COOK OUT #68

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken and burger inthe RI at temperatures above 41F. CDI. PIC voluntarily discarded. Unit temp was 35. Also observed corn dog, chicken and hushpuppi in drawer at temperatures above 41F. CDI. PIC voluntarily discarded. Will be back tomorrow to check on the unit. 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 .

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

4-501.11 Maintain equipment in good repair. Observed one of the coolers unable to hold temp. Repeat

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

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee used phone and went directly to food prep without washing hands. CDI. Education was provided on handwashing and when to wash.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer chlorine at above 200ppm used for sanitizing. CDI. PIC DILUTED the solution to right 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of condiments and sauces being held in prep flip top cooler unlabeled. Label all working containers of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee handling food without the use of a head covering. CDI: Employee donned a hair restraint. Repeat

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

4-501.11 Maintain equipment in good repair. Observed one side of the ice cream in need of repair. Also observed rust on shelves in the WI.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on shelves in WI. OBSERVED cleaning needed in the non food contact parts of the thin probe thermometers. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag on soda dispensers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed front store restrooms without hand washing signage. CDI - Signage provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hot dogs, chicken, beef, cold holding in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat **** ALL OTHER ITEMS WERE HOLDING AT RIGHT TEMPERATURE. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 chicken, beef, hot dogs in prep unit from yesterday without dates. CDI. Pic voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 all facility TPHC items unlabeled with the start and end time such as lettuce, tomato, mayo, sliced cheese, chicken, and beef in long flip top unit. PIC stated all items were filled 30 minutes prior and were not able to be labeled with their start and end times due to truck delivery. CDI-PIC labeled the items with the start and end times.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee (grill line cook) with wrist watch. Repeat

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

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

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 vents in the kitchen area without covers. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed no Certified Food Protection Manager on-site at beginning of inspection. A CFPM arrived half way through inspection. A CFPM shall be on-site during all hours of operation.

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

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 corn dogs being stored at 47F in prep drawer cooler on cook line. CDI: PIC moved corn dogs to walk in freezer to rapidly cool as they had been in unit for approximately 2 hours. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of condiments and sauces being held in prep flip top cooler unlabeled. Label all working containers of food.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee handling food without the use of a head covering. CDI: Employee donned a hair restraint.

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 several stacks of single use to go containers being stored right side up outside of their original packaging. CDI: PIC inverted to go containers to protect against contamination.

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 build up of debris on floor of walk in freezer. Clean as needed.

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 two corn dogs being held in prep drawer cooler at 45F. CDI: PIC voluntarily discarded corn dogs.

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 covered metal container of burger meat for chili cooling in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed container of burger meat in a shallow pan in an ice bath and left uncovered in walk in cooler to rapidly cool.

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 rust build up on shelving above 3 compartment sink used to store clean equipment and build up of grease on hood above grill and fryer. PIC stated hood vent is scheduled to be cleaned next week by cleaning service provider. Replace rusted shelving or remove rust and seal with approved sealant.

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 grout missing from in between floor tiles in and around service sink. Replace missing grout between floor tiles.

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 metal containers with build up being stored as clean on clean storage shelf. CDI: PIC returned items to be W/R/S.

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

4-502.11(A) Maintain utensils in good repair. Observed two silicone spatulas being stored hanging from clean storage rack. CDI: PIC voluntarily discarded spatulas.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a trash can blocking hand sink near drive through window. CDI: Employee removed trash can and replaced with a smaller one that fit underneath sink.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 covered metal container of burger meat packed high in container cooling in WIF and not drop in temperature after 20 minutes. CDI: PIC spread burger meat out in a larger more shallow metal pan and placed back in WIF uncovered to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a working container of Texas Pete and a working container of green mint not labeled. CDI: PIC labeled both bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying containers with a cloth towel after washing, rinsing and sanitizing. Allow equipment and utensils to air dry after cleaning and sanitizing.

