CHICKEN BOX CAFE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee must be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above ready-to-eat foods in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Cole slaw and potato salad in small sandwich cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Several roaches observed in kitchen during inspection. Ensure pest control service is continued. If pests persist, more intensive treatment may need to be done.

4-501.11 Maintain equipment in good repair. Some shelves in walk-in cooler are rusted. Repair or replace rusted shelves. 0 pts.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed beans reheating on the stove. Re checked temperature 20 min later and no Change.PIC stated they were slow cooking beans. CDI - PIC heated up beans to get to temp.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical and sanitizer bottles without labeling. CDI - PIC added new labels to all bottles.

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 mac & cheese in large portions stacked with lids in WIC not cooling fast enough. CDI - PIC uncovered and moved to WIF for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed several seasoning buckets with handles touching the seasoning and flower. CDI - PIC took handles out of items.

4-501.11 Maintain equipment in good repair. Observed heavy buildup of ice at WIF door. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed stored in grocery store bag. CDI - PIC voluntarily discarded item.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink. PIC called Plummer and coming out today.

6-303.11 Provide required lighting intensity. Observed WIF with only one light bulbs and all the rest not working. Very dim lighting. Light bulbs need to be changed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed several pans of raw turkey stored in direct contact with vegetables in walk in cooler. CDI - PIC moved raw turkey to provide separation from vegetables. Vegetables washed. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one metal pan of collard greens hot holding on stove at 109F. CDI - PIC voluntarily discarded. POINTS NOT ESCALATED TODAY AS THIS CONDITION WAS SIGNIFICANTLY IMPROVED OVER LAST INSPECTION. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead insects in front cabinets from last pest control visit. Clean these areas. -1-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.Observed buildup on shelving in walk in cooler and in reach in cooler at cook line. Clean often enough to prevent buildup. REPEAT -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smothered chicken, yams and cabbage hot holding at front hot line and on stove at less than 135F. CDI - PIC stated products will be reheated to above 135F. All other TCS foods in line at or above 135F. Items reheated to 168F. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed salsa date marked 09/04/2025. CDI - PIC voluntarily discarded and stated this item was from the bar area. Work with the bar staff to ensure proper date marking. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects near rear of facility at can wash. PIC showed EHS receipt of service for 09/23/2025. Increase frequency as necessary to rid facility of insects. REPEAT -2-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee working with exposed food while wearing bracelets on arm. Remove before working with exposed food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on shelf near ice machine. Allow to air dry before stacking. -0-

4-501.11 Maintain equipment in good repair. Observed missing lamp covers in hood system. Observed leak at condenser in walk in freezer with drip pan underneath. Observed ice buildup at doorway of walk in freezer. Repair. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed buildup on outsides of front cabinets. Clean often enough to prevent buildup.

5-205.15 Maintain a plumbing system in good repair. Observed leak at bottom elbow of handsink near back door. Repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken wall tiles in kitchen near cooking equipment and holes in walls in women's restroom. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on ceiling vents in kitchen and at front line. Clean often enough to prevent buildup. REPEAT -1-

6-301.14 Post a handwash sign at each handsink. Hand sink near front counter did not have a hand sign present. CDI- EHS provided hand signage 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling a container at hand sink near front counter. CDI- Education was performed with employee.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored below raw chicken in walk-in cooler. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in back kitchen area. PIC will have someone clean it soon.

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 no dates on house made potato salad stored at prep cooler in front counter. PIC stated that items is made and changed daily but the boiled potatoes are cooked and held in walk-in cooler over 24 hours. CDI- date of boiled potatoes were placed on containers. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches crawling on wall near fryer in kitchen area. REPEAT (full points).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food temping at below 41 F stored in walk-in freezer. CDI- containers were covered.

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. Clean exterior of fryers, hot-holding units, containers, prep sinks, and shelving in kitchen area. REPEAT (full points).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair areas of busted tiles on walls in kitchen area. REPEAT (full points). 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area. Clean dust from ceiling in kitchen area. REPEAT (full points).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back of kitchen area. REPEAT (full points). 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door being propped open in back of facility without any protection as for as fan curtains or shields. CDI- PIC closed the door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items in walk-cooler stored below 41 F that were not covered. CDI- items were covered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on hair restraint.

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 bowl without a handle stored inside of container of cooked chitterlings in walk-in cooler. CDI- Bowl was removed. Repeat (full points).

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 of single-service trays stored on floor of dry storage area. CDI- items were placed on shelves.

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. Clean exterior of containers, shelving, and equipment in kitchen area. Clean dust and debris from fan screen above prep sink near back door. REPEAT (full points).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair damage areas of walls in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area. REPEAT (full points).

2-301.15 Only wash hands in handwashing sink. -PF. Observed food employee “rinse” hands in prep sink after handing thawed Raw meat. CDI- employee was educated on where to wash hands. 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 food employees doing food prep without handwashing (from one task to the next). CDI- education was performed. Employees properly washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Cold water at handsink was not turned on at start of inspection. Hand sink was located near back door. Hot water temp was 139 F. CDI- employee turned cold water on at sink. Facility shall repair faucet to allow for proper adjusting of cold water at hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on exterior of containers that were stacked, stored in clean area of shelving. CDI- containers were taken to 3-comp sink to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior of ice machine. PIC will have someone clean it soon.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of broccoli casserole that temped at 130 F. CDI- items were placed in oven and reheated to above 165 F. -zero- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of meatloaf that was dated 10/16/24. There was no indication of the product being frozen in-between time. CDI- product was denatured and discarded into trash. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 containers cooling in deep, plastic containers. CDI- education was performed with employees in regards to using shallow containers. REPEAT (half points due to improvements). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw pork chitterlings thawing in cold water that was 81 F out of the faucet (must be 70 F). CDI- education was performed to use ice to thaw with water.

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 containers of breading that were not labeled near fryers in kitchen area. CDI- containers were labeled.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back door open during delivery of single-service products. Fan curtain was on, but not enough to stop entry of flies into the facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. REPEAT (full points).

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed grinder handle stored in seasoning container down in seasoning. CDI- grinder was removed from container. -zero-

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

4-501.11 Maintain equipment in good repair. Repair leaking faucets at 3-comp sink. Replaced torn gaskets on refrigerator next to fryers.

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. Clean exterior of fryers, steam wells, and shelving in kitchen area. Clean shelving in walk-in cooler. REPEAT (full points).

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Provide air gap for drain in the floor for prep sink and pipe. CDI- pipe was raise to provide proper clearance. -zero-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on prep table during food prep in back of facility. CDI- drink was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a slab of raw shell eggs stored above cooked food in walk-in cooler. CDI- slab of raw shell eggs were placed on bottom shelf of cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. The fly fan at back door was indirectly blowing air into the facility. CDI- adjustments were made to fly fan. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stored wet in dish area. CDI- containers were separated and allowed to air dry.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water at 3 comp sink at 96 F during washing procedure. CDI- water was drained, and increased to 120 F.

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. Clean debris from exterior o fryers, grill, hot-holding units, shelving, and containers in kitchen area. REPEAT (full points).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open at time of inspection. CDI- dumpster doors were closed. -zero-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).

