SUNSET SOULFOOD

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw, whole cabbage and box of yams stored on floor. CDI - PIC moved items to shelves.

4-502.11(A) Maintain utensils in good repair. Observed a metal fryer scoop and metal mesh strainer with broken pieces. PIC voluntarily discarded both items. -REPEAT- 4-501.11 Maintain equipment in good repair. Observed lower areas of prep tables and shelves with rusted areas. Repair or replace rusted shelving and low prep table areas.

-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 food debris and grease buildup on exterior surfaces of equipment, shelving and on interior surfaces and gaskets of cooling equipment. PIC to address cleaning frequency and thoroughness.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open containers of meat loaf in walk in cooler stored without covering or wrapping. -0 points-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw turkey wings being thawed using water with a temperature of 78F. Turkey wings were not completely submerged. CDI - PIC will use a bus tub to hold the wings and completely submerge in running water with a temperature of 70F or less. -REPEAT- -0.5 points-

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 shaker containers and squeeze bottles of ingredients stored on shelving in kitchen. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. -0.5 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-utensils stored on cooking equipment that is not frequently cleaned or sanitized. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed shelving and spaces under prep tables with heavy rust. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in facility with deep gouging and staining. Recommend resurfacing or replacing so that cutting boards can be effectively cleaned and sanitized. -REPEAT- -0.5 points-

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 heavy debris and residues on shelving, non-food contact surfaces of cooking equipment, and on inner portions of cold and hot holding units. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 significant wall damage in areas around hot box and dry storage. Repair walls to make them smooth and easily cleanable. -0 points-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed two employees engaging in food prep switch tasks, handle soiled equipment, and continue to work without washing hands and without changing gloves. CDI- EHS had PIC educate employees on when to wash procedures.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed RTE plantains stored with raw chicken. CDI- PIC moved item and readjusted storage order. 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 sauce bottles lids with heavy food debris, tongs with food debris, and a pan of lids stored in a pan with heavy liquid debris accumulation all stored as clean. CDI- PIC removed items to be w/r/s. *REPEAT* 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 a pan of cabbage, pinto beans, green beans, and broccoli casserole at steamwell 2 temping below 135F. Observed pork ribs, meat loaf, neck bones, beef ribs, and pig feet in hot box temping below 135F. CDI- PIC removed all items to be reheated to 165F. PIC stated an employee had turned the hot box down at some point. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed degreaser without label. CDI- PIC had label marked. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed degreaser stored at wash compartment of 3-comp. CDI- PIC removed item from location.

3-501.13 (B)Use approved thawing methods. Pf. Observed chitlins being thawed under running water temping at 102F. CDI- PIC removed items from hot water, EHS educated PIC on approved thawing methods.

3-305.11 (A)(2) Store food in a clean, dry location, not exposed to contamination. Keep where not exposed to splash, dust, or other contamination. Observed food being stored on prep table beneath an area missing a ceiling tile while a fan was blowing. CDI- PIC removed items from area. *REPEAT*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked on shelf above prep table. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed gaskets torn on prep unit near cook line.

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 shelving above prep table with food debris accumulation, prep unit gaskets with heavy food debris accumulation, and WIC heavy food debris accumulation under racks. *REPEAT*

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 - Observed box of raw chicken stored above boxes of raw pork. *CDI - PIC reorganized storage order issue and corrected it. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Damaged plastic containers, metal containers and cleavers with food debris build up. *CDI - PIC discarded damaged plastic containers, all other items were placed 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 - Turkey Wings being hot held in HH Steam table below 135F. *CDI - PIC reheated item to above 165F. 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 .

*REPEAT* 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Thawed ROP’d fish in raw seafood lowboy. PIC will remove item from ROP’d environment after thawing under running water.

*REPEAT* 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box of raw chicken stored on floor in WIF. *CDI - PIC removed item from floor and placed it onto shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers throughout clean dish storage.

*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 - Grease build up on hood system. Facility is scheduled to have cleaning next month PIC has been in frequent contact with company for cleaning. NOTE: Points deducted remain the same due to fryers being cleaned and PIC contacting company to move up cleaning of hood system.

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 - PIC wash hands then use bare hands without a barrier to turn of the faucet. *CDI - EHS informed PIC of error, PIC rewashed hands properly showing compliance with hand washing procedures. NOTE: 0 points deducted due to PIC's when to wash being well within compliance as well as hand washes throughout the rest of inspection were done properly. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Molded Tomato in flip top unit. *CDI - PIC discarded item and educated employee to remove products that have become unsafe or adulterated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Multiple knives, a pair of tongs with debris build up. Ice Machine with pink build up. *CDI - PIC moved items to dirty side of 3-comp sink and employee washed them. PIC was shown pink build up and educated on a more thorough cleaning being needed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Reduced oxygen packaged fish thawed while still in reduced oxygen environment. *CDI - released fish from ROP'd environment via slicing hole into package. NOTE: PIC stated they don't normally use ROP'd fish and was unaware of proper thawing procedure, PIC is now aware and will thaw ROP'd fish properly moving forward.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Plastic container on the floor in WIF. *CDI - PIC placed container back onto rack. NOTE: PIC stated they placed it there a couple hours ago to grab the cabbage and forgot to place it back.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Box of single use cups stored 6 inches off of the floor, however it was stored under handsink. *CDI - PIC moved item to safe dry location.

*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 - Fryers and hood system with grease build up. NOTE: due to facilities frequent frying a more frequent cleaning is needed to minimize build up.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- *Observed - Can wash without backflow prevention device. PIC stated that the device fell off last week and can have it repaired quickly. A verification visit will be conducted within 72 hours to ensure violation has been corrected.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed equipment stored touching the walls. CDI. PIC removed and rewashed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in shelves, micro waves and cooking equipment. Needs to be cleaned. REPEAT

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

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 vomit plan on site, no poster hanging or on site. CDI-EHS sent paperwork.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all in use wet wiping cloths held in containers without sanitizer. CDI. PIC placed all in sanitizer solution

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use cups and dishes stored on shelves with build up. CDI. PIC removed

