COFFEY CREEK CAFE

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a chlorine sanitizer bucket with wiping cloths that was below the required sanitizer concentration. CDI- PIC voluntarily refilled the sanitizer bucket with chlorine sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed four wire-rack shelves in the WIC with rust damage that are not longer easily cleanable. The shelves need to be either resurfaced or replaced so they are in good repair and easily cleanable. REPEAT.

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees personal food being stored on rack in WIC above food held for resale. Relocate as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed diced tomatoes, prepared on the morning of inspection, in WIC placed beneath box of unwashed mushrooms. CDI - PIC rotated RTE food to sit above unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed lunch menu with an asterisked disclosure statement ( I.E. ‘Items marked with an ‘*’ are made to order’); however, breakfast consumer advisory statement did not include disclosure. A verification will occur no later than 04/11/2026.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) date marked container of boiled eggs in water in WIC. EHS and PIC discussed proper storage of ready to eat foods. Note: EHS observed one (1) linen towel stored at prep line. PIC stated that linen was used to remove excess oil from reheated bacon during plating process. EHS has advised PIC and food employees to not utilize linens in direct contact with food.

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

4-502.13 Single-use and single-service articles cannot be reused. Observed two (2) single use articles (tzatziki bins) held as clean at dry storage. Observed approximately six (6) single use tzatziki bins in WIC and one (1) salt and pepper bin to hold new food items (cocktail sauces and pasta salads in WIC, margarine in spice bin) Utilize single use articles only once. REPEAT

4-501.11 Maintain equipment in good repair. Observed rust buildup on four (4) of the five shelving units in walk in cooler. Repair, resurface or replace shelving to make smooth and easily cleanable. REPEAT. Note: No escalation in point deduction due to some improvement; EHS observed one of the previously cited WIC shelves with rust removed. Replace and/or resurface all shelves with rust or occlusion as required.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC refill personal cup (used to hold houseplant) with water from handsink. CDI - PIC and EHS reviewed requirements for handwashing sink usage.

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 two (2) unopened packages of turkey bacon stored above steak within WIC. CDI - PIC rotated raw animal food to lower storage; EHS provided WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) in use wiping cloths held at prep table outside of sanitizer. Observed two (2) employees with wiping cloths on belt. CDI - PIC remade chlorine sanitizer bin to approximately 100 ppm and rotated in use wiping cloths to sanitizer container.

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple (approximately seven (7)) single use articles (mayo bins, tzatziki buckets) held as clean at dry storage. Utilize single use articles only once.

4-501.11 Maintain equipment in good repair. Observed rust buildup on shelving in walk in cooler. Repair, resurface or replace shelving to make smooth and easily cleanable. 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 minor accumulation of dust on ceiling of WIC. Clean as needed.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed minor accumulation of dust in air vents above prep lines. Clean as needed.

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 missing labels on reused small deli salad containers in walk in cooler and on dry goods containers in dry storage. Label these with common name of foods. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw fish thawing in walk in cooler stored directly on floor under shelf. Keep food at least 6 inches off floor. -1- 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed taco shells and dry goods without protection. Taco shells stored on top of prep unit and dry goods exposed under shelves. Protect these foods during storage.

4-501.11 Maintain equipment in good repair. Observed rust buildup on shelving in walk in cooler. Repair, resurface or replace shelving to make smooth and easily cleanable. -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 buildup on underside of shelving in walk in cooler and dry storage. Clean often enough to prevent buildup. REPEAT -.5-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed water hose in the ON position without continuous flow backflow prevention. Keep hose OFF between uses or replace backflow prevention. CDI - PIC turned hose off.

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 rust buildup on HVAC covers at cook line. Resurface or replace these to make them smooth and easily cleanable. -0- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling vent over ice machine. Clean often enough to prevent buildup.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 3 heads of lettuce still in packaging in direct contact with shredded lettuce. -CDI- PIC removed packaged lettuce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slightly soiled deli slicer. -CDI- PIC disassembled the deli slicer and cleaned it to get rid of the food residue. The deli slicer was the only food contact surface that was slightly soiled. Due to severity, no points deducted. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados in a flip top unit that were said to be washed. Remove stickers before storing them as clean. (0.5 pts)

