TRYON HOUSE

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 1 employee was observed using cell phone and then went to putting away clean dishes without washing hands first. Employees must wash hands before handling clean utensils or equipment. CDI - Employee educated on when to wash hands and she washed hands.

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. 1 large pan of country style steaks in walk-in cooler measured 46-47F. Cook stated that it was cooled last night. Use shallow pans or ice bath with frequent stirring to cool TCS foods. CDI - Employee educated on cooling and he discarded the steak. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Country style steak in au jus measured 46-47F and was cooled overnight in deep pan. Use shallow pans or an ice bath with frequenty stirring to cool TCS foods. CDI - Employee educated on cooling methods and he discarded the steak. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in freezer door and repair slicer. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink in kitchen. CDI - Employee refilled dispenser. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat loaf sauce in hot holding measured 129F. TCS foods in hot holding must measure at least 135F. CDI - Employee reheated sauce to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P French toast liquid measured 44F in ice bath. Chicken soup in walk-in cooler measured 53F. Cooked potatoes in bottom of sandwich cooler measured 45F. CDI - Employee discarded the chicken soup. Employee added more ice to ice bath, and moved cooked potatoes to walk-in cooler to cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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) Sausage in drawer cooler missing prep date label. Bologna in drawer cooler had 4-8 as prep date. Livermush and boiled eggs in sandwich cooler were missing prep date labels. Chicken wings in sandwich cooler had 4-6 as prep date. CDI - Employee placed prep date labels on items missing labels. Employee discarded Bologna and chicken wings wings. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on top of bag of to-go trays. Store employee personal items separately from food and single-use/single-service articles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Containers of raw sausage stored on shelf above ready-to-eat foods in bottom of small sandwich cooler. CDI - Raw sausage moved to bottom shelf. 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) TCS RTE foods in 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 - Employee placed date labels on items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Linen towel touching biscuits in warmer. Linen must not contact food. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer found with meat residue behind blade, and was stored as clean. Food-contact surfaces shall be cleaned to sight and touch. CDI - Slicer sanitized during inspection. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili measured 110F and onions measured 83F. TCS foods must measure at least 135F in hot holding. Ensure staff reheat TCS foods to 165F or above within 2 hours from removing from cooler. CDI - PIC put pans on stove top and reheated them to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Vegetable soup in walk-in cooler measured 48F. Cook could not explain why it was warm. TCS foods must be 41F or less in cold holding. CDI - Cook discarded soup. Different circumstances from last inspection so kept at half credit. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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) Boiled eggs in small sandwich cooler were prepared on 8-16. Some other TCS RTE foods were missing prep dates in sandwich cooler tops on line. CDI - PIC discarded boiled eggs and placed prep labels on containers that were missing them in sandwich coolers. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Medicine cup observed on deli slicer. Store medications separately. CDI - Cup removed and deli slicer cleaned // 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Wiping cloth bucket measured above 200 ppm. Ensure sanitizer buckets are 50-200 ppm chlorine. CDI - Solution emptied.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer at establishment. VR - Verification required within 10 days that establishment acquires thermometer.

3-302.15 Wash fruits and vegetables prior to use. Employee observed peeling potatoes straight out of original box. Ensure vegetables are washed thoroughly with water before cutting or peeling. 0 pts.

4-501.11 Maintain equipment in good repair. Heavy rust on bottom of ice machine. Shelves in walk-in cooler rusted. Water dripping from evaporator box in walk-in cooler. Repair/replace listed equipment. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage in bathroom. Repair or replace damaged tiles. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patty’s in the cold drawer and liquid eggs on ice at the grill above 41F. PIC stated that the patty’s had been sitting out for about 30 minutes. CDI They were put in the reach in freezer and cooled down to 41F. CDI PIC voluntarily discarded the liquid eggs. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed shelled eggs being held on TPHC at the grill without being labeled with the discard time. PIC stated the the eggs on the bottom were put in at 6 am and the ones on the top were put in 30 minutes ago. EHS explained THPC procedures to PIC. CDI EHS educated employee and he labeled with the discard time. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard on the floor of the WIC.