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 pans of macaroni and cheese that were cooling in the walk-in freezer stacked 3-high and covered. Items did not have a change in temperature in 40 minutes. CDI- two pans of macaroni and cheese were denatured and discarded into trash. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P. Observed sanitizer container stored in a bottle that was labeled “bathroom cleaner” that was stored near fryer in kitchen area. PIC stated that container did not hold bathroom clean, and it was empty when she purchased it. CDI- out of concern, container of sanitizer was voluntarily discarded. -zero-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pans of macaroni and cheese that were stacked 3-high in walk-in cooler. CDI- two pans were denatured and discarded into trash can. One pan was uncovered and placed on one level shelf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Label container of sugar in back of facility. CDI- container was labeled. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two pans of cooked meatloaf that were uncovered in walk-in freezer. Items were temped at 33 F. CDI- two pans of meatloaf were covered.

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in freezer door. Replace torn gaskets on hot warmers in kitchen area. REPEAT (half points due to improvements).

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. Clean exterior of containers, fryers, shelving and refrigeration units in kitchen area. REPEAT (full points).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace broken tiles on the floor in walk-in freezer, and near fryer area. Replaced broken tiles on walls near fryer area and dish area. Repair areas of ceiling above fryers in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from walls behind prep station in kitchen area. Clean floors in corners and under equipment. REPEAT (full points).

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. Repeat (full points). Observed slicer on the back prep table with dried debris on the blade and surface. CDI- Slicer was broken down and properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead mouse on trap in dining room area near bar. Dining room area has not been open to the people. Observed several flies in kitchen area near dish room. REPEAT (full points).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation from walk-in freezer condenser dripping into large container of brown gravy in walk-in freezer. CDI- container of gravy was discarded. REPEAT (half points).

4-501.11 Maintain equipment in good repair. Observed damage to walk-in freezer condenser. Facility needs to repair condenser so that it it’s not dripping liquid. I will check facility within ten days to ensure that the freezer is repair. Items in freezer are frozen.

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. Clean exterior of fryers, ovens, and shelving in kitchen area. REPEAT (half points due to improvements).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI- dumpster doors were closed. REPEAT (full points).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair broken floor time in kitchen near fryers. Repair holes in walls near dining room and kitchen areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean walls of splash behind prep stations and dish room. REPEAT (full points).

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork ribs stored above Ready-to-eat food in walk-in cooler. CDI- items were reversed. REPEAT (full points). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork chop thawing in running water that is coming out of the faucet at 73 F (shall be 70 F or below). CDI- facility will find another approved way to thaw items (microwave, cooking, or in walk-in cooler). -zero-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies in kitchen areas near fryer, and at prep sink. Recommendation is to use fly sticky traps with lights to reduce the insects. Pest control last service was documented on 5/4/2023. REPEAT (full points)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace cracked floor tile in kitchen area near fryer. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from ceiling tiles in kitchen area. REPEAT (full point)

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored above food contact surfaces across from fryer in kitchen area. CDI- drinks were removed and discarded. -zero-

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. There was not any soap or paper towels provided at hand sinks near walk-in cooler in kitchen. CDI- PIC provided soap and paper towels for handsink.

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 chicken livers and gizzards stored above fish and pork chops in reach-in unit in kitchen area. CDI- chicken items were placed on the bottom shelf. REPEAT (half points due to severity). For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice paddles stored with food debris on them on the exposed shelving in walk-in freezer. Items are used to help cool product. CDI- Items were placed at 3-comp sink to be properly cleaned. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a mouse crawling along the wall of dining room that is currently not in use. Observed old fryers, and furniture stored in dining room. Last pest control was done on 1/31/2023. REPEAT (FULL POINTS)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of chitterlings, fried chicken, and beef ribs that were stored below 41 F in the walk-in freezer, uncovered. CDI- PIC properly covered items to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use, damp wiping cloths stored on shelving at serving line. CDI- damp cloths were placed in buckets of sanitizer solution.

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. Clean exterior of fryers, ovens, refrigeration units, and interior of shelving in kitchen area. Clean or removed dirty equipment that is not being used, but stored in dining room area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster that were open. CDI- dumpster doors were closed. REPEAT (full points).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair damaged areas of floorboards and walls in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean walls behind equipment, and prep stations in kitchen area. REPEAT (full points)

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 livers and chicken gizzards stored above container of raw pork chops in refrigeration unit. PIC and employee stated that they were told to store this way by a previous inspector. CDI- items were reversed. Inspector educated and provided documents to employees on the proper way to store food.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork chops thawing in prep sink with water running, but not agitating the meat. CDI. -zero-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live roaches on countertop near front line. Observed several gnats in kitchen area. Last pest control treatment was done on 11/17/2022. Report showed that areas of the building need to be repaired to prevent insect and rodent entry. REPEAT (full points)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open in back of facility. CDI- dumpster doors were closed. Repeat (full points).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair damaged area to wall in dining room. PCI stated that someone drove their car into the building. They stated that building inspections have reviewed the issue, but did not stop the facility from operating. Observed damages to floor and wall tile in kitchen area. Repair damages to walls and floors in kitchen area. REPEAT (full points). 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen areas. Clean splash from walls and ceiling in kitchen area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed minimal food debris in hand sink near fryers. CDI- instructed PIC to only use hand sink for handwashing.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean top interior of ice machine. PIC will have someone clean it soon.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Last pest control was 6/16/2022 according to paperwork. Observed mouse droppings in cabinets near front counter. REPEAT (full points).

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

4-502.11(A) Maintain utensils in good repair. Observed freezer not holding freezing temperatures in walk-in freezer. Observed facility placing large units of hot food in freezer for cooling. Recommendation is to use ice bath to bring temperature of items down before bringing into freezer. VR- facility has ten days to repair unit due to the walk-in freezer being needed. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace rusty shelving in walk-in cooler.

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. Clean interior of cabinets near front counter. Clean exterior of oven, fryers, refrigeration units, and shelving in kitchen area. REPEAT (full points).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster doors and lids closed at dumpster areas. Observed open doors on dumpster. CDI doors were closed. REPEAT (half points due to severity).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace cracked floor tiles in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area. Clean dust from ceiling tiles and a/c vents. REPEAT (full points)

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 liver and gizzards stored above fish in reach-in cooler. CDI- items were reversed.

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 raw chicken in cooler that were stored above 41 F. CDI- chicken was voluntary denatured and discarded into trash. -zero-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several houseflies and filter flies in kitchen area. Pest control performed a treatment last month.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on counters between use. CDI- damp, wiping cloths were placed in sanitizing solution.

4-501.11 Maintain equipment in good repair. Walk-in freezer is at a temperature of 35 F. CDI- maintenance installed a new relay for the freezer to reduce the temperature. Also, observed dish machine, and ice machine that were marked “out of order”.

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. Clean grease and food debris from countertops and corners in kitchen area. Clean exterior of fryers, ovens, and shelving in kitchen area. REPEAT (full points)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and doors open on garbage 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points) 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Reattach floor tile in walk-in cooler.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pigs feet and broccoli cooling in deep plastic containers. CDI- Items were placed in shallow pans for further cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Provide fly curtain or another means of protection for back door. Also, provided self-closure on door of restroom leading into the kitchen area. REPEAT (full points)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on kitchen counter in-between use. CDI- cloth was placed in bucket of sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half point)

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 a box of single service lids that were stored on the floor. CDI- box was placed on the shelf.

