items were moved to walk in coolers to quickly cool 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

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

5-205.15 Maintain a plumbing system in good repair. Observed both faucets at 3 compartment sink leaking. Repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee health policy without non typhoidal salmonella. CDI: EHS provided updated employee health policy.

REPEAT 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands for a total of 5 seconds and proceed to don gloves and handle clean dishes. CDI: employee rewashed hands for 20 seconds.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple metal pans with food debris and greasy will being stored as clean. CDI: PIC placed items to be rewashed.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding cottage cheese, shredded cheese, tomato cucumber salad, sour cream on TPHC without written procedures. VR required within 10 days.

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

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed facility’s hose at mop sink with a spray nozzle and the water left on. Facility does not have back flow preventer rated for continuous pressure. CDI: PIC turned off the water.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed staff member turn off water with hands, use paper towel to turn off water. CDI-through discussion with employee

5-202.12 Provide at least 100F water at handsinks. Observed several hand sinks need their anti-scald device adjusted so hand sink water is at least 100F. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. Observed hand dryer in women’s bathroom working intermittently. Replace, repair, or install paper towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several pans, plastic containers, serving utensils soiled or greasy stored as clean. Change out water more frequently Observed tea urn nozzle not being broken apart and properly cleaned. Built up on nozzle. CDI- tea nozzles and greasy items sent back to dish pit.

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 rice, brown rice hot held in proofer box. Some hot items in hot boxes and on line <135F. See temp chart. CDI-out of temp items disposed of

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 meat walk-in ambient temp 45F. One fan was operating the other was not. CDI-all food moved to WIF. Service repair called. See temp chart

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 spice shakers and squeeze bottles not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple drain flies in the meat/fish prep area. Keep floor sinks clean and flushed with hot soapy water.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. CDI-bucket moved

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean pans wet stacked. Air dry completely before stacking. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed splash guards needed at hand sinks next to clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed hot box with gap at top of door, repair so proper temps are maintained. Observed leak at prep sink in dessert station.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed hot hold boxes, walk-ins, reach-ins all needing a thorough cleaning 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 rusted/greasy racks for air drying. These need replacing. Storage shelving throughout needs cleaning.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed ground under compactor sludgy. Make sure compactor is not leaking, if it is replace.

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. Floors in poor condition throughout. Dish machine floor trough needs to be completely redone, water pooling under trough and tiles. Ceiling molding near high temp dish machine. Make sure ventilation is working properly.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dirty vents in bathrooms, storage room near bathrooms and fly fan at back door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . - Observed pans stored as clean with food debris in them. Corrected during the inspection (CDI) - pans were removed and placed in dish machine area.

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed bottom of pan stored directly on top of meatloaf. CDI - Pan was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean pans wet stacked during the inspection.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed cutting boards with deep grooves. Needs to be repaired. 4-501.11 Maintain equipment in good repair.- Observed torn gaskets on reach-in equipment. Needs to be replaced.

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 during the inspection. Needs to be cleaned.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed floor tile in need of repair near the dish machine and the wall near the dish machine.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee health policy signed by staff did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed employee at dish machine handle soiled equipment with gloves then proceed to handle clean equipment with same gloves. CDI by instruction. Improvement made since previous inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle soiled equipment then clean equipment with same gloves. Ensure gloves changed and hands washed when changing tasks. CDI by instruction.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed fish thawing at prep sink at ambient room temperature. CDI, water turned on to thaw under running water below 70 degrees F.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed plastic bins and pans being wet stacked.

4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on doors of prep cooler. Observed high temperature dish machine measuring 164 degrees F at dish temp thermometer but error code displays on final rinse gauge panel. Repair.

General Comment: 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed high temperature dish machine disk measuring 164 degrees F when tested but error code displays on final rinse gauge temperature display panel. Repair.

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 accumulating around equipment and gaskets soiled.

5-205.15 Maintain a plumbing system in good repair. Observed floor drains backing up with wastewater in kitchen during inspection. PIC voluntarily closed facility and contacted Southend Plumbing who arrived during inspection. CDI, drains cleared by Southend Plumbing during inspection and not active backup observed.