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 dish washer drinking from a coffee cup while loading the dish machine. CDI EHS educated dish washer and she discontinued.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed shelled eggs being held at the grill without being labeled with the discard time. Eggs were only labeled with the start time. CDI EHS educated employee and he label discard time.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen door has multiple large holes. REPEAT

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 knives being stored in the crack between the wall and the prep unit. CDI EHS educated PIC and he moved knives to dish room to be w/r/s. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays on top shelves in kitchen with food contact side unprotected.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed green colored buildup on the back side of the white shield in the ice machine. REPEAT Points not escalated due to improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in prep top 2 above 41F. See temperature chart. Also Observed liquid eggs held on ice above 41F. Observed whole milk in the soda cooler above 41F. CDI PIC voluntarily discarded these foods. Observed raw fish in the reach in above 41F. CDI PIC put it in the WIC and it cooled down to 38F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 an open gallon of milk in the soda cooler not date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 salon patty mix in the prep top unit with expired date mark. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer and air freshener on counter top next to clean cups and flatware. CDI PIC moved chemicals.

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 2 squeeze bottles on the grill not labeled. CDI PIC Put butter in yellow bottles and the clear bottles will be for water. PIC will post a sign stating this in the kitchen. labeled bottles. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen has large holes at the bottom.

3-303.12(A) food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed lettuce, hot dogs, and noodles stored in water. CDI PIC voluntarily discarded

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 scoopers used in dry storage stored on top of the containers. CDI PIC moved scoopers to dish room to be cleaned. REPEAT

4-501.11 Maintain equipment in good repair. Observed larger prep top unit 2 not holding tcs foods at 41F or below. EHS advised not to use for tcs foods until it is repaired. CDI PIC voluntarily discarded all tcs foods that were in this unit. Facility will use the reach in cooler and the smaller prep top unit for tcs foods. VR needed 11-2-24

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 1 can dented at seam. CDI PIC voluntarily discarded

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed par-cooked bacon above unwashed vegetables. CDI PIC voluntarily discarded bacon because facility does not have approval to par-cook bacon. Also observed raw meat above RTE foods in the chest freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal containers and dicer stored as clean with food debris. CDI PIC moved items to 3 comp sink to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed bacon being Par-cooked without written approved procedures. CDI EHS educated PIC and he voluntarily discarded the bacon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep top above 41F. See temperature chart. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed ban of sausage in direct contact with ice in WIC. CDI PIC voluntarily discarded.

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

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 3 scoopers stored on top on containers in dry storage. CDI PIC moved containers to dish room to be w/r/s

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 plastic containers being reused that are warped and cracked. CDI PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed outside of ice machine being held together with electrical tape. Observed prep unit sitting on wooden blocks. Observed 3 comp sink needing to be resealed to wall. REPEAT

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

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed corner wall strip coming detached from wall. 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 damage in dry storage room and above the dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag on shelf above food and employee ear plugs on back prep table.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in front hand washing sink. Hand washing sinks shall be only used for hand washing. CDI - PIC educated on hand sink use. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Home fries and hashbrowns in reach-in cooler both measured 56F and 58F. TCS foods in cold holding shall measure 41F or less. CDI - PIC stated both items were put in cooler around 8AM, so they were moved to freezer to rapidly cool. PIC stated they will not use cooler until it is repaired. Follow-up visit to be conducted by end of week to check cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date label on feta cheese. No date labels on hydrated hashbrowns in walk-in cooler. No date label on tuna in sandwich cooler bottom.TCS ready-to-eat foods must be labeled with prep date/open date. CDI - Feta cheese discarded as PIC stated it was opened more than 7 days ago. PIC placed date labels on hashbrowns and tuna containers. Kept at half credit due to improvement from last inspection. REPEAT

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Towel observed on biscuits in warmer. Linen must not contact food. 0 pts.

4-501.11 Maintain equipment in good repair. Reach-in cooler holding at 48F on EHS thermometer during inspection. Sandwich cooler's base are cinderblocks. Handle missing on Toast Master. Gaskets torn on sandwich cooler doors, walk-in cooler door, reach-in cooler door, and upright cooler door. Shelves in walk-in cooler are rusted. Laminate damage at server station counter. Repair/replace listed equipment. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 3-compartment sink needs to be resealed to wall. 0 pts.