4-501.11 Maintain equipment in good repair. Repair door on walk-in cooler to properly close.

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. Clean dust and debris from edges of counters in kitchen area. Clean exterior of refrigeration units and shelving in kitchen area. REPEAT (full points).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid were open at time of inspection. CDI- PIC closed lid and doors.

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. Repair hole in wall underneath food prep station in kitchen area. Replace damaged ceiling tile in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from ceiling in kitchen area. REPEAT (full points)

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee touch fried chicken with bare hands. CDI- Employee was educated on bare hand contact. Employee washed hands, and put on gloves. Suggestion was made for facility to provide tongs for collecting cooked food..

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed that back door was open for delivery of canned goods. There was not a fly curtain or any other protection against insects from entering the facility. CDI- back door was closed.

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 baked chicken and green beans that were not cooling, stored uncovered in walk-in freezer. CDI- PIC covered items.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed leaking pipe at hand sink near front counter. Observed rusty storage shelving in facility in need of replacing. REPEAT (half points due to improvements.

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. Clean exterior of oven, hot-holding units, refrigeration units, and shelving in kitchen area. Clean interior of cabinets near front counter and serving lines. REPEAT (full points).

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

2-301.12 Cleaning Procedure-P- A food employee rinsed the soap off his hands immediately after putting on hands. Hands shall be rubbed together for at least 10-15 seconds, then rinse. CDI- The REHS educated the employee on proper handwashing.//2-301.14 When to Wash-P- Food employee touched the faucet handles with bare hands after washing. Hands shall not be recontaminated after washing-The REHS educated the employee on proper handwashing.

5-205.11 Using a Handwashing Sink- PF- The handsink near the steam tables had ice in the basin. Handsinks shall be used for only hand-washing, no other purpose. CDI- The REHS educated the PIC on proper handsink use. //5-202.12 Handwashing Sink, Installation-PF-The handsink in the employee restroom did not have hot water supplied. The valve had been turned off for maintenance. CDI- Hot water was turned on and is now supplied.

3-302.11 Separation- P- Raw chicken livers were stored over raw fish in the RIC. Raw shell eggs were stored next to cabage in WIC. Raw animal foods shall be stored according to their final cooking temperature with highest temp on the bottom. SEE BELOW CDI- Livers were moved to below fish and raw shell eggs were moved from the shelf with the cabbage.

4-601.11 (A) Food COntact Surfaces- P- REPEAT- Plastic lids, spatulas, containers, fryer baskets, stainless pans & cutting board at steam table need cleaning. They have grease and food build up. Food contact surfaces shall be clean to sight and touch.- VR- Verification Required for compliance by 8/30/21.

3-401.11 Raw Animal Foods-Cooking-P- Two chicken breasts were only cooked to 159F and 161F. Chicken shall be cooked to at least 165F for 15 secs. CDI- Both were re-cooked to >165F.

3-403.11 Reheating for hot holding- P- Greens measured 104F and mac n cheese measured 130F after reheating. Foods reheating for hot holding shall be reheated to all parts to at least 165F and then place in the steam table for hot holding. CDI-Both were reheated to >165F

3-501.14 Cooling-P- Mac n cheese in the walk in freezer (cooled from the previous night) measured 46F in the center. Cool foods from 135F to 70F within 2 hours and from 135F to 41F within 6 hours. CDI-Mac n cheese was discarded.

3-501.16 Cold Holding- P- In the walk in cooler, cole slaw and potato salad measured 47F. Cold foods shall be held at 41F or below at all times. *Cooler was operating at 40.8F today. It was recommended to the have the unit serviced.

3-501.18 Date Marking, Disposition-P- A container of stuffing mix in the WIC was marked as 8/2 prep date. Refrigerated, RTE, PHF's shall be date marked for a maximum of 7 days. The prep date counts as Day 1. CDI-Stuffing mix was discarded.

3-501.15 Cooling Methods PF- Mac n cheese cooling in the walk in freezer from the previous day was placed into a very large plastic container with a tight lid. Cool foods using approved methods such as, ice baths, shallow pans, loose covers, smaller portions. CDI-Mac n cheese was discarded.

3-501.13 Thawing- C- Several pans of mac n cheese were sitting on a cart thawing in order to bake. Thaw foods in the refrigerator or as part of the cooking process. *Currently, thawing under running water is not an option due to water temp >70F.

6-501.111 Controlling Pests- REPEAT- There were several flies in the kitchen today. The premises shall be free of pests.//6-501.112 Removing Dead Insects- There were many dead flies observed in the kitchen today. Dead pests shall be removed from the premises at a frequency that prevents accumulation.//6-202.13 Insect Control Devices, Installation-C- Two insect control devices are installed over the coffee maker and over where single service tea jugs and clean linen are stored. Insect control devices shall not be stored over food prep areas and storage of single service and clean linen.

3-305.11 Food Storage-C- The room where the bread is stored has insulation hanging from the ceiling. Foods shall be stored where they are not exposed to contamination.// 3-307.11 Misc Sources of Contamination-C- A food employee was scooping the ice with a cup. Use an approved scoop with handle to dispense ice.

3-304.14 Wiping Cloths, Use Limitation-C- A wet wiping cloth was stored in a container of soapy water. Wet wiping cloths shall be stored in a container of properly mixed sanitizer.

3-304.12 In Use Utensils, Between Use Storage-C- The ice scoop is stored on a shelf with unclean utensils. Store utensils in a clean, dry location to prevent possible contamination.

Equipment, Good Repair-C- Lower shelves of work tables are covered in foil and other are rusting. The steam table on the left has damaged inserts (cracked, broken). The 2 comp prep sink right-side drainboard is not smooth and easily cleanable (gap on the edge). //4-502.11 Utensils, Good Repair-C- Several plastic lids are cracked. Maintain equipment and utensils in good repair.

4-601.11 (C)/40602.13 Nonfood Contact surfaces- Additional cleaning is needed throughout the kitchen including all shelves, gaskets of coolers, handles of coolers, gas lines behind cooking equipment. Maintain nonfood contact surfaces clean.

5-205.15 System Maintained in Good Repair-C- The drain line at the pre-rinse for the dishmachine is not attached to the sink basin. Maintain plumbing systems in good repair.

6-501.18 Cleaning of Plumbing Fixtures-C- The toilet in the employee restroom needs additional cleaning. Maintain fixtures clean.

5-501.114 Using Drain Plugs-C- The dumpster is missing a drain plug. Install drain plug.//5-501.15 Outside Receptacles-C- The lids of the recycle dumpster were open today. Maintain lids closed.

