TENDERS

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee use sanitizer wiping cloth to clean prep area, discard gloves, don new gloves and attempt to prepare food without washing hands. CDI- EHS stopped employee and provided education. Food employee completed a proper handwash. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed clean dishes stacked in storage with visible sticker residue present. Dishes were stacked so that sticker residue was touching food contact surface. EHS obsevred a few dishes with visible food debris. -0- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth held outside of sanitizer solution. CDI- Wiping cloth was placed in sanitizer solution at the correct concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed two sanitizer buckets stored on prep surfaces during the inspection. CDI- PIC relocated the sanitizer buckets to an approved location. -0-

4-501.11 Maintain equipment in good repair. Observed two RIC in disrepair during the inspection. **REPEAT** -1-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed that facility did not have an irreversible registering thermometer for high temp dish machine. **10- DAY VR** -0.5-

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 an excessive amount of grease and food debris on the sides and backs of several pieces of equipment including the fryers, storage shelves and coolers. **REPEAT** -1-

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. EHS observed that facility does not have a curbed mop sink. PIC stated to EHS that they are disposing of mop water in grease trap. Grease trap is currently overflowing meaning any additional water added to the trap would overflow out of the trap. -0-

5-402.13 Maintain sanitary sewage system according to Law.-P EHS observed that grease trap is overflowing and spilling onto the ground around the mop area. EHS observed a large amount of grease present on the ground during inspection that had run off from the grease trap and began spreading onto the ground. Facility needs to have grease trap serviced. EHS will make return visit in 3-days, facility shall have great trap serviced/scheduled for service. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpsters standing on bare ground due to them being placed behind the concrete slab. **REPEAT** -0.5-

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. 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 an excessive amount of grease and food debris underneath all equipment, on the wall behind the dish machine, and along the tiles throughout the entire kitchen. Observed cracked and missing tiles throughout the main kitchen, underneath the fryers, the back door and the entrance to walk-in coolers. Observed deep pitting on floor in chemical storage area. Observed missing cove tiles under the 3-compartment sink. Observed food debris on walls and ceilings of facility. Observed heavy dust build up on equipment throughout facility. **REPEAT** -1-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings throughout facility. Employee belongings/food were stored with facility equipment and food. Designate an area for the orderly storage of employee belongings. -0- 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. EHS observed two lights without shields cover food prep area where tea urns are kept. Replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 115 degree chicken breasts in a hot hold unit. CDI - Items were voluntarily discarded.

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-50 degree milk and whipped cream in Reach-in cooler #2. Ambient temperature for the unit was 45 degrees. Cooler will not be used for TCS food products until repaired.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of RAID inspect spray in the back storage area. CDI - Item was removed from the establishment.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food while wearing an ornate ring. Observed a separate employee preparing food with a long beard and no restraint.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed highly stacked cups next to the check-out counter with no protective packaging.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “household use only” blender and a broken ice machine. Observed a leak inside of RIC#2

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 an excessive amount of grease and food debris on the sides and backs of several pieces of equipment including the fryers, storage shelves and coolers.

3-DAY VERIFICATION REQUIRED 5-402.13 Maintain sanitary sewage system according to Law.-P Observed sewage and grease backing up onto the kitchen floor from the fryer / grease trap drain. Establishment has voluntarily closed until the system is repaired and is draining properly. A plumbing company began work by the end of inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpsters standing on bare ground due to them being placed behind the concrete slab. Observed open dumpster doors.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 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 an excessive amount of grease and food debris underneath all equipment, on the wall behind the dish machine, and along the cove tiles throughout the entire kitchen. Observed cracked and missing tiles throughout the main kitchen, underneath the fryers, the back door and the entrance to walk-in coolers. Observed missing cove tiles under the 3-compartment sink.

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 1ft candles of light in both walk-in coolers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink full of discarded ice. CDI- EHS discussed handsink usage with PIC, PIC had ice removed and cleaned sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed deep plastic pan of sliced tomatoes in WIC fail to cool to 41F or below within parameters. CDI- PIC voluntarily discarded item. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tomatoes temping above 41F in prep top. CDI- PIC voluntarily discarded. 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 .