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 slight build up of fuzzy white debris on the wire shelving in the WIC. Increase cleaning frequency. (0 pts)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed establishment with no written procedures for responding to V&D events. CDI- EHS provided clean-up procedure handout. For more information 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 can opener with heavily soiled with food debris accumulation. PIC stated that the equipment is used everyday and cleaned everyday. CDI- PIC removed can opener to be washed, rinsed, and sanitized. 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 brown gravy holding at 118F and potato soup holding at 128F. CDI- PIC removed items to be reheated to 165. 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 shredded lettuce prepared in the morning holding at 50F in the flip top. CDI- PIC removed lettuce to be cooled to 41F in the WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed deli meats sliced in house being held in containers without date mark. CDI- PIC had correct dates applied to containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 beef tips held in WIC date marked for 12/6. CDI- PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed shredded lettuce prepared in the morning cooling in the WIC covered and in deep pans. Shredded lettuce in container did not have a change in temperature after 30 minutes. CDI- PIC had the item removed to shallow uncovered pans so that proper cold air flow occurs. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Replace rusty shelving in walk-in cooler.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees personal food being stored on rack in WIC next to RTE items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice inside of hand sink near ice machine in kitchen area. CDI- education was performed with employees. -zero-

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 sausage gravy cooling in walk-in cooler at a rate of 6 degrees in twenty minutes. CDI- sausage gravy was separated into two containers to increase surface area. -zero- 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed that there was no disclosure in the breakfast and lunch menus in facility. VR- facility has up to ten days to add disclosure to menu.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a deep, plastic container of sausage gravy cooling in walk-in cooler. CDI- container was separated into two containers to increase surface area. 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 live roach crawling on prep station lid in kitchen area. Instructed PIC to have pest control to come perform a treatment soon.

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 container of toasted bread uncovered in dry storage area. CDI- container was covered.

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. Replace rusty shelving in walk-in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace rusty a/c vents in ceiling in kitchen area. -zero-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC grab slice of American cheese with bare hand. CDI - Cheese slice voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese & diced tomatoes held above 41F inside prep unit. CDI - PIC stated that items were placed inside the prep unit at 6:30 AM and items were moved to the WIC for rapid 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS food items (Tuna 6/5 & Pasta Salad 6/6) held longer than 7 days. CDI - Items were Voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta noodles cooling 2 degrees from 70F to 68F in 40 minute time span. CDI - Pasta was placed in an Ice bath. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of breading, sugar, and spices with no label. CDI - Items were labeled.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no certified food protection manager on site at time of inspection. Ensure CFPM is on site during all hours of operation and food prep.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee water bottle stored on wire shelf, over prep table, clean knives, and seasonings. Ensure employees drink in designated areas only.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw ground beef with both hands, remove one glove, begin to put on new glove, without a hand wash. CDI-EHS educated staff on “when to wash” requirements, and employee properly washed hands and then donned gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee pick up RTE sliced bread with bare hand. CDI-EHS educated employee on barehand contact with RTE foods and PIC voluntarily discarded bread that was touched with barehands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of raw bacon stored over RTE foods, like milk, butter, and tzatziki, in WIC. CDI-PIC relocated raw bacon to bottom shelf, below RTE foods.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed non-continuous cooking of chicken breast without required written procedures and cooling logs. Employee partially cooked chicken, and placed a time stamp of 10:45am-2:45pm on container of chicken. EHS educated PIC on non-continuous cooking. CDI-PIC has made decision to no longer use non-continuous cooking for chicken or any other foods.

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 two different household pesticides inside establishment. PIC stated they do not have commercial pest control at this time. CDI-PIC removed household pesticides from establishment.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top unit for use with produce stickers still attached. Remove produce stickers during thorough washing produce.

5-501.15 Provide dumpster, waste containers that are of sound construction. 5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed dumpster that is rusting and no longer durable. Observed breaks in dumpster. Repair or replace.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility does not have vomiting and diarrheal procedure. CDI - EHS provided copies of the procedure. For more information 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 pork chops stored on pan sheet with package of commercial hot dogs. Pork chops requires higher cook temp than commercial hot dogs. CDI. PIC removed hot dog package and stored separate from raw pork chops. REPEAT. 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 Observed diced tomato at 44F and mushroom at 45F in flip top. Pans were double stacked. Observed rice in WIC at 60F. Observed hashbrowns in reach in at 59F. Observed Caesar dressing in individual cups in flip top cooler at 44F. Cups were over stacked in flip top cooler. CDI - Food was moved to cool. Rice was voluntarily discarded. Caesar dressing cups were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 pasta salad in WIC dated 8/16 and chili in reach in dated 8/22. CDI - Food was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small lizard in kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door cracked open upon entrance to facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer at less than 50 ppm sanitizer. CDI - Bleach was added and concentration increased to 200 ppm chlorine.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed personal cups stored at hand wash sink. CDI. PIC moved cups.

