CHICKEN KING #9

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several managerial gaps during inspection today including monitoring temperatures and cooling of TCS foods. Ensure food temperatures and equipment are monitored. CDI: EHS discussed food safety management system aspects including active managerial control during inspection. EHS referenced items in the checklist linked below. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 mashed potatoes, gravy, salads, and Cole slaw cooling in walk in cooler that is not operating correctly. Cooler was holding at 51F. CDI: Items moved to the walk in freezer to rapidly cool as they were within the time parameters. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler and front counter Pepsi cooler holding items above 41F. CDI: Products not received or prepared fresh in the last 4 hours were voluntarily discarded. Other items relocated to working coolers. Product disposition form filled out today for walk in cooler. Maintenance technician arrived on site during inspection and began repairing coolers. VERIFICATION REQUIRED within 3 days (4/20) to confirm cooler is repaired. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. Improvement from previous inspection as all work out of refrigeration units were cold. Products above 41F were filled from the walk in at lunch time. These items were discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures on site for chicken held in the warmer. CDI: Procedures filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 items held on TPHC not marked with a time. CDI: Product voluntarily discarded and fresh product cooked and properly placed on TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed slaw, lettuce, tomato, mashed potatoes, and gravy cooling in deep covered containers, some in a walk in not working correctly. CDI: Products spread out and moved to walk in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant amount of flies present in kitchen. PIC recently installed a fly fan on the back door. EHS advised pest control be used to knock down flies and then proper physical controls such as using screens and the fly fan when the door is open. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door in the back of the facility with large gaps between panels that could result in pest entry. Consider replacing with a different type of screen. REPEAT VIOLATION Points not escalated as PIC did install fly fan which could assist going forward. Ensure slogan is on when door is open.

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

4-501.11 Maintain equipment in good repair. Observed doors on reach in cooler are damaged. Observed gaskets on reach in doors of prep top split and damaged. Observed several areas of walk in cooler walls peeling and rusted.

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 back side of walk in cooler compressor with build up. Observed ice build up on walk in cooler compressor. Observed grease build up on several pieces of equipment in kitchen as well as build up on shelving in the walk in cooler. Ensure more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. CDI: Dumpster door closed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and damaged floor tiles in main kitchen, particularly near ware-washing. Repair/replace so floor is cleanable and does not harbor moisture or food debris. PIC has purchased product to repair the flooring that is damaged in the kitchen and plans to do so one Sunday coming up when the facility is closed. Observed walls with raw wood exposed in dry storage area. PIC has purchased paint for the area and plans to do so one Sunday coming up when the facility is closed. REPEAT VIOLATION Improvement made as PIC has a plan in place for repair. 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 a few absorbent ceiling tiles particularly near the breading area.

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed proper EHP and staff knowledgeable, but no material verification method for training. EHS advises having all staff sign the employee health and reporting agreement within 10 days. Send photo to EHS as soon as possible. (-0) English version- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement Spanish version- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef overfilled in quarter pan beside RTE foods in fliptop. EHS discusses proper storage order with staff present. CDI- Top layer of beef removed, lid placed on raw. (-1.5)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed date marks stacked on top of each other for lettuce container in RIC. Discussion reveals that stickers are sometimes not removed or fully washed off in the ware-washing process. EHS discusses with PIC that proper ware-washing must remove all of the former date mark sticker to prevent contamination when dishes are stacked. Stickers with dissolvable adhesive can be used, or smaller stickers that improve removal ease. CDI- Lettuce voluntarily disposed and container taken to ware-washing. No escalation of points due to improvement noted. No food debris or grease residue observed. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soft cooked bacon ant 70F and overfilled container of raw chicken at battering station ice bath at 48F. Also observed 2 bags of frozen French fries still below 41F, but left out at room temp without any TPHC method. EHS educated staff that frozen fries should remain frozen until cooked, or placed on 4 hour TPHC, with all uncooked/remianing disposed at the end of the 4 hours. CDI- EHS verified when the chicken and fries were removed from WIC and allowed rapid cooling back to 41F for chicken (with ice bath level increased) and fries were returned to cold holding. Bacon was voluntarily disposed of, and EHS provided education on why soft cooked bacon is a TCS foods, but crispy bacon which is dehydrated is not. (-3) NOTE: EHS fully reviewed TPHC with staff. Temporary procedures were provided, but long term use should have this version filled out and kept onsite: English TPHC form- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish TPHC form- https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

REPEAT. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled squirt bottle of sanitizer. CDI- PIC labels item. No escalation of points for single item. All other items observed with identity labels. (-1)