3-501.15 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 sliced tomatoes fail to cool through parameters due to being in deep densely packed container with tight fitting lid. Observed cut tomatoes unable to cool to 41F or below in prep top due to no lids being utilized during less busy operating hours. CDI- EHS discussed effective cooling methods, see item #20/#22. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed WIC Floor in need of repair, gasket of chest freezer in disrepair. *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 floor of WIC under racks with heavy food residue and debris accumulation. Increase cleaning frequency.

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 liquid debirs, food debris, and residue accumulation throughout kitchen, in hard to reach areas under and behind equipment, and on walls of kitchen. Increase cleaning frequency. *REPEAT* 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 floor tiles throughout kitchen. Tiles missing behind fryers leading to storage areas.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Grilled Chicken Fillets in HH below 135F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Large quantity of salad prepped this morning in large containers cooling in single door standing RIC with little change in temperature after 35min. *CDI - PIC moved containers to WIC to speed up the cooling process. 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. *Observed - WIC Floor in need of repair.

*REPEAT* 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Grease and food debris build up throughout kitchen and in hard to reach areas. Heavy build behind and under fryers.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink in single door standing RIF. *CDI - PIC moved employee drink to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes holding above 41F in prep top. CDI- Tomatoes cooled with ice. Pts not escalated based on severity. 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 .

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 shelves in chicken cooler, knife case, low reach in unit doors, container housing seasonings in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several cracked tiles and low grout throughout the 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. Observed floors in need of cleaning. Observed floors, and walls of chicken walk in, in need of cleaning. Observed vent above 3 comp in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink & surface sanitizer at 3-compartment sink too strong- 848ppm. Facility to dilute solution with water until repaired/corrected. EHS will return within 3 days to verify sanitizer dispensing at correct concentration. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy and regular chicken tenders being held below 135F under heat lamps. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in sandwich make table and salad make table. Product with various prep dates. AC in kitchen in poor repair possibly contributing to elevated food temperatures. Facility stocks make tables at opening. PIC stated service company to visit Friday to look at cold holding units and AC unit. CDI: Facility placing product on TPHC until units repaired. Observed various TCS sauces being held above 41F in tabletop sauce cooler at front counter. PIC stated unit turned off nightly and back on at start of business daily when unit restocked. EHS recommended use of ice to help maintain temperatures. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F).

4-501.11 Maintain equipment in good repair. Observed sandwich make table and salad make table unable to maintain TCS food at or below 41F. See violation #22 for details. EHS will return within 10 days for compliance visit. VERIFICATION REQUIRED.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer to measure hot water dish machine sanitizing temperatures. EHS will return within 10 days to verify facility obtained temperature measuring device for dish machine. VERIFICATION REQUIRED.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on fryers and inside of coolers. Observed standing water inside sandwich make table.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several missing/cracked tiles and base coving throughout kitchen. Observed low grout throughout kitchen. REPEAT VIOLATION. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate-heavy food splash/buildup on flooring underneath equipment. REPEAT VIOLATION.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no TPHC paperwork for sauces held at room temperature containing unsalted butter as ingredient. CDI: Education provided and PIC completed paperwork during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several missing/cracked tiles and base coving throughout kitchen. Observed low grout throughout kitchen. REPEAT VIOLATION. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate-heavy food splash/buildup on flooring underneath equipment. 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 covered plastic container of sliced tomatoes cooling in reach in cooler. CDI - Cover was removed to allow cold air to circulate in and around food. -0 points- 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash on walls behind flip top and prep units, oily build up on non-food contact surfaces of fryers, and food splash and debris in walk in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles and coving throughout kitchen and prep areas. Recommend 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 food splash on walls behind prep units and build up on flooring underneath equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelet. -REPEAT- -0.5 points-

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 coffee filters stored on top of coffee maker without protective packaging. -0 points-