5-402.13 Maintain sanitary sewage system according to Law.-P - Observed floor drains backing up in facility in prep area of kitchen and warewashing area. Plumbing company, Southend Plumbing, arrived on-site to clear drains. No further backup observed and facility voluntarily re-opened while EHS remained on-site.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tile and wall tile damage in kitchen, especially dish area. Observed grout needed between tiles in areas of kitchen. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction. 2-301.14 When to Wash - P- Observed food employee handle raw fish with gloves then proceed to handle clean equipment, pan of RTE cooked shrimp without removing their gloves and washing their hands. CDI, to ensure gloves changed and hands are washed when changing tasks and anytime hands become contaminated.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed dishwasher wash, rinse but not sanitize pan at 3 compartment sink. CDI by instruction, pan relocated to immerse in sanitizer per instructions. Proper use of 3 compartment sink, manual warewashing discussed with staff. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed strainer, metal pans and some coffee cups stored as clean but soiled. CDI, equipment relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cheese cold held at 44 degrees F in stand up refrigerator. Operator not sure how long cheese in cooler. CDI, cheese voluntarily discarded by PIC. Repeat. Improvement made since previous inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed TPHC procedures not followed for hamburgers and other foods held using TPHC at hot bar. Repeat. CDI, time written during inspection .

7-201.11 Store toxic materials to avoid contamination. -P - Observed disinfectant stored near staws and single-service articles on table. CDI, items relocated for proper storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obsreved a couple metal containers and bowls wet stacked on storage rack in kitchen.

4-501.11 Maintain equipment in good repair. - Observed mechanical air dryer for hands not working in women's restroom. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several missing / damaged floor tile , wall tile near dish machine and grout needed between tiles in areas of kitchen.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling ventilation in women's restroom.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed activator rod in use at the handsink on the cook line. CDI: Activator rod removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed frontline handsink water is not able to be turned on an off from the faucet. Hot or cold water is not able to be accessed from the faucet knobs. VERIFICATION REQUIRED Observed employee rinse a thermometer in the handsink. CDI: Employee was educated about using handsinks only for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken below 135F on hotline. CDI: Chicken voluntarily discarded and replaced with new chicken. New chicken placed on TPHC, as facility had previously written procedures. All other hot holding throughout facility was in compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce on ice above 41F. Observed fish in reach in above 41F. CDI: Lettuce placed on TPHC permanently. Fish was rapidly cooled to 41F with ice. EHS and PIC discussed pulling out only the amount of fish needed for cooking, not the whole container.

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 soup time expiration for 2pm and 2:32pm. Employee had replaced soup but did not restart time. CDI: Correct time written. Observed no TPHC procedure for cheeses and sour cream held on TPHC at the salad bar. CDI: PIC filled out TPHC form today. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed shelving in Main line 3-door reach in and in meat walk in cooler to be cracking/peeling and rusting. Observed gasket on pot roast hot hold door to be severely damaged.

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 many missing tiles in front of the dish machine holding water approximately 1 inch deep. Floor is not properly graded to drain in this way. Observed one absorbent ceiling tile near sink in salad prep station. Observed FRP pulling from the wall in the mop sink room.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment at soiled end of dish machine drainboard then proceed to clean drainboard and handle clean equipment. CDI by instruction.

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 - PIC stated time as public health control used to hold hand but time not identified on chart and no written procedures available on site. CDI, previous ham voluntarily discarded and new ham placed on TPHC and written procedures provided and completed while on-site. Observed no written procedures for cut leafy greens held using TPHC for 3 hours. CDI, Procedure completed.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some lights not working under hood ventilation system.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test strips available for EcoLab Smartpower sink and surface cleaner sanitizer. EPA REG. # 1677-260. Vr required by 11/23/20.

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 lettuce cooling at a rate of 0F/min in walk in cooler. CDI: Product was vented and cooled to 41F. REPEAT VIOLATION Significant improvement from previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli, pot roast, fried rice, and steamed vegetables below 135F. CDI: Products rapidly reheated in the steamer to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, pico, and lettuce in reach in cooler on cooking line above 41F. CDI: Products rapidly cooled to below 41F. Observed tomatoes and lettuce near the burgers on the serving line above 41F. CDI: Products permanently placed on TPHC.

