NANA MORRISON'S SOUL FOOD

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple bottles and sanitizer buckets without the labels. Label all working containers of toxic materials. Verification not required. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths soiled with debris and residue not being stored in a sanitizer solution. -CDI- soiled cloths were placed in a sanitizer solution. (0 pts)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal containers. Separate to allow proper air drying. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the hot box units. Replace damaged gaskets. 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 the surface of the wire racks above the 3 comp sink starting to chip. Resurface or replace the chipping wire racks. (0 pts)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no accessible hand soap at the hand sink on the service line. -CDI- PIC provided hand soap for the hand sink. (1 pt)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of wet stacked insert containers that were stored as clean. Separate containers to allow proper air drying. (0.5 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine unable to reach a concentration of at least 50ppm. Dish machine was primed and still unable to reach correct concentrations. Facility only uses the dish machine for specific pieces of equipment. The dish machine was not actively being used during inspection. 3 day VERIFICATION REQUIRED*** (1.5 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed gravy that had been prepared the day prior to inspection at 43F. The gravy has heavy cream as an ingredient rendering it a TCS food product. Employee stated that it had not been removed from the WIC since the day it was prepared. -CDI- PIC voluntarily discarded the gravy. Due to the severity of the violation, points not deducted. Other items appeared to have cooled correctly in the WIC. (0 pts) 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 .

3-501.15 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 that had been cooling in a deep metal container and not reach the necessary cooling parameters. -CDI- PIC voluntarily discarded the gravy. Facility will be switching to wide shallow pans as a means to cool the gravy moving forward. (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: 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 wet stacked metal containers that were said to be stored as clean and dried. Separate containers to allow proper air drying. REPEAT*** (1 pt)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired test strips for the chlorine dish machine. 10 day VERIFICATION REQUIRED*** (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 accumulation of debris/residue on the doors of the low boy unit as well as the RIC on the cook line. Increase cleaning frequency. (0 pts)

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 use bare hands to turn off the water after washing their hands. -CDI- EHS provided education on proper handwashing procedures. (0 pts) 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 .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to reach at least 160F during rinse/sanitize cycle. -CDI- PIC made a call to EcoLab to have the dish machine serviced. Facility only uses single service plates and utensils for customers. Facility is allowed to wash pots and pans by hand in the 3 compartment sink. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen pork chops thawing in a prep sink in still water. PIC turned the water on but the water was 84F. Running water must be at least 70F or below when being used as a thawing method. -CDI- PIC placed the frozen pork chops in the WIC to be thawed correctly. (0.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. Service facility for pests. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked while said to be clean and dry. Separate containers to allow proper air drying. REPEAT*** (1 pt)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with heavy scoring. Resurface or replace cutting board. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee using the handwash sink to fill up a bucket of water. CDI - PIC intervened and employee was notified to only se handwash sinks for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener and a large metal insert container with food debris adhered to the food contact surfaces. CDI - Items placed in dishwashing area to be W/R/S. 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 .

3-501.19 (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 the facility using TPHC to hold fried chicken at the front counter steam table but no written procedure was on site. PIC stated time was in use and the fried chicken pan was observed labeled. PIC was knowledgeable on the discard time requirement. CDI - EHS and PIC filled out document on site at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap between the back door of the facility and the floor, allowing for potential entry of vermin into the establishment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of dishes stored on racks and shelves throughout the facility that were wet nested. REPEAT.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth inside of the front kitchen hand sink. CDI - Item was removed. Improvement from previous inspection.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above collard greens due to an employee rearranging items. CDI - Item was moved to the correct order. Improvement from previous inspection.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle with the label worn off. CDI - Item was labeled during inspection. Improvement from previous inspection.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go cups stacked high behind the counter, exposing them to potential contamination.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster lid. Dumpster area is shared with the shopping center. Improvement from previous inspection.