6-202.13 Properly locate mechanical insect control devices. Observed fly adhesive strip directly above prep area and equipment where coleslaw is made and prep sink is used for thawing and produce washing. PIC states the strip is removed for prep and replaced after. CDI- Strip removed from prep area. EHS discussed with PIC where is an appropriate location for pest control devices. PIC and food handlers should not physically touch pest abatement devices during food prep and service, or have them hung above equipment and prep tops. REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door to establishment propped open for more than 15 minutes before entering to begin inspection of inside. CDI- Door closed. (-2)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cook line wiping cloths in 0PPM sanitizer. CDI- Sanitizer remade to proper concentration. (-1)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple fryer baskets with deteriorated wire, no longer safe to use. CDI- Baskets removed from service. (-0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and damaged floor tiles in main kitchen, particularly near ware-washing. Repair/replace so floor is cleanable and does not harbor moisture or food debris. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 burger ground beef commingled with raw pork ribs. Observed raw ground beef stored over raw shrimp. -CDI- PIC corrected storage order. -0- 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 dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting board at prep unit that had been in use for more than 4 hours. -CDI- PIC moved items to dishpit to be W/R/S. -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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed cut tomatoes, cut lettuce, and housemade blue cheese containing blue cheese crumbles at buttermilk above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 3-501.14(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 potatoes cooling for more than 2 hours at 84F. -CDI- PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 41F. Observed shrimp above 41F in WIC. Refer to temperature chart. Per PIC, shrimp had been out thawing. -CDI- PIC voluntarily discarded items. EHS educated PIC on proper thawing methods. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Oberved no label on toxic spray bottle. Per PIC, items were degreaser. -CDI- PIC properly labeled items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed bottle of hot shot. -CDI- PIC voluntarily discarded. -1-

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, cut tomatoes, housemade blue cheese, and potatoes that did not meet cooling parameters. Observed housemade ranch cooling in WIC in large plastic container with lid and mashed potatoes cooling in WIC in densely packed metal container with protective covering. Observed cut tomatoes and cut lettuce cooling in prep units. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded and other items were separated and lids removed to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest in kitchen area. Observed crawling pests at wall to ceiling junction above 3-comp sink. **REPEAT** -1- 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest at handsink. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open throughout inspection. Facility has screen door with gaps that could permit easy entry of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm chlorine sanitizer concentration. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored between two prep unit doors. -CDI- EHS educated PIC on proper storage of in-use utensils and items were moved to dishpit to be W/R/S. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor./4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean lids stored in containers with standing water. Ensure items are air dried before being placed in container for storage. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed damaged table where clean dishes are stored. Replace. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent and ceiling in need of cleaning at FOH near cook line. **REPEAT** -1- 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 paper towel dispenser at handsink in kitchen in need of repair and soap dispenser at handsink in women’s bathroom in need of repair. Observed damaged floor and ceiling tiles in need of replacement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on sheet tray where bread is stored. -CDI- PIC relocated items. **REPEAT** -0.5-

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

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the RI without dates. CDI. PIC voluntarily discarded. Repeat ****Improvement from last time. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen during inspection. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food items stored on the floor in the WI freezer.

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 vents in the facility needs to be cleaned throughout. Repeat ****improvement from last time.

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

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed AN INCOMPLETE employee health policy. CDI- EHS sent plan and educated on the difference between the current and the new one in the facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw burger stored directly above slow and other ready to eat food. CDI. PIC removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the RI and WI without dates. CDI. PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened through out the inspection.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items stored directly on the floor on the way to the bathrooms. Needs to be removed.

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 vents in the facility needs to be cleaned throughout. Repeat ****improvement from last time.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC present during inspection. PIC came at the end of inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes,shredded cheese, sliced cheese, hotdogs, boiled eggs ,Taziki sauce, Ham and turkey, feta cheese,Raw hamburger steak.. CDI moved items to WIC to cool For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food cooling tightly wrapped. REPEAT.. CDI.. Took lids of food cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 area behind soda nozzle in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed handle missing of hand sink faucets.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed handwashing sink 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. observed facility needs to be cleaned throughout

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 beef stored over raw shelled eggs. -CDI- PIC corrected storage order. **NO POINT ESCALATION DUE TO IMPROVEMENT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed Cole slaw prepared today cooling in large plastic container filled to the top with lid. Observed individual containers of banana pudding with whipped cream topping prepared today cooling with lids in display cooler. -CDI- EHS educated PIC on proper cooling methods and lids were vented and items placed into WIC or freezer units. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed missing/damaged gaskets at RIC doors. Replace. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. Owner with CFPM entered during the inspection but left back out. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels in dispenser in men’s bathroom. -CDI- PIC placed a roll of paper towels in bathroom. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over onions in prep unit. Observed raw bacon stored over drinks and blue cheese in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken stored over raw shrimp in WIC. -CDI- PIC corrected storage order. 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 unwashed tomatoes stored over RTE sauces and teas in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw fish and chicken on ice on prep table with no protective covering. -CDI- PIC covered items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- 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 items hot holding in steam well below 135F. -CDI- PIC reheated items above 165F. **REPEAT** -3- 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-/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 cut tomatoes, eggs, housemade cole slaw, housemade potato salad, bologna, boiled eggs, pulled pork and peppers and onions in prep unit with no date. Observed housemade cole slaw, housemade potato salad and salads in RIC with no date. Observed pulled pork and chili in WIC with no date. Per PIC items in prep unit and RIC were prepared yesterday and items in WIC were from two days ago. -CDI- PIC properly date marked items. **REPEAT** -3- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of raid stored in dry storage area. -CDI- PIC voluntarily discarded.**REPEAT** -2-