6-501.12-CLeaning frequency-REPEAT- Floors, walls and ceiling need additional cleaning throughout the kitchen. Maintain clean.// 6-501.11 Repairing premises-C- There are lots of broken floor tiles throughout the kitchen, holes in the walls and damaged ceiling tiles. Floors walls and ceiling shall be maintained in good repair. //6-501.114 Maintaining Premises, Unnecessary Items and Litter-C- There are many pieces of broken equipment stored in the kitchen and also behind the establishment. The premises shall be free of items that are unnecessary to the operation of the establishment such as equipment that is nonfunctional or no longer used.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several lids and cutting boards greasy and soiled with old food debris. CDI- All items taken back to be washed 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning

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

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed fish, pork shop and shrimp unpackaged in contact with ice

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed doors of the walk in cooler and freezer in need of cleaning. Observed shelves under prep table in need of cleaning

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certificate expired as of 2/8/21.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli casserole in the hot box holding below 135F. CDI- Casserole was reheated to 165F.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of reach in units in need of cleaning. Observed microwave in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plastic containers stored as clean on the clean dish storage rack. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine heavily soiled with red and black residue. NOTE: Facility is currently not using dish machine. No dine in options available. Carry out only

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bins of flour and sugar without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies 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 reach in coolers in need of cleaning.

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 and walls in need of cleaning throughout.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with CFPM certificate onsite. CDI- Employee with CFPM certificate showed up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal tops soiled with old food residue. CDI- Tops were taken back to be cleaned. (4-602.11) (E4) Equipment food contact surfaces and utensils shall be cleaned any time contamination may occur. Observed ice machine with black buildup.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer without a label. CDI- label written on sanitizer spray bottle.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of sugar without a label. CDI- Label was written on sugar bin.

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

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 cieling tile with peeling paint hanging over the dish storage area near the bathroom.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed onions stored above ready-to-eat items in walk-in freezer. CDI- Onions were moved to a place where no cross-contamination to occur.

3-501.13 Use approved thawing methods. Observed turkey wings thawing in prep sink submerged in water. Observed chicken thawing in prep sink at room temperature. Observed sausage gravy thawing at room temperature. CDI- Water was turned on turkey for agitation. Sausage gravy was placed in walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach crawling on shelf near prep stations. Last pest control was performed last Tuesday. The did not found any evidence of roaches at that time. REPEAT 6-202.15 Outer Openings, Protected - C Observed the back door open at time during the inspection. CDI- back door was closed. PIC will look at ways to keep door closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cover cooked food product stored in walk-in freezer. Observed sweet potatoes cooling uncovered in walk-in freezer exposed to icicles from condensation hanging above it. CDI- Sweet potatoes were moved. All other items were covered.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair leaking pipe underneath prep sink near walk-in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelf that holds single-service items near prep area. Clean exterior of ovens, fryers and grills in kitchen area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on garbage dumpster in back of facility. CDI- Doors were closed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash on ceiling tile in kitchen area near prep station.

6-305.11 Designation-Dressing Areas and Lockers - C Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utendils, linens, and single-service and single use articles can not occur. Observed employee jackets and purses stored above and on shelves with food in dry storage areas. CDI- items were moved.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw sausage stored above RTE foods, CDI-PIC moved to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sitting underneath heat lamps at 121, the rest temped well. Observed rice in hot well at 123 CDI-PIC discarded chicken and stirred rice.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed diluted bleach being used for sanitizer and strength bleached out test strips CDI-PIC diluted to correct strength

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects in kitchen, due to back door being open. PIC closed door.

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 missing in storage area, floor tiles broken and in need of grout, PIC is in the process of regrouting. Doors on walk in and floor covering in need of repair. 6-501.12 Cleaning, Frequency and Restrictions - C Observed wall by 3-comp in need of cleaning, floors greasy in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a wiping cloth stored in the hand sink on the cook line. CDI - cloth was removed; do not store anything in the hand sinks.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large pan of mac & cheese cooling with one bag of ice in the middle on the prep table. CDI - item was portioned into shallow pans and placed in the freezer to rapidly cool. Observed cole slaw cooling while covered in the walk in cooler. CDI - cole slaw was uncovered to facilitate cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 bins of flour unlabeled. CDI - items were labeled.

General comment 4-501.11 Maintain equipment in good repair. - Observed the inside of the walk in freezer door damaged and not smooth and easy to clean. Repair/replace door so that it is in good repair and smooth and easy to clean. _

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed cracked and broken floor tiles and areas with low grout throughout the facility. Patch areas of low grout and repalce any broken tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored on the top shelf in the walk in cooler above facility food. Observed an employee's hat, phone charger and energy drinks stored with the facility's items on the cook line. CDI - items were removed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on top of the microwave. CDI - drink was removed.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cooked chicken and cabbage in the walk in cooler at 42F. Reminded PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

3-501.13 Use approved thawing methods. - Observed a container of stuffing thawing on the counter. CDI - container was moved to the walk in cooler to thaw.

General comment 4-501.11 Maintain equipment in good repair. - Observed the inside of the walk in freezer door damaged; repair/replace door. Make sure that it is smooth and easy to clean.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the 3 green shelves in the walk in cooler.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed broken/cracked floor tiles on the front cook line and by the dish pit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee's food and an employee's cell phone stored with facility items; keep employee items separate. 6-303.11 Intensity-Lighting - C - Observed a light burnt out in the walk in cooler making it hard to see in the back of the cooler. Replace/repair light.

General comment 6-301.11 Provide soap for handwashing at each handsink. -Pf - Hand sink on the front hot hold line did not have soap. CDI - soap was provided.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black build up on the shield in the ice machine. CDI - shield was cleaned during the inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - The dish machine was not sanitizing. CDi - machine was primed and working correctly. Observed a bleach sanitizer bottle at 0 ppm. CDI - bottle was remade at 200 ppm.

Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bottle unlabeled. CDI - bottle was labeled.

Repeat violation 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several gnats in the kitchen and dry storage area. Contact the pest management company for treatment; verification required 11/23/2018. 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed large gaps around the back door. Repair/replace door.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves, dry storage shelves and on the outside of the ice machine.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the hand sink by the walk in cooler; repair leak.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several plates and scoops stored as clean while they were still covered with food debris. Observed pink build up on the shield of the ice machine. CDI - items started to be cleaned during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed chicken and steak in the walk in cooler dated 8/7/18; items were on their 8th day. They were 45F; keep in mind that food 42F -45F can only be held for a maximum of 4 days and food 41F or below can only be held for a maximum of 7 days. Observed steak in the walk in at 44F but the item was on it's 5th day (8/10/18). CDI - all items were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of bleach unlabeled. CDI -bottle was labeled. 7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of bleach stored beside to-go boxes and a watermelon. CDI - bottle was removed.

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 2 containers of rice cooling on the counter. CDI - the containers were split into 4 and placed in the freezer to rapidly cool; see temperature chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies and gnats throughout the facility. Keep bug lights on and contact the pest management company to help mitigate the issue. 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed large gaps around the back door. Repair/replace door.

General comment 4-501.11 Maintain equipment in good repair. - Observed chipping/rusting shelves in the reach in cooler on the cook line. Replace 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 non absorbent. - Observed a piece of plywood behind the 2 compartment prep sink. Seal or paint the wood or remove it.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the equipment on the cook line. Observed cleaning needed on the walk in cooler shelves, shelves on the cook line, drying racks and the dry storage shelves. Remove old, dirty cardboard on the shelf under the table on the cook line.