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

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

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed broccoli above cooked food in WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed gap under back door. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 pans of food on floor in WIC. CDI PIC but food on shelves. 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 wall behind grill and fryer with large amount of grease buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Pans stored as clean with food debris. CDI PIC moved pans to 3 comp sink. REPEAT 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork ribs and pinto beans being held hot at below 135F. They were put in hot holding one hour ago. CDI PIC had beans and ribs reheated. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 kitchen staff without a head covering.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed metal bowls used as scoopers in the corn meal and flour bins. CDI PIC removed bowls.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent towel in floor/wall crevices in 2 locations in kitchen.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employees prepare foods at the fryer, prep table, changing tasks, walking in and out from cookline to WIC, without washing hands before putting on new gloves to work with RTE foods to serve customers. CDI- PIC corrected and educated employees about proper handwashing -2 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed sanitizer bucket was too strong in concentration. CDI- PIC corrected the solution and educated employees at the time of inspection. 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 dirty metal pans stored as cleaned. Those pans are not cleaned to sight and touch. CDI- PIC put dirty pans to wash -1.5 pts-

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 mac and cheese cooling at slower rate within first initial 2 hours. Observed broccoli casserole trying to cool at the steady rate in 30 minutes, still within 6 hours of cooling. CDI- PIC put item in freezer to quickly cool. -0 pts-

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 bucket of red beans date mark 11/20 to 11/22 in WIC. Observed inconsistent/miss date marking system between cook date, freeze date, and thaw date causing confusion when to discard expired foods. DCI- PIC corrected to correct date, and discarded expired food. Half point taken due to improvement from last inspection -1.5 pts-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bags of raw intestine thawing with ice on top at 3 compartments sink. CDI- PIC thawed with running water temperature below 70F. Observed frozen bags of fries thawing on the bottom shelf under the HH table. CDI- PIC put items in the refrigerator to thaw. -0 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacking throughout the storage racks. -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 lemonade and tea dispenser with soil residues/build up at the front of the store in needs of cleaning to remove the build up. Observed build up on metal panel on ice machine. needs cleaning. -0.5 pts-

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 dirty floor where hard to reach, behind equipment, under stoves/tables. Observed dirty hood/vent covers needs cleaning. -1 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no DM on fod in the facility, this includes the WIC, an the prep unit. They are supposed to be using a board for DM in the prep unit. It has not been used for a while (6/22/2022) CDI-FE DM all TCS foods.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Facility uses TPHC for HH items next to the grill. There were no timestamps on the TPHC board or on the food, CDI-FE added timestamps.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout facility. WIF was down, food was still below 41F PIC had maintenance there to fix it.

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 oven hood, fryer sides, table tops and bottom of tables in need of cleaning, sides of food containers. 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 F/W/C in need of cleaning

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed a food employee with an unlit cigarette in their mouth, they were doing dishes. FE explained they are trying to quit and this is what they use. EHS explained the unsanitary nature of the tobacco product and how risky it is if they touch the cigarette then continues to wash dishes. CDI-FE voluntarily discarded cigarette. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed FE come from outside and start to wash dishes, CDI-EHS explained to PIC. PIC stopped FE and they washed their hands.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 FE washing dishes and then sanitizing in the next sink, there was no rinse process. They also had to many dishes stacked in the sanitizer (5-7 dishes were sticking out of the sanitizer) not a proper way of sanitizing dishes, they must be immersed. CDI-PIC and FE redid sinks and did not stack as high.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed FE washing dishes, then sanitizing dishes, then rinsing dishes. PIC explained process and they believed they were supposed to rinse the sanitizer after. The process was W/S/R. CDI-EHS explained proper process and they redid the sanitizer solution in the 3rd sink. Sanitizer was correct and they rewashed the dishes they did this morning.

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 oven hood, fryer sides, table tops and bottom of tables in need of cleaning. REPEAT.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter in the back hallway, going towards the bathroom. PIC explained this is mostly to-go items, a lot of it is stored on chairs, crates etc. Needs to be organized and it would be better to have on shelves for cleaning purposes.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 1 container of beef on the WIF floor. CDI-PIC removed off the floor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use containers on the floor in the dry goods area. CDI-PIC removed of the floor.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles in the back dry goods that are missing, or have holes in them. PIC explained they were moved due to the new hot water heater. Observed wall cove in the hallway missing and the wall has damage.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Due to the high number of risk factor violations manager points were taken.

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 vomit plan on site, no poster hanging or on site. CDI-EHS sent paperwork.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes and peppers over RTE crab. CDI-PIC moved crab to a RTE shelf. REPEAT. 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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed chicken thawing in the sink with buckets of fish stored above it, chicken was being thawed with running water which was making a splash hazard. CDI-PIC moved chicken from the sink and cleaned sink.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 food employee wash pot with cloudy water, soap with food debris inside. They then took it to place it on the clean dish side of shelves. CDI-EHS explained they must sanitize dishes after washing. Due to the 3-comp sink having raw chicken inside, it made this process impossible. They took the raw chicken out, cleaned/sanitized sink, then sanitized dishes. REPEAT.

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 two items in the hotbox below 135F. Observed shrimp on the hotholding station (that never holds temp) and they keep most the food on TPHC. CDI-PIC voluntarily discarded and added the shrimp to the TPHC form and board.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed squash (67), corn (70), mashed potatoes(90), all above 41F. Cut collards above 41F, PIC said they bought this food and it was at the store at 10am. CDI-PIC voluntarily discarded all above temp food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two items with an old date in the WIC, items were 33F. PIC explained they were frozen and they pulled them out today to thaw. No pull/thaw date. CDI-Food employee added pull/thaw date. REPEAT.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observd pig chitterlings at 69F in the prep sink no flowing water. Shrimp at 37F, and 2 containers of fish in a bucket stored on the floor. CDI-PIC put shrimp off the floor. and started processing chitterlings. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 3 containers of food thawing on the floor. CDI-PIC picked them off the floor.

4-501.11 Maintain equipment in good repair. Observed WIC and WIF doors hard to shut. Rusted shelves throughout facility.

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 counters and shelves with grease and food debris.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. --Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 beef stored over RTE broccoli casserole. CDI-PIC knew it should not be stored there, and moved to the correct storage shelf. 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken thawing in the sink above raw oysters. CDI-PIC moved raw oysters to the WIC to thaw. REPEAT. unwashed issue last inspection, no escalation of points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of cooked chicken below 135F in the hotwell. Okra at 62F on the counter. PIC said they put them in there at 11:45am. CDI-PIC moved to the steamwell and then put back in the hotbox. Okra was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed cooke cabbage, gravy, beans in the WIC with no DM. The prep unit also had no DM. CDI-PIC DM, EHS will note the majority of the food is DM. VR REQUIRED 12/10/2021

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 TPHC paperwork for the pock chops and fried chicken they keep under the hot lamp.PIC said they keep them on time for 2 hrs and then discard. CDI-EHS provided TPHC paperwork and they filled out on site. They did have a time log (made when EHS arrived) of the time.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in stagnant water in the 3-comp sink and in a bin. CDI-PIC put chicken in the bin, in the sink and turned on the water to allow it to flow.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed chitlin's stored on the floor under the 3-comp sink, that they were going to prepare. CDI-PIC put it on the shelf.

