GOLDEN CORRAL & GRILL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) speedrack of TCS raw animal foods (sausages and meatloaf) in meat prep room above 41F. Per conversation with PIC and food employee, food was removed from cold holding due to delivery processing. CDI - Food on speedrack was observed correctively cooling. 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 .

3-304.12 (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 one (1) utensil pizza cutter with handle resting in pepperoni bin. CDI - EHS removed handle from food without making barehand contact.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eight (8) recently washed and sanitized plastic bins and trays at clean dish rack wet stacking. Separate pans out during air drying. CDI - Trays were separated out to allow for better air drying. REPEAT.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility’s max/min plate thermometer not functioning at time of inspection. A verification will occur no later than 07/11/2026.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink of meat prep room. Provide waste bins at all handsink. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; outdoor waste receptacles and dumpster pad were clean and good repair at time of inspection.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage within female restroom. No other handwashing or handsink violations were observed at time of inspection. CDI - EHS provided handwashing sticker to be placed within restroom.

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 initial temperature of max/min thermometer plates leaving machine at temperatures of approximately 145F. PIC observed that machine circuit breaker had been tripped during inspection. CDI - PIC reset machine and final max/min thermometer temperature of 162.9 was observed prior to end of inspection. Recently washed and sanitized dishes were sent through machine to be properly washed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of food in hot cabinet next to RTE WIC (grilled chicken strips) at temperature of 124F. CDI - PIC voluntarily discarded out of temperature TCS food. REPEAT. Note: no escalation in point deduction due to noted improvement from previous inspection; EHS observed only one (1) portion of TCS food failing to hot hold, as opposed to multiple across buffet bars. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of lobster in meat WIC and two (2) TPHC pans of raw chicken held at prep station held in direct contact with ice. Utilize drain pans, separated ice bins, or non permeable layers (bags) to prevent direct contact between ice and unpackaged food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately fifteen (15) recently washed metal bins at clean dish rack wet stacking. Separate pans out during air drying.

4-501.11 Maintain equipment in good repair. Observed minor rust on some shelving within WIC. Replace or resurface as needed. Observed missing handle at TPHC prep top used to hold pizzas. Repair or replace damaged components of equipment throughout prep areas. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed several sets of sink and surface (lactic acid) test strips maintained within PIC office, and, per conversation with PIC, sink and surface sanitizer is the usual sanitizer maintained within establishment. However, EHS observed wiping cloth buckets with QAC sanitizer and quaternary ammonia in use at three compartment sink sanitizer. Establishment shall either provide test kit for provided sanitizer or retrieve sanitizer that can be tested with available test kit (sink and surface.) A verification will occur no later than 03/19/2026.

5-501.111 Keep storage areas and bins for waste in good repair. Observed two (2) of four outdoor dumpster with missing or damaged lids. Contact waste management company to repair or replace waste receptacles as needed. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink of meat prep room. Provide waste bins at all handsink.

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 floors of warewashing area heavily degraded and with cracks at drain. Replace cracked and damaged tiles such that absorbent material beneath is not exposed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) sealed bag of employee food and two (2) unopened single serving milk jugs stored above food held for resale in line RIC. CDI - PIC removed employee food from RIC. Stored employee food such that it can not potentially contaminate food held for resale.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers with visible debris and residue on the inside, food contact surface, stacked clean. CDI Items placed back in wash area for rewash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items holding below 135F. CDI Some items reheated, some voluntarily discarded. Discussed possible putting some items on TPHC 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)(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 stickers with incorrect time (was not adjusted for time change). CDI PIC changed time and corrected stickers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around facility.

4-501.11 Maintain equipment in good repair. Observed PVC piping of WIC condenser leaking, and leaking onto boxes of items below. Container placed under condenser to collect condensation, repair person will called. Repeat

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed dumpsters overflowing. More frequent removal or more dumpsters needed.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw fish stored in a non-draining metal container with ice directly placed on top of it. -CDI- fish was placed into a draining metal container.

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 scoop handle resting in dry rice. -CDI- PIC removed the scoop from rice.

4-501.11 Maintain equipment in good repair. Observed PVC piping of WIC condenser leaking and in need of slight repairs. Observed knife handles heavily damaged near warewashing area. Observed cutting boards for ham heavily scored and degrading. -CDI- PIC discarded knives, cutting boards and called techs to fix leaking condenser pipe.

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 exterior of bread maker with visible soil and food residue present. Observed shelving throughout the facility rusted and degraded.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs in 2 of the 4 dumpsters outside.

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 lighting throughout the facility with dust residue present, floors walls and ceilings had buildup throughout, EHS recommends deep cleaning facility. 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 floors of warewashing area heavily degraded must be re-grouted and refinished.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed tray stored in front hand sink by cash registers. CDI: Tray removed from sink. Observed PIC wash thermometer in hand sink. CDI: Education provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink & surface sanitizer too strong - 2258ppm. PIC contacted service company during inspection. Facility to dilute solution with water until dispenser serviced. EHS will return within 3 days to verify sanitizer solution concentration. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and utensils stored as clean soiled with food waste throughout kitchen. CDI: PIC sent items to be re-W/R/S. REPEAT VIOLATION.

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 several foods on buffet bar held on TPHC with no time stamps. CDI: Education provided and time stamps provided. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed several TCS foods held using TPHC on buffet bar being cooled in walk-in cooler after 4-hour hold time. CDI: Education provided and PIC voluntarily discarded product.

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

4-501.11 Maintain equipment in good repair. Observed dish machine in poor repair. Service company on site at time of inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fan covers in meat walk-in cooler soiled with buildup.

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 standing water in meat walk-in cooler floor.

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 raw ground beef stored under raw chicken in walk in cooler. CDI - PIC rearranged storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on several spatulas at reheating line. CDI - Items recleaned and frequency of cleaning discussed. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw turkey thawing at room temperature during majority of inspection. CDI - PIC instructed food employee to place in walk in cooler until ready for processing. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee at carving station and placing food in containers for service not wearing an effective hair restraint. When working with exposed food, wear an effective hair restraint. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed large stacks of unprotected cups at front entrance drink station with lip area on cups exposed to coughs, sneezes and other sources of contamination. PIC discussed with EHS ways to protect these items from contamination. Observed spoons for service stored in containers for customer self service with handles down in container and eating surface up for selecting. -.5-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee twist top water bottle stored in produce prep sink with onions.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- REPEAT- Observed unwashed produce above RTE foods in wic. CDI- EHS informed PIC of the issue and PIC instructed an employee to correct the storage order. NOTE: Point deduction remains the same since code violations have improved from last inspection and core item was correct. However, if the violation occurs again during the inspeciton point deduction will increase. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- observed sanitizer buckets used as a sanitizing step according to PIC at o ppm quat. CDI- PIC provided proper strength. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - REPEAT- Observed speed rack of pork, ribs, beans, chicken, fries, and beef above 41F and said to have been left over cart from last night. PIC voluntarily discarded the items. VR will occur within 3 days to ensure all TCS foods are cooling properly and meeting cooling parameters. If violation is noted during a visit or inspection a RCP may be encouraged to be implemented for long term compliance. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish below 135F in hot holding. CID- PIC pulled item for an employee to reheat. NOTE: Point deduction remained the same since violation has improved from last inspection however if noted on next inspection point deduction will increase. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed speed rack with beans, ribs, chicken, pork loin, and fries all dated for today however PIC stated items were from last night. Observed 10 pans of cooked potaotes in freezer with no date. CDI- PIC voluntarily discarded the items. Items had not cooled properly either. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed milk and watermelon without a tphc stamp. CDI- PIC voluntarily discarded the items.