4-501.11 Maintain equipment in good repair. Observed several silicone spatulas with deep cracks and crevices hanging from clean equipment hook. CDI: PIC voluntarily discarded spatulas. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on dry racks above 3 compartment sink, in walk in cooler, and in dry storage area. Replace/resurface non food contact surfaces as necessary to be smooth and easily cleanable. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Did not observe paper towels at hand sink. CDI-PIC provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed small items blocking water from draining properly in hand sink. CDI-Items were removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed heads of lettuce over washed and ready to eat lettuce in the walk in cooler. CDI-PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up inside machine and in need of cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 sanitizer buckets with chlorine sanitizer below 50PPM chlorine sanitizer. CDI-PIC emptied buckets. 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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on dry racks above 3 compartment sink, in walk in cooler, and in dry storage area. Replace/resurface non food contact surfaces as necessary to be smooth and easily cleanable. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed inside cold holding equipment with food debris and dirt as well as on shelving with dust and dirt.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without covered receptacle. PIC was informed of requirement of a covered receptacle. REPEAT VIOLATION

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed a mass amount of card board boxes stored outside of recyclable receptacle. PIC stated they have contacted the trash company numerous times and they have not come by to pick up the recycled items.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor grouting needing to be replaced throughout facility. 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 of floors and walls to remove black grime and other various debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs at 43F and hamburger crumbles at 56F in small flip top unit. PIC stated hot dogs were just brought out to prep hotdogs onto the grill so they may have gone above temperature and burger crumbles have been in unit since this morning. CDI- Hot dogs were placed into walk in cooler to cool and hamburger crumbles were discarded. -REPEAT VIOLATION- no point escalation due to noticable improvement on cold holding 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 all facility TPHC items unlabeled with the start and end time such as lettuce, tomato, mayo, sliced cheese, chicken, and beef in long flip top unit. PIC stated all items were filled 30 minutes prior and were not able to be labeled with their start and end times due to their busy rush. CDI-PIC labeled the items with the start and end times. -REPEAT VIOLATION-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two (2) spice shakers at grill line and fryer station without labels. -REPEAT VIOLATION-

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on dry racks above 3 compartment sink. Replace/resurface non food contact surfaces as necessary to be smooth and easily cleanable. -REPEAT VIOLATION-

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without covered receptacle. PIC was informed of requirement of a covered receptacle. REPEAT VIOLATION

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one (1) food employee grab discarded receipt and foil sheet from the floor, dispose in nearby trash can, then begin donning gloves to return to service. CDI - EHS intercepted employee prior to food prep and observed effective corrective hand washing. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed four (4) food employees wash hands effectively, then turn off faucet barehanded. CDI - EHS coached employees on effective, proper hand washing procedures. EHS observed effective corrective hand wash by employees at each instance before reengaging in food service. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed prep area unit with non-functioning refrigeration; all TCS items were observed at temperatures above 60F. Items held in top portion of bin were observed above were on TPHC system at time of inspection. CDI - All TCS food items in unit underside were voluntarily disposed of by PIC. A verification will occur no later than 05/13/2023.

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 sliced cheese on foil in grillside ice bin placed with a label marking an initial time of 10 a.m. Additional cheese slices were pulled from colds holding and placed in the bin without label being changed. Correct label was available and printed, but had not been placed on pan. All other TPHC items were observed with correct labels. CDI - Correct label was placed on bin.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two (2) squeeze bottles and two (2) spice shakers at grill line and fryer station without labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee (grill line cook) with wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed approximately one (1) employee engaged in food prep (preparing milkshakes) without effective hair restraints.

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 one (1) stack of single use to-go bins at fryer side heat lamp with exposed food contact surfaces. CDI - Single use articles were reoriented to prevent potential contamination. ‘ Note: Other inverted single service articles were protected either by plastic sheeting or overhead storage shelving.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on dry racks above 3 compartment sink. Replace/resurface non food contact surfaces as necessary to be smooth and easily cleanable.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without covered receptacle. PIC was informed of requirement of a covered receptacle. REPEAT. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urinal in employee restroom as requiring considerable additional cleaning

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. PIC and food employees elaborated that posted clean up plan had fallen off of the wall during recent cleaning. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup poster.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee wash hands effectively, then turn off faucet barehanded. All other employees and instances of handwashing observed throughout inspection were effective. CDI - EHS coached employee on effective hand washing procedures. EHS observed effective corrective hand wash by employee before engaging in food service.