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 pork chops stored on pan sheet with package of commercial hot dogs, pork chop blood on sheet pan contacting package of hot dogs. Pork chops requires higher cook temp than commercial hot dogs. CDI. PIC removed hot dog package, cleaned packaged, and stored separate from raw pork chops. 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 multiple TCS items; boiled eggs, tuna salad, macaroni salad, gravy, with no date marking. CDI PIC placed date marks on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed box of frozen shrimp held out on counter top for thawing. CDI. PIC placed items in WIC for thawing using approved method.

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.

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 taco meat dated 2/23 in the prep reach in. CDI: voluntarily discarded. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser unlabeled. CDI: bottle labeled. -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 potato salad and rice that was just made tightly wrapped in the walk in cooler. CDI: items uncovered and vented to allow cool air to flow. Observed taco meat made today cooling on the prep table. CDI: EHS discussed with PIC on cooling methods and PIC moved the taco meat to the walk in freezer to quickly cool down before use at the salad station. REPEAT VIOLATION -0.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Recommend to air dry before stacking. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of cooked chicken breast in the hot holding unit at 84F. CDI: PIC decided to placed chicken breast in the walk in cooler to cool down to use for tomorrow. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a container of rice made today with tightly closed lid in the walk in cooler. CDI: container uncovered. -0-

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink faucet leaking water with a towel wrapped around to prevent water spraying everywhere. REPEAT VIOLATION -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a container of diced tomatoes stored directly over shredded cheese with no liner in between in the salad flip top unit. CDI: container of diced tomatoes moved to the prep reach in. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for TPHC on grilled chicken breasts. CDI: EHS sent a copy of template to PIC and filled it out during inspection. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in at cook line. REPEAT VIOLATION -1-

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink faucet leaking water. Recommend to repair/replace. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork ribs stored over ready-to-eat foods in the walk in cooler. CDI: pork removed to bottom of shelf during inspection. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed potato salad made today tightly wrapped in the walk in cooler. CDI: container vented. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets in prep reach in coolers. Recommend to replace. REPEAT VIOLATION. -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of food at 41F or below in the walk in cooler uncovered. CDI: items covered. REPEAT VIOLATION -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed mac salad container made 2/21 stored in the walk in cooler past 7 days. CDI: voluntarily discarded. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets in prep reach in coolers on the cook line. Recommend to replace. REPEAT VIOLATION -1-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility has no written cleanup plan procedure in place for vomit and diarrheal events. EHS has emailed PIC a copy. -0-

2-301.14 When to Wash Observed employee washed hands and turned off faucets without a barrier. EHS intervened and explained to employee the importance of turning of faucets with a barrier after washing hands. CDI: employee rewashed hands and turned of faucet with paper towels. -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed frozen pork chops in the walk in freezer uncovered and pork chops thawing in the walk in cooler uncovered. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of cooked mushrooms stored beside the flat top grill at 62F. PIC stated he does not have any TPHC procedures for this and just took out the mushrooms from the walk in cooler 15-20 mins before EHS arrived. EHS allowed to keep mushroom, but on time and a TPHC template has been emailed to PIC. The container of mushrooms has been time stamped. VR within 3 days to ensure facility has TPHC procedures filled out.-1.5-

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 chicken stock, chili and deli meat that has been opened with no date labeled. Observed all items in the flip top with no dates labeled. PIC stated all items were prepared early this morning. CDI: all items were dated. -0-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottle with a concentration of 200ppm or over. CDI: employee diluted chlorine sanitizer between 50-100ppm. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets in all prep units at the cook line. REPEAT VIOLATION -0.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by the ice machine with ice cubes and other unidentifiable debris in it. Ensure that only hands are being washed at the hand sink. -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 gravy cooling in prep reach in with tightly closed lid. CDI: PIC moved to walk in cooler and vented. -0.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. VR within 10 days to ensure a proper working thin probe thermometer is working correctly. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed dial thermometer 6 degrees off from regulator's thermometer. -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep reach in by the ice machine in need of replacement. -0-

5-203.12 Toilets and Urinals - C Observed toilet in smaller stall in need of caulking in women's restroom. -0-

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 grilled chicken breast, and chicken salad that were made on Friday, but not dated. Also, observed meat sauce dated for 5-15. PIC stated that meat sauce was made then frozen and unthawed. I stated to place cooked date, frozen date, and unthaw date on container for recognition. PIC- Chicken breast and chicken salad were denatured and discarded into trash. Appropriate dates were placed on meat sauce. REPEAT (full points).