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 lettuce and pico cooling in walk in while tightly covered. CDI: Products vented and cooled to 41F. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some racks in the walk in cooler 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 tile coving and walk in cooler wall at the tile coving damaged in meat walk in.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Facility has no acknowledgement from employees that they know required reportable illnesses and symptoms. CDI- PIC shown training document and will have employees sign acknowledging they have read information.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw meat loaves stored over RTE smoked sausage. CDI- tray of sausage moved over top of meat loaves.

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: Sweet potato casserole cooling in freezer dropped nine degress in 52 minutes. This rate is not sufficient to reach cooling parameters. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Italian red sauce with marinara cooled 2 degrees in 45 minutes, from 61 F to 59 F. This is not sufficient to meet cooling parameters. CDI- cooling methods changed for all products to ensure faster cooling.

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: Baked potatoes said to be on TPHC have no procedures and were not labeled. Procedures provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Marinara (Italian red-sauce) cooling in dense volume and covered dropped 2 degrees in 45 minutes. CDI- volume broken down and sauce placed in freezer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Kids cups at customer line not protected from contamination.

4-501.11 Maintain equipment in good repair. Observed shelving in some cold units peeling and rusting.

4-602.13 Nonfood Contact Surfaces - C: Observed non-food contact surfaces of slicer with caked-on residue. More thorough cleaning needed.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee cleaning with wiping cloth proceed to handling cleaned pans/working grill without washing hands in-between. CDI- employee washed his hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed meat loaf employee stated was fully cooked at ~147 in center of product. CDI- item was placed back into oven for additional cooking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods in buffet area hot holding below 135F (see chart). CDI- some items were discarded; others placed on TPHC.

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 certain foods at the buffet without written procedures. CDI- procedures provided and gone over with PIC today.

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 lettuce in a walk in cooler at 49-51F at 2:20PM. The lettuce was prepared at 10:50AM and was being stored in high volume covered containers. CDI- product was transferred to several pans and placed into the walk in freezer where it reached less than 41F by 2:50PM.

4-501.11 Maintain equipment in good repair. Observed a non-functional reach in cooler where raw proteins/seafood are to be kept near the fryers. This equipment was not being used today.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from handsink foot pedal near the soda machine and dish machine in the back of the kitchen.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor and back wall around fryers. 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 flooring in poor repair underneath fryers.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 1 piece of fried chicken below 165F after cooking process was completed (see chart). CDI- product was discarded. EHS recommended taking temperatures on multiple pieces of chicken to ensure all pieces are above 165F after cooking. Points not escalated as only one piece of fried chicken out of approximately 50 pieces were all in temperature. EHS did not observe any other final cook temperature violations on other proteins during the inspection either.

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 lettuce at 65F cooling in a high volume container (approximately 12 inches deep) with a lid on the container. CDI- lettuce was separated into 3 pans and lids were removed for faster cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the waste disposal room where the mop sink is located.

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 top of the steamer, convection oven, and on the sides of the fryers.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet at the dish machine pre wash.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath the fryers and on ceiling tiles/ventilation coverings near the dish machine and above the fryers.

3-202.11 Temperature - P,PF Ensure cold TCS foods are received at a temperature of 41F or below. Observed sour cream on a bulk shipment being received at 52F. CDI- PIC refused delivery of product.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Employees indicated fried chicken was fully cooked; EHS proceeded to take temperatures of products and observe some areas of these items were below 165F. CDI- products were reheated until they were fully cooked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smoked chicken in a hot box hot holding below 135F (see chart). CDI- PIC set product in oven to reheat to above 165F. Improvements made to hot holding since last inspection.

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 2 sanitizer buckets with debris in them.

4-501.11 Maintain equipment in good repair. Observed a reach in freezer door being held together by duct tape. 4-502.11(A) Maintain utensils in good repair. Observed an ice scoop with a large crack in it. PIC discarded product. 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 non absorbent. Observed duct tape on the inside of the potato peeling machine. CDI- tape was removed.