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 bottles on line with no labels. Per PIC, items were oil, liquid butter and Italian dressing. **REPEAT** -2-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pest inside of feta cheese container in prep unit. -CDI- PIC voluntarily discarded item. **REPEAT** -1-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed napkins stored on floor behind cash register. -CDI- PIC relocated items. -0-

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 food debris and buildup on sides of cooking equipment and under fryers. Observed dark buildup on drink dispenser machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids and doors on dumpsters due to being overfilled. **REPEAT** -1- 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near 3-compartment sink and throughout facility. Replace. **REPEAT** -1- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls and ceilings. Observed buildup on vent covers and ceilings. Increased and more thorough cleaning frequency recommended.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf- Observed several risk factor violations during inspection and PIC not having a CFPM. -CDI- EHS educated PIC on duties. -0- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touch face and not wash hands. -CDI- EHS educated food employee on when to wash and food employee rewashed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus decontaminating hands. -CDI- EHS educated food employee using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -2- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee place raw shrimp in fryer basket and return to work with unwashed produce. -CDI- EHS intervened and instructed food employee to wash hands and food employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap in men’s bathroom. -CDI- PIC replenished soap supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed meat thawing on handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. **REPEAT** -2-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over shredded cheese in WIC. Observed raw chicken stored over fries in WIC. Observed green beans stored under raw chicken in RIC. Observed raw meat outside of original packaging stored over bread in freezer. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tomatoes, raw chicken, raw fish and other items in RIC with no protective coverings. Observed raw fish and raw chicken on ice on prep table with no protective coverings. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE sauces and tea in WIC. Observed unwashed lettuce stored over RTE sauces in WIC. -CDI- PIC corrected storage order. -0- 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 and residue on dishes stored as clean. -CDI- PIC placed items in dish pit to be W/R/S. -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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken and green peppers hot holding on stove below 135F. Refer to temperature chart. -CDI- PIC reheated items above 165F. **REPEAT** -3- 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 American cheese, provolone cheese boiled eggs and salads in prep unit above 41F. Observed salads in RIC between 43-46F. Refer to temperature chart.-CDI- PIC placed items in WIC to cool back down. **REPEAT** -3- 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-/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 boiled eggs, housemade cole slaw, housemade potato salad and other items in prep unit with no date marks. Per PIC, these items were prepared yesterday. -CDI- PIC properly date marked these items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 spray bottles with no labels. Per PIC, items were bleach and degreaser. -CDI- PIC properly labeled items. **REPEAT** -1- 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed raid and hotshot in facility. -CDI- PIC removed 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 salads prepared this morning cooling in RIC with tightly covered lids. Observed green beans cooling on prep table in large plastic container with a small vent with no change in temperature after 60 minutes. -CDI- PIC moved items to WIC to facilitate rapid cooling. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed fries being slacked near grill at 46F. -CDI- EHS educated PIC on proper slacking methods and food employees placed items in WIC or freezer. 3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed raw burger patties thawing on the counter. Observed fish thawing in sink with no running water. Water was running initially but food employees cut it off 2 different times. -CDI- PIC educated PIC on proper thawing methods and PIC turned water back on. **REPEAT** -0.5-

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 hot sauce, water and oil near grill line with no labels. Observed container of sugar with no labels. -CDI- PIC properly labeled items. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 cockroach under 3-compartment sink. -0- **POINTS NOT ESCALATED DUE TO IMPROVEMENT FROM LAST INSPECTION. DID NOT OBSERVE ANY FLIES.**

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 2 dented cans stored with other cans. -CDI- PIC relocated items. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bag of onions and a large bag of potatoes on the floor. Observed boxes of mayonnaise stored on floor in dry storage area. Observed large bowl of hush puppy batter on 3-compartment sink with no protective covering. Observed food employee rinse container containing raw fish and splash from raw fish got into hush puppy batter .-CDI- PIC relocated items. PIC voluntarily discarded of hush puppy batter. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelet while engaging in food prep. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at front of house stored in chlroine sanitizer concentration at 10ppm. -CDI- PIC corrected concentration to 100ppm. -0-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine. -CDI- EHS educated PIC on proper storage of ice scoop and PIC moved items to dish pit to be W/R/S. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wooden rack holding Hobart equipment. -0-