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. Employee drink observed stored on tray with coffee cups for customers. Store employee drinks in a separate location. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2 employees observed breading raw animal foods and then did not wash hands before donning new pair of gloves and working with RTE foods. Employees must wash hands when switching tasks, such as going from breading raw animal foods, to retrieving RTE foods out of sandwich cooler. CDI - Employees educated on when to wash hands and did so correctly upon request.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Plate of raw steaks were stored on top shelf of upright cooler above vegetables and other RTE foods. Unpackaged raw hamburger steaks stored on shelf above English muffins and bagels in walk-in freezer. Do not store raw animal foods above ready-to-eat foods. CDI - Raw steaks moved to bottom of cooler. Raw hamburger steaks moved to bottom of walk-in freezer. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Heavy buildup on deli slicer pad and it was stored as clean. 5 other pans stored as clean found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to warewashing area to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Dead fly observed in container of dry rice. Discard food that has been adulterated or contaminated. CDI - PIC discarded rice. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No TCS ready-to-eat foods in establishment observed with date labels. PIC states that they just received new date label stickers from supplier. VR - Verification required within 10 days that establishment is date marking TCS RTE foods properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cole slaw (60F) and potato salad (70F) were cooling in upright cooler. Use walk-in cooler or freezer to cool TCS foods. Do not use coolers on line to cool. CDI - Cole slaw and potato salad moved to walk-in freezer to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer in establishment to check food temperatures. VR - Verification required within 10 days that establishment has acquired a thermometer.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Cover foods in walk-in cooler. No live pests observed in kitchen during inspection, but dead fly found in container of rice. Ensure food is adequately protected against contamination from pests and other sources of contamination. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a bracelet while preparing food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stored as clean were stacked up while they were still wet. Allow utensils to adequately air dry before stacking. // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Coffee cups stored directly beside hand washing sink at front area. Store them in a separate area, or install a splash guard to prevent coffee cups from being contaminated from employees washing their hands. 0 pts.

4-501.11 Maintain equipment in good repair. Toast master missing handle on 1 drawer. Walk-in freezer gasket on door is torn. Shelves in walk-in cooler are rusted. Sandwich cooler was not functioning and was not being used during inspection. Counter laminate is damaged at front server area. Repair or replace sandwich cooler and repair/replace other listed equipment. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Additional cleaning necessary on sides of cooking equipment and inside cooler units. Clean more frequently. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Hot water handle missing at faucet at 3-compartment sink. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 3-compartment sink needs to be resealed to the wall. Some floor tile damage in other areas of kitchen. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse and money observed on prep table with deli slicer. Store employee personal items in a separate location.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no clean up plan for Vomiting and Diarrheal. CDI. Provided one.

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 two containers of pulled eggs in the RI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

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

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open. During inspection. Needs to be closed.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in RI coolers.. CDI. PIC removed to be cleaned.

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

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

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink during inspection. CDI. PIC replaced.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed beef stored directly above cooked potatoes. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 0ppm during active dish washing. CDI. PIC replaced the solution.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no dates on food in the WI. in the WI. CDI. PIC date marked from respective date times. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no thermometer in the facility during inspection. CDI. PIC ordered one.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on backs of cleaned dishes. CDI. PIC removed to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at the 3 comp sink. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed employees bag stored directly by slicer. Needs to be removed.

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 two containers of sausage in the RI, cold holding at temperatures above 41F. CDI. PIC 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 no dates on potatoes, beans from yesterday in the WI. CDI. PIC date marked from respective date times.

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 a container of spice in the working line without a label. Needs to be labelled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans stored in same place as indented ones. CDI, PIC removed.

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

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 in use potatoes scoop stored with handle laying directly on the food. CDI. PIC removed.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves where cleaned dishes are stored. CDI. PIC removed.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed employees phone stored directly by single use dishes. Needs to be removed. REPEAT

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed dishes stored directly on food in the RI cooler. CDI. PIC removed.

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 a container of spice in the working line without a label. Needs to be labelled.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored directly by cleaned dishes and also employee bag stored directly by single use dishes. Needs to be removed.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no clean up plan for Vomiting and Diarrheal. CDI. Provided one.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no dates on food stuffs in the WI. CDI. PIC date marked from respective date times.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored with handle touching the ice. CDI, PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave, RI, cooking equipment. CDI. PIC cleaned it. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover bin in the female restroom.