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 five (5) containers of raw bacon (3 metal bins, 2 unopened boxes) stored over three (3) milk crates within the WIC. CDI - Storage order was discussed with PIC and contents of WIC were reoriented to prevent potential contamination. EHS provided PIC with WIC storage order chart. REPEAT. No escalation in point deduction due to noted improvement from previous inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed facility with nonfunctional thin probe thermometer; thermometer was unable to turn on. A verification will occur no later than 01/21/2023.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed six (6) recently washed and sanitized plastic bins on the drying rack stacked while wet. CDI - Bins were separated out and allowed to air dry effectively.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without covered receptacle. PIC was informed of requirement of a covered receptacle. 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 cracked floor tiling near grill flooring and within the mop sink, creating standing water.

6-301.14 Post a handwash sign at each handsink. Observed front store restrooms without hand washing signage. CDI - Signage 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 raw bacon stored over ready-to-eat foods and washed/unwashed fruits and vegetables within the WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes and melon above ready-to-eat foods in WIC. CDI - Storage order was discussed with PIC and contents of WIC were reoriented to prevent potential contamination.

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 internal food contact surface of ice machine with minor residue buildup. CDI - PIC was informed and sanitization was delegated to employees.

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 approximately 7 corndogs in grill drawer at approximately 50F. CDI - food items were put on tphc and will be disposed of within 4 hours.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food items on TPHC with food holding past 4 hour time marking. Observed recently placed quesadillas without tphc marks. CDI - Food had been switched, but old time stamp still remains. New time marking was marked. - REPEAT - 3 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies present in kitchen area during inspection. REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead roach behind toilet brush in employee restroom.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed approximately 3 employees operating without effective hair restraints. CDI - PIC notified employees and all donned hairnets.

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 box of single use cups stored on the floor of dry storage. CDI - PIC elevated box to proper shelving. 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 multiple stacks of single use to-go with exposed food contact surfaces. CDI - Single use articles were reoriented to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without covered receptacle. CDI - PIC was informed of requirement of a covered receptacle.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open cardboard dumpster door during inspection. CDI - door was closed prior to returning to indoor premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with warped and cracked drain plug port and no drain plug. Contact waste management company to replace or 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 dust buildup on overhang wall with TPHC sheet and posted health info. Clean at frequency necessary to avoid accumulation of dust. REPEAT. No escalation in point deduction due to noted improvement from previous inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. - REPEAT - 1 -

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of jalapeños stored in contact with sliced onions. CDI - containers separated - 0 -

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 food items on TPHC with food holding past 4 hour time marking. CDI - Food had been switched, but old time stamp still remains. New time marking was marked. - REPEAT - 3 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present in kitchen. - 0 -

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on walls and ceilings of facility. - REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored above facility food items and equipment in establishment. CDI - Items moved. - 0.5 -

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed rules of food safety and handling not met during inspection noted by violations regarding cold holding temps, use of TPHC, and Handwashing. CDI by education with PIC. PIC states they are scheduled to take serve safe exam soon. - 1 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM during inspection. - REPEAT - 1 -

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee spraying down soiled dishes and move to make milkshake without first washing hands. CDI by education. Hands washed. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and reconaminate hands by turning faucet off with bare hands. CDI - Hands rewashed. - 2 -

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee placing ice cream shake shield in hand sink. Observed employee rinse wiping cloth in hand sink. CDI - All items removed. Wiping cloth moved to sanitizer bucket. Hand sinks may be used for hand sinks only. - 1 -

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 TPHC marking on items in prep top marked 10:28 am. Items past 4 hour time marking. PIC states the items have been switched in the past hour. CDI - EHS allow time markings to be changed. - REPEAT - 3 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown chemical stored. PIC states item is hand sanitizer. CDI - Item labeled. - 0 -