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. Repaint rusty a/c vents in kitchen area. Replace stained ceiling tiles in facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from ceiling vent above ice machine. REPEAT (half points)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed white rice in walk-in cooler that was held above 41 F. Employee stated that white rice was made yesterday. CDI- White rice was denatured and discarded into trash. (0 point)

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 several items in walk-in cooler that were made over 24 hours ago not dated. CDI- Items were denatured and discarded into trash. (1.5 points).

4-101.19 Nonfood-Contact Surfaces - C Rust present on metal shelving in walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep area with deep grooves. 4-202.11 Food-Contact Surfaces-Cleanability - PF Observed a wire strainer that is in bad repair. CDI- PIC dicarded items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill and fryers in kitchen area. Clean exterior of meat slicer stored on prep table near 3-comp sink.

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. Replaced stained ceiling tile in ceiling near front counter. Replace or repaint rusty a/c vents in ceiling of 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. Clean dust from a/c vents in ceiling of kitchen area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad cooling in a deep container, in the prep cooler CDI- Chicken salad was placed in shallow pan and moved to walk-in cooler to properly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease and dust from hood screens above grill in kitchen area. Clean shelving in 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. Clean splash behind prep stations in kitchen area. clean dust from ceiling in kitcen area and near 3-comp sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using hand sink to fill container for cooking. CDI- Education was provided to only use hand sink for handwashing.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on blade and other food-contact surfaces of slicer. PIC stated that equipment was last used yesterday. Temperature of room were slicer is stored is above 60 F. CDI- Unit was broken down and properly cleaned. Facility was made aware of cleaning unit every four hours of use, or clean after each use.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed food products such as pork chops stored in walk-in freezer uncovered. CDI- Pork chops were covered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of slicer located in back of facility. Food debris observed on exterior of equipment. CDI- Slicer was taken apart and properly cleaned.

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 a container of chicken broth that only cooled three degrees from 91 to 88 in ten minutes (0.3 per minute). CDI- chicken broth was reheated to 165 F and allowed to cool properly. REPEAT. Half points taken due to improvements.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep coolers that were above 41 F. PIC stated that items were placed in coolers at 11 am. CDI- Items were taken to walk-in cooler and allowed to chill. VR- facility has ten days to repair coolers properly. Until then, ice will be used on units to help keep food at or below 41 F .

3-501.13 Use approved thawing methods. Thaw food according to written procedure. Observed a frozen turkey thawing at room temperature. CDI- PIC placed turkey in walk-in cooler to thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed macaroni salad stored uncovered in dry storage area before prep. CDI- Item was placed at proper prep area. Also, observed a tote of raw pork chops stored in floor of walk-in cooler. CDI- Tote was placed on bottom shelf of cooler.

4-501.11 Maintain equipment in good repair. Prep coolers at serving lines are not holding proper temperature. PIC stated that he called maintenance to come out to repair unit, but did not hear anything back from them. PIC called repair person during inspection. They are scheduled to come check and repair units on Thursday 12/19.

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 food items such as sliced tomatoes, sliced lettuce, sliced turkey, and sliced ham that were not cooled before placing in prep cooler. Items had no change in 15 minutes time during cooling. CDI- Items were placed in walk-in cooler and allowed to chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items such as grilled chicken breast, grilled onions, and sauteed mushrooms that were below 135 F. Item were cooked less than an hour ago according to PIC. CDI- Items were reheated to 170 F. Facility may look at Time as a Public Health Control as a solution.