General comment 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 floors and walls on the cook line.

Repeat violation 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 pork and chicken cooling on the counter for 2 hours. The pork was 96F and the chicken was 79F. CDI - both items were discarded. Observed 3 tubs of rice at 84F in the freezer. The items were placed in the freezer around 9:30 AM to cool. CDI - rice was discarded. Explained proper cooling time/temperature requirements. Facility has a cooling chart they use to keep track of times.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice and mashed potatoes holding below 135F in the hot box to the right of the stove. CDI - items were reheated to at least 165F (see temperature chart).

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 2 containers of turkey wings cooling on the counter. Observed a container of chicken and 2 containers of pork cooling with one bag of melted ice in the middle of the container. Observed 3 containers of rice cooling while covered with a lid. CDI - some items were discarded due to cooling time violations; the turkey wings were placed on a sheet tray in the freezer to cool.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the hood.

General comment 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 floor in the freezer and the fans on the cook line and prep line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pots with grease build up stuck on outsides of them, needing better cleaning. CDI- Pots placed in dish to have grease build up removed. Points not doubled at this time as improvement observed to over-all dish cleanliness.

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 two deep tubs of yellow gravy and brown gravy cooling at room temp for approx. 2 hrs with a bag of ice added to help cool but tubs were too deep. Foods observed at 95-109 degrees, not making the two hr cooling requirement to reach 70 degrees. CDI- PIC re-cooked gravy to 165 and stove then placed gravy in shallow pans and placed un-covered in the freezer to rapidly chill. Observed tubs of gravy at 70 by end of inspection. Will follow up within 10 days that proper cooling procedures are being used.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep tubs of gravy cooling for approx. 2 hrs. Bag of ice had been added to pans of gravy but tubs were too deep and food was not being stirred to help cool gravy. CDI- Reviewed proper cooling methods with PIC. Gravy reheated to re-cooled in shallow tubs using walk in freezer. Will follow up facility is using proper cooling methods.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed cake boxes stored in dry good storage room un-covered, not protected.

4-501.11 Maintain equipment in good repair. Observed cook line reach in cooler with torn and/ or separated gaskets needing replacing. 4-502.11(A) Maintain utensils in good repair. Observed plastic tub in use that is cracked and broken in some places. Tub removed from use.

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 door way at walk in freezer with several areas of torn metal needing repair. Observed broken floor tile on cook line needing repair/ replacing. Observed baseboard tile and wall damage in walk in cooler behind storage rack needing repair. Observed loose and falling employee restroom ceiling tile needing replacing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey being thawed in 2 comp prep sink with cooked sweet potatoes being prepped in the adjacent compartment with water from the raw turkey flowing into the compartment with sweet potatoes contaminating the sweet potatoes. CDI- Sweet potatoes voluntarily disposed of. Be sure to use prep sink for one type of food at a time with washing and sanitizing between uses, and/or use different prep sinks to separate the different types of foods. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a number of foods stored un-covered in walk in freezer. CDI- Foods covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P (50-200 ppm for chlorine sanitizer) Observed sanitizer had run out at dish machine, reading 0 ppm. CDI- Sanitizer provided, machine primed and dishes re-washed and sanitized at proper strength sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes with sticker and sticker residue left on them. CDI- Items placed in dish area to have stickers and sticker residue removed.

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 yellow gravy cooked and portioned yesterday in several 1/2 pint conainers with tight lids at 47-48 degrees cooling since last night (over 6 hrs). CDI- Gravy voluntarily disposed of by PIC.

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 couple items thawed 2 days ago that were not marked with a date of thaw to track the 7 day shelf life of refrigeration allowed. CDI- Items properly date marked. Observed several pans of dressing and cole not date marked made yesterday. CDI- Foods 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 deep and tightly covered 1/2 pint containers used to cool gravy. CDI- Reviewed proper cooling methods with PIC, improperly cooled gravy disposed of.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in facility, particularly in back storage room around raw yams. Treat facility to help prevent pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple 5 gallon buckets of fruits stored on floor of walk in freezer. CDI- Buckets stored up off the floor.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with torn gasket needing repair/ replacing. Observed a few fryer baskets and strainers with damaged and missing metal spokes. PIC disposed of these items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Metal shelving above 2 comp prep sink and prep table needs cleaning of build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Wall on cook line around food window needs cleaning of build up. Floor corner areas on cook line need better cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed front expo worker wearing one glove but wrapping a muffin with both bare and gloved hands. CDI- Employee corrected, put on another glove and disposed of muffin.

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 3 large pans of gravy and 1 pan of mac and cheese that had been cooling approx. 3 hrs at 93-78 degrees at room temp. Foods did not meet the two hr 70 degrees requiremnent. Ice wands had been used to help cool the foods but the ice wands had melted and were no longer cold. When using Ice wands be sure to replace melted ones regularly and stir the foods regularly. CDI- Foods voluntarily disposed of by PIC, gave PIC a cooling poster handout.

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 at room temp with ice wands, ice wands had melted and foods were not cooled at proper rate to meet rules. CDI- Reviewed proper cooling methods with PIC and handout given.

4-501.11 Maintain equipment in good repair. Observed a few gaskets on reach in freezer door on cook line and walk in freezer door needing replacing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a couple floor tiles in dish area broken and/ or needing repair. Observed wall at entry to dry good storage room needing repair to make smooth and easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee can drink stored on cook line prep table shelf. CDI- Drink removed.

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 fried chicken thawed 4 days ago not dated with a date of thaw. CDI- Chicken date marked for date of thaw. Observed a few other various foods walk in thawing with a date of freezing, but not date marked with a date of thaw. CDI- PIC had foods date marked.

6-501.111 Keep the premises free of insects, rode nts, and other pests. Observed some fruit flies in back storage hall/ area being attracted to yams stored there. Continue pest control efforts to prevent pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Need to clean inside reach in freezer on cook line and clean door hinges of this freezer.

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 loose and broken floor tile at entry to walk in freezer.

6-303.11 Intensity-Lighting - C Provide proper lighting in work and storage areas. Lights not working at back area of storage hall/room. Low lighting intensity in walk in freezer.

2-301.15 Only wash hands in handwashing sink. -PF Employees having to wash hands at prep sink as all other fixtures had no water as facility was operating while water heater was being changed out. Facility voluntarily closed due to lack of water.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a number of foods in walk in cooler and walk in freezer needing to be better protected that were not covered. CDI- All un-covered foods properly covered..

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 3 pans of macaroni and cheese improperly cooled at 71-74 degrees cooling over 2 hrs according to the info I was given about the absent food worker who left the food. CDI- Macaroni voluntarily disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of brocoli caserole in hot holding cabinet at 115 degrees. PIC said a worker put the food in warmer approx. 1 hr earlier and the top part of the warmer is not working properly. CDI- Food re-heated above 165 in oven and properly hot held in bottom part of warmer that is working properly. Observed okra on cook line with no temp control at 115 degrees. CDI- Okra re-cooked.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a few foods: Fried chicken, cooked sweet potatoes, meat loaf, salisbury steak, in walk in cooler that were not date marked. PIC could not determine date of fried chicken or sweet potatoes, they were voluntarily disposed of. Meat loaf and salisbury steak were properly date marked with date of thaw.