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee rinse off non-TCS food contact surface (ice cream drip pan) at 3 comp sink, and moved to place it above food items at ice cream. Be sure to wash, rinse, and sanitize equipment before placing above food items. CDI - Drip pan moved to designated location. - 0 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoops stored with handle contacting food items in ice bin. CDI - Ice scoop removed. - 0 -

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls behind 3 comp sink area in need of general cleaning. - 0 -

2-102.12 (A) Certified Food Protection Manager. PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed manager without CFPM during inspection. Manager demonstrated knowledge of food safety by correctly answering several food safety questions, and demonstrating his knowledge throughout his facility. CDI - General manager who has CFPM arrived towards end of inspection. - 1 -

2-501.11 Clean-up of Vomiting and Diarrheal Event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education. Vomiting and Diarrheal Event plan emailed to PIC. - 0 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight buildup inside of ice machine. Clean as needed to prevent contamination. - 0 -

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 ticket time marked for 10:30am on facility items held on TPHC. PIC noted they switched their food items within the last hour. CDI - PIC marked the new times. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked and shredded chicken cooling tightly covered inside of walk in cooler. CDI - Chicken uncovered to allow proper air flow for cooling. - REPEAT - 1 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of sauce without labels. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few employees without hair restraints. CDI - Employees donned hair restraints. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling tightly covered in the walk in cooler. CDI-The chicken was unwrapped. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper towels stored on the ground. CDI-The box was placed onto shelving.

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

2-301.14 Wash hands after activities that contaminate them. -P Observed food handler drink their beverage then go directly to food prep without washing their hands. CDI- Food handler stop what they were doing and washed their hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with some black mold. Observed the soda nozzles in need of cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili being reheated on the cookline PIC stated that they started reheating at 10:30 AM, after 3 hours the temperature was 150F. Ensure that all parts of the TCS food is being reheated properly by stirring constantly and monitoring the temperature. -CDI Chili was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some of the chicken tenders, chicken nuggets and fries were below 135F under the hot holding. CDI- Those pieces of chicken and fries were voluntarily discarded. PIC stated that the chicken and fries are under hot holding for only 30 minutes. Monitor the temperature constantly to ensure 135F is achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked hamburger pieces, bacon and cheese temped above 41F in the prep top cooler at the cookline. Observed choirizo in prep top cooler at 45F. CDI- Hamburger was voluntarily discarded and the bacon and cheese were place back into the walk in cooler to cool down to 41F or below.-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 cut lettuce in large deep plastic pans with and stacked in the walk in cooler. CDI- To ensure product reaches 41F or below, Lettuce was placed unstacked and the coldest part of the walk in cooler. Lettuce was placed on the top shelf in the cooler near fans. -REPEAT-

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in one of the sanitizing buckets at 0 ppm chlorine.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spatulas stored between the wall and the drainboard at the warewashing sink - sanitizing side.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed heavy grease and food build up on equipment, inside cold units, interior gaskets. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods under temperature control observed above 41F. (see chart above). CDI. Some foods voluntarily discarded. Other foods in units less than 4 hours were sent to walk-in cooler to rapidly cool. Repeat violation.

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 Prepped quesadillas with shredded cheese and sliced cheese on Time as a Public Health Control (TPHC) were observed with prep times that were past four hour mark during inspection. Foods were voluntarily discarded by PIC. Procedures for TPHC are from 2010 and do not include current procedures. CDI. Updated procedures were provided to PIC. Repeat violation.

7-204.11 Sanitizers, Criteria-Chemicals - P Chlorine sanitizer in three compartment sink observed above 200 ppm. CDI. Sanitizer remade to 100 ppm.

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 Beef is being cooked for chili and observed directly cooling in cold holding flip top unit with a dense portion. Cool foods quickly in WIC, ice bath, or other approved method. CDI. Moved to WIC.

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. Sanitizer buckets observed with turbid water and food particles.

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. Spoons with handles in direct contact with slaw.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease and foo build up on all equipment, inside of cold hold units, drawer units, reach-in coolers, interior of gaskets, and throughout facility. Repeat violation.