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 Items were placed in prep cooler and allowed to cool. Also, observed items cooling at room temperature. CDI- Items were placed in walk-in cooler and allowed to chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths not stored in sanitizing solution in-between use. CDI- Wiping cloths were placed in sanitizing solution.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting tomatoes before washing them. CDI- Items were discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-101.19 Nonfood-Contact Surfaces - C Replace rusty shelving in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill and fryers in kitchen area.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cracking raw shell eggs, then touching toast and biscuits without washing hands. CDI- Education was performed with employee. Sandwich was discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above Ready-to-eat items in walk-in cooler. CDI- Fish was placed in bottom shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee cracking raw shell eggs, then touching toast and biscuits without washing hands and changing gloves. CDI- Education was performed with employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, shredded cheese, and potato salad that all were above 41 F. CDI- Items were discarded in trash can. 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. Clean splash from wall behind prep station near 3-comp sink.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touching food with bare hands. CDI- Food was discarded. Employee put on gloves.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in interior of ice machine. Facility has up to ten days to have the ice machine cleaned. VR.

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 white rice that was not properly cooling in walk-in cooler. There was no temperature change in 15 minutes. CDI- whte rice was placed in a metal container and allowed to chill further.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham, diced tomatoes, and sliced tomatoes that were above 41 F. Observed sliced turkey, and veggie soup that were between 42 and 45 F. CDI- Items above 41 F were placed in cooler and allowed to chill further.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser that was not labeled. CDI- Bottles was 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 white rice and brown gravy cooling in deep, plastic containers that were tightly covered. CDI- Items were placed in shallow, metal containers (uncovered) in cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet, and dispensing paper towels with clean hands, without using barrier. Ensure employees are dispensing paper towels prior to cleaning hands. CDI, employee corrected by instruction, and re-washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with visible dark build up, stored as clean. CDI, can opener placed at 3 comp sink for cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed gravy hot holding at 124F in hot well. All other items around gravy observed hot holding at to a minimum of 149F. The gravy had been placed in hot well less than 2 hours prior to ehs temp check. CDI, Gravy was heated to 167F.

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 several items such as deli meat, soup, and chicken salad without a date mark. CDI, Items date marked by PIC.

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 coleslaw cooling in tightly covered container in walk in cooler. Observed hard boiled eggs cooling in water out of temperature control. CDI, coleslaw was vented, and hard boiled eggs placed in walk in cooler to finish cooling.

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

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks with screw tops stored inside walk-in cooler above food and one bottled drink stored on small salad prep cooler on main line. CDI: drinks were discarded.

General Comment: 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed cook not washing hands in between glove changes after handling raw eggs and ready to eat foods. CDI: training provided.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed mold on outside of pickle bucket and coffee box stored inside walk-in cooler. CDI: items were discarded. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed block of swiss cheese starting to mold inside bag in walk-in cooler. CDI: cheese discarded.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed several food items including raw chicken, muffins, cheeses, etc. being stored in plastic bun bags/grocery bags that were being re-used. CDI: by instruction to use equipment that can be cleaned properly. Observed cooked bacon being stored on wiping cloth to drain grease. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bread that will be used for bread crumbs being stored on dry storage shelf uncovered. CDI: properly covered.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cut lettuce inside small salad prep cooler overstacked at 47 deg F. CDI: lettuce moved to walk-in cooler and dropped down to 44 deg F. Observed small half and half containers stored at drink station measuring 53 deg F on ice that was melted. CDI: ice moved to cooler. Suggested providing creamers/half n half that does not require refrigeration.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed daily special menu boards missing green dots indicating item can be served undercooked and to go menu missing proper consumer advisory with disclosure statement and indicators. Return visit required to check on menus by 3/22/18

3-501.13 Use approved thawing methods. Observed frozen chicken and hot dogs thawing at room temperature at back of kitchen. CDI: moved to walk-in cooler to properly thaw.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Ensure wiping cloths used for wiping equipment surfaces and counters are not used for any other use. Observed cook using cloth to wipe down surfaces and wipe utensils then blot grease from bacon. Observed bleach sanitizer bucket at front counter reading 0ppm.

4-502.13 Single-use and single-service articles may not be reused. Observed plastic bags used for bread being reused to store different food items. Observed cardboard, plastic food containers, and salad dressing jugs being reused.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of various dry good containers in need of cleaning. Observed cleaning needed on shelving that may be starting to rust inside walk-in cooler. Do not paint. Use epoxy dipped/coated material.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1.5 pts. Observed incorrect date on chicken salad and no date of ham stored inside walk-in cooler. CDI: proper date placed on all products.