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- REPEAT- Observed beans, ribs, chicken, pork, and fries on a speed rack said to have been form the day before not meet proper cooling parameters. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing RTE foods while wearing watches.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed servals stacks of clean equipment stacked together before being air dried. EHS advised PIC to have staff be more diligent about drying equipment before stacking together. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards being used in facility with deep cuts in need of resurfacing or replacement. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee phones and headphones mixed in with retail items.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC was unable to give adequate answers to EHS questioning about reportable illnesses and symptoms and was unable to provide written proof that they had been educated on the subject. PIC stated he could not provide a written policy for himself. More frequent and thorough training needed. VR will occur within 10 days to ensure PIC can provide employee health policy.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed mac and cheese being stored under fish in meat WIC and cooked vegetables stored under raw fish in RIC. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE ham being stored under unwashed produce in WIC. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -REPEAT- Observed multiple dirty pieces of equipment and utensils throughout facility, such as meat slicer pieces, tongs, serving spoons, and sheet pans, in need of recleaning. CDI - All items were placed back in dish pit to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced and shredded cheese in RIC that had been cooling overnight above 41F. CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed container of mixed cooked vegetables in RIC cooling overnight that was holding above 41F. CDI - PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and mac and cheese in self service hot holding steam wells holding below 135F. CDI - PIC reheated both food items to 165F before placing back in steam well. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, cooked chicken, cole slaw, crab salad, and tuna fish in WIC holding above 41F. CDI - PIC voluntarily discarded all items out of temperature. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened jugs of milk in WIC and dessert WIC that did not bare a date mark label. CDI - PIC was able to verify opening date and labeled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple cooling foods throughout facility, such as cheese, rice, watermelon, and cooked vegetables being cooled in deep pans, plastic containers, or wrapped in plastic wrap. CDI - EHS advised PIC to use better cooling methods. PIC discarded all items that had missed the cooling window, and corrected cooling methods for items still within cooling window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef sitting at ambient temperature in prep sink for at least an hour during inspection. CDI - PIC moved beef to meat WIC to complete thawing process.

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 multiple heavily dented cans being stored in conjunction with cans intended for use. CDI - PIC voluntarily discarded items. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed servals stacks of clean equipment stacked together before being air dried. EHS advised PIC to have staff be more diligent about drying equipment before stacking together.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards being used in facility with deep cuts in need of resurfacing or replacement. 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 multiple cracked and missing tiles throughout kitchen area in need of replacement or repair. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee preparing raw shell eggs. PIC told employee to discard gloves. However employee prepared RTE eggs prior to changing gloves and washing hands. CDI- PIC educated employee and EHS observed proper glove change and hand washing after education was provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several spoons and bowls throughout the facility stored clean according to PIC with food debris left on them. CDI- PIC moved all items to the dish machine area to be properly cleaned prior to next use. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed small flies throughout the facility. NOTE: an improvement has been noted since last inspection. However if the violation is noted on the next inspection point deduction will increase.

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 stored with wholesome cans. CDI- PIC voluntarily discarded the item.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing foods while wearing watches and bracelets.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- EHS observed cutting boards in need of replacing or resurfacing due to deep cuts and grooves. 4-501.11 Maintain equipment in good repair. - REPEAT- Observed a few rusting shelving throughout the facility holding foods and other food contact surfaces.

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. 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 floor grout absent, however being replaced. Observed tile throughout the facility in need of replacement do to chips and cracks.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee handle soiled food contact surfaces of equipment and then clean equipment and utensils without a hand wash. CDI- PIC re educated employee and EHS observed proper hand washing after instruction.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a box of bananas dark and white growth observed. CDI- PIC voluntarily discarded the item.

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 -REPEAT- Observed unwashed produce stored above RTE foods and washed produce in the walk in cooler. CDI- PIC moved unwashed produce. NOTE: Point deduction not increased since item is core. However if the violation is noted again full point deduction will occur.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed two veg slicers stored clean according to PIC with food residue left on them. Observed several plates and metal containers stored clean according to PIC with food debris left not them. CDI- PIC moved items to dish machine area to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 10 small containers of pasta above 41F and cooled over night according to PIC at 60F. CDI- PIC voluntarily discarded the items. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed milk, pork veg seasoning gravy, and potatoes above 41F in a reach in cooler functioning at 60F. PIC voluntarily discarded the items. NOTE: Point deduction has remained the same since improvement has been noted since last inspection. However full point deduction will occur if violation occurs again. A VR will occur within 3 days to ensure cold holding equipment maintains tcs foods at 41F or below. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed salad bar TCS/foods items being kept past 4 hr discard time. CDI- PIC voluntarily discarded the items.

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 pasta tightly packed and covered in a reach in cooler said to be cooler over night per PIC. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw chicken thawing at ambient air and 50F. PIC stated item had not been monitored for temp since 7:30AM. CDI- PIC voluntarily discarded the item.

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. - REPEAT- Observed in use squeeze bottles without a label on cook line. CDI- PIC labeled the item. NOTE: Point deduction remains the same since violation is low risk and static however if item is a repeat on next inspection point deduction will increase.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed small flies and large flies though out the facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in cleaner in between use.

4-501.11 Maintain equipment in good repair. - Observed reach in cooler in need of maintenance since it was functioning at 60F. Reach in was cold holding tcs foods above 41F. Reach in cooler with rusting shelving. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - EHS observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

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 -REPEAT- Observed unwashed produce stored above RTE foods and washed produce in the walk in cooler. CDI- PIC moved unwashed produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw chicken, raw beef, cut watermelon, cut honey dew, cut cantaloupe, crab meat, mac n cheese, cooked potatoes, ham chub, meat loaf, and pasta all above 41F. CDI- PIC moved all items to walk in freezer to quickly cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed in use squeeze bottles without a label on cook line.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies though out the kitchen area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter and items stored around the dumpster in need of discarding. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. -REPEAT- Observed floors throughout facility in need of repair due to cracks and broken tile. Rough flooring is noted around cooking and reheating equipment. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors of hard to reach area in need of cleaning due to grease and food debris build up. Hard to reach areas are behind and underneath equipment.

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 produce stored above RTE foods and washed produce in the walk in cooler. CDI- PIC moved unwashed produce.

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 plastic and metal containers stored with food debris and food residue build up up. Observed one large plastic container holder on wheels full of plastic containers with food residues left on them. CDI- All items moved to dish pit area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed all of salad bar TCS/RTE items without a date mark. Observed baked pasta dish with meat cooked two days ago said to have a date of prep today. Observed cooked sweet potatoes dated for today however no sweet potatoes were prepared this morning according to employees. A VR will occur within 3 days to ensure proper date marking is occurring.