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. Walls throughout facility observed with dried food debris. Dust and build up observed in between drink machine and fryer area. More deep cleaning is needed on floors and walls. Repeat violation

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Two employee's arriving for work and entering the kitchen to begin working. Both hung up their personal items and then went to put on gloves at their stations. CDI- PIC Brian O'Keeffe corrected to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. One small stack of cheddar cheese not under temperature control. All other food items being maintained 41F or below. CDI- Cheese allowed to cool, and at 43F when checked prior to end of the inspection. (0pts)

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. Various foods including sliced cheese on ice at grill, bacon on grill top, sliced tomatoes, lettuce in prep cooler all controlled with use of time. All tags marked with beginning times only. CDI- PIC advised staff of changed, marked for 2:05p. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Greasy build up on container exteriors, drawers, and equipment through out. Dried residue on splash zone areas of beverage dispensers. Cleaning is needed. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust build up on HVAC vent and surrounding ceiling tiles over the prep area. Cleaning is needed. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build up in soda nozzles at customer self service soda fountain. CDI - Nozzles were pulled and cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack. CDI - Pans were pulled for re-cleaning.

4-501.11 Maintain equipment in good repair. Replace rusty shelves 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 build up of dust from walk in cooler fan guards and dark build up from low prep cooler door gasket.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee place raw hamburger patties onto the grill and not change gloves. Observed same employee touch face/clothes with gloves on and not change gloves afterwards. CDI- PIC instructed employee to change gloves. EHS recommended coaching employee on glove changing procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese and diced chicken cole holding above 45F in a flip top cooler (see chart). CDI- products were placed on TPHC and will be discarded if not sold within 4 hours.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned spatulas being stored in the gap between the wall and the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris inside the bread warming unit.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee not change gloves or wash hands after using a wiping cloth to clean a prep. station then proceed to other tasks. Observed an employee place uncooked chicken tenders into a fryer basket then proceed to handle single-use items without changing gloves or washing hands. CDI by instruction; gloves were removed and hands were washed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles in the kitchen and at the customer service soda machine with visible debris accumulation on them.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cooling in a covered pan in the walk in cooler filled greater than 3 inches high. PIC indicated the lettuce was prepared before 1:00PM. At ~5:00PM the lettuce was 53F. CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs cold holding above 45F (see chart). CDI- Ice was placed over hot dogs to promote rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed leaf lettuce cooling in the walk in cooler in a high volume (great than 3 inches deep) container and covered. PIC indicated the product was made > 4 hours prior and was still not below 45F (see chart). CDI- product was discarded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee placing hamburger patties onto the grill then proceed to change gloves without handwashing in-between. CDI by instruction, hands were washed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sheathed thermometer with visible food debris on the probe. CDI- item was recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs and shredded cheese cold holding above 45F in flip top coolers. CDI- hot dogs had ice placed over them and shredded cheese was relocated to the walk in cooler for cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked and diced hamburger meat cooing in a flip top cooler. CDI- product was relocated to the walk in freezer for rapid cooling.

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 an ice scoop stored in ice with the handle in direct contact with the ice.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris in the sanitizer water in the 3 compartment sink.

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 heat lamps over the chicken tenders/french fries. Improvements made since last inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sheathed thermometer probe with dried food debris on it. CDI- thermometer probe was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corn dogs in a cooler drawer and shredded cheese in a flip top cooler cold holding above 45F (see chart). CDI- items were relocated to the walk in cooler for 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 Observed the facility using TPHC for the following items: cole slaw, cheese slices, lettuce, and tomatoes. Written procedures were only in place for the cut tomatoes on TPHC. CDI- TPHC document provided 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 cooked hamburger patties cooling at room temperature next to the char grill while at 72F. CDI- food container was placed into the walk in cooler for cooling.

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

4-501.11 Maintain equipment in good repair. Observed water leaking out of the grill coverings on the bottom of the flip top cooler. Instructed PIC to call for repairs if the unit cannot maintain foods at 45F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving above the 3 compartment sink and on the tops of the heat lamps where chicken tenders and french fries are kept warm.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet at the mop sink.