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 tiles off the floor in the mens bathroom. Needs to be repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors, walls in the kitchen area. Needs to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed mop bucket stored directly in front of the hand sink. CDI. PIC removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed burger stored directly on top of fries and tuna salad. CDI. PIC changed the storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without a hair cover. Needs one when working with food.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employees wet stacking dishes in the cleaned dish area. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave. CDI. PIC cleaned it.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed cook crack raw egg then change gloves without washing hands. CDI: Senior EHS intervened and had cook wash hands properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine dispensing chlorine at 0ppm. It was determined that sanitizer container was empty. Dishwasher had no knowledge of container being empty. CDI: container was changed out and dishmachine now dispensing at 50ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Chlorine sanitizer in bucket observed at 0ppm at wait station area. CDI: bucket was changed out to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying dishes coming out of the dishmachine.

Repeat: 4-501.11 Maintain equipment in good repair. Observed WIF and WIC with dents in the front. Observed gaskets torn on standup cooler and low boy cooler in kitchen.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Tryon house special breakfast on menu-two eggs any style-with no consumer advisory asterisk. VR REQUIRED 12/13/2020. REPEAT

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 plastic container of salad mix in water sitting in the WIC. PIC swaid it was prepare at 9am this morning. CDI-EHS explained due to the size and that water doesn't always come out cold it's best to add ice into it to help cool. PIC added ice.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint. PIC said they do not normally come into the kitchen. REPEAT

4-501.11 Maintain equipment in good repair. Observed WIF, WIC with dents in the front. Prep counter wobbley and not stable near the WIC. Shelf slanted in the broke, clip is probably broken. Rust and damage on the front of the ice machine. Rusted shelving throughout facility. Prep unit across from the grill isn't working, PIC said they use it for dry storage. Cabinet near HS in the front has water damage.

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 tiles in the dry goods area. Observed low grout in the dish washing area. PIC did not sign due to Covid protocols.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed owner’s see safe certificate expired. No other person in facility observed with see safe.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed cook crack eggs then change gloves without washing hands in between. Observed cook not washing hands in between gloves changes after completing several tasks. CDI: inspector intervened; training provided on proper hand washing and glove changes; hands were washed.

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer, knife, and soda nozzles at service area with food debris/build-up. CDI: cleaning process started.

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 inside walk-in cooler mashed potatoes, turkey dressing, and turkey not date marked. Observed inside reach-in cooler at end of cook line tomatoes, potato salad, corn beef hash that were not date marked. Observed inside reach-inn cooler next to hot well tomatoes, ham, and sausage that were not date marked. CDI: all items were properly date marked.

General Comment: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed on breakfast menu observed no disclosure on country breakfast section for eggs cooked any style. Observed reminder statement missing the wording “poultry” from breakfast and lunch menu. Reminder for consumer advisory must be listed verbatim. VR to check correction of menu by 7/2/20

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer in spray bottle stored above single service times at service area. CDI: spray bottles were relocated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only a dial temp thermometer with a thick probe. VR by 7/2/20

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed dead roaches under oven/stove at back prep area. CDI: continue weekly pest control treatment and removal/cleaning of dead pests from facility.

General Comment: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers at service area without hair restraints.

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle inside ice machine stored down in ice.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service containers not inverted at cook area.

Repeat: 4-501.11 Maintain equipment in good repair. Observed broken strainer stored at 3-comp sink area. 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 rusted peeler stored in drawer at back prep area.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage stored above cooked sausage in the reach in cooler. CDI - items were rearranged correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple items in the reach in cooler and on the cook line holding between 44F and 50F. CDI - items were out less than 4 hours so they were placed in the walk in cooler to cool; see temperature chart. Suggested TPHC for pooled eggs and home fries held on ice; procedure sheet was emailed with the inspection.

General comment 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 hash browns cooling in the walk in cooler while covered with saran wrap and a small hole for venting. The item was also thick and was cooling slowly. CDI - explained proper cooling methods; PIC placed the hash browns on a sheet tray and placed them in the freezer to rapidly cool. See temperature chart.