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed rinse thermometer on high temp dish machine inaccurate and not registering the high temperature rinse cycle. Temperatures on dish temp external thermometer indicated rinse cycle temperatures to be greater than 160F but internal rinse thermometer only register 110F. Repair internal rinse thermometer. A verification will be conducted by September 24th, 2023 to determine if establishment is in compliance. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of food debris, grease, and residues on non-food contact surfaces of cooking equipment. Observed significant food debris buildup inside reach in coolers. Recommend higher frequency and more thorough cleaning. - REPEAT- -1 point

6-202.14 Toilet Rooms, Enclosed. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed door on female restroom not self closing. Repair/replace self closing mechanism. -0.5 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. Observed floors behind cooking equipment at cook line with black and food debris. Recommend higher frequency and more thorough cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles in kitchen area. -REPEAT- -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boxes of raw chicken stored above boxes of French fries in walk in cooler. CDI- boxes moved, no longer contamination potential. 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 a few food contact surfaces of cleaned dishes with food debris, oily buildup, has not been properly cleaned. CDI- dishes brought to dish pit to rewash during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(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 facility using TPHC for honey butter, EHS observed honey butter out of temperature control with no label indicating start and end times. CDI- label placed on product during inspection.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed majority of dishes wet stacked at clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed shelving with build up of rust and in need of replacement or resurfacing. -REPEAT- -1 point-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of food debris, grease, and residues on non-food contact surfaces of cooking equipment and in hood system. Observed significant food debris buildup inside cold holding drawers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 floors behind cooking equipment at cook line with black and food debris. Recommend higher frequency and more thorough cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles in kitchen area. 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 standing water behind fryers. Standing water was not draining to floor drain. -REPEAT- -1 point-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink. CDI - Ice was removed by regulator -1 point-

4-501.11 Maintain equipment in good repair. Observed shelving with build up of rust and in need of replacement or resurfacing. -REPEAT- -1 point-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of food debris, grease, and residues on non-food contact surfaces of cooking equipment and in hood system. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 floors behind cooking equipment at cook line with black and food debris. Recommend higher frequency and more thorough cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles in kitchen area. 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 standing water behind fryers. Standing water was not draining to floor drain. -REPEAT- -1 point-

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 drinks stored on prep surfaces during inspection, specifically on prep surface near lemonade prep area and on top of cold holding unit at cook line. CDI- drinks moved, EHS discussed proper drink storage. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of large ice machine in prep area with some pink/black buildup, in need of cleaning. Observed interior of ice shoots on coke machines with buildup, in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed large stock of feta cheese in reach in cooler with no date label. PIC stated this date corresponds with the smaller batch in prep unit. CDI- batch labeled with smaller containers date.

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 faciltiy using TPHC for honey butter at prep station, no label on product. PIC stated that product is typically removed from refrigeration during morning prep, around 10am. CDI- product labeled with time during inspection.

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 bottles and shakers with no label at cook line. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed interior of prep unit at cook line with water buildup at bottom of unit, food stored in plastic cambros but exposed to water inside unit. Observed multiple boxes of food on the floor in walk in coolers, including sauces and buttermilk.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stacked at customer ordering area and lemonade prep area, stacked on countertops and exposed to potential splash contamination. EHS discussed storing cups in plastic sleeves to protect rims of cups until use.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with damage. Observed handsink near cook line that needs to be resealed to the wall. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple green cutting boards with deep grooves, no longer smooth and easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in units in need of cleaning, specifically the gaskets on the front prep units. Observed the back of cooking equipment with grease buildup. Observed fan vents in walk in cooler with dust buildup. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors, in need of regrouting, cracked tile. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind cooking equipment at cook line with significant black and food debris buildup, in need of cleaning. REPEAT.

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 an employee drink in use, stored on top of the prep top cutting board. CDI- EHS discussed drinking in designated areas, drink moved.