4-501.11 Maintain equipment in good repair. Observed WIC and WIF doors hard to shut. Rusted shelves throughout facility.

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 equipment like fryer, grill, prep unit handles, inside of prep units with food debris. Small reach in had water in the bottom. Gaskets as well. 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. F/W/C in need of cleaning.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed green peppers over RTE foods. PIC said they had moved the produce recently, it normally stays above raw. CDI-PIC moved green peppers.

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 with no DM: boiled eggs, rice, red beans, coleslaw, potatoe salad, pasta in prep units and the WIC. CDI-PIC voluntarily discarded the food in the prep unit, they said they make fresh everyday, and the rest they DM.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment like fryer, grill, prep unit handles, inside of prep units with food debris. Small reach in had water in the bottom. Gaskets as well.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and raw chicken thawing stored on counter next to cooked collard greens, sweet potatoes, gravy, and beef ribs. CDI: Education provided and raw products placed back into walk-in cooler until ready for prep. Observed bags of collard greens being stored directly on top of raw fish on drain board of three compartment sink. CDI: Education provided and PIC moved collard greens back to walk-in cooler. REPEAT VIOLATION.

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 heavy food splash inside microwave above steam table.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef ribs, sweet potatoes, and collard greens being held on counter with no hot holding mechanism. PIC stated products were supposed to be cooling before being moved to hot holding cabinet for reheating. Products prepared @10:30am. EHS explained food does not have to be cooled before being moved to hot holding cabinet. CDI: Education provided and PIC rapidly reheated all products to above 165F in oven and on stove. Observed fried okra being held below 135F on counter behind heat lamp. PIC stated product should be fried-to-order and not held on counter. CDI: Education provided and food employee reheated product in fryer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bags of collard greens stored on box of thawing fish on drain board of three compartment sink for prep- product above 70F. Food employee stated product pulled from walk-in cooler @11am. CDI: Education provided and PIC moved product back to walk-in cooler for rapid cooling until ready for prep.

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 throughout kitchen with incorrect date labels or missing date labels. Product prepared then frozen must be labeled with original prep date and thaw date. CDI: Education provided and PIC provided labels. **Going forward, failure to date mark properly can result in product being discarded

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed spray can of mosquito killer stored next to tea urn and large spray bottle of "home pest killer" stored on shelf in dry storage area. CDI: Education provided and PIC voluntarily discarded pesticides.

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 beef ribs, sweet potatoes, and collard greens being cooled on counter. PIC stated they thought all foods had to be cooled before being moved to hot holding cabinets for hot holding. CDI: Education provided and PIC rapidly reheated all foods to above 165F

3-501.13 Use approved thawing methods. Observed raw chicken being thawed in prep sink and on drain board of prep sink on ice, but with no running water. CDI: Education provided and product placed under running water. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility. PIC stated facility does have monthly pest control.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning of equipment needed throughout facility. Observed dirty gaskets on two-door reach-in cooler used for storing pudding. Observed grease droplet buildup forming on front of venthood. Observed exterior surfaces of waffle maker soiled with food waste. Observed dirty shelving above prep counter. Observed sheet pans inside hot box soiled with heavy food waste. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease buildup on floor behind cook line.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above fries and other ready to eat cooked foods inside the walk-in freezer. CDI: storage order was corrected. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw beef inside walk-in freezer. CDI: storage order was corrected. Due to storage order being a repeat violation for multiple consecutive inspections, a risk control plan will need to be completed and implemented for long term compliance. Compliance visit is needed to ensure risk control plan is completed and implemented for storage order.

Repeat: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed build-up on ice machine deflector. CDI: ice machine being cleaned during inspection. Improvement has been noted. 3-compartment sink wash, rinse, and sanitize method was correct on this inspection.

General Comment: 3-501.13 Use approved thawing methods. Observed chitterlings in box thawing on prep table drainboard. Chitterlings were moved to the cooler. Observed water used to thaw chitterlings was 80F. Chitterlings were about to be prepared.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on drainboard of 3-comp sink used to dry dishes. Observed cloths used to dry pans.

General Comment: 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 packet of utensils and to go bags stored in boxes on the floor at front counter.

Repeat: 4-501.11 Maintain equipment in good repair. Observed walk-in cooler gasket torn. Gasket is on order. Rusted shelving has been replaced. Improvement noted.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed much improvement on cleaning on non food contact surfaces including at cook area. Observed outside of some dry good bins at back storage room in need of cleaning. Overall much better job on cleaning.

General Comment: 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 employee turning faucet handles off with bare hands. CDI: notified owner; education provided; hands were washed properly. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee not changing gloves and washing hands in between handling raw chicken and okra. CDI: notified owner; education provided; gloves were changed and hands properly washed.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed Raw pork stored below ground beef inside walk-in cooler. CDI: storage order corrected. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored above ready to eat foods inside walk-in cooler. Observed raw chicken stored above ready to eat foods inside walk-in freezer. CDI: storage order was corrected. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple containers of food uncovered throughout facility including walk-in cooler and reach-in coolers. CDI: food was covered. Return visit is needed within 10 days to ensure proper storage of foods is being maintained.

Repeat: 4-702.11 Before Use After Cleaning - P. Observed employee washing and rinsing pan at 3-comp sink without sanitizing. CDI: intervened and provided education on proper wash, rinse, sanitize method. Clean dish was used. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed ice machine with build-up. Cleaning frequency was discussed.

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. Observed multiple foods inside walk-in cooler and prep cooler not dated properly that were prepared Sunday. CDI: most of the food products were discarded and others were properly dated for Sunday.

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer missing from front display cooler and walk-in cooler. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin tip thermometer available for use. Verification required within 10 days to ensure thin tip thermometer is provided.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on dry good containers at cook area.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled of waters, condiment packets, and potatoes stored on the floor less than 6 inches on soda crates. 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 dented cans of cheese sauce on back shelf in dry storage room.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths sitting on countertops while not in use.