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 sliders and ham held on TPHC without being marked. Observed pizza station items held on TPHC with a start time of 11:40 however EHS observed label at 11:20. Also observed labels being made for ham and beef sliders an hour before the time they actually went on tphc. PIC stated machine is marking wrong 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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed several containers of pasta and meat loaf in a reach in cooler tightly covered and dense attempting to cool. CDI- PIC moved items to wif to quickly cool. See temp chart.

3-303.12(B) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed raw fish and poultry stored in undrained ice. CDI- PIC added metal strainers to the items to properly drain.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed wet stacking metal pans on the drying racks.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards with deep cuts and grooves in need of replacing due to deep cuts and grooves.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter and items stored around the dumpster in need of discarding. Items include non functioning equipment and box spring.

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. 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. -REPEAT- Observed floors throughout facility in need of repair due to cracks and broken tile. Rough flooring is noted around cooking and reheating equipment. NOTE: Last inspection dealt with repair and cleaning. Cleaning has been improved so point deduction remains the same.

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 an food employee with no knowledge of the reportable symptoms or illnesses in regards to employee health policy. CDI- education provided during the inspection. PIC will provide education about the employee health policy in regular basis to ensure all food employees are knowledgeable and well aware while working with foods.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed a food employee washed hands and turned off the faucet with bare hands, which the hand was re-contaminated again at this point. CDI- Properly hand washed to prevent re-contaminated hands was corrected, using paper towel to turn off the faucet knob. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed a food employee did not wash hands properly before donning gloves to work on other task. CDI- PIC corrected the employee, rewashing hands correctly and put on new gloves. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed an employee handle soiled equipment to clean equipment without a hand wash. CDI- Education provided. EHS observed proper handwashing by end of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of the hand sink. CDI- paper towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed major debris in hand sink near cookline. CDI- PIC had employee clean sink.

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 items (cooked ham, cooked turkey slices, raw marinated chickens, raw marinated beef roast) in WIC above 41F. CDI- PIC discarded items. -REPEAT- No follow up needed since improvement has been noted from last inspection however RCP and ITS will be issued if violation occurs on next inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking metal pans on the drying racks.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed damaged WIC door at the very back of the building. Need replace/repair.

5-205.15 Maintain a plumbing system in good repair. Observed blocked and pipe leaked at one of the hand sink near the pizza cooler and dishwasher.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing a drain plug on one of the dumpsters. Need to properly repair or replace.

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. 6-501.12 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. -REPEAT- Observed floors throughout facility in need of repair due to cracks and broken tile. Observed hard to reach areas of floors and walls in need of cleaning due to food residue and debris. hard to reach areas are underneath and behind equipment. NOTE: Half point deduction occurring since item is low risk. However if violation noted on next inspection point deduction will increase.

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 baked chicken, bbq chicken, ground beef sliders, fries, fish, and grilled peppers below 135F see temp chart. CDI- PIC voluntarily discarded the sliders and fries. PIC had employees reheat all other foods to at least 165F.

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. - REPEAT- Observed 10 cases of chicken, two large containers of ham chub, 9 small plastic continents of pasta pico, shredded cheese, 11 2in metal containers of cooked potatoes, 8 2in metal pans of sweet potatoes, and one 6in container of chicken burrito above 41F. According to PIC and employees all items were cooled properly yesterday and left in reach in units over night. CDI- PIC voluntarily discarded the items.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed cottage cheese, cut honey dew, watermelon, cut lettuce, cut tomatoes, cut cantaloupe, and cheese all kept past time stamp. Employee changed sticker and did not discard food. CDI- PIC had employee discard items.

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed small drain flies throughout the facility, near dry storage and clean drying rack near dish machine.

4-501.11 Maintain equipment in good repair. - Observed two cold hold reach in units functioning above 41F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed numerous portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

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. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors throughout facility in need of repair due to cracks and broken tile. Observed hard to reach areas of floors and walls in need of cleaning due to food residue and debris. hard to reach areas are underneath and behind equipment.

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 -REPEAT- Observed one box unwashed produce over prep RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: Point deduction remains the same since violation is noted to be an improvement from last inspection. However, violation noted on next inspection point deduction will occur.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P- Observed one container of pulled pork reheated to 125F and placed on hot bar. CDI- PIC had employee reheat item to at least 165F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed sweet potatoes, potato salad, chicken, sweet potatoes, ham, ribs, pot roast, cooked vegs, chicken on bone, potato skins and chicken legs all leftover from the night before above 41F. CDI- PIC voluntarily discarded the items.

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 omelet station TCS foods above 41F. Observed cooked mushrooms, shredded cheese, white cheese, and sausage above 41F. CDI- PIC voluntarily discarded the item.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed all food from leftover speed rack dated for 4/25. PIC stated all items were from las tonight. CDI- PIC voluntarily discarded the items.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed items left over night not meet proper cooling parameters according to PIC. Observed items wrapped tightly. CDI- PIC voluntarily discarded the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed small drain flies near dry storage and clean drying rack near dish machine. NOTE: Point deduction has remained the same since EHS has noted an improvement from last inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed employees preparing RTE foods while wearing watches and bracelets on the wrist during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several stacks of plastic containers, plates, and metal pans stacked together wet. CDI- PIC had employees re-wash and re stack items. NOTE: Improvement has been noted since last inspection point deduction has remained the same.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. -REPEAT- Observed cooking equipment and shelving throughout the facility in need of cleaning due to grease and food residue.

5-205.15 Maintain a plumbing system in good repair. - Observed pipes under dish machine leaking when water is ran.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - REPEAT- Observed litter and non functioning equipment around outside dumpster in need of cleaning up. PIC stated items would be removed by owner within a week time. EHS is leaving item at half point deduction.

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 written policies without all of the reportable illnesses. CDI- EHS provided PIC with written MCPHD employee health policy with all reportable illnesses listed. Per state guidance no point deduction shall occur however if the violation is noted again point increase deduction will occur.

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 several employees washing hands after tasks that contaminated them. Employees used bare hand to turn the faucet off. CDI- Education was provided and employees re washed hands properly.

5-202.12 Provide at least 100F water at handsinks. - Observed one service station handsink without hot water.

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 produce over prep RTE slaw, cut tomatoes, diced eggs, washed RTE broccoli and other RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT Observed serving utensils, plates, meat slicer, metal pans and plastic containers all stored clean according to pic with food debris left not hem. CDI- PIC moved all items to dish pit area to be properly cleaned. EHS has recommended PIC to implement a RCP. EHS emailed PIC a copy of MCPH RCP form. EHS will follow up with facility as required to ensure long term compliance is met for food contact surfaces being clean to sight and touch. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . - Observed high temp dish machine functioning at 152F on surface temp disk. PIC discontinued use of dish machine and set up 3 comp sink. PIC contacted service provider for dish machine. A VR will occur within 3 days to ensure dish machine is functioning properly.

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. -REPEAT- Observed backed fish, fries, pasta, several containers of pot roast and pork chops below 135F see temp chart. A VR will occur within 3 days to ensure proper hot holding of TCS foods are being maintained. NOTE: improvement from last inspection has been noted however if the violation is noted during the next inspection or visit permit action may occur.