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 low grouting and cracked tiles by the 3-compartment sink and dish machine.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pot sitting inside of the hand wash sink with water running. CDI - Manager removed the pot.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meatloaf mixture stored above noodles in the walk-in cooler. CDI - Item was moved to the correct order.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the walk-in cooler from 43-48 degrees. Ambient air temperature was 48 degrees. All cooked foods from previous dates were voluntarily discarded. Raw meats and foods prepared today were moved to the walk-in freezer. Maintenance is scheduled to arrive today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed all sanitizer buckets missing their labels. CDI - Manager used a pen to label each bucket.

3-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed a lack of cold-holding capacity due to the walk-in cooler being down. Maintenance is scheduled to arrive today.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can on the storage rack. CDI - Item was removed to be returned to the supplier. 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 butter pads floating in cold water next to the check-out counter.

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

REPEAT 6-303.11 Provide required lighting intensity. Light intensity in WIC measured at 4 foot candles. Provide at least 10 foot candles of light intensity.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed package of raw ground beef stored over open bag of okra in WIF. CDI - PIC rearranged food. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bananas stored over bread and pasta in dry storage area. 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 heavy buildup on veggie peeler. Observed residue on cleaver stored on knife rack. CDI - PIC discarded veggie peeler and rewashed cleaver. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed meatloaf in pan in WIF without date mark. CDI - PIC added date mark. 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 unlabeled bottle of bleach in dish pit. CDI - PIC labeled bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed can of stainless steel polish stored on rack with clean equipment. CDI - PIC moved polish to chemical storage.

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 prepped today in cold table at front line with portions above 41 F. Observed raw tilapia cooling at an insufficient rate in deep, covered pans in WIC. CDI - PIC was able to stir slaw to reach 41 F in all portions of food. PIC moved tilapia to shallow metal pans and covered fish with ice. 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 unlabeled bins of flour and sugar. CDI - PIC labeled bins.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed two sanitizer buckets stored on the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on top of prep top. CDI - PIC placed cloth in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers above 3-comp sink wet stacked. Observed bucket of clean scoops and spoons with sitting water in scoops/spoons. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in female restroom.

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 container of icing. Observed employee drink stored on shelf in WIC above food for customers. CDI - items were removed. 6-303.11 Provide required lighting intensity. Light intensity in WIC measured at 4 foot candles. Provide at least 10 foot candles of light intensity.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot box at 127F. Observed ribs on line at 113F. CDI - Ribs and chicken were reheated. 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 chicken in breading station between 41F and 50F. Chicken flip lid was left slightly opened. CDI - Chicken was cooled and lid was closed. REPEAT. *Points not escalated. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer in spray bottle too strong. Sanitizer bleached out test strips. CDI - Sanitizer was diluted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of jerk chicken stored on the floor in the WIC. Needs to be stored off the floor. REPEAT.

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

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 debris on edges of several single-use to go trays stored on shelving around line. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all cold TCS salads on serve line above 41F. PIC stated that items were put out 1 hour ago. CDI PIC put items in WIC and cooled down to 39F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Mac n Cheese DM the date mixed and not the date noodles were cooked. CDI EHS educated PIC and date was corrected. 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 chicken cooling in WIC in deep containers with lids on. CDI PIC separated and took lids off and put items 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks and container of food on the floor in the WIC. CDI PIC moved items off floor

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service plates stored unprotected and with inside facing upward on top shelf. CDI PIC inverted plates

5-205.15 Maintain a plumbing system in good repair. Observed hand sink pipe leaking.

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 employee cell phone and drink on prep table and shelf with seasonings.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes and utensils sanitizing in quat sanitizer at 0ppm. CDI: quat sanitizer was drained out and new ones were put in reading at 200ppm. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup at the soda machine ice chute. Recommend to clean as often 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 working spray bottle of water unlabeled. CDI: spray bottle labeled. -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 both containers of white rice in the hot box at 116F-123F. Per cook, rice was just placed in there less than 30 mins ago. CDI: rice was reheated to 186F before end of inspection. Observed a container of cooked pork chops sitting out on top of the chicken flip top across the fryers. Per cook, facility had just started doing it to lessen the wait time of cooking pork chops from raw. The cook also stated pork chops were just done cooking and placed there less than an hour ago. CDI: pork chops were dropped and reheated to over 165F and EHS emailed PIC Shawn a copy of the TPHC template. REPEAT VIOLATION -3-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed rice and chicken in the WIC that were above 41F. PIC stated that the foods were cooked last night and had been in the WIC all day. CDI-foods were discarded. EHS went over proper cooling methods with PIC and manager