Observed lettuce, raw bacon and american cheese not timed today. All back timed 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 container of sugar unlabeled today- labeled during inspection. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

oObserved a broken door on the flip top cooler. Observed broken lids on tea pitchers today. 4-501.11 Maintain equipment in good repair. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.

Observed build up on the warmer today. 4-602.13 Nonfood Contact Surfaces - C

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed the handsink stopped up and not able to be used today- repaired during inspection to correct.

Observed cracked doors on the flip top and a cracked lid on the raw meat flip top. 4-501.11 Maintain equipment in good repair.

Observed the handsink not draining properly today- unclogged during inspection to correct. 5-205.15 Maintain a plumbing system in good repair.

Observed the cardboard dumpster lid open today and cardboard on the ground around it. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed lysol stored over the prep table today- moved to the designated chemical storage to correct today. 7-201.11 Store toxic materials to avoid contamination. -P

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

Observed a broken slid door on the ice machine. PIC has this part on order. 4-501.11 Maintain equipment in good repair.

Observed no drainplug on the dumpster today. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

Observed low/missing grout on the floor today throughout the kitchen. Grout should be flush with the top of the tile to make it easy to clean. 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. Dust wall behind the ice machine.

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 the salt scoop handle stored in the product today.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt not labeled. CDI by labeling while onsite.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of ants near the drive thru window and soft serve machine. Advised to continue pest control methods to remedy.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a build up of dried shredded cheese on the interior door portion of the flip top cooler.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed fryer baskets with broken wires. Gave instruction to replace when needed.

3-301.11 Preventing Contamination from Hands - Assure no bare hand contact with ready to eat foods. Observed employee washing and tearing lettuce for sandwiches with bare hands. Redirected and discussed risks of cross contamination from bare hand contact.

. 6-501.111 Controlling Pests - Observed a couple of flies in kitchen area. Discussed enhancement of fly control.

3-305.11 Food Storage-Preventing Contamination from the Premises - Provide food and tea storage out of area of splash from ceiling vents. Observed condensation leak from both ceiling vents onto tea urn and prep cooler for flat top grill. Discussed and informed maintenance manager.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Maintain ceiling vents in good repair to prevent cross contamination of food contact areas. Observed heavy condensation leaks from both ceiling vents. Maintenance was on site to attempt repair.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - Prevent condensation leaks from ventilation into kitchen. Maintenance on site for repair.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all utensils properly clean and sanitized to sight and touch. Observed sticker residue on plastic and metal containers. Observed biofilm in ice machine. Gave instruction and began removing for proper cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed multiple foods over 45 F for less than 4 hours. Foods were quickly re-chilled or cooked.

3-501.15 Cooling Methods - Use only approved cooling methods for chilling or cooling from cooked state. Observed lettuce and cheese tightly covered in walkin. Gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment and utensils in good repair. Observed broken drawer make unit with broken drawers which don't close properly. Observed cracked and chipped plastic containers. Gave instruction to repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - Maintain floors easily cleanable. Floors throughout dining area are extremely slippery. While on site multiple customers were observed sliding. It appears the surface has been adulterated and has film which cannot be cleaned or removed. Management states multiple products have been used to provide proper cleaning. Gave instruction to provide floor surface to be safe for walking to provent customer injury. I have concerns for public safety.6-201.15 Floor Covering, Mats and Duckboards - Use only approved mats for entry into the kitchen. Observed cardboard used as floor mat.

Store employee drinks in a sanitary manner stored below food contact areas. Removed. Employee drinks on prep sink.

Proper hand wash required frequently and between tasks. Observed employee change tasks without a hand wash. CDI.

Handsinks shall be easily accessible at all times. Observed plastic shake shield in front handsink. Removed.

Provide thermometer for temping small mass foods. Proper thermometer not available.

Keep all single service cups in sanitary dispensers or plastic sleeves. Cups with sleeves down. CDI.

GC complaint on slick floors addressed. Floors in dining eared will be cleaning and stripped per management.

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