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 food debris and buildup on sides of cooking equipment and under fryers. Increased and more thorough cleaning frequency recommended. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed no backflow prevention devices at hose connected under 3-compartment sink. **3 DAY VERIFICATION REQUIRED** -1- 5-205.15 Maintain a plumbing system in good repair. Observed broken handle at handwashing sink for hot water. Repair or replace.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpsters. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near 3-compartment sink and throughout facility. Replace. **REPEAT** -0.5- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls. Observed buildup on vent covers and ceilings. Increased and more thorough cleaning frequency recommended.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in WIC. Observed employee food stored over retail items in dry storage area. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet. -CDI- EHS educated PIC on using a barrier to turn off faucet and food employee properly re-washed hands. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed broken soap dispenser at handwashing sink. -CDI- PIC placed soap at handwashing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed 2 buckets of chicken on handwashing sink. -CDI- PIC removed. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mashed potatoes and chicken hot holding below 135F. Refer to temperature chart. -CDI- Food employee reheated items to above 135F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 items in prep unit, stand alone RIC and WIC above 41F. Refer to temperature chart. -CDI- PIC placed items in WIC and freezer to cool down. **REPEAT** -3- 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-/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 gravy in WIC date marked 10/3 (discard 10/9). Observed sliced deli meats in freezer with no date mark. Observed sliced deli meats in stand alone RIC with two date marks: 10/6 & 10/9. -CDI- PIC voluntarily discarded gravy. PIC properly date marked deli meats. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed no label on degreaser spray bottle. -CDI- PIC labeled item. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed raid stored with dry storage. -CDI- PIC removed. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today cooling stacked high with lids. -0- 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 shrimp thawing under running water, not submerged with water temperature at 76F. -CDI- PIC placed shrimp in a container submerged in running water and surrounded container with ice. -0-

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 water, hot sauce, and sugar with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout kitchen area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of chili and boxes of mayonnaise on floor in dry storage area. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed napkins, plastic containers, and cups on floor near bathroom area. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. **REPEAT** -0.5- 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed cardboard boxes stored outside of dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near 3-compartment sink. Replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee items stored over retail items in dry storage area. Observed employee keys stored on break rack. **REPEAT** -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM in the facility during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed beef, fish, stored directly above lettuce. CDI. Pic changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 sliced tomatoes, and lettuce, holding above 41F in prep unit. CDI- Items discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in the facility during inspection. CDI. Pic ordered new one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

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. Also observed cleaning needed in WI cooler ceilings, shelves. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters in the facility during inspection.

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 ceiling, walls, floors, in need of cleaning in the kitchen area. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly on prep area. CDI. Pic removed.

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

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at hand sink. Needs to have one.

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 bread holder stored on trash container. Also observed cleaning needed in WI cooler ceilings. Repeat

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

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no employee health policy. CDI- EHS sent plan.

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

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 drink stored on the prep line.

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 can opener and slicer in need of cleaning. Observed large bin soiled with unknown liquid. Observed ice scoop in contact with dust on top ice machine.

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 sliced hams, and potato salad holding above 41F in the walk in cooler. CDI- Items discarded.

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 handles of scoop stored in sugar.

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 shelves under prep table in need of cleaning. Observed low oven in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles and low grout at the 3 comp sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning under and around equipment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food stored directly on the floor. Also observed fries stored directly under cooking line. CDI. PIC removed. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Needs to wear some. REPEAT.

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 in use sugar scoop stored with handle touching the food. CDI. PIC removed.

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

5-205.15 Maintain a plumbing system in good repair. Observed broken pip under the 3 comp sink. Needs to be repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents, ceilings, floors under equipment. Needs to be cleaned. Repeat.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen food in the prep sink thawing without running water. CDI. PIC ran water on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed frozen food stored directly on the floor in the WI freezer and dry food stuffs on the floor in the dry storage area. CDI. PIC removed. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a hair cover. CDI. Employee wore one. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves in the facility. Also observed date mark stickers on cleaned dishes. CDI. PIC removed to be cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents and ceilings through out the facility. Needs to be cleaned. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple uncovered food in WI and RI. CDI. PIC covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed potatoes salad, hot dogs, lettuce, tomatoes, cold holding at temperatures above 41F. CDI. PIC indicated that the food was removed not long ago and took it back to the cooler.

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 greens, rice in the WI without date marks. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple frozen food on the floor in the WI freezer, oil containers in the dry storage area. Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to wear one when working with food.

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 flour scoops stored with handle touching the flour. Needs to be removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no sanitizer test kits in the facility at the time of inspection. Will be back within 10days to check on them.

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 micro waves, handles, RI coolers. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents and ceilings through out the facility. Needs to be cleaned.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee handled raw eggs with gloves on and did not discard gloves but continued to work. CDI- Stopped, employee washed hands and donned gloves.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach Sanitizer recorded too strong. CDI- Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer not on site.

4-501.11 Maintain equipment in good repair. Gaskets damaged in reach in units.

4-602.13 Nonfood Contact Surfaces - C NFCS areas in need of cleaning, Gaskets, door handles, etc. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee sweater stored on back dry good area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans, green beans, mash potatoes, hot holding at temperatures below 135F. CDI. PIC reheated the food to 178.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps, chicken, cold holding at temperatures above 41F. CDI. PIC took it to the cooler and indicated that they were prepped for cooking about 2 hrs ago.