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed baked chicken in the warmer and fried chicken on the serving line that were holding below 135F. CDI-baked chicken was reheated in the stove to a temperature of 178.0 and fried chicken was discarded and replaced with a fresh batch.

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 rice and chicken in the WIC that were above 41F. PIC stated that foods were cooked last night. Rice was on a sheet pan and was piled high and chicken was holding in a container. CDI-foods were discarded. EHS explained proper cooling methods to PIC and manager. Items on sheet pan should be in a single layer to allow for even rapid cooling, and items in containers should not be packed tightly .

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 and diarrhea cleanup procedure. CDI: EHS discussed with PIC and provided a copy via email. REPEAT VIOLATION -1-

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 stored as clean with food residue. CDI: can opener placed in the 3 comp sink to be w/r/s. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with no label. CDI: EHS discussed with PIC and labeled bottle. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips. -0.5- VR within 10 days.

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 gaskets with food residue throughout kitchen. Recommend to clean as often as needed. -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 dead light bulb in the hood system. Recommend to replace. REPEAT VIOLATION -0.5-

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 facility does not have written vomit and diarrhea cleanup plan. CDI: a cleanup plan was provided via email again and facility was able to print it during inspection. REPEAT VIOLATION -0.5-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored with food residue on the probe. CDI: thermometer was cleaned and sanitized during inspection. -1.5-

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 dead light bulb at the hood. Recommend to replace. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no written vomit and/or diarrheal procedures. EHS has emailed PIC a copy of documents pertaining to this. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried pork chops at 92F and fried catfish at 99F in the hot box. CDI: items were reheated to 210F and 190F. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at the prep cooler for raw chicken. Recommend to replace. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet towels stored in the hand sink in the kitchen. CDI: PIC removed towels. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0ppm. EHS required for all utensils and equipment to be washed at the 3 compartment sink until dish machine is fixed. Owner stated Ecolab tech has been dispatched to come fix it. VR within 10 days. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 spatula with debris. CDI: spatulas were put back into the 3 compartment sink to be cleaned. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of grilled chicken and 2 pans of gravy stored on the speed rack by the raw chicken prep sink. Grilled chicken was at 57F and gravy was at 61F. PIC stated it has been there for an hour. EHS allowed them to use TPHC for today for those items. CDI: PIC labeled the discard times. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a tub of tightly closed collard greens and a tub of mac n cheese uncovered in the walk in cooler. CDI: PIC portioned both food items into smaller and shallower containers and stored in the walk in freezer to cool down quickly. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flying insects at the kitchen and an insect at the dish machine. -0-

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 handle touching sugar in the sugar bin. Ensure all handles of containers are up and away from food. -0-

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 two employees wash hands and cut off the faucet with their bare hands. CDI- education was performed by PIC. Employees rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed four dirty knives stored in clean area of kitchen. Knife blades had debris on them. CDI- Knives were placed at 3-comp sink to be washed, rinsed, and sanitized.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed some uncovered chicken wings and collards in walk-in freezer that were below 40 F. CDI- items were covered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of containers that were stacked wet. CDI- containers were separated 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 exterior of oven, stove top, fryers, and refrigeration units in kitchen area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on serving line and near fryers that were held above 135 F. PIC stated that items were cooked less than one hour ago. CDI- items were reheated to b/t 180 and 190 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk-in cooler that were stored above 41 F. PIC stated that items were in the cooler overnight. CDI- one pan of curry rice was discarded in trash can.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals that were not labeled. CDI-bottles were labeled.