General comment 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a metal bowl with a wooden handle drilled in the middle of it. The bowl is not easy to clean and the wood is raw; discontinue use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC's Serv Safe certificate has expired.

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler. CDI - the new shelves were in the facility and were being replaced tonight after the facility closes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs, lettuce, tomato, potatoes, chicken salad, hard boiled eggs and potato salad above 45F on the cook line. CDI - items were moved to the walk in cooler to cool; see temperature chart.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed a prep unit with an ambient air temperature of 52F. All TCS items have been removed and maintenance has been contacted. Verification required 10/11/2018 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken salad cooling while covered with saran wrap. CDI - saran wrap was removed to facilitate cooling.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler. Resurface/replace shelves; do not spray paint.

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 walk in cooler shelves.

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 an employee cutting an onion with bare hands. CDI - onion was discarded and the employee put on gloves.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler. Replace/resurface shelves; do not spray paint. Observed a leak on the spray arm at the dish machine. Tin foil is wrapped around it to prevent the leak; repair leak and remove tin foil.

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 frozen turkey and ham slices in walk-in freezer without date mark. CDI by date mark. For frozen TCS ready-to-eat foods date mark with date prepared and then date mark with thaw date.

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 potatoes cooling in walk-in tightly covered with plastic wrap. CDI vented.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C observed raw fish stored in undrained water inside non-working prep cooler. CDI - by setting up fish in draining pans. Fish is not stored in water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack.

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 paint peeling on back wall and ceiling in dry storage area.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. observed fly in soup on steam table. CDI by product discard.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food residue build-up on can opener blade. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed leaf lettuce stored in reach-in cooler > 45F. CDI - Lettuce discarded by PIC. Lettuce will be kept on ice bath or in bottom of unit. Improvement noted from previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed knife stored between equipment on line.

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 paint peeling from block wall and ceiling in dry storage room.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed no hand soap at only hand sink in kitchen. CDI by adding hand soap.

A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad, tuna salad, chicken liver, lettuce, sliced tomatoes, salmon patties stored in under-counter reach-in cooler > 45F. CDI all TCS food items voluntarily discarded by PIC. PIC has called for repair service. PIC will temporarily use ice baths to keep these food items < 45F. Verification required within 10 days. REPEAT VIOLATION

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer bucket containing sanitizing solution > 200ppm chlorine. CDI by diluting solution and testing at 100ppm.

4-204-112 Temperature Measuring Devices-Functionality - PF observed 2 thin probe thermometers not functioning. Verification required within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food in kitchen without hair restraints.

4-501.11 Maintain equipment in good repair. observed under-counter reach-in cooler with ambient air temperature of 55F. Verification required within 10 days. REPEAT VIOLATION

6-201.11 Floors, Walls and Ceilings-Cleanability - observed paint peeling from block wall and ceiling in dry storage room.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

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 contact bread with bare hands when putting on plate to serve. CDI by employee washing hands, donning gloves, and replacing bread on plate.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in spray bottle testing 0ppm chlorine. CDI by refill and test 100ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. obsevred build-up inside ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf obsevred food residue build-up on meat slicer paddle. CDI by wash, rine, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P obsevred tuna salad, salmon patty salad, cheese, liver mush, and tzatziki sauce stored in FaDel reach-in cooler on cook line > 45F. All TCS food items discarded by PIC. Foods were in cooler since yesterday per PIC. PIC will not use cooler until repaired and cooler is capable of keeping foods < 45F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor.

4-501.11 Maintain equipment in good repair. observed Fadel reach-in cooler on cook line with ambient air temp of 55F. Repair observed damaged surface on inside of microwave oven. replace microwave. observed walk-in freezer packaged foods covered with frost. Repair

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. obsevred dust build-up on line shelf above steam table hot held food.

Observed employee not wash hands after handling dirty dishes and putting clean dishes away. CDI - instructed to wash hands at request of inspector. 2-301.14 Wash hands after activities that contaminate them. -P 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 hand sink with no hot water at dish washing area. Observed door replaced at kitchen. 1/20/16 agreement reached with Amy Michelone stated that door is to be removed per conversation with Paul to allow access for serves to wash hands for drink preparation at server station. CDI - Door removed 5-202.12 Provide at least 100F water at handsinks. -Pf Observed rags stored in hand sink.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed ham not dated in reach in. Employee stated that ham is cut on one day, portioned then frozen. 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 knives stored between prep unit and prep table on cook line. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed wet stacked cups in server station. Observed employee drying dishes with rag. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing, and (B) may not be dried with cloth.