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 some speed rack shelving in the walk in cooler. Improvements made to cleaning of non-food contact surfaces since last inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee using the hand washing sink to wash the soda nozzle. CDI-Stopped the employee and had them go to the dish machine to properly wash and sanitize the equipment. A hand wash sink can only be used for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a slotted pan, a large pot, 3 pieces to the chopper, a black rack with zip ties, the knife sharpener, and a stack of pans with food buildup. CDI-The items were all sent back to the dish machine for proper cleaning and sanitizing. The black rack was removed and placed into the office. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the chicken in the hot box next to the smoker and squash on the buffet line below 135F. CDI-The squash was discarded and the chicken was reheated. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged strainer that was no longer easily cleanable. CDI-The strainer was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the dry storage area, the inside of the roll hot hox and slight buildup on the shelves in the main and meat walk in coolers. Have cleaned. REPEAT. HUGE IMPROVEMENT ON CLEANING. KEEP UP THE GOOD WORK!

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 to the walls behind the fryer units and the walls underneath the hot hold buffet line. Have cleaned. REPEAT.

4-601.11A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the meat grinder and several pans and baking pans with food buildup. CDI-All items were sent back to the dish machine for proper cleaning and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the chicken legs and the pot roast were hot holding below 135F on the line. CDI-The legs were discarded and the roast was reheated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the facility. Increase pest control measures. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelves in both walk in coolers, the dry storage area, and the chicken reach in cooler throughout the facility. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed several leaks in the piping underneath the 3-compartment sink. Have repaired.

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 to the walls and floors behind the fryer units. Have cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed spaghetti and broccoli and rice casserole that were not fully reheated prior to being placed onto the buffet line. CDI-The product was placed back into the oven to finish the reheating process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Manager will contact their pest control company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a speed rack of bread dough stored next to a yellow mop container. CDI-The mop container was removed to another location.

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

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the faucet at the meat walk in cooler room. Have repaired. The leaks from the last inspection have all been addressed and been repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor grouting work needed to the floors in the kitchen prep area and back area waiter station. Have repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the counter top. CDI-The drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on the chopper that was stored on a bottom shelf. CDI-The chopper was removed. REPEAT. Huge improvement 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 Observed sweet potatoes and salad cooling with a covered lid in the walk in cooler. CDI-The sweet potatoes were portioned into two containers and brought to the walk in freezer to facilitate rapid cooling, and the lid was removed from the lettuce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the counter top near the sanitizer compartment of the 3-compartment sink. CDI-The pans were unstacked to allow for air drying. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed the clean equipment racks, and the salad bowl container holders in need of cleaning. CDI-The salad container was cleaned. Have the clean equipment rack cleaned.

4-501.11 Maintain equipment in good repair. Observed small rust buildup in the tall reach in cooler. Have replaced. Huge improvement!

Observed slight buildup in the tall reach in cooler and the pizza reach in cooler. Have cleaned. Huge improvement!

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the dish machine area and a slight possible leak at the piping underneath the utensils sink. Have repaired.

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 grout at the ice cream station in the baking section. Have repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the chopper, several lids and bowls stored on the clean air drying rack. CDI-All pans were brought back to the dish machine for cleaning. The cleaning crew needs to be more thorough on cleaning equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the bottom part of the hot box not holding product at 135F or above. CDI-The box was turned up higher. There were two containers of rice and a container of pot roast vegetables. One container of rice was discarded and the vegetables and rice were reheated to 165F.

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 push rack in the walk in cooler holding containers of product missing date labels. CDI-An employee properly dated the product. All of the product was prepared the day before.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chocolate stored on the floor in the dry storage area. CDI-The box was placed onto the shelf.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the meat walk in cooler. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in most of the reach in coolers throughout the facility and the hood vents. Have cleaned.

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 damaged doors and door frames in the compact room. The door frame is not properly secured to the wall. Have repaired. 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 the walls behind the fryer unit. Have cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the pulled chicken, french fries and the fried fish below 135F. CDI-The chicken was reheated and the fries and the fish were removed.

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 fried chicken with no time indicating when the product was brought out. CDI-The chicken was properly timed.

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 the sweet potatoes, and pulled pork cooling improperly. The sweet potatoes were cooling in a thick container and the pulled pork was cooling unevenly. Both products were split into two portions to adequatley cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of bread (going to be used for croutons) sitting on the shelf with no covering. CDI-Wrap was placed over the container to properly cover the product.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the meat walk in cooler. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the fan covers to the meat walk in cooler and the room right outside of the meat walk in cooler. Have cleaned. Observed the reach in hot box in need of cleaning. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed multiple leaking faucets at hand wash sinks and prep sinks. Observed leaking plumbing underneath the front handwash sink, and the 3-compartment sink. Have repaired.