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- REPEAT- Observed all cold items being placed on time when EHS entered the facility. Per conversation items had been on TPHC and exchanged out more frequently without proper time labels. Observed ham carving station on TPHC per PIC with a label with a start and end time. CDI- PIC provided education to employees and corrected all labeling. NOTE: If the violation is noted again during a visit or inspection permit action may occur. 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 - PIC could not provide written procuders for PIZZA and Ham that’s placed on time. CDI- PIC provided a new form by the end of the inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory (CA) must include disclosure and reminder.-Pf- Observed eggs and steak on to go menu and near carving area/grill area cooked to order without a consumer advisory. PIC stated consumer advisory near grill/carving station had been discarded by staff during cleaning of windows. A VR will occur within 10 days to ensure a consumer advisory is provided for items under cooked or raw. EHS provided PIC with a MCPHD written aid to help with providing CA.

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 in use squeeze bottles in need of labeling near salad bar and cook line.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small drain flies near dry storage and clean drying rack near dish machine.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing RTE foods while wearing watches and bracelets on the wrist during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -REPEAT- Observed wiping cloths stored in cleaner not sanitizer. CDI- PIC removed rags. NOTE: Half point deduction to occur since item is low risk and stagnant. Item has been noted as an improvement with only 2 out of 6 buckets with rags in cleaner.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several stacks of plastic containers, plates, and metal pans stacked together wet.

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 several plates with deep cuts and food contact surface utensils burned and sharp internal angles in need of replacement. PIC removed some utensils. EHS will follow up within 10 days to ensure all items had been replaced.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 cooking equipment and shelving throughout the facility in need of cleaning due to grease and food residue.

5-501.17 Provide a covered waste bin in female restrooms. - Observed female restroom in need of covered trash can.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - REPEAT- Observed litter and non functioning equipment around outside dumpster in need of cleaning up.

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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -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. - REPEAT- Observed floors throughout the kitchen in need of repair due to absent grout and other damages making the floor rough and not smooth. Also observed hard to reach areas of walls and floors in need of cleaning due to grease and food debris build up. Hard to reach areas are underneath and behind equipment. NOTE: Half point deduction occurred since violation is low risk and PIC started to make repairs.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed large trash can stored in front of the handsink in meat prep room. CDI- PIC moved item.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed gravy, collards, buns, and several deserts not in a cooling process uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed serving utensils, plates, metal pans and plastic containers all stored clean according to pic with food debris left not hem. CDI- PIC moved all items to dish pit area to be properly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed chicken legs, chicken breast, cooked okra, turkey sausage and scalloped potatoes and mashed potatoes below 135F. CDI- PIC voluntarily discarded items or reheated items to at least 165F since they were out less than 2 hrs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety- Observed entire speed rack from last night according to PIC without any dates on them. Observed pasta, pork, beef, chicken, meatloaf, mashed potatoes, backed potatoes, sweet potatoes, and ground patties without dates on the rack. CDI- PIC was able to properly date items.

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- REPEAT- Observed cheese pizza, pepperoni pizza, and carving station ham all on TPHC according to PIC without being clearly marked with a start and end time. CDI- PIC provided start and end time for items to be discarded. NOTE: Point deduction has remained the same since an improvement has been noted from last inspection where 8+ items were out of compliance. However, if the violation is noted again during the next inspection full point deduction will occur.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety - Observed six containers of diced ham at 44-45F covered and attempting to cool in WIC from prep this morning. CDI- PIC uncovered items to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -REPEAT- Observed several wet rags stored on prep tops. Observed rags stored in soap water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic containers, plates, and metal pans stacked together wet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed outside dumpster lids open during the inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter around outside dumpster in need of cleaning up.

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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -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. - REPEAT- Observed floors throughout the kitchen in need of repair due to absent grout and other damages making the floor rough and not smooth. Also observed hard to reach areas of walls and floors in need of cleaning due to grease and food debris build up. Hard to reach areas are underneath and behind equipment.

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 employee in the dish pit handle clean dishes after handling soiled dishes with the same gloves. Employee placed gloved hands in sanitizer bucket between handling soiled dishes and clean dishes. Through discussion with PIC, the current policy, as recommended by EcoSure, is to sanitize gloved hands between handling soiled and clean dishes. CDI - EHS educated PIC that different gloves should be used to handle soiled and clean dishes and that hands should be washed between glove use. PIC had employee rewash dishes handled by soiled dish gloves, wash hands and use separate gloves for storing clean dishes. 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 After proper hand wash, employee dipped hands in sanitizer bucket with quat sanitizer at 0 ppm. CDI - PIC had employee rewash hands and will discuss changing this procedure with corporate.

3-302.11(A) Separate unwashed produce from ready-to-eat foods -P Observed unwashed produce in the WIC over RTE liquid pasteurized eggs and bagged shredded cheese. CDI - PIC rearranged storage order and moved RTE items to separate shelf.

3-501.16(A)(1) Except during preparation, cooking, or cooling or when TPHC, TCS foods shall be maintained at 135F or above -P Observed several items (see temperature chart) on the buffet line holding below 135F. CDI - PIC stated items were placed on buffet line just prior to the start of our inspection. PIC actively stirred and rotated items to maintain adequate holding temperatures. -1.5 points

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 pizza sauce, cheese, pepperoni, ham (carving station), diced ham, cheese, cut tomatoes, and raw shell eggs all on TPHC according to PIC without a start and end time. CDI- PIC voluntarily discarded the items.

3-501.13 Food shall be thawed at 41F or less or under water that is 70F or below -Pf Observed raw chicken and whole pork shoulder thawing under ambient air temperatures in prep sink near meat cooler. CDI - PIC placed items back in cooler to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. -C Observed fruit flies in hallway of dry storage and near dish pit.

3-304.14(B)(1) Store in-use wiping cloths at the proper sanitizer concentrations. -C Observed several sanitizer buckets with 0 ppm quat sanitizer. CDI - PIC remade sanitizer to minimum 200 ppm.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed several plates (food contact surface) had deep cuts on them. CDI- PIC voluntarily discarded the items.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. -C Observed no drain plugs in 4 dumpers. PIC placed call to trash company for new dumpster plugs.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -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. - REPEAT- Observed floors throughout the kitchen in need of repair due to absent grout and other damages making the floor rough and not smooth.

6-301.14 Post a handwash sign at each handsink. - Observed male restroom hand sink without a hand wash sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several knives, plastic pans, metal pans, and tongs stored clean according to PIC with food debris left on them. PIC moved items to dish pit area to be properly cleaned prior to next use. This violation is a chronic priority foundation item that has been noted on the past three inspections. A VR will occur no later than 7/23/21 to ensure all food contact surfaces are clean to sight and touch. If the violation occurs during a visit or inspection a RCP will be encouraged for the facility to implement and permit action may occur. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- Observed tongs from left soiled over night. CDI- PIC moved items to dish pit area to be properly cleaned before next use.