General Comment: 3-302.15 Wash fruits and vegetables prior to use. Observed stickers remaining on tomatoes stored in prep cooler ready for use. Stickers were removed from tomatoes and tomatoes were washed.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn walk-in cooler gasket. Observed badly rusted cooler racks in walk-in cooler.

Repeat: 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 non food contact surfaces including cooking equipment, outside of dry good containers, inside walk-in coolers and reach-in coolers, shelving racks inside kitchen, handsink faucet handles , inside hot box, and hood filters at cook line.

General Comment: 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 on ground outside of dumpster area.

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

General Comment: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed uncovered employee drink stored on shelf above 3-comp sink.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of active managerial control over both (G) cooling of hot foods within required 6 hours, including cooling methods used, and (I) sanitizing multi-use utensils after cleaning and rinsing. VR - verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw Philly steak above cooked green beans in walk in freezer. Observed raw bacon and raw turkey bacon above ready to eat pickles in prep cooler. REPEAT CDI - all items moved to proper location. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several pans of food, especially raw meats, stored uncovered in walk in cooler. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled iced tea nozzle in use. Employee cleaned nozzle and we discussed frequency of cleaning. 4-702.11 Before Use After Cleaning - P. Sanitize utensils after cleaning and rinsing. Observed in place procedure during inspection included rinsing off sanitizer after cleaning. CDI - reviewed entire wash/rinse/sanitize/air dry procedure with PIC and wrote it down. He plans to type up and retrain employees. Procedure was implemented during inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed some foods properly reheated but others did not reach 165F or above. CDI - all such foods were removed from steam table and reheating was resumed until all measured well above 165F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed about 2/3 of foods which had been removed from steam table last night for cooling had not reached 41F or below in 6 hours or less - collards, pig's feet, oxtails, chitterlings, for example. CDI - All such foods were voluntarily discarded. VR - Verification required.

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 date marking system included not marking items removed from hot holding from previous night. CDI - explained date marking in detail, discussed specific foods and specific corrective actions with PIC. Confirmed that undated items were prepared yesterday. Will check date marking method compliance when coming back next week for verification of #1 and #18.

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 cooling method for items removed from steam table at close of business was not working, as evidenced by finding such foods above 41F more than 11 hours later. CDI - As explained in #18 above, such foods were voluntarily discarded. Observed PIC explain to employees how to start cooling foods earlier and properly leave cooling foods in smaller, uncovered pans and not stacked atop one another. Will check cooling method compliance when coming back next week for verification of #1 and #18.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored on floor of walk in freezer and walk in cooler - collards, shrimp, pork. REPEAT.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths resting on countertops.

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 unhandled scoops stored in both flour bin and sugar bins.

4-501.11 Maintain equipment in good repair. Observed split gaskets on walk in cooler and undercounter reach in cooler. Observed badly rusted cooler racks in both as well.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed better cleaning needed for exterior of dry goods bins, cooler racks, and some preparation table surfaces.

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 floors in kitchen. 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 better cleaning needed throughout kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee put a raw chicken box top put on top of hand sink, making accessible. CDI-Food employee moved box.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and fish stored over sweet tea in the walk-in cooler. CDI-PIC moved boxes to the freezer 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed all raw meats with no tops or coverings, in both the walk-in cooler and freezer. Food that is not cooling down needs to remain covered to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee soaking dishes in soapy water, then washing dishes in empty sink with soap/water, then rinsing. Employee explaiend there was bleach in water, when tested 0ppm. CDI-Food employee put in bleach to correct strength.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 5 pans of beans, broccoli and cheese all below 135F (see temp chart) CDI-Items were re-heated to 165F and put back on hot well. Hot well was turned up and more water added.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit to the right of front entrance-holding at 50F, coleslaw, potatoe salad, cheese were all above 41F. Observed raw chicken sitting on counter at 45F not being attended too. CDI-Items were put out ay 11am, still in time frame, food was moved to walk-in cooler until unit is fixed. PIC called maintenace man while on site. Moved chicken to the walk-in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of degreaser and bleach unlabeled. CDI-Food employee labeled.

3-501.13 Use approved thawing methods. Observed pork chops in water thawing with no flowing water. Food employee moved to walk-in.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with no fly fan. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies in kitchen area. Repeat Violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes, sweet potatoes, oil stored on the floor. Repeat Violation.

4-501.11 Maintain equipment in good repair. Observed prep unit with ambient air temp of 50F. Observed walk-in cooler with no way to close door from the inside, suggested adding a handle to keep cool air in. Observed rusted prep shelf in kitchen 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. Observed wall behind 3-comp sink soiled, prep unit shelves soiled. Kitchen in need of cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed yams, potato salad, mac and cheese, and pork with no date marking labels. PIC stated items were prepped last night. CDI- PIC back dated items to reflect 6/25.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored on the floor in the walk in freezer. CDI- PIC relocated items off the floor.

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 missing ceiling tile in the kitchen. Observed cleaning needed throughout the kitchen. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several tongs stored as clean with grease residue present on the food contact surfaces. Items were taken for re-processing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreasing chemical in the kitchen area unlabelled, item labelled during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth left on a prep table during inspection, item returned to sanitizer bucket by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pots and pans in the clean dish area.

4-501.11 Maintain equipment in good repair. Observed rusted, damaged shelving and tables in the prep area.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed throughout the kitchen on the outside of equipment.

Repeat violation 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed on the wall behind the steam tables. 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 missing ceiling tiles in the kitchen; replace tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed chicken wings, rice and ox tail on the counter above 45F. CDI - the chicken wings were voluntarily discarded and the rice and ox tail started to be reheated for hot holding; see temperature chart. Explained to leave items in the walk in cooler until they are ready to be worked with.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of bleach labeled as water. CDI - label was corrected. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of bleach sanitizer too strong and bleaching out the test strip. CDI - bottle was remade at 200 ppm.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler, freezer and the fish prep unit. Replace gaskets. Observed rusty shelves in the walk in cooler; replace shelving and do not spray paint.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed throughout the kitchen on the outside of equipment.