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 walls behind the fryer area and the dishwashing area in need of cleaning.

Observed commuted beef and pork mixture stored over whole pork in the meat walk in- whole pork moved to be above teh communted meat. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed pizza set out at room temperature today with no time- put into oven to correct. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf

Observed a broken cover to the cotton candy machine and the sneeze guard did not completely cover the front, leaving it exposed to customers. Lid is on order and the current lid was wrapped with ceran wrap to temporarily fix this issue. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P

Observed a soiled sanitizer bucket today- refilled to correct. observed a food service employee with a rag around their waist. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed corroded metal on the walk in door. Observed a broken cotton candy cover and observed a torn gasket on the hot hold cabinet. 4-501.11 Maintain equipment in good repair.

Observed build up on the pizza make table and the vents above the dish machine. 4-602.13 Nonfood Contact Surfaces - C

Observed a leaking front handsink today. 5-205.15 System Maintained in Good Repair - P

Observed dust on ceiling and ceiling vents, observed missing grout and tile at the can wash- grout and tile looks much better but the whole facility is not completed yet. 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. 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 multiple TCS items stacked to high on the buffet today that were holding at <135F- all reheated to 170F or more today to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed mini-burgers and wings timed incorrectly today- said 11-3 when they were set out and fell below 135F before 11AM- both back timed to correct during the inspection. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf

Observed missing gaskets on the hot cabinet and on the proofer cabinet. Observed a loose door on the other hot cabinet that is creating a gap that will let heat out. Observed tape on the papertowel dispenser in the bakery area. 4-501.11 Maintain equipment in good repair.

Observed build up on the fryers today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a leaking can wash today. Observed cold water on prep sink in back not functioning(there is another compartment that can be used until repaired and manager has a call out for the repair). 5-205.15 Maintain a plumbing system in good repair.

Observed broken and missing tile in multiple areas(outside of walk in freezer, at drink machine there's a gap, at dish washer, etc.). Observed dust build up on wall at buffet, kitchen ceiling vents, and bathroom vents today. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 dried meat still on the slicer and meat grinder today- sent to be rewashed, rinsed and sanitized to correct. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed mashed potato and cooked veggies holding at <135F today in the hot box. Veggies discarded and mashed potatoes reheated to >165F today to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed waitstaff that scoop ice with braclets, watches and painted fingernails today. If painted or fake fingernails are worn by food staff then they must wear gloves while handling food. No bracelets, watches, or rings(other than a smooth wedding ring) are allowed with food handling. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed corroded metal on the inside of the meat walk in cooler today. Observed tape on the papertowel dispenser in the kitchen. 4-501.11 Maintain equipment in good repair.

Observed sweet potatoes and marinara holding on the stove today at <135F- both had been out for <2 hours and were reheated to 165F to correct. Observed cheese pizza and sausage patties holding at <135F- discarded. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed TCS foods holding at >45F in the 1 door reach in along the wall and in the salad bar reach in cooler- Products moved out of the salad reach in to quickly cool down. Most products were discarded from the kitchen cooler- eggs and pico were chilled down during the inpsection. Vr in 10 days.

Observed the pizza cooler leaking today and the 2 comp. prep sink leaking. 4-501.11 Maintain equipment in good repair.

Observed build up in the raw chicken cooler, walk in racks, grill on buffet along with that rack, and dishmachine area. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside of the waitstaff ice machine today. Wash, rinse, and sanitize this more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties stored at <135F today(see chart). Patties discarded to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed water used to dip chicken stored at >45F today- water discarded and new filled today to correct.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed a cheese and pepperoni pizza out of temperature today with no time on them. Pizzas immediately cooked to >165F to correct(pizzas had not been out for more than 1 hour).

4-501.11 Maintain equipment in good repair. observed the 1 door reach in interior broken today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean both 1 door reach ins, fans to equipment, ceiling vents, and top of oven.

5-205.15 Maintain a plumbing system in good repair. Observed leaks and broken piping in the dishwashing area today.

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 tile and grout that were observed missing today from the canwash.

7-102.11 Common Name-Working Containers - PF Observed mangesol for frier cleaning in bucket from frosting. Relabeled and moved to chemical area.