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 cheese in the RI with no datem mark on it. CDI. PIC date marked. ***All other food was 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 chicken, eggs on TPHC without a written procedure. CDI. provided one for the facility.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice cooling in the WI cooler in a tightly covered container. CDI. PIC removed the cover.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food in the WI freezer stored directly on the floor. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up and food debris on the storage racks throughout the facility, outside of toasters, and microwave. Needs to be cleaned.

2-301.15 Where to Wash - PF-Observed employee washing hands at three compartment sink with gloves on. CDI-Educated employee on where to wash, and how to wash. Employee rewash his hands.

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

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 a crack on the ice scoop. 4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in cooler of the flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up and food debris on the storage racks throughout the facility. Clean the leg of prep tables, outside of toasters, and microwave. Cleaning is also needed along the sides and exterior of equipment (grills, fryers, ovens ect.)

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

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.-Cleaning is needed throughout the facilty. Walls and floors need to be clean behind/underneath equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on-site, PIC came shortly after inspection began, explained they were right next door buying medical supplies. PIC has a very negative attitude, be aware at next inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef over RTE (ready to eat) okra, and chicken. PIC changed storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot holding at 135F or below, chicken was closer to the front where there was limited HH capacity. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit by grill holding at ambient air 50F, walk-in at 43F. (See temp chart) PIC called maintenance person and they came during inspection. Walk-in cooler dropped, prep unit was dropping.

3-501.13 Use approved thawing methods. Observed beef in packages sitting in warm water thawing, not under running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the kitchen area.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed raw fish and chicken products stored in containers of undrained ice and water at the fryer area. Per 3-303.12 (D) raw fish can only remain in ice that it was shipped/received in while awaiting preparation. Raw chicken products may not be stored in undraining ice. REPEAT VIOLATION. Talked with PIC explained ice/water is a brine to help with the cooking process.

4-501.11 Maintain equipment in good repair. Observed prep unit and walk-in cooler not holding at 41F or below. CDI-Maintenance person came out during inspection. Walk-inc ooler dropped in temp, prep unit seemd to be dropping will be back tomorrow.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles near soda machine with water damage. Ceiling in kitchen with splash residue,

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign present at the rear kitchen handsink. Provided by EHS.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue present on stacked pots and pans in the facility leftover from date marking. Residue must be removed during wash/rinse/sanitize process. Items taken for re-processing 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer dispensing at less than required 50ppm of chlorine residual. Re-mixed by PIC and proper levels observed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed various vegetables reheating for hot hold in a steam unit at 90F at approximately 1 hour of reheating according to PIC. EHS retemped items 30 minutes after initial temperature check and observed items at 100-105F. As total time was approximately 1.5 hours out of 2 hours to reach 165F, EHS had PIC place items on the stove top to rapidly reheat to 165F, which was observed at the 2 hour mark due to EHS intervention. Do not use steam units to reheat products, utilize the stove or ovens of the facility to ensure proper reheating times are met.

Cold Holding-3-501.16(A)(2) and (B) – First inspection* (on or after January 1, 2019) for Time/Temperature Control for Safety (TCS) foods found within the 42°F-45°F temperature range, mark OUT and take zero points. Permit action should not be taken during the first inspection for this violation. Observed several items above 41F in the walk in cooler. All cold holding temperatures in facility must be at 41F or below by next inspection per NCDHHS position statement.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several packages of boxed food items on the floor of the walk in cooler. 3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed raw fish and chicken products stored in containers of undrained ice and water in the walk-in cooler and at the fryer area. Per 3-303.12 (D) raw fish can only remain in ice that it was shipped/received in while awaiting preparation. Raw chicken products may not be stored in undraining ice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight grease/food residue on shelving/equipment in the prep/cooking 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 slight disrepair/damage on walls and floors of the kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas of the floor, walls, ceilings of the kitchen area in need of cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw ground beef in the walk in cooler. CDI - items were rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage stored above deli meats in the walk in cooler. CDI - sausage was moved.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - Observed salads cooling in the walk in cooler. PIC stated they were placed in there at 10 AM. At 2:15 PM the salads were still 56F. CDI - PIC voluntarily discarded the salads.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce, hard boiled eggs, tomatoes, ham and turkey, cole slaw and raw burgers above 45F in the prep top. CDI - items were cooled down in an ice bath; see temperature chart.

General comment 3-501.13 Use approved thawing methods. - Observed fish thawing in standing water on the prep sink. CDI - fish were placed in the reach in cooler to thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility. Keep doors closed; suggested to get an air curtain for the front and back door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer not used today with a lot of food build up stuck between blade and blade guard. CDI- Worker re-cleaned and sanitized slicer. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some pink build up inside needing cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in hot holding box at 122 degrees, cooked approx. 30 minutes earlier. Facility approved to use TPHC, no TPHC procedures in use. CDI- Fried chicken reheated to 170 then placed on TPHC using proper TPHC procedures.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility approved for TPHC for fried chicken, no TPHC procedures in place for fried chicken held without temperature control. CDI- Chicken re-fried

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of degreaser and sanitizer not being labeled. CDI- Bottles labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pans of rice and mac and cheese cooling with tight plastic wrap cover. CDI- Foods separated into shallow and vented pans to speed 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 worker wearing a watch and rubber bracelets. CDI- Worker removed items.