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 pan of sweet potatoes cooling at room temp with no cooling methods at 74 degrees approx. 1.5 hrs since cooling began. CDI- Potaotes moved to shallow pans and placed in walk in cooler, observed below 70 degrees 30 minutes later. Macaroni and cheese improperly cooled in tightly stacked and wrapped pans. CDI- Items voluntarily disposed of by PIC.

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 dry good tubs with no labeling (flour, seafood breading, etc)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a number of house flies in dish area and on cook line. Need to have fly problem treated

4-501.11 Maintain equipment in good repair. Have torn metal from bottom of walk in freezer door repaired. Gasket on walk in cooler on cook line is badly torn, needs replacing.

. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. A few walk in cooler racks need cleaning of build and outsides of tubs and equipment need better cleaning esp. sides of fryers.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed facility operating while water heater was being installed at time of inspection, only a couple water fixtures available with water at low pressure for duration of inspection. PIC voluntarily closed facility. Will follow up that water is restored before re-opening.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device on can was hose bib. Will follow up that one is installed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed some grease build up on walls behind fryers. 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 large number of missing floor tile at dish area, need replacing.

6-303.11 Intensity-Lighting - C Provide proper lighting in work and storage areas. Lights not working at back area of storage hall/ room. Low lighting intensity in walk in freezer. GENERAL COMMENT: Facility has no water pressure as water heater is being changed. Could not check dish machine. Facility voluntarily closed, need to verify with health dept. that water is restored before re-opening. Call 980-314-1620 for a re-inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handwashing sink at front steam table had jammed paper towel dispenser, CDI- Paper towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey thawing above open pan of corn bread. Raw ground beef above potato salad CDI- Beef and Turkey moved to bottom shelf stored by final cook temperature. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a number of foods in walk in cooler needing to be better protected that were not covered. CDI- All un-covered foods properly covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Turkey stored in a trash bag, CDI- Bag removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a number of pans of food in hot holding cabinet at 115-128 degrees including: stuffing, cheddar broccoli, cooked cabbage, etc. Appears worker was prepping foods approx. 30 minutes earlier and then placed them in warmer after they had cooled during prep. Be sure foods are min. 135 before being placed into hot holding. CDI- All out of temp foods reheaeted in oven to 165 min, tempeature turned up on hot holding cabinet for proper hot holding.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few foods prepped and/or thawed yesterday without date marking, CDI- Foods date marked. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed fried chicken and gumbo with date markings of 10 and 11 days old. PIC said the dates were in-corrected, CDI- PIC voluntarily disposed of improperly date marked foods.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of macaroni in walk in cooler actively cooling in pans that were tightly sealed. CDI- Pans vented and foods stirred to properly cool macaroni.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dish machine area and back dry good storage area. Need to have fly problem treated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food handling employees not wearing hats or hair restraints. CDI- Employees put on hats. 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 at watch.

4-501.11 Maintain equipment in good repair. Gasket on walk in cooler is loose and separated, needs refastening or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Outsides of tubs and handles on handwash sink in kitchen need better cleaning.

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 and walls on front cook line needing cleaning of significant and older build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a couple broken and missing floor tiles at walk in freezer entry.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee touching bread with bare hands. CDI bread discarded. PIC instructed employees to wear gloves when handling RTE products.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ribs and pork chops in walk-in cooler not covered in storage. CDI items covered.

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. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing at 0ppm. CDI 3 compartment sink set up. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 bottles of sanitizers not labeled. CDI bottles labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed gravy and mac n cheese cooling out of temperature control below 135F. CDI items placed in walk-in freezer to rapidly cool.

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

4-501.11 Maintain equipment in good repair. Observed walk-in freezer door in disrepair. Observed gasket missing on reach-in near friers. Observed grill rusted. 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.

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 and grease debris; shelves, gaskets, etc.

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 floor soiled under equipment 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 floor tile in front of walk-in freezer broken.

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 rice, green beans and pigs feet prepared labeled 3/31/16. CDI items voluntarily discarded. VERIFICATION REQUIRED. RISK CONTROL PLAN REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice, green beans and pigs feet in walk-in cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice, green beans and pigs feet in large covered plastic containers above 45F in walk-in cooler. Observed greens, sweet potatoes, sweet potato pies and brown gravy cooling at room temperature less than 135F. CDI rice, green beans and pigs feet voluntarily discarded. Greens, sweet potatoes, sweet potato pies and brown gravy began active cooling process to achieve proper time/temperature window. VERIFICATION REQUIRED. RISK CONTROL PLAN REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed excess fruit flies throughout kitchen. REPEAT VIOLATION.

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. 4-501.11 Maintain equipment in good repair. Observed walk-in freezer door in disrepair. REPEAT VIOLATION

4-501.14 Warewashing Equipment, Cleaning Frequency - C. Observed calcium desposits inside spray arm of dish machine.

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 and grease residue; gaskets, prep table shelves, reach-in coolers, etc.

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

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

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 2 employees improperly wash hands for less than 15 seconds and turn off faucet with bare hands. CDI employees properly washed hands after instruction. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee not wash hands after handling soiled equipment then return to food prep. CDI employee was instructed to wash hands.

i. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touching fried chicken with bare hands. CDI chicken was voluntarily discarded.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water not provided at handsink beside friers. VERIFICATION REQUIRED.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching proper sanitizing temperature. CDI facility contacted electrician, switched to single service articles. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer collecting heavy food residue. REPEAT VIOLATION. PIC stated slicer is not used in facility. PIC removed slicer from facility. Observed several grates used for direct contact with fried chicken soiled. CDI grate taken to dish area. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed large number of soiled dishes collecting on surfaces throughout dish area. Food contact surfaces must be washed, rinsed and sanitized at least every 4 hours. CDI 3 compartment sink set up. 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 on inside surfaces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items hot holding below 135F. See temperature chart for temperature observations. CDI PIC stated were placed in hot holding until within an hour. Items were reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken in walk-in at 47F. PIC stated chicken was placed in walk-in yesterday. Observed no other temperature issues in walk-in. CDI chicken 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 Observed mac and cheese prepared saturday 1/23 not date marked. CDI item labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout kitchen. REPEAT VIOLATION. 6-202.15 Outer Openings, Protected - C Observed back door not self-closing.

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

4-501.11 Maintain equipment in good repair. Observed shelves rusted throughout walk-in cooler. Observed gasket missing on reach-in cooler in front prep area. Observed walk-in freezer door not properly closing creating heavy ice buildup around door. 4-502.11(A) Maintain utensils in good repair. Observed whisk broken and in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residue on nonfood contact surfaces throughout facility; gaskets, walk-in cooler shelves, shelves under prep tables, shelves in reach-in coolers; etc.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no hot water provided at handsink beside friers. VERIFICATION REQUIRED.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed boxes and grease collecting around dumpster area.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls, pipes and electrical outlets near breading station collecting heavy residue. Observed food residue under friers and in walk-in cooler floor.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean with food debris. Observed slicer stored as clean with food debris. CDI pans moved to dish area. Slicer washed, rinsed and sanitized. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in front prep area collecting food 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 2 containers of gravy and mac-n-cheese prepared on 9/21 & 9/23 above 45F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed greens, fried chicken and mac-n-cheese out of temperature control above 45F. Observed water used to dredge chicken at 63F. CDI items reheated to above 165F. Chicken water was discarded and refilled with ice inside. Only remove items from temperature control when ready to actively prepare. 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 2 containers of gravy and mac-n-cheese cooling covered in plastic containers. CDI items were discarded. REPEAT VIOLATION.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies throughout facility.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Observed several broken gaskets on equipment.