Repeat violation 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed on the wall behind the steam tables. 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 missing ceiling tiles in the kitchen; replace tiles. Observed a hole in the bathroom door.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled beverage stored in ice used in food products. Ice used in such a manner is considered a food product, and beverages may not be stored within it as it contaminates the surrounding product. Beverage was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one knife stored as clean in the dish area with food debris present on the handle/base of the knife blade. Items must be be thoroughly cleaned during the wash process, with all debris mechanically removed. Item was removed for re-processing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Facility was observed to not be accurately recording freeze/thaw times. No points deducted for this violation as no violation occurred. Facility cooks and then freezes many items in the walk in cooler. Facility was dating all items for discard time not counting frozen time, which is allowed, as items will be discarded before required in 2009 NC Food Code. Facility cooler is observed to be holding items at 41F or below, allowing 7 days of hold time including the day of preparation. Facility may cook an item, freeze it and date it for that (1) day. Then if the item is frozen, the item may be frozen for any length of time, and when thawed, kept for the remaining days (6 days at 41F or less). Marking a thaw date will assist in this process. As long as the total, nonfrozen storage time does not exceed 7 days of storage (at 41F or less), facility is in compliance

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach chemical spray bottle not labelled in the dish area. Item relabelled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed food products stored on the floor of the kitchen area and walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths left on prep tables/metal tables in the rear areas. Items must be kept in a sanitizer solution between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers in the clean dish area. Utensils must be air dried to prevent a moist environmnent in which pathogenic organisms may grow.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on the sides of cooking equipment in the kitchen area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor and wall damage in areas around doors/entry ways into the kitchen. Observed bathroom door with damage present. 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 grease/food residue present on some walls in the kitchen area.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed worker storing personal partially eaten food on prep table. CDI- Employee moved food to dining room. Table cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at kitchen handsink. Towel dispenser was broken. CDI- PIC replaced towel dispenser during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large deep tub of gravy at 58 degrees cooling approx. 3 hrs according to PIC. Gravy initially cooled in walk in freezer but removed to have portions removed and large covered amount in walk in cooler not likely cool quickly enough to reach 45 degrees or less in 3 more hrs. CDI- Tub moved to walk in freezer and to be stirred regularly to ensure it reaches 45. Gravy observed at **** by end of inspection, cooling at fast enough rate to reach 45 or below in 3 hrs.

4-501.11 Maintain equipment in good repair. Observed walk in cooler racks have badly peeled and rusted.

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 several walls peeling or damaged needing repair including several holes in walls of dry good storage room. GENERAL COMMENT: Facility has replaced non approved beverage cooler with NSF prep cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored above pre-cooked turkey in walk in cooler. CDI- Food arranged by final cook temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed drink cooler holding TCS foods such as noodles, cole slaw, cheese, cooked pork, etc. at 53 degrees. Appears cooler had frozen over and not operating properly, inside thermometer reading 50 degrees. CDI- PIC voluntarily disposed of foods in cooler and will not use cooler unless repaired or replaced. Observed corn on the cob at 58 degrees and lettuce and tomatoes at 55 degrees being left out for extended amounts of time not under temperature control. CDI- Out of temp corn reheated in steamer above 165 and lettuce and tomatoes placed in walk in cooler to chill.

3-501.13 Use approved thawing methods. Observed 3 turkey thawing in large pot of water, water not running. CDI- Turkey moved to walk in cooler to properly thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large pot of raw turkeys thawing on the floor. CDI- Pot stored up off the floor.

4-501.11 Maintain equipment in good repair. Observed walk in cooler racks have peeled and rusted. Beverage cooler not cold holding properly and is leaking condensate water on top of food tubs, needs repair or replacing. Torn gaskets on fish reach in cooler doors need replacing. 4-205.10 Food Equipment, Certification and Classification - C. Food equipment shall be used in accordance with the manufacturer's intended use. Observed beverage cooler not working properly and holding prepared foods such as cole slaw, cooked noodles, cut lettuce and so on. Data plate reads that this cooler is intended for prepackaged or bottled products only.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several walls peeling or damaged needing repair including several holes in walls of dry good storage room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods in hot box at 80-110 degrees, foods had been in hot box approx. 1 hr awaiting reheating. Hot box is for hot holding hot foods, not for reheating or storing out of temp foods. CDI- All foods in hot box reheated in steamer or stove to 165 and observed above 135 hot holding in hot box.

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 nearly all date marked required TCS foods originally frozen and thawed in walk in cooler either 24 hrs ago or thawed today to be kept more than 24 hrs that were not date marked with a date of thaw including but not limted to ribs, mac and cheese, meat loaf, dressing, etc. Observed fresh date mark required foods cooled yesterday not date marked. CDI- A number of foods not date marked, voluntarily disposed of by PIC including pinto beans, corn, green beans, turkey wings and cooked cabbage. Other items thawed today for use were date marked by PIC. Due to multiple repeat violations of date marking, will follow up within 10 days that facility has a proper date marking system in place, if not corrected, a risk management plan will be required or an Intent to suspend can be issued.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles and containers of various chemicals not labeled. CDI- Chemicals 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 instances of foods stored on the floor including: tubs of raw meats on floor of walk in freezer, large pot of collards stored on floor of kitchen awaiting cooking, box of raw sweet potatoes stored of floor, and several bags of dry goods stored on the floor of storage area. CDI- Food stored off the floor. Observed box raw turkey wings stored on dirty side drain board of 3 comp sink and container of raw chicken stored on clean side drain board 3 comp sink next to container of clean utensils. CDI- Raw chicken and turkey moved to food prep table and areas cleaned and sanitized. Whenever possible use prep sink for food prep and 3 comp sink for dish cleaning. If using dish sink for addtional prep sink, be sure sink is cleaned and sanitized before and after use and no clean or dirty dishes/ utensils are present. Observed handsink right next to prep sink, need to install a splash guard to prevent potential contamination of food in prep from handwash sink.

4-501.11 Maintain equipment in good repair. Observed many cooler racks have peeled and rusted. Observed spatula handle heat damaged, needing replacing. Beverage cooler has missing drain tube, leaking condensate water into a pan, needs repair. Torn gaskets on fish reach in cooler doors need replacing. 4-205.10 Food Equipment, Certification and Classification - C. Food equipment shall be used in accordance with the manufacturer's intended use. Observed beverage cooler holding prepared foods such as cole slaw, cooked noodles, cut lettuce and so on. Data plate reads that this cooler is intended for prepackaged or bottled products only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of cooking equipment neeidng cleaning of build up. Observed walls of walk in cooler with some mold growth and food build up needing cleaning. Facility needs better general cleaniing.