4-501.11 Maintain equipment in good repair. Walls on walk in cooler have some peeling paint needing repainting, fan covers are rusting in walk in, needing repainting or replacing to make cleaning them easier.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Fan covers in walk in cooler need cleaning of build up.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee wearing gloves handle raw shell eggs, then attempt to handle RTE tomatoes. CDI- Employee corrected, washed hands, changed gloves.

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 chicken salad in prep cooler date marked for 9 days ago. CDI- Chicken salad disposed of. 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 foods prepared more than 24 hrs ago inlcuding sliced deli meats and house made cole slaw that were not date marked. CDI- PIC confirmed date of prep and properly date marked foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser at grill not labeled. CDI- Bottle labeled. He

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies near back door, maintain pest control measures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed large bowl of cut lettuce sitting on top of open trash can during prep. CDI- Lettuce voluntarily disposed of by PIC out of pre-caution. Do not use trash cans to set food on as they are a source of contamination.

4-502.11(A) Maintain utensils in good repair. Observed fryer basket at fryer in poor condition with several broken and missing metal wires. PIC disposed of fryer basket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer not used today with food debris on the blade. Observed a few dishes stored as clean with dried food debris on them. Food contact surfaces need better cleaning. CDI- Dishes re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 pans of sliced tomatoes at 53 degrees in make table. Tomatoes had just been cut according to cook. Need to chill prepped foods to 45 or below before cold holding, make table is not for chilling foods. CDI- Tomatoes moved to reach in cooler to chill. Observed tomatoes at 45 degrees by end of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep and not well vented container of beans from a can cooling approx 3 hrs at 56 degrees in WIC. CDI Beans placed in shallow pan in WIC to speed cooling. Beans observed at 45 by end of inspection.

4-501.11 Maintain equipment in good repair. Observed back wall of WIC with some peeing pain areas, needing repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. WIC fan covers are very dusty, needing cleaining 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. Men's restroom wall is peeling, needs repainting.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers and onions holding over 30 minutes with no temp control on stove eye. CDI- Food reheated on flat grill to 165 and hot held on flat grill above 135.

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 sandwich meats in fridge that were removed from freezer 5 days ago that did not have a date of thaw on them. CDI- Meats properly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed some gravy in walk in cooler date marked for 9 days ago. CDI- Gravy disposed of.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser not labeled. CDI- Bottle labeled.

4-501.11 Maintain equipment in good repair. Walk in cooler back wall has a couple pain peeling spots that need repair. Observed fridge unit with broiken handles, needing replacement.

. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Need to clean fan covers in walk in cooler of dust build up.

5-205.15 Maintain a plumbing system in good repair. Kitchen handwash sink is badly clogged, needs repair ASAP to not interfere with employee handwashing.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no food safety cetified staff present at time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions and peppers hot held at 90-100 F near griddle. CDI- reheated above 165 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple cold held TCS foods at 49-52 F in top of prep unit. CDI- removed to cooler

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 multiple TCS foods not date marked in top of prep unit and walk in cooler including but not limited to watermelon, gravy and cole slaw prepared yesterday. CDI- date marked

2-101.11 PIC shall be present during all hours of operation.-PF Observed no food safety manager certified staff present at time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on prep sink and some open without lids. CDI- isntruction provided

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed glove changes without hand washing. 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 2-301.14 Wash hands after activities that contaminate them.-PObserved staff handle multiple soiled surfaces including without glove change and hand washing prior to returning to food preparation. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and beef in open packaging over ready to eat chicken in freezer. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed excessive balck an pink residue inside ceiling of ice machine. CDI- cleaned

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods in top of prep unit above 50 F. see temp chart (placed on Temporary TPHC

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 no date mark applicable TCS foods date marked in facility. VR

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 sliced deli meats cooling in closed bus tubs in freezer and rice cooling in walk in cooler in plastic, low surface area to volume ratio covered container and peppers cooling in bottom of prep unit. CDI- instruction provided, cooling procedures changed

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

4-501.11 Maintain equipment in good repair. Observed multiple TCS in prep unit above 50 F and aambient air temp at 55 F. VR repair tech called

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

5-205.15 Maintain a plumbing system in good repair. Observed prep sink overflow unplumbed.

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 excessive debris accumulation on walls under utensil washing sinks.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed soiled can opener. Clean and sanitize after each use or every 4 hours. CDI- Cleaned during the inspection.

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 cooked cooled chicken in the walk-in cooler with no date mark, chili in the prep cooler, and potato salad in the wlak-in cooler. PIC stated foods were made yesterday. CDI- Dates were placed on the foods during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on bottle of windex. CDI- Labeled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Spray bottles with bleach observed greater than 200 ppm. CDI- water added to decrease the concentration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk-in freezer and dry storage area. Store off the floor to prevent contamination.