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 cut watermelon, cut cantaloupe, cottage cheese, potato salad, slaw and tuna fish all cooling at ambient air form prep. PIC moved items to walk in cooler however 60 mins after the first temp the items were brought back out in prep and raised in temp. CDI- PIC moved items back to walk in freezer to quickly cool uncovered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- observed watermelon, cottage cheese, potato salad, tuna salad, milk, slaw, tomato sauce, beans, beef, pork and motza cheese all prepared yesterday according to the PIC without a date mark. CDI- PIC was able to properly date mark items. However if the violation occurs again a discard will be encouraged.

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 cottage cheese, cut watermelon, cut cantaloupe, potato salad, tuna fish, and slaw covered and moved in and out of WIC before being cooled to 41F. Items did not meet an ambient air cooling rate within an hour. CDI- PIC uncovered all items and moved them to the walk in freezer to quickly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed numerous stacks of metal and plastic pans stored wet.

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

6-201.11 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. - Observed broken and cracked tile throughout the kitchen. Observed grout absent on floor tile throughout the kitchen floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by cart and trash can. CDI- Cart was moved to allow access to hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates and pans with food debris on them. CDI- Plates and pans were moved to be cleaned. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC states steaks can be cooked to order. Observed facility had no consumer advisory posted for steaks. CDI- PIC posted a consumer advisory where steaks are ordered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter at wait station. CDI- PIC removed wiping cloth.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris around handles of hot boxes. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed no paper towels at the service station near the deserts.CDI-Paper towels provided.

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed spoons, plastic and metal pans, and the vegetable slicer stored as clean with food debris and build up inside at the salad bar. Observed metal pans underneath the prep tables with debris and build up on the outside of them. CDI-All items moved to 3 compartment sink to rewashed.

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 cooling in the walk in cooler tightly covered. CDI-PIC uncovered items.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.-Observed sanitizer buckets stored on the floor at the service station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers on the dish rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed greasy residue on the handles of the pizza flip top. Observed build up inside the tall reach in units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed dumpster doors open during inspection.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.-Observed mold growth on strawberries stored in the walk in cooler at the bakery station.CDI-PIC discarded strawberries.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed bowls stored as clean at the salad bar with food debris on the outside of them. Observed clean utensils stored in a soiled bin. Obsevered metal pans stored as clean with leftover food debris inside. CDI-All items moved to dish machine to be rewashed.

REPEAT.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed fish (110F) and chicken(122F) stored in the hot box holding below 135F. CDI-PIC reheated items to 165F.

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 seasonings stored in buckets without a label.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.-Observed several sanitizer containers stored on the floor throughout the kitchen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed to-go containers and boxes of gloves stored on the floor in the dry storage room

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along the storage racks holding clean metal pans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lasagna and meatloaf hot holding at 126F. CDI- Employee reheated to 165F or higher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in WIC holding at 43 from night before. CDI- PIC voluntarily discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility had not test kit for sanitizer. VR within 10 days.

5-205.15 Maintain a plumbing system in good repair. Observed water coming from pipe leading from dish machine to drain.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Caulking needed behind handwashing sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several pans and utensils stored clean according to an employee with food debris left on them. CDI- PIC moved items to dish machine to be properly washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed 3 turkeys (43F) and 3 roast (42F) all cooled yesterday/last night according to the PIC. EHS also observed prime rib at 57F that had been cooked and placed into the cooler at 3AM according to the PIC. Items were cooked and placed into the walk in according to the PIC. Items were not cooled in time to meet cooling parameters. CDI- PIC voluntarily discarded the items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed grilled peppers (97F), Asian chicken (129F), and sausages (119F) all below 135F. CDI- PIC voluntarily discarded the grilled peppers (97F) and Asian chicken (129F). Sausages were reheated to 170F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed prime rib, turkey, and roast beef all without dates. PIC stated the items were from yesterday. CDI- PIC was able to date mark some prime rib that was at 41F. PIC voluntarily discarded roast beef prime rib and turkeys. NOTE: If TCS foods are kept longer than the day they are made they need a date mark.

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 prime rib, turkey, and roast beef all not meet cooling parameters. CDI- PIC voluntarily discarded the items. EHS also observed cut cabbages, cheese, and pizza sauce covered and in reach-in coolers attempting to cool. CDI- Items were uncovered and placed in the walk in cooler to cool properly. See temp chart. NOTE: EHS and PIC discussed and reviewed how to properly cool TCS foods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed in use shakers and squeeze bottles in need of labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several buckets of table cleaner hold wiping cloths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several wet stacks of metal containers near dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed reach in coolers, and cooking equipment in need of cleaning due to food debris and grease residue.

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. -REPEAT- Observed deteriorated grouting around cook line equipment and dish area. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed grease debris accumulation on floors throughout kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak in cooler near grill and items in the walk in freezer above 41F (see chart). Employee indicated items in walk in freezer were originally in the pizza flip top cooler but were no tin temperature. CDI- steak was cooked immediately; pizza prep. items remained in walk in freezer for cooling. Improvements made to cold holding 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 facility using TPHC for multiple TCS foods on buffet line with illegible start times (baked chicken, pizza, fish, fried chicken). Observed ham with a begin time of 12:10PM out at 4:20PM. CDI- items had times re-written or were discarded. EHS recommended additional training with staff.

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 grill utensils stored in standing water next to the grill.

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

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 speed rack in bakery cooler.

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 deteriorated grouting around cook line equipment. 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 walls in dish washing area of kitchen.

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 COMMENT: Observed employee handling and rinsing soiled dishes, placing dishes through the dishwasher, then handling and putting away clean plates and silverware. CDI. Informed PIC of the violation. PIC immediately remediate by instructing employees to wash their hands after switch from soiled to clean dishes. Employees observed washing hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked roasts cooling at 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 roast at 10:37 am at 46F cooling to 46F at 11:30 am, resulting in no change in temperature. Observed yams (pre made in bag not cooked but premixed) cooling from morning prep at 6:45am with a temperature of 45F at 12:00pm, not fully cooling to 41F within the four hours allowed for products made from room temp ingredients. CDI. The roast was uncovered and placed in back portion of walk in cooler to effectively cool. Sweet potato mix was voluntarily discarded by the PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta, fish, lasagna, and scalloped potatoes above 41F. CDI. Foods were voluntarily discarded. Ensure foods are maintained at proper temperatures. Repeat; full points.

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 several items not properly held on TPHC procedures, missing written times on stainless steel portions. TPHC form not on site. TPHC forms were emailed to the PIC and entire TPHC process was evaluated and discussed with three managers on site. Additional evaluation during inspection made for all hot foods that were compliant with 135F and higher, while cold holding for times on cold bar struggled to maintain 41F and below. Had all items on cold bar placed on proper time. PIC is working on developing new time stamps. I will return within ten (10) days to verify compliance of violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling in large covered container by walk in cooler door. Observed roast cooling covered with plastic wrap by walk in cooler door. Observed watermelon cooling by walk in cooler door. CDI. Discussed cooling methods with the PIC, to include portioning, placement and covering of products that affect cooling times/temps. The cut lettuce was uncovered and placed in a back portion of the walk in cooler to cool. Roast was uncovered and moved from the walk in cooler door. Cut watermelon was placed in the freezer to cool properly. Full points; repeat.