Observed caulk behind prep sinks, 3 compartment sink damaged. 4-501.11 Maintain equipment in good repair.

Observed employee manually add bleach to dish machine. 4-501.15 Warewashing Machines, Manufacturers' Operating Instructions. (A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.

Observed floor damaged at server station on far side. Observed wall damaged in back area on corner near cook line. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed knife stored in handwash sink. CDI by removing knife.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed dried food debris on meat slicer. CDI by wash, rinse, and sanitize.

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 sliced deli meats in the walk-in cooler without proper date mark. Deli meat had just been removed from the freezer. Date mark on day sliced and frozen- and then date mark again when pulled from freezer. CDI by date marking by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of degreaser cleaner. CDI by labeling bottle.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed in-use wet wiping cloths stored on food prep table.

4-501.11 Maintain equipment in good repair. Observed walk in cooler floor with loose panels, needs to be secured to floor. REPEAT VIOLATION

6-303.11 Intensity-Lighting - observed lights out in warewashing area. repair lighting.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen, CDI- Drink covered and properly stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes at 53 degrees in make table and a pan of raw chicken left at room temperature for an hour at 65 degrees. CDI- Tomatoes that had been sliced 2.5 hrs earlier and raw chicken left out an hour were moved into reach in cooler to chill to 45 or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser not labeled in kitchen. 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 deep and sealed tub of potatoes cooling in walk in cooler at 56 degrees 1.5 hrs since cooling began. May have difficulty reaching 45 or below in such a deep amount and a non ventilated tub. CDI- Potatoes moved to shallow vented tubs to speed up cooling process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some dead and alive roaches under cookline, PIC said facility had just been treated last night. Clean area of dead insects and maintain pest control efforts.

4-501.11 Maintain equipment in good repair. Observed walk in cooler floor with loose panels, needs to be secured to floor. Observed very rusty racks in walk in cooler needing replacing. Observed non working main prep cooler unit, appears unit is not necessary for operation.

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. Evidence of a ceiling leak in back dry good hall, needs repair. Badly peeling paint observed in this back corner needing repainting.

4-202.18 Ventilation Hood Systems, Filters - C Observed two missing hood filters, one on front line and one in prep area/ stove hood. Need replacing.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed country style steak in the steam table at 121F. Employee stated it was placed in there 30 mins ago. CDI - item was reheated to 170F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs out on the counter at 52F. CDI - eggs were placed on ice. Keep eggs on ice, in a cooler or on TPHC. Observed sliced cheese on ice at 59F. CDI - cheese was taken to the walk in to cool down and new cheese as placed in a bigger container of ice.

Repeat violation 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several dead roaches in the kitchen area. Make sure to sweep/clean daily to remove pests.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on a prep unit and the walk in cooler door. Replace gaskets. Observed the floor in the walk in cooler loose. Floor needs to be repaired.

Repeat violation 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 an employee touch toast with bare hands. CDi - stopped her and explained that gloves or tongs need to be used. Toast was discarded and tongs were placed in the order window to use.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack eggs with a glove on then touch the door to the prep unit and a scoop to scoop hash browns. CDI - Explained to employee that gloves need to be changed and hands need to be washed after a task like that. Employee discarded glove and washed hands. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed containers stacked on top of ham, turkey and bacon in the prep unit. Do not stack containers directly on top of food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed meat sauce and cole slaw without dates in the walk in cooler. Employee stated she made them 2 days ago. Observed rice in the walk in without a date. Employee stated she made it 4 days ago. All items held longer than 24 hours must be dated.

Repeat violation 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory missing the disclosure. Also, there are no marks to indicate what can be under cooked on both the breakfast and lunch menus. Consumer advisory is on the back page, it needs to be on the pages where food items are marked so that it is easy to see. PIC stated the lunch menus are being worked on. Verification required 2/26/2016

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a dead roach by the walk in cooler door, 3 dead roaches in the dry storage area and dead roaches beside the walk in freezer. Keep up with pest management. Discard any dead insects.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit and the walk in cooler door. Replace gaskets.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a steady leaking pipe beside the walk in freezer. Repair.