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 damaged ceiling tile above Hot-holding unit and chicken prep cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of collards, stuffing, and rice were stored above 41 F in walk-in cooler. Items were labeled as prepared on 11-16. CDI- Containers of product were discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Two fruit flies noted in interior cabinet of drink station.

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

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. 4-101.19 Nonfood-Contact Surfaces - C Replace rusty shelving above prep sinks and stations in back area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, warming units, prep coolers and shelving in kitchen area. Clean interior of cabinets at drink station in dining room (which is closed at this time).

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 debris from wall beside fryer in kitchen area. Clean splash from walls in dish room area. Clean dust from a/c vents in kitchen area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed one employee water bottle stored in chicken prep cooler. Provide area for employees to store personal items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer strength registering at dish machine. CDI- Facility will use single-service and wash, rinse, and sanitizing at 3-comp sink. Facility has informed maintenance person to come and adjust machine. REPEAT

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 large container of collard greens that were 50 F. PIC stated that greens were cooked last night. CDI- Collard greens were discarded

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 container of collard greens in a deep, plastic container. CDI- Items were discarded.

4-502.13 Single-use and single-service articles may not be reused. Observed alumnium pans being washed and reused to hold cornbread muffins. CDI- Pans were discarded.

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 dried food debris on interior of microwave above prep stations. CDI- microwave was cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer strength registering at dish machine. CDI- Sanitizer was primed to bring forth correct sanitizer strength.

3-302.15 Wash fruits and vegetables prior to use. Observed sweet potatoes that were cut before being washed. CDI- Four sweet potatoes were discarded. Employee was educated on washing fruits and vegetables before cutting them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several 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 food debris from exterior of prep cooler and equipment in kitchen area. Clean debris from shelving in back prep 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 floors in corners and under equipment. Clean splash from wall in kitchen area near fryers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk-in cooler that were above 41 F. CDI- Items were denatured and discarded into trash can. Owner will call maintenance to increase temperature of unit. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation from walk-in cooler dripping and collecting on top of food product in walk-in cooler. CDI- Items were discarded.

4-501.11 Maintain equipment in good repair. Food stored in walk-in cooler are reading 48-51 F. Cooler is also producing a large amount of condensation. Facility has other cold-holding units to prevent them from having to close. However, walk-in cooler needs to be repair before within 24 hours. Replace damaged gaskets on door of hot-holding unit in kitchen area.

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 server wash hands and cut off faucet using bare hands. CDI- Employee rewashed hands, and education was performed. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick item off the floor and did not wash hands before beginning food prep. CDI- Employee removed gloves and washed hands. Contaminated food item was discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food debris of knife blades stored in clean area above food prep. CDI- Knives were placed at 3-comp sink to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork ribs, potato salad, tomato and cucumber salad, coleslaw, and macaroni salad at temperatures above 41 F. Dates on items show that food items were cooked and prepared yesterday. CDI- Items were placed in walk-in cooler to chill. Ice in plastic, food-grade, bags were used to help properly cool foods.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Large amounts of food are being stored in walk-in cooler at any given time. Items in cooler are holding between 42 and 46 F. CDI-PIC will use to aid of ice to keep products cold. Also, owner has called a company to come drop the temperature of the cooler to around 35 F. VR- facility has up to ten days to find a permanant fix for cooling issues.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed several stacks of containers that were stacked wet. Facility may need to increase storage racks to properly air-dry containers.

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. Observdd damage to floors in storage room and kitchen areas. Damage may be the result of constant use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on food prep surface during food prep.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on hot warmer and steam table that were below 135 F (pork ribs- 105 F, curry chicken- 109 F). Food employee stated that the items were cooked this morning. CDI- Both items were reheated to 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cucumber and tomato salad at a temperature of 43 F. CDI- Item were placed in freezer until it reached a temperature of 41 F.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting into onions before washing them. CDI- Onions were discarded into trasch can.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cups stored on floor near front counter.