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 cracked panel in the ice machine. Replace to prevent physiacl contamination to the ice. Observed torn gaskets on the reach-in cooler. Replace.

•4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed build-up on the shelf at cook line. -Observed build-up on the shelving in the walk-in cooler and prep cooler at the cook line.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow on the hose at the three-compartment sink. Corrceted by the VR date.

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 soiled walls at the three-compartmnet sink and other areas in the kitchen.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw hamburger meat stored above raw pork chops and raw pork chops stored above raw shrimp in fridge. CDI- Food arranged by final cook temperature.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener not used today with food build up on it. CDI- Can opener cleaned.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC In use to hold fried chicken with not written procedure available. CDI- PIC wrote a procedure during inspection and procedure was being properly followed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the hamburgers on posted menu and take out menu that may be cooked to order do not have a consumer advisory. Take out menu has consumer advisory only for eggs. CDI- Provided PIC with consumer advisory to post for display menu that customers order from. Take out menu to be revised to add hamburgers to the consumer advisory.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer spray bottles above 200 ppm, bleaching out test strips. CDI- Sanitizer diluted to proper strength. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI- Bottle removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing rubber bracelets. CDI- Cook removed bracelets.

4-501.11 Maintain equipment in good repair. Observed meat slicer with degraded rubber washer that food comes into contact with. Needs replacing. Observed torn gasket on main prep cooler, needs replacing. Observed some badly rusted and peeling racks in walk in cooler needing recoating or 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 fan covers in walk in cooler needing cleaning.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed hose bib under 3 comp sink with no backflow prevention device.

4-501.114 Maintain sanitizer at correct concentrations. -P -Observed chlorine sanitizer at >200ppm today. Diluted to 50-100ppm to correct. Prep sink rewashed and sanitized to correct as well.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion and green peppers hot holding at <135F today- reheated to 165F or more to correct.

1.53-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed open bologna, boiled eggs, and collards not date marked today. Back dated to correct during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor and sanitizer in bottles with no labels today- relabeled to correct.

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 single use scoops stored in dry goods today- discard after use or store multiuse utensil as stated above.

Clean spray arms and ceiling vent near stove.

Clean floor under front cabinets.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified manager onsite today.

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 a gloved employee handle raw hamburger and then handle hamburger buns with same gloves. Hamburger buns discarded. Employee stopped to wash hands today to correct. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee change gloves after handling raw hamburger today but failed to wash hands- employee stopped to wash today.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed uncovered potato salad and onion rings in the walk in cooler. covered during inspection to correct.

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 deli turkey, deli ham, boiled eggs, provolone and open bologna not date marked today. All back dated during inspection to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed blue spray in bottle not labeled today- labeled during inspection today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .Observed boiled eggs cooling in a deep portion inside of a tightly covered plastic container. Eggs split into smaller portions today to correct. Eggs cooling on the the make table moved to the walk in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer onsite for checking cold and hot temperatures- only meat thermometer onsite today. Thermometer purchased during inspection to correct.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toothpicks stored in a soiled container. Store on a clean surface.

Clean pipes behind 3 compartment sink and clean spray arms.

Observed an employee turn off water with their bare hands, which will recontaminate them. Use a papertowel to turn off water rather than bare hands.2-301.12

Observed spoiled blue cheese and spoiled veggie mix stored with other foods today in the WIC. These must be discarded or at least seperated from other foods to prevent contamination. Spoiled products discarded today.3-101.11

Observed santiizer in a spray bottle today at >200ppm. Diluted during inspection to correct. Maintain sanitizer at 50-100ppm.4-501.114Observed build up on the tea nozzle today. Drink nozzles must be washed, rinsed, and sanitized daily. Tea nozzle properly cleaned during inspection to correct.4-602.11

Observed foods in the WIC stored at >45F today- all moved to WIF and repairman called during inspection(arrived during inspection as well). Hold all TCS foods at 45-41F or less. Do not use WIC until repair has been made.3-501.16

Observed 3 containers of open chili not date marked today. Date mark all TCS foods once they have been opened/made.3-501.17

Label foods that are not stored in their original package. ex. WIC foods in mayo containers.3-601.11

Store wiping clothes in sanitizer. Observed a knife being wiped off with a soiled rag today- santiizer bucket provided during inspection.3-304.14

PIC must have passed an approved proctored food safety exam. No one present today during the inspection has been certified.2-102.12

Observed an uncovered employee drink stored next to hotdog buns today-discarded to correct. Employee drinks must have a lid and be stored properly as discussed.2-401.11

Observed an employee today wash hands for <10 seconds and failed to use soap. Hands must be washed thouroughly washed for 15-20 seconds with soap and warm water. After washing, be sure to turn off the water with the papertowel rather than barehands as observed today. Employee asked to rewash during inspection.2-301.12 Cleaning Procedure - P

100F water must be supplied to all handsinks. observed no hot water supplied to the men's restroom today. VR in 10 days- 2/14/2014.