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 a broken soap dispenser in the kitchen by the drying rack in the dish area. Repair dispenser.

Repeat violation 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights above the stove, in the walk in cooler and in the dish pit area. Shield lights or replace with shatter-proof bulbs.

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 an employee touch toast with bare hands. CDI - toast was discarded and gloves were provided.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed water at the server handsink at 67F. Adjust to maintain at least 100F. Verification required 12/10/2015

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce, cheese, sausage and eggs above 45F. CDI - all items were cooled down below 45F.

Repeat violation 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory missing the disclosure. Also, there are no marks to indicate what can be under cooked. Consumer advisory is on the back page, it needs to be on the pages where food items are marked so that it is easy to see. PIC stated new menus are being worked on. Make sure to have new menus by next inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 2 extremely strong bottles of bleach sanitizer (test strip was bleached out). CDI - new sanitizer was provided at correct concentrations. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of degreaser and sanitizer not labeled. CDI -bottles were labeled.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit and the walk in cooler. Replace gaskets.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed lights in the hood and walk in cooler needing shields (or shatterproof bulbs).

2-301.12 Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands. Observed employees wash their hands in prep sink and three compartment sinks during inspection. CDI all staff properly educated and all properly washed their hands.

3-101.11 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mashed potatoes in plastic container stored in steam table melted / damaged with water seeping into container. Observed moldy peppers in walk-in cooler. CDI mashed potatoes and peppers discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken livers store above ready to eat foods in reach-in cold holding unit. CDI all raw meats properly stored according to final cooking temp.

3-501.16(A)(1) 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beef brisket stored on stove top holding at 125 degrees F; Observed mac and cheese hot held at 74 degrees F, CDI Beef moved back on stove top so all surfaces of holding pan is heated. Observed temp up to 160 degrees F. CDI mac moved to walk-in cooler to cool back down observed mac and cheese cooled to 56-60 degrees F before end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced deli meats (turkey and ham) stored inside walk-in cooler measuirng 47-49 degrees F. CDI products 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 PHF RTE products not date marked. ( deli meats, slaw, mashed potatoes, heat treated veggies, various cheese). VR to ensure date marking is taken place.

3-603.11 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for eggs cooked to order not complete. VR to ensure proper advisory is in place.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of roaches in kitchen area. VR to ensure pest maintenance is taken place.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw ground beef stored directly in contact with non-food grade plastic grocery bags inside walk-in freezer, CDI beef transferred into pans or plastic wrapped. Observed numerous food products inside walk-in cooler (not cooling) uncovered exposed to contamination by presmises. CDI items covered during inpsection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation)

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed flooring with missing tiles that creates a surfaces that collects water instead of sloped to drain.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed cut tomatoes, cheese, raw chicken, tuna salad, liver mush, sausage patties all stored inside cold holding unit measuring 47-53 degrees F, CDI all items removed placed into walk-in cooler to rapidly cool back down to required temperature. Unit was over stacked with containers blocking air flow,

3-302.12 Food Storage Containers Identified with Common Name of Food - C; Properly label all dry powder food bins; Observed two large containers in kitchen area not labeled containing breader and flour.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed tape wrapped on handle of walk-in freezer in need of removal.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floor clean and in good repair; Observed flooring missing large area of tiles collecting large amounts of water creating cleaning issue and slip hazard.

6-202.11 Light Bulbs, Protective Shielding - C; Properly shield light bulbs; Observed light fixtures in kitchen area missing shields on light bulbs near dish washing station.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer during operation hours at correct strength; Observed spray bottles of sanitizer available measuring 0ppm. CDI proper sanitizer made during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed various sliced cheese stored on prep table measuring 60 degrees F; CDI cheese properly stored on ice to hold and maintain uniform temperature.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF; Provide a correct consumer advisory for raw meats served raw or undercooked; Observed only reminder on menus with eggs and burgers cooked to order by temperature. CDI more information given to owner regarding consumer advisory.

4-501.11 Good Repair and Proper Adjustment-Equipment - C; Keep equipment in good repair; Observed ice machine damaged leaking water onto floor in need of repair.