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 several walls needing peeling or damaged neeidng repair including several holes in walls of dry good storage room. GENERAL COMMENT: Will follow up within 10 days that date marking system is in place, and a splash guard at kitchen hand sink is installed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in boxes stored above ready to eat foods in walk in cooler. CDI - PIC relocated all unwashed produce properly. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few items in walk in cooler and glass front cooler stored uncovered as well as the dry goods in tubs in back room with loose lids. All corrected during inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed one of two sanitizer buckets with chlorine sanitizer measuring under 50 ppm. CDI - bucket remade to 100-200 ppm free chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade heavily soiled with dried food. CDI - sent back to be washed, rinsed, sanitized. Suggested to PIC that he might consider newer can opener with easily removable blade.

•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 TCS foods without date marking - mashed potatoes, cooked corn, cooked ribs, cooked butterbeans, cut lettuce, cooked dressing, cooked spaghetti noodles. CDI - all voluntarily discarded. VR - verification required.

3-501.13 Use approved thawing methods. Observed pan of cooked oxtails stored in walk in cooler and measuring 52F while all other items measured closer to 40F. PIC investigated and discovered that employee had taken pan out of freezer at about noon and had left on counter top for a bit to thaw. CDI - explained proper thawing options; PIC immediately reheated all to above 165F and stored in steam table. He also corrected employee.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few working containers of food unlabeled - liquid margarine, seasoning, shakers of seasonings, bottle of water. All were labeled during inspection.

4-501.11 Maintain equipment in good repair. Observed many cooler racks have peeled and rusted. Observed wire mesh strainer with large tear (voluntarily discarded). 4-205.10 Food Equipment, Certification and Classification - C. Food equipment shall be used in accordance with the manufacturer's intended use. Observed glass front reach in cooler holding prepared foods such as cole slaw, cooked noodles, cooked dressings, cut lettuce and so on. Data plate reads that this cooler is intended for prepackaged or bottled products only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact surfaces of equipment very heavily soiled with food debris and black build up - cooler racks, ceiling walls and floors of walk in cooler, exteriors of equipment throughout. PIC states that facility plans to have annual cleaning done next week while they are closed for the holiday period. VR - will return to verify cleaning has been completed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid and broken lid on dumpster. Observed open side door on dumpster and cardboard dumpster. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in cardboard dumpster.

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 dusty buildup on walls above prep sink and ceiling above prep table in kitchen.

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 mashed potatoes cooling since last night at 53 degrees in walk in cooler. CDI- PIC voluntarily disposed of mashed potatoes.

. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken being held in fryer basket without temperature control at 115 degrees awaiting re-heating. CDI- Chicken re-fried above 165 and served.

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 a few foods made and/ or thawed over 24 hrs ago that had in-accurate date marking and items that were not date marked with a date of thaw. CDI- Foods properly date marked.

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 foods actively cooling in deep and sealed pans or food tubs. CDI- Foods moved to shallow pans and some foods placed in freezer to ensure proper cooling is achieved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of food on floor of walk in freezer and bags of dry goods stored on floor of back storage room. CDI- Items stored off the floor. 3-307.11 Protect food from contamination sources. Observed raw chicken livers being prepped at a 3 comp sink drainboard holding clean dishes. CDI- Instructed workers to use available prep sink for food prep. Observed paper towel dispenser attached to wall directly above prep sink where food at sink can be contaminated by employees drying hands. PIC will move towel dispesner to wall/ door next to handsink.

4-501.11 Maintain equipment in good repair. Racks in fish reach in cooler are badly peeling, not cleanable. Need replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several areas of kitchen, outsides of equipment, fryers, inside coolers, walk in walls, that all need better cleaning.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manger on site for the first half of the inspection.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare hand cointacting the sink faucets when turning the sink off. CDI - educated importance of preventing recontamination; advised to turn faucets off with a paper towel after rinsing hands off. 2-301.15 Only wash hands in handwashing sink.-PF Observed food employee washing hands in a prep sink. CDI - educated to wash hands in a handsink.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink basin filled with sponges and other cleaning items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs from the night before still dirty with dried food debris on the food contact surfaces. CDI - brought the tongs to the dish pit.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. REPEAT VIOLATION Observed product on the floor in the walkin cooler; advised to store food on the racks.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets at 0 ppm. CDI - refilled buckets with the proper solution. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets off of the floor.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION Observed large spoon for grits stored in a container with room temp water. CDI - educated to leave in a dry container or in a container with 135F water. CDI - filled metal container up with water and placed on the stove to bring water to proper temperature to properly store the in use utensil.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food throughout facility not properly covered or in covered containers; in reach-in, walk-in freezer and dry storage room. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris. CDI ice machine cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items throughout facility in need of date mark; mash pot, cabbage, hard boiled eggs, beans, potato salad. 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 rice and meat sauce improperly labeled. Labeled stated items should have been discarded on 8/15. CDI PIC properly labeled items.

3-501.13 Use approved thawing methods. Observed two containers of chicken thawing in standing water. CDI one container of chicken was placed back in walk-in, other container placed under cold running water.

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

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 cornbread, fries, and turkey wings stored on floor. REPEAT VIOLATION.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets of wet wiping cloths in sanitizer at 0ppm. CDI chlorine added and tested at proper concentration.

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 in-use utensils stored in standing cold water.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Obesrved split gasket on fish reach-in cooler.

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused equipment stored outside and near backdoor. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employe beverages stored on prep surfaces, one beverage uncovered. CDI beverages properly stored.

. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed grits, waffle mix, salt and breading mix not properly covered. CDI food wrapped. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee washing uncut greens in 3 compartment sink with dirty dishes in 3rd compartment.

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 ribs, turkey neck, ox tail, baked chicken, gravy, potato salad and slaw not date marked. CDI items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two buckets of sanitizers not labeled. CDI buckets labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one bucket of sanitizer greater than 200ppm. CDI bucket refilled and tested at proper concentration. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed curry chicken, hush puppies, corn and fish on floor in walk-in cooler and freezer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two buckets of sanitizer stored directly on floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored on oven door.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers. Stickers in direct contact with food contact surfaces in storage. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility, walk-in cooler, glass front cool, low reach-in cooler. Observed split gaskets on reach-in cooler. Observed frier near backdoor nonfuctional. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food debris; gasket, shelves, glass front cooler, walk-in cooler floor, etc.

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at handsink in restroom.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls collecting food and grease debris throughout facility, under/around equipment. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed nonfunctional frier stored near backdoor.