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 some large pots used for cooking that were pitted and misshaped to make them no longer easily cleanable. CDI- Employees discarded pots into the dumpster. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a water spraying from washer of faucet at meat prep sink. Equipment shall be maintained in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of debris on chicken cooler in kitchen area. Debris was found on interior around the gaskets, and on exterior. Clean buildup on shelving in storage areas.

5-205.15 Maintain a plumbing system in good repair. Pump action hand wash sink in women's restrooms is only holding for ten seconds. According to the rules, this should be on for a minimum of 15 seconds without any need for reactivation.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as carrots, cucumbers and peppers stored over ready to eat foods such as cabbage. CDI, items reversed. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef. CDI, items switched.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, not in sanitizer.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout, including warmer.

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 shelving throughout.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened on arrival.

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 employees re-contaminate hands by closing faucet without using barrier. CDI, Corrected by instruction. Food employees washed hands again. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees put on gloves before washing hands. CDI, corrected by instruction, food employees washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer concentration less than 10ppm Chlorine. CDI, sanitizer adjusted to 100ppm chlorine. Service company was called to check dish machine. VR

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottles with sanitizer concentration higher than 200ppm chlorine. CDI, solution was diluted to reach 200ppm Chlorine. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles containing sanitizer, not labeled. CDI, bottles labeled.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans still wet. Repeat

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip portion of cup exposed to contamination.

4-501.12 Cutting Surfaces - C Observed cutting boards with significant stains. Ensure cutting surfaces are cleanable. Observed torn gaskets at hot box and low boys.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old oil and food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

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 2 large sealed pans of cooked rice cooling inside walk-in cooler measuring 51F; CDI pans uncovered to allow cool air to flow across product; Observed required temp drop during inspection.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (between cooking equipment)

NO POINTS DEDUCTED 6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (employee food' snicker bar) inside reach-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked cabbage, rice stored in hot box hot holding unit measuring below 135F (see chart). CDI items reheated to 165F and placed back in hot box with setting turned to higher setting.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.11 Maintain equipment in good repair. Observed leak at chemical dispenser in need of repair above 3 compartment sink setup.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, rack used for storing canned products collecting debris).

NO POINTS DEDUCTED 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout (pitting) in need of attention; Observed areas of missing baseboard tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.11 Maintain equipment in good repair. Observed rusty shelving throughout in need of replacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (cooking equipment with build up).

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in kitchen prep area with light bulbs that are not shielded.

Observed eggs stored over milk, and pinto beans. Observed corn bread and biscuts stored in pans, stacked with bottom of one pan in contact with muffins of another. Observed personal food stored over facility food. Provide a separate area for personal food below and away from facility food. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

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 marking on sweet potato pie, made at facility. Observed no date mark on heavy cream. CDI - back dated items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soapy water solution used to clean wall from spill with no sanitizer present, sanitizer bucket used. Label properly if not used for sanitizer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored with mouth contact areas exposed at cash register. Observed single service spoons in drawer, drawer left open next to desert cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sheves for clean metal pans with food debris present, finish peeling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed ball caps present on top of shelf stands.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a bottled drink stored on table with clean dishes at dish area. CDI - bottle was discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed containers of raw chicken wings stored above raw tilapia and catfish in walk-in cooler. CDI - all foods were rearranged for proper storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chemical dish machine tested at 0ppm. Dishmachine was repaired during inspection. CDI - Ran through another cycle at 50ppm. All dishes ran prior to repair were re - ran back through dishmachine to sanitize properly.

Repeat - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed strong bleach contents in bottle used to clean floors not labeled stored at dish area. CDI - bottle labeled during inspection.

General Comment - 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips with sleeves pulled all the way down at register area.

General Comment: 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 damage to floors at cook area.

General Comment: 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee washing and handling soiled dishes then handle clean dishes without washing hands in between. CDI - discussion with PIC; handwashing issue was addressed and employee washed hands.

Repeat: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed all quat sanitizer pans without label. CDI - labeled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in pans too strong for FCS - > 400ppm (strip turned dark blue color). CDI - sanitizer was diluted during inspection.

d3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of yams stored on the floor of walk-in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked on drainboard of 3-comp sink.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and side doors open to shared dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash and other unnecessary items stored at shared dumpster area.