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 2x prep units at cook line holding above 41F, see temperature chart. Facility is having issues with air conditioning during the hot weather, kitchen is over 90F, likely causing the units to fall out of temperature. EHS observed units holding at 46F and 50F. PIC stated that Steritech was in facility yesterday doing an internal audit, units were holding temperature yesterday. CDI- all products out of temperature for more than 4 hours were voluntarily discarded, products out of temperature for less than 4 hours were brought back to walk in cooler to chill. PIC stated she will ice down units to hold temperature, will keep a limited amount of product in prep units, no long term storage of any foods until certain units are working. EHS will conduct compliance visit to ensure units are holding temperature moving forward.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle filled with blue liquid at chemical storage with no label. CDI- bottle labeled as glass cleaner. REPEAT. Note: points not escalated, EHS only found one bottle not labeled compared to multiple last inspection.

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 bottles and shakers with no label at cook line. REPEAT. Note: points not escalated due to facility improvement, unlabeled shakers are newly implemented seasonings for limited offer subs. EHS observed a few bottles and shakers labeled, not all. EHS discussed labeling with PIC, understands requirements.

4-501.11 Maintain equipment in good repair. Observed stainless steel flooring at walk in cooler coming up near entrance to walk in cooler, presents a safety hazard. Observed shelving in walk in cooler with damage. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors, in need of regrouting, cracked tile. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind cooking equipment at cook line with significant black and food debris buildup, in need of cleaning. REPEAT.

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 facility using time for honey butter (procedure posted on wall), not marking begin and end time for TPHC. CDI- product labeled with time removed from cold holding and marked to expire in 4 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few spray bottles with chemicals with no label in the dry/chemical storage area. CDI- bottles labeled during inspection.

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 few shakers and squeeze bottles on the cook line with no label. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a white bucket of lemonade stored on the ground in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surfaces during inspection. Ensure wet wiping cloths are kept in sanitizer between uses. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked on shelving above 3 compartment sink. Ensure containers are air dried before stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed stainless steel flooring in walk in cooler coming up from the ground, specifically the flooring coming up near the entrance of the walk in cooler, loose flooring presents potential for a trip hazard. 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 gaskets on reach in units in need of cleaning, specifically the gaskets on the front prep units and back standing reach in unit. Observed the back of cooking equipment with grease buildup. REPEAT. Note: points de-escalated due to improvement from previous inspection. EHS observed facility with clean cold holding drawers and clean drip pan in walk in cooler compared to previous inspection, marked improvement.

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 food debris buildup underneath cooking equipment and cold holding equipment in front kitchen area. Observed corners and coving in need of cleaning throughout kitchen. REPEAT. Note: points de-escalated due to improvement from previous inspection. 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 tile in kitchen in need of regrouting. REPEAT. Note: facility has fixed some broken tile in response to previous inspection, shown improvement but tile needs to be regrouted so the floors can be smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep surfaces during inspection. Ensure employee drinks are kept in a designated area. Observed an employee lunch stored in the walk in cooler.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with a cleanup kit on site but no written procedures for employees to follow when responding to a vomiting or diarrheal event. CDI- EHS discussed requirement with PIC, emailed facility example plan and poster with information.

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 shakers on the cook line without a label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on the prep surface in the back kitchen area near the walk in coolers. Observed one bucket of sanitizer registering around 50ppm quat sanitizer. CDI- wiping cloth removed from prep surface, remade bucket of sanitizer to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal and plastic containers wet stacked on clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed stainless steel flooring in walk in cooler coming up, damaged. Observed metal walls in walk in cooler deteriorating with damage. Observed handles on low reach in units in the back kitchen area with damage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup in microwave. Observed significant food debris/black buildup inside cold holding drawers where the raw chicken is stored. Observed black buildup on gaskets in low reach in unit across from cook line. Observed fryers with significant grease buildup. Observed sides of cooking equipment with food debris buildup. Observed drip pan underneath bottom shelf in walk in cooler with food debris. Ensure cleaning. REPEAT.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed significant tile damage throughout facility, specifically near cook line there are cracked/broken tiles. Near dish pit area there are broken and missing tiles. PIC stated she has received a quote for tile work, will be getting new tile in facility soon. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant food debris, black buildup and old single use gloves underneath cooking equipment. Observed corners and coving in need of cleaning throughout facility. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed preportioned sauces at front service counter at 50F. CDI - PIC discarded. - REPEAT-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups stack at the front service counter unprotected. Provide protective sleeve to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf for storage of ketchup with food debris and residue. Observed interior of the reach in freezer with food build up in interior of unit. Observed interior of prep top cooler in need of cleaning. Clean and maintain