4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed heavy grease residue collecting on hood system above cooking equipment. 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 heavy residue collecting on intake air ducts in kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stoved on shelf above prep table. CDI beverage discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris.

Do 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli casseroli holding on prep table. See temperature chart for temperature observation. Broccoli casseroli was placed in microwave to rapidly heat. Rechecked above 165F.

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 chili in sliding glass cooler dated 1/8. Chili should have been discarded 1/12/16. CDI item voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer greater than 200ppm. CDI sanitizer diluted to proper concentration.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Observed sliding glass cooler bottom rusted.

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 employees washings hands with cold water for less than 15 seconds. CDI by instruction. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees putting on gloves without washing hands prior.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water not provided at handsink in prep area of kitchen. VERIFICATION REQUIRED. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several metal sponges and metal stoppers stored in handsink. REPEAT VIOLATION.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bread and lettuce stored under ceiling leak. CDI items voluntarily discarded. Observed cornbread stored uncovered overnight. CDI cornbread covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black debris.

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 mash potatoes, seafood soup, blackeye peas, squash, broccoli casseroli, mac n cheese and beans prepared yesterday all items in walk-in cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED TO ENSURE ALL EMPLOYEES ARE PROPERLY TRAINED ON IMPLIMENTATION OF PROPER COOLING TIME AND COOLING PROCEDURES. .

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, mac n cheese, broccoli casseroli, beef ribs, pepper steak, chitlins, beans, potato salad, etc not date marked. CDI PIC back dated items. REPEAT VIOLATION. 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 oxtail and red beans past time/temperature window. CDI items voluntarily discarded. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mash potatoes, seafood soup, blackeye peas, squash, broccoli casseroli, mac n cheese and beans improperly cooled in large plastic container. Ambient temperature of walkin cooler was 43F. VERIFICATION REQUIRED TO ENSURE ALL EMPLOYEES ARE PROPERLY TRAINED ON IMPLIMENTATION OF PROPER COOLING TIME AND COOLING PROCEDURES.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed turkey and chicken breast stored on floor in walk-in cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils and equipment stored in soiled plastic containers throughout facility. REPEAT VIOLATION.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip pieces. Observed single service articles stored on soiled shelves.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several containers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed pressure cooker rated for household use only. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility. Observed tape on several cooler holding equipment together. 4-502.11(A) Maintain utensils in good repair. Observed melted utensils. CDI PIC discarded utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves, gaskets, cooler bottoms, tracks of cooler doors, cooler handles, etc collecting heavy food residue.

5-205.15 Maintain a plumbing system in good repair. Observed hot water knob on handwashing sink broken.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile missing above prep table. REPEAT VIOLATION. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor and walls collecting heavy food and grease residue under equipment and around pipes.

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 intake near prep table collecting heavy dust and debris. 4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed hood system collecting heavy grease residue above stove.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only handsink in kitchen blocked by 2 cans and cake plate container. CDI items moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled. CDI can opener moved to dish area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed green beans dated as prepared yesterday 8/26. Two containers of green beans were above 45F. PIC stated green beans were dated improperly. PIC reheated green beans above 165F. Ensure employee are removing date marking stickers and properly labeling items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and squash holding out of temperature control. See temperature chart for temperature observations. CDI rice was placed in warmer to be reheated above 165F. Squash was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed watermelon and plantains out of temperature control above 45F. See temperature chart for temperature observations. CDI watermelon was placed in walk-in to rapidly cool. Plantains were fried.

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 potato salad, slaw and oxtail not date marked. CDI items labeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed gravy and pepper steak holding at 45F. Items were date marked for longer than 4 days. CDI items relabeled to proper time/temperature window.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and fruit flies in facility.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored directly on floor. 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 several wet wiping cloths stored on prep surfaces throughout facility.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils and lids stored in soiled plastic containers.

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 items stored directly on floor in dry storage room.

4-502.11(A) Maintain utensils in good repair. Observed meat injector with blue tape. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility. Observed split gasket on prep reach-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility in need of cleaning; equipment, shelves, tables, etc.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors collecting food and grease residue under equipment and wall coving throughout facility. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile missing prep table.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table upon entry. 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 ventilation in need of cleaning in kitchen.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling raw chicken with gloves on and then changed gloves to handle raw fish without washing hands. Employee stopped to wash hands today. Work with employees on turning off the water with a papertowel after washing their hands as not to recontaminate them.

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 lima beans, black eyed peas, and pintos cooled over night that still had not reached 45F or less. Products discarded today.

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 green beans, broccoli, baked beans, and mac&cheese not date marked in the walk in today. Back dated today to correct. Observed pig knuckles and other items that had been cooked and frozen on the same day and then pulled from the freezer with just the cook date on them. Be sure to keep the cook/freeze date and the pull date on them to include all of those days in the count as discussed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of degreasor and a bottle of bleach not labeled today- labeled by PIC to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple types of beans cooling in deep portions inside of tightly covered plastic containers today. Discarded during inspection.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes stored on the floor today- picked up during inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled airdrying racks today above sinks. observed a bag of clean linens stored on the floor today- picked up during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed build up on racks used to store togo plates.

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 make table, glass reach in, fryers, hood and sprayers as well. Be sure to scrape off stickers that are onthe outside of containers before washing, rinsing and sanitizing them.

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. Clean floors near edges of walls, corners, and under ice machine.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed a gloved employee handle raw chicken, discard gloves, and donn another pair of gloves before handling a togo container. Employee stopped to wash hands before donning a new pair of gloves.

3-302.11(A) Separate the different types of raw animal foods. -PObserved raw bacon stored in the same container as raw ground beef today. Food put into separate containers today to correct.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved open hotdogs not date marked- dated during inspection today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods cooling in deep portions, tightly covered, and only with ice on the bottom of the containers.Ice deepend and water added to ice today- products stirred regularly during inspection as well. Lids were cracks so products could breathe.Spoke with PIC about the need to make shallow portions and place in walk in freezer or to invest in ice paddles.

Protect food from contamination sources not specifically noted by code. Observed open breader in the back that needs to be stored in a sealable container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed clothe towels stored in hot water today. Changed to sanitizer to correct.Discussed with PIC the need to change out sanitizer frequently along with other ideas to lengthen the life of these buckets.

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.Clean floors(especially around edges and under equipment) and ceiling vent.