3-307.11 Protect food from contamination sources not specifically noted by code. COMMENT: Observed bag of employee tortillas stored intermingled with establishment food. CDI. PIC removed the employees food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives stored on bottom shelving of dish rack with blades down almost touching the floor. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with linen. Do not dry or wipe wet dishes with cloth; instead let them air dry before usage.

4-501.11 Maintain equipment in good repair. COMMENT: Observed tall reach in cooler adjacent to pizza prep cooler reading an ambient temperature of 52F. Doors were kept shut on unit for an hour, and temperature dropped to 43F. Product was still out of temperature compliance see (#20). PIC placed a work order for the cooler to be serviced as it could not maintain 41F or below. All product moved to the walk in cooler until 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. 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. COMMENT: Observed low grout in several areas throughout the kitchen. Observed broken tile throughout the kitchen in need of replacing/repair. Caulk behind prep sink in fry area. Observed debris build-up on FRP walls behind fryers, steam units, and cooking/baking equipment in the bakery. Clean more frequently.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. obsevred uncovered employee beverage stored with dry food on storage shelf. CDI- discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed soft serve mix in soft serve machine > 45F. observed cooked yams in upright cooler > 45F. CDI- food products discarded by PIC.

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 hamburgers and ham sandwiches on burger bar. these food items were not listed on TPHC sheet as TPHC products. CDI added to list. TPHC procedure was not provided at beginning of inspection. keep TPHC procedure and list available. update list to include ALL tphc food items. Due to multiple repeat violations under 3-501.19 PIC has been instructed to create and follow a Risk Control Plan. RCP document provided to PIC. A follow-up visit will be made to review RCP.

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 ribs, chicken, roast cooling in walk-in cooler covered with plastic wrap. CDI- vented or removed plastic wrap during cooling process.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep grooves. replace or resurface.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed bbq chicken in pizza prep cooler > 45F. CDI voluntary discard by PIC. observed gravy in upright cooler > 45F. CDI by voluntary discard by PIC.

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 ribs and brisket stored as leftovers in walk-in cooler. These items are listed as TPHC procedure items and must be discarded at end of 4 hour period. CDI voluntary discard by PIC.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed tea urn lids on self service line with openings on lids. CDI- lids wrapped with plastic wrap.

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 dried ice cream on scoop stored in dipper well without running water. CDI by wash, rinse, and sanitize of scoop and dipper well.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed meatloaf and mixed vegetables stored in warmer < 135F. CDI by discard of meatloaf and reheat to 165F for mixed vegetables. 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 observed meat loaf in warmer leftover from previous day. Meatloaf is a TPHC product and must be discarded according to procedures. CDI by discard. Improvement noted from previous inspection with following TPHC procedures.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean pans stored next to bucket with soapy water. Pans are being soaked from splash from bucket. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed a few wet stacked pans on the drying rack. Improvement noted from previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on multiple pans stored as clean on the drying rack. CDI by wash, rinse, and sanitize.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed baked spaghetti, cooked jalapeno peppers on buffet < 135F. CDI by reheat to 175F.

3-501.19 Time as a Public Health Control - P,PF observed fried food items on buffet without time mark. Food items listed on TPHC must be time marked when placed on buffet. CDI by marking for time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple pans wet stacked on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris/residue build-up inside coolers, on racks and shelving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on can opener, tongs, and container stored as clean. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P oberved steak and turkey in walk-in salad cooler > 45F. CDI discard by PIC. improvement noted from previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets testing below 100ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed ice cream scoops stored in dipper wells without sufficient running water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. obsevred containers wet stacked on the drying rack. improvement noted from previous inspection

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. oberved food debris build-up inside upright cooler.

5-205.15 Maintain a plumbing system in good repair. observed water leak under hand sink in bakery area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor grout to be in poor repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC arrived during middle of inspection. Present PIC was not food safety certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed ice in handsink at beverage station. obsevred employee place pan of food on handsink. CDI instructed PIC to discuss proper use of handsinks. For handwashing only.

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on several food contact utensils on the drying rack. CDI sent back to wash. observed food debris on utensils stored as clean in container. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed food debris build-up on potato peeler machine. Verification within 10 days.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed fried chicken breast final cook temperature of 153F. CDI by reheating to 165F. PIC will change procedure to cook chicken breast seperately from drumsticks. verification within 10 days.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed taco meat (beef) on the buffet had been reheated to 115F. CDI by reheating to 175F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed garlic butter stored in mini steamer < 135F. Steamer was unplugged. CDI by voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed crumbled sausage, peppers and onions (cooked) stored on buffet > 45F. CDI by voluntary discard by PIC. observed potato salad and mac salad on salad buffet > 45F. observed product overfilled in containers. observed both salads 45F or below prior to departure. observed pepperoni, moz cheese, pizza sauce in prep cooler > 45F. CDI by voluntary discard by PIC. observed custard in prep cooler > 45F. CDI by voluntary discard.

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 several TPHC food items on buffet not properly marked for time (diced ham, pico, fried chicken fried fish, sausage links, ham) CDI by marking foods for time. PIC could not provide procedures for TPHC. Manager arrived later in inspection and provided TPHC procedures. 30 day ITS issued for not consistantly maintaining foods on TPHC properly. (A.Michelone)

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf no consumer advisory posted at grill. CDI added consumer advisory.

3-305.11 Food Storage-Preventing Contamination from the Premises - C observed containers, electrical cords stored directly on top of potatoes and onions.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep tables.

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 utensils stored in room temperature standing water in bakery. observed tong handles stored in contact with dessert items on buffet. observed knives stored on dirty wall magnet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers on the drying rack. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. obsevred cleaned plates stored in dirty plate cart.

4-101.17 Wood, Use Limitation - C observed wood on wall magnet for knives to be without sealed surface for cleaning. 4-501.11 Maintain equipment in good repair. observed pizza prep cooler with ambient air temperature of 65F. PIC stated that breaker had flipped. Repair breaker. 4-502.11(A) Maintain utensils in good repair. observed several spatulas stored in poor condition with chipped, peeling surface. Discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris/residue build-up on and inside equipment throughout kitchen.

5-501.16 Provide waste bins in required areas including at handwash sinks. observed handsinks without waste bins.

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. obsevred mold growth in walk-in cooler, meat cutting room walls and cooling unit fans. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout on floors in poor repair. observed frp wall covering with gaps. observed tiles in poor repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. obsevred employees keys stored on food prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed build-up on can opener blade. observed food debris on utensils stored as clean. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw beef patties, pork steaks, and cheese stored in cooking area reach-in cooler (meat holder chest cooler) stored > 45F. CDI- raw beef patties, cheese voluntarily discarded by PIC. Pork steaks moved to freezer for rapid cooling to 45F and moved back to cooler. Cooler appears to have come unplugged. Cooler was 40F soon after plugging back in.