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 -1 pt. Observed mutiple foods cooling improperly; rice at 60F (covered); brown gravy at 173F and chicken gravy at 160F (both covered); chicken salad at 50F (covered) in walk-in cooler. Noodles on shelf at cook line at 68F (no temp control); grilled chicken breast at 122F cooling inside sandwich prep cooler. CDI: cooling methods discussed with owner. Rice moved to sheet tray; both chicken and brown gravy moved to ice bath at prep sink and stirred; noodles and grilled chicken moved to ice bath to cool properly. Strongly suggested to start using TPHC for items being used during busy times of operation. TPHC form sent via e-mail.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Observed torn gasket on walk-in cooler. Observed small flip top cooler in disrepair not being used and stored in kitchen and back next to walk-in freezer.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice inside handsink next to ice machine. Ensure that handsinks are not being used as dump sinks. CDI: education provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed visible build-up on ice machine deflector. CDI: cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and sliced tomatoes overstacked in prep cooler > 45F (refer to temp chart). Observed shell eggs that were left out then placed back inside bottom of prep cooler at 59F. CDI - food products discarded and changed out with fresh product.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread that will be used for dressing/stuffing being stored in a cardboard box previously used for tortillias. CDI: product will be discarded and another food grade container that can be washed, rinsed, and sanitized will be used for storage. Observed a box of chicken stored on the floor inside walk-in cooler. CDI: box moved off of floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee coffee cup stored with no lid on the bottom shelf the prep table at the start of the inspection. CDI- cup was observed to be removed when returned to prep area. All other employee beverages stored correctly. Repeat

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Large container of tartar sauce made in facility per PIC Jimmy Katopodis. Tartar sauce is prepared stored for up to one week. CDI- PIC was advised that tartar sauce would need to be marked per rule also.

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. Hashbrowns placed in walk in cooler closed. CDI- all containers opened to allow for air flow; discussed with PIC

4-501.11 Maintain equipment in good repair. One torn gasket on walk in cooler. Have gasket replaced. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on containers and on under side of some storage shelving. Cleaning is needed.

Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink on counter at end of cook line when entering kitchen and another uncovered drink stored on back prep table. Observed more uncovered drinks stored properly at back but need to be covered. CDI - all lids stored on drinks and stored properly.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in spray bottles and bucket out front at 0ppm. CDI - all sanitizer was dumped and refilled with chlorine at proper concentration.

General Comment - 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on to-go menus that were incorrect. Observed asterisks on all food products that are not to be undercooked and disclosure missing. CDI - PIC started the process of correcting menus temporarily with marker during inspection. Next menu print outs will contain correct consumer advisory for to-go menus.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pot of gravy sitting out on counter to cool - product at 111F. CDI - gravy placed in walk-in to actively/rapidly cool properly.

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

Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered employee drink on back prep table and bottled water on counter cook line. CDI - both drinks relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Pan of soup and mashed potatoes sitting on back prep table > 45F. CDI - these items transferred to stove to be cooked immediately.

General Comment - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 bleach sanitizer bucket at back prep area not labeled. CDI - labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in chemical sanitizer at proper strength between uses. Bleach sanitizer bucket at front expo area 0ppm. Changed to 50ppm during inspection.

General Comment - 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. AC fan covers above ice machine with dust accumulation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils... Observed employee beverage at handsink upon walking into establishment. CDI-- Beverage moved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf... Observed a box of hash browns inside handwash sink upon entrance into facility. REPEAT. CDI-- PIC immediately removed product from sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P... Observed a package of raw sausage stored on top shelf above ready-to-eat food... CDI-- PIC moved product to low shelf

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P... Observed mashed potatoes at steam table being hot held at a temperature of 109F. PIC stated the mashed potatoes were from pervious days and had been brought from walk-in-cooler to steam table. CDI-- Product was re-heated to 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf... Observed ground taco meat in flip top with no date mark, CDI-- PIC was confident of date of prep and dated product as such... Also observed macaroni salad (in flip top) and pasta sauce (in walk-in) that was dated with the incorrect date, CDI-- PIC re-labeled with correct date.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf... Menu board has reminder but is missing disclosure on foods that are cooked to order... VR required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf ... Observed a bucket of sanitizer not labeled, CDI-- instructed PIC to label all sanitizers

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf... No thin-probed thermometer at facility. VR required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of flour that were not labeled, CDI-- PIC labeled containers