3-301.11 Preventing contamination by hands; Do not touch RTE food products with bare hands; Observed employee touch toast with bare hands; CDI toast discarded and gloves used to touch RTE foods.

6-301.12 Hand drying provision; Ensure hand drying device is available at all hand washing sinks; Observed no hand drying device at hand sink in kitchen. CDI towels provided.

(general comment) 4-203.11 Temperature measuring device accuracy; Provide thin probe, digitel thermometer for observing food temps; Observed old dial thermometers used.

3-305.11 Preventing contamination by premises; Cover food products during storage to prevent contamination; Observed numerous food containers inside walk-in cooler (not cooling) not covered exposed to contamination by premises.

3-304.12 Between use storage; Properly store in use utensils; Observed numerous knives stored between prep unit and prep table touching surfaces that are not regularly cleaned.

4-201.11 Durability and strength; Keep equipment in good repair; Observed shelving inside walk-in cooler rusted in need of resurfacing.

3-501.16(A)(2) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage patties and liver mush stored on ice measuring 50-53 degrees F. CDI Containers were kept on ice with more ice added so containers are fully submerged to maintain unifrom temperature.

3-305.11 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food containers inside walk-in cooler not covered exposed to contamination by premises. CDI all food items covered if not actively cooling.

2-303.11 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry other than flat / plain ring during food prep.

4-501.11 4-501.11 Maintain equipment in good repair. Observed equipment no longer able to meet 4-1 & 4-2. (shelving inside walk-in cooler was rusted in need of recoating/resurfacing).

6-202.11 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen area missing shields.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking; Properly date mark all RTE PHF products; Observed numerous RTE PHF products inside walk-in cooler cooked days prior not date marked; CDI all RTE PHF products properly date marked during inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises; Cover food products to prevent contamination; Observed numerous containers stored in walk-in cooler uncovered exposed to contamination.

(general comment)2-303.11 Prohibition-Jewelry; Ensure that all employees remove jewelry before food prep; Observed employee wearing watches, bracelets during food prep.

3-304.12 In-Use Utensils, Between-Use Storage; Properly store in use utensils to prevent contamination; Observed knives stored between prep table and make table touching surfaces that are not clean and not easily cleaned.

(general comment)4-101.19 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed rusted shelving in walk-in cooler in need of replacing / resurfacing.

3-101.11 Safe, Unadulterated and Honestly Presented; Ensure that all food products are safe; Observed moldy heads of cabbage in walk-in cooler; Observed numerous dented cans in need of removal. Cans pulled and cabbaged discarded.

(general comment)4-302.12 Food Temperature Measuring Devices; Provide a small / thin stem thermometer for checking food temperatures; Observed two dial thermometers available.

3-305.11 Food Storage-Preventing Contamination from the Premises; Properly store all food products to prevent contamination; Observed numerous food containers in walk-in cooler uncovered exposed to contamination. All food containers covered during storage to prevent contamination.

4-202.11 Food-Contact Surfaces-Cleanability; Keep all equipment in good repair; Observed metal grater damaged in need of replacing in kitchen area; Observed damaged plastic lids in kitchen area in need of discarding.

6-202.11 Light Bulbs, Protective Shielding; Provide proper shields on light bulbs; Observed light fixture in back dry storage room missing shield on bulbs.

Properly date mark all RTE PHF products; Observed numerous RTE PHF products stored inside walk-in cooler not date marked; (deli meats, cut lettuce, cut tomato, cooked proteins) All RTE PHF products properly date marked during inspection.

Provide consumer advisory for raw meats served raw or undercooked; Observed eggs cooked to order on menu without advisory posted on menu. (menu is pending since last inspection).

Keep equipment clean; Observed surfaces of cooking equipment collecting debris in need of cleaning.

Keep light fixtures properly shielded; Observed light fixture inside walk-in cooler not properly shielded.

Properly date mark all RTE PHF products; Observed numerous containers of RTE PHF products inside walk-in cooler not date marked (various deli meats, various cooked proteins, cut lettuce). All RTE PHF products properly date marked during inspection.

Keep equipment clean; Observed surfaces of cooking equipment collecting debris in need of general cleaning.