General Comment: 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 damage to floors at cook area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed grease and food debris on pans and large with containers stored as clean. CDI - to be cleaned before use. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chemical dish machine sanitizer at 0ppm. It was determined that sanitizer container was empty. No sanitizer could be provided during inspection. PIC indicated that sanitizer did not come with delivery this morning. 3-compartment sink was set up for wash, rinse, and sanitize during inspection. Verification required to ensure sanitizer is provided and dish machine sanitizes properly.

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 pan of fried chicken and macaroni noodles in walk-in with incorrect dates provided. Observed a pan of pork ribs in walk-in with date missing. CDI- all correct dates provided during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle that was not labeled stored on shelf next to clean pans and sanitizer pans without a label. CDI - pans and bottle labeled and stored properly. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in pans at strong concentration. Test strips read > 400ppm. CDI - sanitizer was diluted during inspection.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips for cups at register area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spillage and drip inside chicken reach-in cooler. Observed grease and build-up at fryer station at cook line.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no one on site with ANSI certification upon arrival to facility. Employees stated they arrived at 8:00AM to begin food preparation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage (uncovered) stored above dry goods on a dry storage rack, one employee beverage stored on top of an icing container underneath a preparation table, and another employee beverage stored on a food preparation table. CDI- beverages relocated.

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 a large 5 gallon plastic container of gravy in the walk in cooler at 52F. The gravy was dated 3/18. PIC stated the gravy was prepared yesterday and placed into the walk in cooler to cool overnight. CDI- gravy discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish in a reach in cooler above 45F (see chart). CDI- foods were placed into the walk in cooler for cooling.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer with a deep pink coloration in the 3 compartment sink and in one sanitizer bucket. The test strips indicated the quat was at or above 400PPM. The instructions on the sanitizer bottle state 1 ounce of concentrated solution per 5 gallons of water. The color of the quat sanitizing solution should have a slight pink hue at proper concentrations.

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 5 gallon container being used to store and cool gravy. The gravy was made on 3/18 and was 52F when the temperature was taken. Cool foods in small portions in shallow pans. CDI- gravy discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked while wet on a clean equipment storage shelf.

4-501.11 Maintain equipment in good repair. Observed a split gasket on the walk in cooler door and on a reach in cooler located under an oven. Observed a damaged freezer door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup on a reach in cooler gasket and two digital thermometers with food debris on the portion where the temperature is read.

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 dusty/greasy ventilation cover in kitchen near clean equipment storage rack.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed one employee wash their hands too quickly without following proper procedures. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using a handsink to fill a pot of water. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored clean with visible food debris on the blade. CDI by recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods on a speed rack in the walk in cooler above 45F (see chart). CDI- foods were placed in the freezer to rapidly cool (see chart for recooling temperatures).

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed medication stored over a flip top cooler. CDI- medicine was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked while wet above the 3 compartment sink and on the equipment rack near the food preparation sinks.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside waste receptacle with doors open while not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed two opened bags of trash stored in the waste enclosure.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Store raw meats based on their final cook temperatures. Observed raw chicken being stored above raw pork in the walk in cooler. CDI by rearranging storage.

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 5 soiled metal containers stored clean and one can opener blade soiled with food debris stored clean. CDI by recleaning each item.

7-201.11 Separation-Storage - P. Store toxic materials so they can not contaminate food, equipment, utensils, linens, and single use items. Observed one sanitizer bucket being stored directly on top of coconut flakes. CDI by placing sanitizer bucket on the bottom shelf so it is not in direct contact with any food or equipment.