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread sitting out with no protective covering over it and stored inside cardboard box. PIC stated such was done by design to dry it out. Explained bread could not be exposed to air and potential contamination, CDI-- PIC wrapped bread in wax paper.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC clean a thermometer probe in a handsink. Observed ice dumped in a hand sink. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed measuring cups stored clean with debris accumulation on them. CDI- items recleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sausage gravy cooling at room temperature at 98F. PIC informed me that the gravy was set out to cool between 1-1.5 hours prior. Cool foods using refrigerated equipment. CDI- pot of gravy was placed into the walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed creamers at 70F at the front ordering counter. Creamers say 'keep refrigerated' on the labels. CDI- creamers were placed into the walk in cooler to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of lettuce being stored on the floor while in use.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled dry wiping cloth stored on a flip top cooler cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked while wet above the 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed 3 torn cooler gaskets on cold holding equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hydrated hashbrown potatoes stored at room temperature near the grill (see chart). CDI- hash browns were placed into a reach in cooler.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled dry wiping cloth being stored on a cutting board.

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 one scoop with a handle that was stored in direct contact with a container of shredded cheese.

4-501.11 Maintain equipment in good repair. Observed torn gasket on the walk in cooler door. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed grill equipment being stored directly on a dry wiping cloth above the grill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving above the 3 compartment sink.

2-301.14 Wash hands after activities that contaminate them.-P Observed operator crack shell eggs with gloved hand and then handle toast without changing gloves in between. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer blade guard and can opener blade both with old, dried food debris on them. CDI by recleaning both items.

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 blue cheese opened 9/8 not dated, turkey opened 9/8 not dated, and ham opened 9/8 not dated. CDI by adding datemarks to each item.3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta dated 9/3 in the walk in cooler. CDI by discarding.

7-201.11 Store toxic materials to avoid contamination. -P Observed one degreaser bottle stored directly over soda syrup boxes next to the 3 compartment sink. CDI by relocating degreaser to the bottom shelf.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed buffalo chopper blade with dried cabbage on it. Chopper had not been used today and was stored clean. CDI by recleaning.

3-403.11 Reheating for Hot Holding - P. Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated to 165F for 15 seconds. Observed spaghetti sauce in steam table at 139F. Operator stated that the sauce went straight from cold holding to the steam table. CDI by reheating sauce on grill to 166F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat potentially hazardous foods prepared and held in the establishment for more than 24 hours shall be datemarked. Observed bleu cheese that was opened two days prior without a datemark. Observed meatloaf that was prepared yesterday without a datemark. CDI by adding datemarks.

3-304.14 Wiping Cloths, Use Limitation - C. Dry wiping cloths shall be free of food debris and visible soil. Observed two dry wiping cloths with visible debris on them.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be kept free of accumulation of dust, dirt, food residue, and other debris. Observed one container used for storing clean utensils with crumbs on the bottom.

2-102.12 Certified Food Protection ManagerAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed shell eggs on counter at 59 degrees F. Operator stated that they were brought from walk-in within the hour. CDI, operator brought out cold eggs to sit on ice bath and relocated eggs on shelf to walk-in to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed some foods date marked but a container of milk, chilli, and bulk ham and turkey not date marked. CDI by instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensProvide a proper consumer advisory with a Disclosure and a Reminder on menu and menu board for undercooked eggs and hamburgers. Observed operator state that they are in process of updating menu and current consumer advisory on menu board has a REMINDER but doesn't include a DISCLOSURE. CDI by instruction, provide proper consumer advisory by next inspection.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed a covered container of mashed potatoes cooling in walk-in cooler. Corrected during inspection. Repeat

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Label working containers of spices by common name of material. Observed 1 container of spices not labeled on shelf.

3-304.14 Wiping Cloths, Use LimitationStore wet wiping clothes in sanitiizer buckets in-between uses. Observed wet wping clothes on prep surfaces in kitchen. Store containers of sanitizing solutions so that they are not over equipment, utensils, food, single service. Observed a container of sanitizer stored above prep sink in kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils and a clean, dry area. Observed several containers being stored on shelving soiled with sticky residue above 3 compartment sink. Clean equipment and utensils shall be inverted after cleaning to allow to air dry. Observed metal containers not inverted after cleaning but stored as clean.

4-202.11 Food-Contact Surfaces-CleanabilityGeneral Comment: Food contact surfaces of equipment shall be smooth, easily cleanable and free from breaks. Observed 1 metal strainer in poor repair not no longer easily cleanable. CDI, operator removed strainer from use.

5-501.17 Toilet Room Receptacle, CoveredGeneral Comment: Provide a covered receptacle in female restroom. Observed no covered receptacle in female restroom.