Store personal drinks/bottles below/away form food & prep. Observed water bottle on prep table. CDI: removed. 2-401.11

Protect food from sources of contamination/adulteration. Observed dead fly in scallops. CDI: Items discarded. 3-101.11

Store raw eggs below/away from ready-to-eat food. Observed eggs on ready-to eat items (squash slices). Eggs relocated - squash discarded. 3-302.11 (A).

Cleaning needed for can opener. CDI: Can opener washed/sanitized. 4-601.11 (A).

Maintain temperatures for time/temperature control for safety (TCS) foods/cold at or below 45F - see temp. chart. CDI: Items placed in walk-in for cooling - temp. checked - items' temp decreased. 3-501.16 (A)(2).

Properly date label all TCS, ready-to-eat food kept longer than 24 hrs. Observed several items such as potato salad & slaw w/out label. CDI: Labels placed on items. 3-501.17.Discard TCS/RTE foods after 4 days if held between 42 - 45F. Observed all other labeled items date marked for 7 day hold with average temp. of refrigerated food = 45F. Discard items held at 45F greater than 4 days. 3-501.18. RVR

Properly label working bottles of cleaner. Observed 2 bottles not labeled. CDI: Items labeled.

Cook vegetables to 135F when the food will be held hot. Observed broccoli at 121F in steam well - not cooked to 135F according to PIC. CDI: Broccoli re-heated to 165F. 3-305.11

Keep premises free of flies. Remove fly strip device from above food prep area. 6-501.111

Store food at least 6 inches above floor. Observed box of food in freezer on floor & cabbage in large container on floor. CDI: Items removed from floor - placed on racks. 3-305.11.

Store wiping clothes in sanitizer. 3-304.14 (B).

Reach-in with sliding glass doors = not approved for use as working refrigerator per NSF rating/label. Temp. of food

Cleaning needed for racks, shelves, at and around equipment, refrigerator interiors to remove build-up.

Cleaning needed for flooring around & behind equipment to remove build-up & grease.

Cleaning needed for vent panels in ceiling.

Observed no one present upon arrival with the ANSI certified food managers safety certification. Certified manager arrived shortly after the beginning of the inspection but it needed to have a certified manager onsite during all prep, cooking, and clean up operations.2-102.12

Observed raw eggs stored over onions today in the WIC. Store foods by FCT, with all RTE food stored over raw animal food. Eggs moved to correct today.3-302.11 Keep flour in a sealable container once opened.

Tea and drink nozzles must be washed, rinsed, and sanitized daily. Observed build up on the tea nozzle today. Properly washed to correct.4-602.11

Observed corn that had been cooling over night in the WIC and still had not reached 45F or below. Cool foods from 135F to 70F in the first two hours and down to 45F or less in the next 4 hours. Corn discarded today to correct.3-501.14

Observed sliced tomato, sliced lettuce, cooked corn, and open hotdogs not date marked today- lettuce and tomatoes discarded and hotdogs were back dated.Date marking sheet given again today.3-501.17 Observed rice in the WIC that was made >7 days prior- discarded today to correct.3-501.18

Observed a box of rice stored on the floor of the dry good room. Picked up today to correct. Store food at least 6" off of the floor.3-305.11

Clean to go box storage racks.

Clean interior of RI coolers.

Clean floors throughout the kitchen and front area, especially under equipment- debris build up present.6-501.12

2-401.11 Eating, Drinking, or Using Tobacco. Employees shall eat, drink or smoke only in designated areas and away from food prep area. Observed half eaten piece of chicken on prep front prep table. CDI chicken wing discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Food shall be stored in the order of final cook temperatures in the cooler. Observed fries stored below raw fish in walk in cooler, and raw turkey burgers stored over raw burger meat. CDI PIC moved relocated food.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Keep chlorine sanitizer at range of 50ppm-200ppm or quat sanitizer at a specified range from manufacturer. Observed quat sanitizer in 3 compartment sink below 50ppm. Quat testing strips was not really picking up chemical. CDI PIC refilled sink with adequate amount of sanitizer. Repeat

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. PHF or RTE foods at 41F or below can be held for 7 days then discarded on last day. Observed cooked squash, cooked cabbage, rice, cooked turkey, milk, and American cheese and other food items with out dates on them. CDI PIC placed dates on all unlabeled food items. Repeat.

7-102.11 Common Name-Working Containers. Working containers used for storing hazardous chemicals, such as cleaner or sanitizer should be clearly labeled with the common name of the material. Observed blue colored bottle of chemical labeled water, and another bottle of chemical not labeled. CDI by instruction and PIC relabeled bottles.

3-305.11 Food Storage-Preventing Contamination from the Premises. Food shall be protected from contamination by proper storing. Observed bags of flour in dry storage on the floor. CDI PIC relocated bags to proper location.

3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths shall be kept in sanitizer solution between uses or put away for laundering purposes. Observed wet wiping cloths on back and front prep tables, and PIC had one hanging out of his pocket as well.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Single use articles shall be stored by means of protection from contamination. Observed paper towels in bathroom stored on toilet, and paper towels in kitchen stored on prep table and food debris build up on one towel.

4-205.10 Food Equipment, Certification and Classification. Equipment must be ANSI certified or stated for commercial use. Observed heating wells that was for domestic use only, and turkey fryer stored in the establishment. Remove items form food establishment.

4-602.13 Nonfood Contact Surfaces. Non food contact surfaces shall be clean at a frequency to preclude an accumulation of residue. Observed microwave above prep table soiled with food debris, and walk in cooler floors soiled, and bottom of reach-in cooler and behind equipment in need of cleaning as well.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

No bare hand contact allowed with RTE foods- Observed employee cutting squash with no gloves on today- donned gloves during inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain chlorine sanitizer at 50-100ppm. Observed sanitizer at <50ppm today- remade during inspection.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsKeep drink nozzles cleaned and sanitized freqently enough so that they are free of build-up. Tea nozzle had build-up visible today- cleaned and sanitized during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed lettuce out to be prepped, but wasn't prepped immediately and was holding >45F today. Moved to WIC to chill.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark all TCS foods that are RTE and held >24 hours after being made. Observed multiple leftovers in need of date marking today. Date marking handout provided.

Cool foods using approved methods such as: shallow portions, metal pans, keep uncovered, stir regularly, put on ice, WIF, or use ice paddles. Observed pasta cooling in the WIC in a plastic container and tightly covered.

4-602.13 Nonfood Contact SurfacesClean WIC gasket and the back room with dry goods(flour and debris on floor).

5-501.114 Using Drain PlugsProvide a drainplug in the dumpster.