3-304.12 In-Use Utensils, Between-Use Storage - C. Utensils stored in food shall have their handle stored above the top of the food surface. Observed one metal container without a handle being used to scoop collard greens out of a larger container.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Clean equipment shall be air dried before being stacked. Observed 6 pans stacked while wet.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be free of an accumulation of dust, dirt, and debris. Observed shelving in walk in cooler gathering food and other debris.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other debris. Observed dusty vent in kitchen area near walk in cooler.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceGeneral Comment: Handwashing sinks shall only be used for handwashing. Observed employee rinse a towel in handwashing sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationGeneral Comment: Foods shall be stored in wrappings, packages, or covered containers. Observed 1 tray of sweet potatoe pies in walk-in cooler uncovered/unprotected. CDI, operator covered pies.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed 1 open bag of lettuce with a date of preparation of 12/1, 1 container of rice, 1 container of house made tuna salad, 1 container of curry chicken, 1 container of ground beef, and 1 container of bbq chicken not date marked in walk-in cooler that employee stated was prepared Friday or Saturday of last week. CDI, food was discarded.

3-501.13 ThawingUse proper thawing methods to thaw food. Observed pork thawing in undrained water at prep sink in kitchen. CDI by instruction.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Label working containers of ingredients or spices that are not easily identifyable by common name of food. Observed 2 containers of seasonings near grill not labeled. CDI by instruction, operator labeled containers.

2-303.11 Prohibition-Jewelry General comment: Except a plain wedding band, food employees shall not wear jewelry on their wrists or fingers. Observed 1 employee with a watch on their wrists. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationStore containers of sanitizer so that contamination of equipment or utensils is prevented. Observed a bucket of sanitizer stored on ground near 3 compartment sink. Observed bucket used to store wet wiping clothes located directly above single-service utensils behind front counter.

4-901.11 Equipment and Utensils, Air-Drying Required General Comment: Allow equipment to air dry after cleaning. Observed dishwasher hand drying plastic trays with cloth.

"4-501.12 Cutting Surfaces Cutting surfaces shall be free of scoring or heavy scratches. Observed 1 of 5 cutting boards in poor repair and in need of resurfacing or replacement. CDI, operator removed cutting board from use.4-501.11 Good Repair and Proper Adjustment-Equipment Keep equipment in good repair. Observed 1 light out under hood. Observed loose shelf in raw chicken flip top prep cooler.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces shall be free from accumulation of soil. Observed sticker residue on 3 containers but stored as clean. Observed shelving soiled near 3 compartment sink and in between cooking equipment in kitchen. Observed soiled shelving inside raw chicken flip top cooler.

3-301.11 Preventing Contamination from HandsNo bare hand contact with ready-to-eat foods. Observed employee touch pasta with bare hands. CDI, employee discarded pasta.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceA handwash sink shall be maintained so that it is easily accessible at all times. Observed a bucket of quat sanitizer stored in handwash sink. CDI by instruction, bucket relocated.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed baked chicken hot holding at 127 degrees F. Observed fried chicken hot holding at 122 degrees F in hot box. CDI, operator reheated chicken to proper temperature.

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 for over 24 hours. Observed a container of speghetti pasta date marked 8/2. CDI, Operator stated that pasta date of preparation was misdated and discarded pasta.

3-304.14 Wiping Cloths, Use LimitationStore wet wiping clothes in sanitizer in between uses. Observed several wet wiping clothes stored on prep surfaces, on drying rack near clean dishes, and one used to stabalize cutting board. Store containers of sanitizers used for wet wiping clothes so that they don't contaminate equipment or food. Observed a container of sanitizer used for wet wiping clothes stored in handwash sink behind counter. Observed a container of santiizer used for wet wiping clothes stored on beef base. CDI, containers relocated for proper storage.

. 4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed several metal containers being wet stacked after cleaning.

4-501.11 Good Repair and Proper Adjustment-EquipedKeep equipment in good repair. Observed chemical dish machine not working and facility uses and is continuing to use single-service items and utensils. Observed 1 chipped container lid. Observed 2 lights out under hood.4-501.12 Cutting SurfacesResurface or replace cutting boards with heavy scarring. Observed 2 cutting boards with heavy chips. CDI, operator discarded cutting boards.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Clean ventilation in women's restroom. Observed vent in women's restroom accumulating dust.