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 of equipment such as friers, shelves, hood and gaskets collecting food and grease debris. REPEAT VIOLATION.

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 grout deeply grooved between tiles near ice machine and walk-in cooler. 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, wall and various surfaces such as outlet covers collecting food, grease and flour residue.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed cut raw onion being handled with bare hands today- discarded to correct. Observed mac and cheese going to the hotline being touched with a bare hand-that portion discarded.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF Observed a missing handsink on the prep line today that the facility was permitted with. Provide a handsink there with at least 100F water. VR in 10 days.

hah $ 3-201.11 Use food from approved sources only.-P Observed no invoice for wood used in smoker- wood discarded today.

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 sweet potatoes at >45F and they had been cooling overnight- discarded today. See #31 for proper cooling methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and fish water used to dip those products before breading holding at >45F today. Put on ice to chill down during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS foods undated today in the walk in cooler(fried chicken, roast, turkey neck, cabbage, and rice). All back dated today. Be careful to only hold TCS items at 41F or less for 7 days and only 4 days if holding between 41-45F- all within 4 days 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 sweetp potatoes that had cooled in a large plastic, tightly covered container. Recommend cooling items like this in shallow portions, uncovered, in metal pans.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many gnats throughout the facility- contact pest management to correct. Observed a live roach in the facility. Be sure to check deliveries for infestation, increase cleaning, and focus on breeding areas as discussed. Protect outer openings from entry as well.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed seasoning stored open today- put into a covered container to correct.

G.C. Remove smoker that is in an unapproved location.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the kitchen well throughout but especially fryers, hood, pipes, and racks throughout.

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 floor drains throughout and dust ceiling where dust is present.

3-302.11(A) Separate the different types of raw animal foods. - • . PObserved raw chicken stored over raw pork in the walk in cooler. Rearranged so chicken was on the bottom to correct.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P•Observed two containers of smothered chicken stored on the steam table today that were at <135F and were leftovers. Leftovers must be reheated to 165F using approved equipment to reheat such as the microwave or stove top.Chicken reheated properly today to correct.

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 beef gravy that had cooled over night and still had not reached 45F or less. Discarded 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. -Pf'Observed mulitple TCS items not date marked today such as corn, collards, fried chicken, gravies, beans, black eyed peas etc. All back dated today except for corn which was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed gravy that had cooled in a very deep portion, tightly covered, and in a plastic container. Discarded today to correct.Recommend placing food in shallow portions and placing in walk in cooler or walk in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed gnats in the facility today.6-202.13 Insect Control devicesObserved fly strips stored above food and dry storage today- taken down today.Use approved fly measures such as fly lights and fans.

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 and in the fryers. Clean dishwasher area

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove unused and overflowing grease bin and full trash can behind the dumpster.

Clean floors under dishwasher and 3 comp. sink. Clean floor drains.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed a covered employee drink stored on the prep counter today with clean and in-use utensils. Drink moved to the bottom shelf.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed glove changes between handling raw and ready to eat foods but no handwash was taking place. Employee stopped to wash hands today to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved many pans that had been stored as clean today and they still had food residue and/or date marking stickers on them. These cannot be properly santiized if they are not cleaned first. All sent to be rewashed today.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken and beef at <135F today on the steam table. These leftovers were reheated again to >165F today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved rice and chicken wash stored at >45F today. Rice discarded by PIC and ice added to chicken wash to chill it down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved stuffing and cooked cabbage, from tuesday, not date marked today. Dated during the inspection to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of water and a bottle of sanitizer not labeled today and staff were unsure of which was which. labeled during inspection to correct today.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flys and gnats on premises today. Increase cleaning and reduce standing water to help this issue.

Protect food from contamination sources not specifically noted by code. Observed shrimp being rinsed off in the soiled 3 compartment sink today. Only rinse ready to eat food off in the veggie prep sink. Shrimp re washed properly today to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed major build up on rack used to dry clean pans.

Provide covers to the fryers- none today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Give the kitchen a detailed cleaning- observed build up in multiple areas.

Empty full grease trap.Remove debris from around dumpsters.

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 major build up on floors today- especially under equipment.

Observed no certified PIC onsite today. PIC must have passed an ANSI approved, proctored manager's food safety exam.2-102.12

Handwashing was taking place when needed today but employees are turning off the water with their bare hands. They must use a papertowel to turn off water to prevent recontamination. Employee's rewashed today to correct.2-301.12

Observed buildup on the tea and lemonade nozzles today. WAshed and sanitized during inspection to correct. These must be properly washed every day.4-602.11

Cool foods from 135F to 70F in the first 2 hours and down to 45-41F or less in the next 4 hours. Observed mac and cheese that had been cooling just over 2 hours and still had not fallen below 70F. Product discarded by PIC today to correct.3-501.14

Observed mulitple foods stored hot at <135F today in the hot hold cabinet(see chart). Hold TCS foods at 135F or more. All reheated during inspection today- 165F or more.3-501.16 (A)(1)

Hold TCS foods at 45-41F or less. Observed mulitple foods stored at >45F today on the make table. Repairman called during inspection. All foods moved to WIC to quickly chill down uncovered today. Be sure to use thermometers to ensure equipment is working properly and getting good air flow.3-501.16

Observed baked chicken, fried chicken, black eyed peas, brown gravy, and rice not date marked today in the WIC. All back dated today to correct. All TCS food must be date marked once they have been opened/made.3-501.17

Observed togo plates and cups stored on a soiled surface today. Keep single use articles stored on a clean surface.4-903.11Observed a pack of cigarettes stored on handtowels today at handsink. Do not store personal items on togo materials to protect the items.Cigs moved today.

Observed 3 comp. sink that is not approved due to rough edges. Dish machine and juice machine not in use today.

Clean hood vent where dust is present, clean WIC racks, and the floor at the dishmachine and veggie prep sink.4-602.13

2-102.12 Certified Food Protection Manager - At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.Observed PIC (person in charge) without food protection manager's certification.

2-301.14 When to Wash - Observed front line employee put enter the front serving area and put on gloves without washing his hands. There was no soap and towels at that hand sink. Employee was instructed to remove gloves and wash his hands at kitchen hand sink.