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 several food items on TPHC procedure without time mark. obsevred foods in refrigeration (sausages) that were labeled as leftovers from TPHC hold. observed pizza without time mark. These items must be discarded after 4 hour time limit. CDI- all foods on TPHC marked for time. sausages discarded by PIC. pizza discarded by PIC.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf obsevred cooking area chest cooler with broken thermometer. CDI added new thermometer.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet tight stacked pans on the drying rack.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, and rinse using running warm water -P 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 dish washer handle dirty dishes and utensils, send items through dish machine, then move to handle the clean items without washing hands. EHS advised dishwasher to wash hands inbetween handling the dirty and clean items; dish washer washes hands in sanitizer bucket. CDI - EHS educated to only wash hands in handsink using proper procedures; EHS educates when to wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product on hot holding buffet line out of temperature. Refer to temperature chart. CDI - advised to not overstack product. Advised to keep food at 135 F or above, or place food on TIME control. EHS provided TIME papers to facility. Pulled excess product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature on cold holding buffet line. Refer to temperature chart. CDI - educated to not overstack product. Advised to keep product below chill line in each individual container for proper refrigeration. Food employee removed excess product.

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 that the facility is using TIME control for products on buffet line with no procedural paperwork. CDI - provided procedural paperwork for facility.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer that the employees have created that is too strong; EHS test strip bleached out. CDI - drained the solution and educated that chlorine sanitizer must be within 50 -200 ppm. Use test strips.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets at 50 ppm. Facility uses oasis 146 sanitizer, active at 150 ppm. Advised to switch buckets out more often. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer solution and wiping cloth solution dirty with debris in solution.

4-501.11 Maintain equipment in good repair. Observed torn gasket to one stand up freezer by the grease pits. Advised to replace.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that the facility does not have chlorine test strips, but employees are creating chlorine sanitizer. Advised to get chlorine test strips.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rack in furthest walkin cooler dirty. Advised to keep non food contact surface of equipment 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. Observed tile broken throughout the kitchen. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed freezer floor in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed several food items stored on buffet < 135F Fried shrimp, fried fish, baked chicken, fried okra . CDI by voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw pork chop and raw hamburger meat > 45F in cooler behind grill. CDI by moving meats to working cooler.

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 food items on TPHC procedure but PIC could not provide documentation for all TPHC food items (only fried chicken).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet tight stacked pans on the drying rack. REPEAT VIOLATION

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw beef in the meat walk in cooler. CDI - PIC rearranged items correctly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed items on a speed rack in the walk in cooler from last night above 45F (see temp chart). CDI - PIC voluntarily discarded the food.

3-501.13 Use approved thawing methods. - Observed ribs thawing out on the counter. CDI - explained to only thaw under cold running water or in the walk in cooler. CDI - ribs were moved to the walk in cooler.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on a reach in cooler, the freezer, dessert walk in cooler and the meat walk in cooler. Replace gaskets.

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

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the handsink in the dessert area. Repair leak.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few pans and containers stored as clean with food particles left on them. CDI- Dirty items placed in dish for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed hobart potato peeler machine not used today with starch and potato peeling build up on screen, outsides, and insides of machine. CDI- PIC had machine cleaned.

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 pot of grits in walk in cooler that had been refrigerated more than 24 hrs without date marking. CDI- Grits disposed of by PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometers in basin style flip top coolers. CDI- PIC placed thermometers inside.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed grill cook wearing a watch and bracelet. PIC corrected employee, employee removed wrist wear.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed alto sham/ oven unit next to fry station with damaged and loose handle, needing fixing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. A few clean dish storage racks need some cleaning of build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken corner pieces connecting FRP panels in meat cutting room. Observed FRP panels separating from wall near uniform closet and across from closet at handsink. Observed large hole in FRP under this handsink. Observed broken corner baseboard tile in meat cutting room neeeds repair. Observed damaged floor tiles at steamer floor drain next to stove in main prep area.

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 dish washer handling dirty dishes, rinse gloved hands in pre-wash sink then handle clean dishes. CDI- PIC directed dish washer to wash hands and change gloves.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed chicken not intended for sale left in turned off warmer over night. CDI- Chicken disposed of.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans being tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed main steamer next to stove in prep/ cooking area leaking onto floor, not properly plumbed to floor drain, have problem corrected. Observed fridge unit next to stove with torn gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple well worn and pitted cuting boards needing replacing. PIC removed cutting boards. 4-502.11(A) Maintain utensils in good repair. Observed some lids, plastic containes for potatoes, and tongs with degraded rubber grips that were all in poor condition, needing replacing.

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 FRP panels separating from wall near prep sink and corner pieces at entrance to meat cooler needing repair. Observed a lot of damaged floor tile under steamer next to stove in main prep area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs over food on buffet that were not shatterproof, not protected. PIC replaced bulbs with shatter proof bulbs. GENERAL COMMENT: Investigated SR# 60978 during inspection

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two pans of meat loaf at 122 degrees that were placed in hot hold to be reheated approx. 2 hrs earlier. Hot hold units are not for reheating foods. CDI- Meat loaf reheated in steamer to 165 min and meat loaf hot held at 135 min.

I 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken strips in hot hold unit at 122-128 degrees. Appears chicken had been cut into strips and lost temperature during prep and then placed into hot holding. Need to reheat foods for hot holding that lose temp during prep. CDI- Chicken reheated to 165 for hot holding.

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 some hashbrowns thawed and refrigerated more than 24 hrs that were not date marked. CDI- Hashbrowns date marked.

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 some ham left over from last night food service that was held using TPHC at that time, and was saved to be re-used. Foods held with TPHC must be disposed at the end of its 4 hr time requirement unless the food had been maintainted under required temperature control. CDI- Leftover ham disposed of.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a few flip top coolers and prep coolers without thermometers. Have thermometers placed in all cooler units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans being tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed a couple torn gaskets on a few fridge units needing replacing. Observed walk in freezer with significant ice build up on the floor, likely due to a leak, have freezer serviced. 4-502.11(A) Maintain utensils in good repair. Observed a number of frying pans with peeling food contact surfaces. PIC disposed of frying pans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and grease needing cleaning from all light fixtures on sneeze guards above food. Racks in walk in cooler and fans and racks in meat walk in cooler need cleaning of dust, mold and build up. Meat walk in cooler fan units need cleaning of significant lime scale build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged FRP panels separating from wall near prep sink and corner pieces at entrance to meat cooler needing repair. Door on meat cooler needs repainting.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer in meat market prep room not used today with meat left on blade guard. CDI- Slicer cleaned. Observed a few dishes stored as clean with dried food left on them. CDI- Dirty items re-cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn on the cob hot holding at 122 degrees on display line, likely had not initially been heated to proper hot holding temp of min. 135. Observed pan of chicken and pan of roast hot holding at 125 degrees in alto sham that was not turned on. CDI- Corn, chicken, and roast all reheated, alto sham turned on and not used until properly warmed up.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Frozen corn appears did not reach proper cook temp of min. 135 as it was 122 degrees shortly after moving to hot holding display line. CDI- Corn reheated.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in raw meat flip top cooler at soup and salad station, flip top cooler at steak grill, and small pizza prep cooler. CDI- Corrected by instruction.

4-501.11 Maintain equipment and utensils in good repair. Observed a few tongs with burned or badly peeling handles and a few container lids badly cracked needing replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on racks in salad bar walk in cooler.