Discard foods once they are out of date and spoiled.Observed out of date buttermilk and a gallon of out of date whole milk in the WIC with buldging containers today-discarded during inspection.Dented cans where the seal has been compromised must be discarded- prefer to check these before purchase. Can set aside today so that it could be sent back.3-101.11

Maintain chlorine sanitizer at 50-100ppm. Observed sanitizer in spray bottle at >200ppm today- diluted down during inspection to correct.4-501.114 Wash, rinse, and sanitize dishes once they have become contaminated. Observed employee take fish water bowl to 3 comp. rinse out and refill- employee failed to wash bowl or sanitize bowl. Employee stopped and asked to rewash. This bowl must be washed, rinsed, and santized at least every 4 hours when in-use, and when it has been contaminated by a soiled 3 comp. sink.4-501.114 Observed pans stored as clean today that still had food debris inside- food contact surfaces must be clean to sight and touch. Observed tea and juice lids in-use in the back with mold on them today-sent to be washed rinsed, and sanitized.4-601.11

Observed milk that was not date marked today-discarded.Observed multiple foods that had multiple dates on them today- be sure to take off old date before re dating to avoid confusion.3-501.17Observed homemade ranch dressing dated 1/28 today. Hold TCS foods for 7 days if keeping them cold at 41F or less and only 4 days if holding them between 45-41F. Ranch discarded to correct.3-501.18

Observed a warning today on menus and on menu board of eggs offered undercooked with the health statement. According to PIC, eggs are not offered undercooked but steak and burgers are if requested. Provide a asterik next to all menu items offered undercooked if requested. Also asterik the health statement along with a warning that these products are offered undercooked. Corrected through instruction.3-603.11

Label all chemicals. Observed windex and sanitizers in unlabeled spray bottles today. Labeled during inspection to correct.7-102.11

Observed.boiled eggs cooling today- one portion was cooling in the top of the make table and the other batch was cooling in the WIC tightly covered in a plastic container. Use approved cooling methods such as using WIF or WIC, uncovering product, metal pans, shallow portions, stirring product, adding ice, or putting on ice.

Keep thermometers accurate within 1F. Observed stem thermometer reading 28F in ice water today. Corrected during inspection by calibrating.4-502.11

Observed pork chop being washed off in the 3 comp. sink today that was set up for dishes and had dirty dishes stored in it. Use the prep sink to wash meats.3-305.14

Store wiping clothes in sanitizer when they are not in-use. Observed a wet wiping clothe around an employee's waist today and a couple stored on counter tops today.3-304.14

Observed a rusted hole in the garbage dumpster today- replace.Observed grease on the ground outside- keep this area cleaned to reduce vermin attraction.5-501.115

Shield lights in kitchen where shield is missing. provide coated or shielded lights on heat lamp- observed uncoated bulbs today.6-202.11

PIC needs to be food safe certified by 1/1/14.

Employee drinks must be stored covered and below food or food contact surfaces. Observed employee drinks stored above prep sink.

No bare hand contact allowed with RTE foods. Observed employee touching cooked onions and french fries with bare hands. CDI- Employee corrected, washed hands and put on gloves.

Store food by final cook temperature. Observed raw hamburger stored above raw fish and pork in refrigerator. Observed raw hamburger stored behind RTE ham and turkey in make table which can lead to contaminating the RTE foods. CDI- Foods properly stored, RTE ham and turky moved to front of make table.

Properly wash rinse and sanitize all food contact surfaces. Observed no evidence that dishes were being properly sanitized as observed washed dishes with no sanitizer made or available. Dishes should be clean to sight and touch. Observed several dishes that were stored as clean with food particles on them. CDI- 3 comp sink properly set up with sanitizer and dishes re-washed. All food contact surfaces must be cleaned within 4 hrs after first use. Observed in use flour tubs for flouring raw chicken and fish that are not being changed out every 4 hrs. CDI- Employees corrected, tubs and utensils changed out with clean tubs and utensils.

Hot hold foods at 135 min. Observed cooked onions being left out without temperature control at 83 degrees. Cooked vegetables including onions must be kept under temperautre control. CDI- Onions voluntarily disposed of by worker. Observed rice and fried chicken stored in warming cabinet at 108-118 degrees. Observed fried chicken under heating lamp at 128 degrees. Recommend using TPHC for fried chicken as heating lamp is not keeping the chicken hot. Gave PIC TPHC application.

Posted consumer advisory does not meet food code requirements. CDI- PIC posted approved consumer advisory during inspection and will have take out menus changed to include advisory.

Label all chemicals. Observed a few bottles of un-labeled chemicals and un-labeled sanitizer.

Observed tub of ham and turkey in refrigerator that was being contaminated by very bad condensation leak in the refrigerator. CDI- Meats voluntarily disposed of by worker. Do not store food in this fridge until fixed or replaced.

Maintain equipment in good repair. Observed bad condensation leak in refrigerator neeing repair or replacing. Observed walk in freezer pipe leaking leaving large ice build up on food boxes. Observed gaskets on hot hold warmer needing replacing.