5-402.13 Conveying Sewage - P Observed water backing up from 2 drains in dish area. Drains were cleared of debris and water began to flow effectively.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roast beef in hot hold at 104 F. Unit was holding approved temperatures at top but hold temperatures decreased lower in unit. Food to be reheated then held at approved temperature.

. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed lower level of hot hold unit in back of kitchen not holding temperature consistantly from top to bottom shelves. Observed many plastic containers and lids with cracked, chipped, and broken areas. Observed multiple plates for buffet service with chips. Gave instruction to repair and/or replace as needed.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. Areas of tile floors in kitchen, dishroom, and prep area are without grout. Debris and slime is building in areas between tiles and cannot be effectively cleaned. Grease is pooling in area under friers due to missing tiles. Area at door baseboard in meat walkin is rough and cannot be properly cleaned. Floor drain by ice machine near dish machine has foul smell. Drains in kitchen near steamers and near ice machine need to be thoroughly cleaned and disinfected.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Utensils and equipment shall be clean to sight and touch. Observed build up on meat grinder, floor mixer, lower part of rotisserie oven and upright vegetable chopper. Gave instruction and began cleaning process.

3-501.19 Time as a Public Health Control - All hot items designated for TCS by time shall be properly time stamped as to discard time and disposed of at that time. Partial containers of food cannot have food added. Food in partial containers must be discarded and replaced with fresh containers when time is changed. Observed several chicken items on hot food line not at approved temperatures without time stamp. Observed lettuce and cut steak on salad bar with food either added or replaced without changing time stamp.

3-302.12 Food Storage Containers Identified with Common Name of Food - Properly label all foods in dry storage that are not identifiable by sight. Observed sugar in covered container without label. Labeled and gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - Assure all equipment is maintained in good repair. Observed heavy condensation leak in upright unit across from pizza station. Refrigeration unit in salad station which appears to be holding marginally. Dishmachine leaks heavily when operating. Appears gaskets need replaced. Observed leak in the hose below the spray wash area. Observed multiple cracked or broken plastic containers.

6-501.12 Cleaning, Frequency and Restrictions - Thorough cleaning needed below friers and rotisserie. Gave instruction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all food and non-food contact surfaces clean to sight and touch. Observed build up on a hinge on reachin and greasy film in prep sink. Gave instruction.

6-201.11 Floors, Walls and Ceilings-Cleanability - Maintain floors in good repair. Observed several broken baseboard tiles. Gave instruction to repair.

Employees shall wash hands in an approved manner. Observed multiple handwash violations including minimal time washing, glove change without handwash, task change without hand wash and glove change before handling ready to eat foods, and employee entering kitchen then putting away personal items, doning apron & getting clean linen without handwash. Gave management redirection and instruction to implement training and stringent policy for employee handwash.

Properly wash, rinse, and sanitize all food contact areas and utensils. Observed heat sanitizing dishmachine not sanitizing as evidenced by thermolabel not tripping on multiple items with different material composition. Pressure gauge did not show change in psi during rinse cycle and guage was displaying below 15 psi. Viking Repair Service was called and instructed to come immediately. Instruction was given to set up to wash and rinse in machine then manually sanitize in 3-comp sink until unit is repaired. Facility is using themolabels and reports weekly monitering of machine function. Observed slight biofilm in both ice machines. Gave instruction to provide proper 3-step wash, rinse, and sanitize for units on regular basis.

Use approved cooling methods for reducing food temperatures to proper holding temp. Observed multiple items covered before 45 F or below. Gave instruction.

Maintain all single serve cups for self serve in sanitary dispenser or plastic sleeves. Observed children and regular drink cups with sleeves below lip contact of cups. Discussed that sleeves use for protection of self serve cups is not effective without monitoring and that this self serve station may require sanitary dispenser to assure that cross-contamination from public does not occur.

Maintain all equipment in good repair. Observed reachin at egg station with apparent condensation leak. Observed warmer with temperature gauges not functioning. Gave instruction to keep food protected from condensation leak have refrigeration unit repaired. Repair of warmer temperature guages or use of high temperature internal thermometers. Observed dishmachine pressure guage not properly functioning. Repair service called.

Maintain facility floors, walls, and ceilings in good repair and thoroughly clean. Observed heavy build up in floor drains, under equipment, and in corners. Walkin floors need to be swept. Repair broken tiles and fill areas with minimal or missing grout.