5-202.12 Handwashing Sinks, Installation - Hand sinks shall have 100F water. Observed 80F water at three hand sinks. VR6-301.13 Handwashing Aids and Devices, Use Restrictions - Observed no soap at front line hand sink. Dispenser was broken and soap was placed next to sink.6-301.12 Hand Drying Provision - Observed no paper towels at front line hand sink. Dispensers at all 3 sinks do not dispense towels properly. The towels are either not loaded in the dispenser incorrectly or the wrong replacement towels are being used.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed greasy stacks of pans not clean to touch. Also observed some pink mold starting to accumulate inside the ice machine around the chute. VR

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding - Observed mac & cheese 120F in the hot cabinet, Chittlings 116F and mashed potatoes 105F on top of the oven. All items reheated to at least 165F. Mac & cheese was on the top rack or the hot cabinet, ensure unit is working correctly and don't leave other items out off temperature control.

2-402.11 Effectiveness-Hair Restraints - Observed employee preparing food in the kitchen without a hair restraint.

3-304.14 Wiping Cloths, Use Limitation - Observed wet wiping clothes stored on prep sink and tables. Store clothes in sanitizer solution of bleach at 50ppm as measured by a test strip.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed 3 comp sink in the process of being installed. Sink had legs which were welded on and voided the NSF certification because the inside of the sink is no longer smooth and cleanable. Also noted dish machine, juice machine and coffee makers not being used.

4-602.13 Nonfood Contact Surfaces - Observed build up and grease on shelving, wire shelves, light switch covers, outlets, handles to sinks and walk-in freezer, around door frame to can wash area and sides of equipment.

5-103.11 Capacity-Quantity and Availability - Hot water shall be sufficient to meet peak demands of the facility. Observed 80F water at all sinks. Water heater was replaced with a GE model 4.5 kW unit. The manufacturer date on the water heater was 10 JUNE 2013. The 4.5kW unit has a recovery rate of 23 GPH(gallons per hour). Facility had a Bradford White, Model #M-I-100U-350-3NA, 350,000 BTU/Hr, 100 gallon tank with a recovery rate of 318 GPH. VR Permit will be suspended until approved water heater is installed.

Person in charge must have passed ANSI approved food safety course. Points will be deducted as of 01/01/14. PIC is currently enrolled in Servsafe at CPCC.

Properly store raw meat below/away from all vegetables & ready-to-eat foods; properly store raw meat, fish and poultry in order of final cook temp.: raw meat must be stored above/away from raw poultry. Observed raw pork stored above lettuce in walk-in and raw hamburger above bologna in freezer; observed raw turkey stored above raw meat in freezer. CDI: items relocated properly.

Thoroughly clean equipment to remove food debris for proper cleaning/sanitization process. Observed several pans, stored as clean, with food debris. CDI pans placed at 3-compl. for rewash.

Continue efforts to eliminate fly presence. Observed fly in kitchen.

Air-dry all equipment before tightly stacking. observed wet, tightly stacked pans stored as clean. CDI: pans separated.

Repair leak at can wash faucet & remove plastic wrap from 3-comp. prep. sink.

Keep dumpster doors closed. Observed doors open upon entry into restaurant.

Person in charge must have passed ANSI approved food safety course. Points will be deducted as of 01/01/14. CDI: by instruction.

Observed employee drinks stored above food and food prep. areas in kitchen. Store employee drinks below/away from all food, prep., clean equipment, etc. CDI: drinks removed.

Cleaning/saitizing needed for dishes in storage at cook line. Observed food debris on stacks of dishes. CDI: Instruction - manager will remove excess from premises.

Observed large containers of cabbage & green beans in cooling w/out active measures to cool properly; observed large buckets of gravy placed in cooler on 10/07 at 11:00 a.m. at temp.=57-61F. Use proper methods to cool food from 135F to 70F within 2 hours & then to 45F (41F) w/in 4 hours (6 hours total time) - see #31 also. CDI: Cabbage & beans placed in walk-in; gravy discarded, voluntarily. (3-501.14)

Observed fried chicken stored under inoperable heat lamp at 91-124F. Maintain temperature of hot potentially hazardous foods at or above 135F CDI: chicken re-heated > 165F (3-501.16)

Observed (sweet potato) custard pies stored at room temperature. Maintain temperature of potentially hazardous cold food at or below 45F (41F) or use time as a public health control with procedure, written & available.

Observed no date marking as required. Properly date mark all potentially hazardous, ready-to-eat food such as cooked potatoes, potato salad, gravy, ox tails, rice, cooked vegetables, cut lettuce, American cheese with prep. date or discard date. CDI: All items labeled with prep. dates.

Observed large containers of cooked cabbage & beans sitting out of temp. control at temp. < 135F; observed large containers of gravy, covered, improperly cooled after 27 hours at a temp. form 57F to 61F. Use approved cooling methods to actively cool food such as shallow food portions, adequate ice bath or ice bags, adding ice as ingredient, storing in walk-in, uncovered. CDI: cabbage & beans placed in walk-in; gravy discarded.

Observed a few flies. Reduce fly presence by keeping back door completely closed & repairing gap at bottom.

Observed styrofoam cups used as scoops for all dry food. Use scoops with handles, only.

Cleaning needed for surfaces and equipment throughout entirety of kitchen to remove grease & build-up.

Cleaning needed for surfaces throughout.

Replace bulbs & properly shield them in walk-in to provide adequate lighting.FOR REGRADE: call (704) 336-5100

Person-in-charge must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

All employees must know the big five illnesses. Handout provided today. Restriction and exclusion policy is in compliance today for symptoms.

Front line handsink is not in operation today. Must have hot( 100F ore more) and cold water under pressure . VR in 10 days.

Maintain sanitizer at 50-100ppm. Observed sanitizer in bottle on cook line at >200ppm today- diluted during inspection.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

Cool foods from 135F to 70F or less within the first two hours and then down to 45-41 or less within the next 4 hours. Observed stuffing, baked chicken, and cooked pasta cooling for 3 hours or more and none were 70F or less- products discarded today. Use thermometers to ensure foods are meeting cooling timeframes so extra measures can be taken to increase the speed of cooling if needed.3-501.14 Cooling

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain TCS foods at 135F or more. Observed fried chicken under a warmer that was not on and it was holding at <135F. Chicken reheated to >165F today. Observed baked chicken and broccoli casserole at <135F today in the hot hold cabinet- reheated during inspection.

Date mark all TCS foods that are RTE(ready-to-eat) and held for >24 hours after they are made/opened. Observed multiple items in the WIC in need of date marking today. ex. ox tail, cooked chicken, mac and cheese, cooked pasta, cooked veggies( if not to be entirely used within 24 hours of making the food). Date marking sheet given today.

Keep chemicals labeled correctly. Observed bleach in a bottle not labeled today. Observed sanitizer in a degreasor bottle(do not store sanitizer in a bottle that has had a previous chemical stored inside).

Cool foods using approved methods such as: metal pans, put on ice, shallow food portions, mixing food regularly, ice paddles, adding ice, WIFreezer, leaving uncovered. Observed foods cooling in large quantities, some covered tightly today in the WIC. Observed black eyed peas and green beans with a bag of ice on them today- must use more ice than on bag in the middle of such a large amount of food.

When clothes are not in-use, store them in santizer. Observed towels stored on counter tops and next to prep sink today.

Clean gaskets to coolers, fryers, equipment handles- build-up present today.

Clean the floors under equipment- observed food and debris under fryers today.

Shield lighting in the WIC- no shield on lights today.6-202.11 Light Bulbs, Protective Shielding