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 FRP panels and corner pieces at entrance to meat cooler needing repair. Door on meat cooler needs repainting. Ceiling vent cover in hall leading to meat market area is broken, needs replacing.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed un-shielded light bulb in dish machine hood. General Comment: Hobart potato peeler with damaged lid has been replaced since last inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed mgrs. knowledgeable of health policy but no written policy available for employees. CDI- Gave PIC copy of food code heatlh policy to review and have signed by employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and raw lobster tails stored in refrigerator above RTE pies and other cooked foods. CDI- Raw foods moved below RTE foods.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only reaching 135 on final rinse, not registering on high temp test strip. Need to repair dish machine ASAP to properly sanitize. CDI- PIC called for repair and filled 3 comp sink with sanitizer for all dishes to be manually sanitized until machine is fixed. Will follow up to see that machine is repaired.4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed can opener not used today that was left dirty since last use. In use food contact utensils should be cleaned min. 4 hrs after first use. CDI- Can opener re-cleaned.

3-401.11 Cook raw animal foods to required temperatures. Observed a few pieces of chicken pulled from oven to be finished on grill observed at 145 degrees in the center after final cooking. CDI- Chicken placed back onto grill to reach 165 final cook temperature for 15 seconds min. through all parts of chicken. Worker instructed to use thermometer and verify final cook temperatures are being met.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a rack full of TCS foods: roasts, corn, carrots, etc. awaiting reheating that had been left out at room temperature appox. over an hour, foods observed at 65 degrees. Need to minimize time food remains in temperature danger zone by only taking out food to be worked with immediately leaving the rest of the foods under temperature control until needed. CDI- Foods placed back into walk in cooler to chill until needed for reheating.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in raw meat flip top cooler at soup and salad station. CDI- Thermometer placed in cooler.

4-501.11 Maintain equipment and utensils in good repair. Observed large Hobart potato peeler machine with broken top, needsrepair or replacing to ensure broken pieces cannot fall into food. Observed a few broken lids of pans, need to dispose and replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Need to clean the outsides and door hinges of ovens and hot holding units on the reheating/cooking line of food and grease build up.

4-601.11 (A) Food contact surface must be clean to sight and touch. Observed several baking pans cleaned the night before with significant amounts of bread stuck to the pans. CDI- Pans re-cleaned.

3-403.11 Properly reheat previously cooked food to min. 165 within 2 hrs for hot holding. Observed portions of pot roast reheated in steamer and placed on hot hold line at 110 degrees, food had not properly reheated in the steamer. Be sure to use thermometers to verify critical reheat, cook, and holding temperatures. CDI- Roast properly reheated to 165 and then properly hot held above 135. Observed ribs hot holding at 119 degrees that were reheated in steamer and then placed on briefly on grill, then sauced and then placed in hot holding. Ribs had not properly been reheated to 165 to be able to properly hot hold at 135. CDI- Ribs reheated properly and hot held properly.

3-501.19 Maintain and follow proper procedures for TPHC. Observed hamburger sliders not being time labeled per facility's protocol. Observed pizza held with TPHC but no written procedures available for this product. CDI- Gave PIC TPHC application to complete for pizza, sliders were properly time labeled.

4-501.11 Maintain equipment and utensils in good repair. Observed large Hobart potato peeler machine with broken top, needs repair or replacing to ensure broken pieces cannot fall into food. Observed a few rubber grip tongs with badly broken rubber needing replacing.

6-501.11 Maintain walls in good repair. Observed broken and separating FRP wall in butcher room needing repair.GENERAL COMMENT: Investigated SR# 47195 during inspection

4-501.114 Maintain dish machine to sanitize at proper temprerature. Observed dish machine malfunctioning and not registering on temperature test strips, though digital temperature guage was meeting requirment. Have dish machine serviced to work properly. Will return ASAP to see that dish machine is repaired or facility may need to voluntarily close until it is repaired.4-602.11 Clean all food contact surfaces min. 4 hrs after first use. Observed pan of several dirty slicers that were left dirty since last night in salad bar area. CDI- Dirty items taken to dish for cleaning.

3-701.11 Observed a few badly dented cans on can shelves. Be sure to separate damaged cans and return or discard. CDI- Cans separated for return.

3-403.11 Observed a few TCS foods placed in hot hold cabinet waiting to be re-heated, foods were 80 degrees. Reheat foods to 165 for hot holding within 2 hrs minimum, use reheating methods that will ensure foods can reach 165, hot hold cabinet should not be used for reheating purposes. CDI- Foods were within 2 hrs reheat time so they were reheated to 165 in steamer.

3-510.16 Cold hold foods at 45 or below. Observed speed rack full of foods waiting to be re-heated left out at room temperature at 60 degrees. If un-able to work with the food be sure to keep the food under temperature control to minimize timefood is in the tempeature danger zone. CDI- Foods placed in walk in cooler to chill down until they can be re-heated.

3-501.19 Observed pizzas being held off temperature with TPHC methods but they were not being time marked per company TPHC procedure. Company TPHC procedure does not meet food code requirements. CDI- Pizzas properly time labeled, gave PIC copy of TPHC procedure to complete and keep on site for future inspections.

4-203.12 Maintain thermometers in all cooler units. Observed raw meat lift top cooler and pizza cooler without thermometers. CDI- Thermometers placed in coolers.

4-501.11 Maintain equipment and utensils in good repair. Observed Hobart potato peeler in salad area with broken lid. Main hot hold cabinet on buffet has peeling and torn gaskets that need repair or replacing. Observed a number of peeling tongs in poor condition. Observed a number of containers and lids in poor condition.

5-402.13 Large floor drain in dish room is clogged and not conveying gray water. Must be repaired , will return ASAP to see that it is repaired.

Store food by final cook temperature. Observed RTE cheese stored in front of raw hamburger and steak in hamburger prep cooler, risk of hamburger contaminating cheese and cheese not being cooked at a temp to kill bacteria. CDI- Cheese arranged to front of prep cooler.

Hot hold foods at 135 min. Observed a fish lemon and cream sauce and some nacho cheese being hot held at 123-128. Observed asian chicken dish hot holding at 118. CDI- Foods reheated to 165 and properly hot held.

Cold hold foods at 45 or below. Observed speed rack full of foods waiting to be re-heated left out at room temperature at 74 degrees for approx. an hour. If un-able to work with the food be sure to keep the food under temperature control to minimize time food is in the tempeature danger zone. CDI- Foods placed in walk in cooler to chill down until they can be re-heated.

Observed confusing date marking system in which some foods were date makred for prep date and some were marked for expiration date. Maintain a uniform date marking system to prevent shelf life confusion. CDI- Corrected by instruction.

Observed cheese garlic bread pizza which is a TCS due to metled cheese on top, being held off temerature and deviled eggs held using TILT/TPHC procedures, need to revise TPHC procedure to include how the foods are timed marked. Cheese garlic bread was not being time marked per TPHC procedures. CDI- PIC revised current procedure to be in compliance with food code requirements of a TPHC procedure. Un-marked garlic bread pizza was disposed of and new batch was properly time marked.

Label dry goods. Observed various dry goods not being labeled.