5-501.16 Provide waste bins in required areas including at handwash sinks.Observed no trash receptacle at back prep area hand washing sink. CDI - PIC provided

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 at corners and coving in need of cleaning. Observed floors under equipment in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles along the cookline broken/damaged. Observed floor tiles at the front service counter damaged. Repair/replace.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed final cook for chicken was at 140. CDI - PIC recooked chicken to the temperature of 165F. -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot holding below 135F. CDI- PIC voluntarily discarded the chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed preportioned sauces (ranch, creamy garlic) above above 41F and stacked too high in the cold holding unit att front service line, product deep within the well are at 41F. CDI- PIC removed sauces that were too high and placed back into the walk in cooler to get back down to 41F or below. Recommended not stacking too high and to cover at a non busy time.

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 preportioned rice in baggies actively cooling and stacked deep in a plastic container, temped product at 51F. CDI- PIC removed baggies of rice and placed on a sheet tray to rapidly cool to 41F or below.

4-501.11 Maintain equipment in good repair. Observed gasket deteriorating on the ice machince. Replace and maintain in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior of the reach cooler (used to store salads) accumulating food debris.

5-502.11 Frequency-Removal - C Observed the trash can in the employee restroom overflowing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temp of the grilled chicken at range between 127-167. CDI- PIC returned the chicken back to the grill, cooked to 173. Ensure temperatures are monitored throughout the day and that final cook temperature of at least 165F is achieved for poultry products.

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 feta cheese expired with a prep date of 9/4 and a discard date of 9/11. CDI- Feta cheese was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor Observed food handler place bags of frozen sweet potato fries directly on the floor prior to placing into the reach in freezer. CDI- PIC removed the bag of fries off the floor and voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed the sanitizre buckets of Quat at a concentration of 50 ppm. Ensure that the quat sanitizer is at 200-400 ppm of quat. Utilize your quat sanitizer test kit to monitor and verify the strength. CDI- Sanitizer buckets remade.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers on the drying rack wet stacked.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken floor tiles, grout deteriorating throughout the kitchen, -REPEAT-

4-501.11 Maintain equipment in good repair. Observed broken handles on the low reach in units of the prep table. REPEAT.

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 floor tiles throughout the kitchen. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease build up on the back of the fryers.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash then turn off faucet with bare hands multiple times. CDI - Corrected employee and hands were re-washed. REPEAT. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several employees don gloves without washing hands before. CDI - Gloves were discarded. EHS educated employee on importance of handwashing before glove use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheddar cheese holding at 55F. CDI - Cheddar was prepped at 7:43 am that morning. CDI - Cheddar voluntarily discarded. Observed tomatoes at 45F for immediate service. Tomatoes left to be served for immediate service within 4 hours of being stocked in prep unit. No points taken due to first inspection since January 1st, 2019. Full corrective action and points may be taken next inspection for any items cold holding above 41F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pimento cheese and honey butter on time control without time stamps. PIC stated items were brought out around 11 o'clock. Items were not discarded within 4 hours of 11 o'clock. Facility did not have written procedure on site for either item. CDI - EHS provided TPHC document and PIC completed it during inspection. Time stamps made and placed on new round of pimento cheese and honey butter. Both items were voluntarily discarded at 4:15 pm.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth out on counter at front line.

4-501.11 Maintain equipment in good repair. Observed air curtains leading into dry storage broken and cracked. Replace as necessary.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles throughout facility. Replace as necessary.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee turn sink off with bare hands. CDI - educated to turn sink off with paper towel; refer to facilities handwashing sign.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee using facility iPad with gloves on and then not remove gloves for food preparation. CDI - discarded gloves and washed hands. Educated that gloves are a single use article and shall be discarded once soiled.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed 8 day date marking label on a few products. CDI - changed the date label to a 7 day cold holding criteria. Educated that first day of preparation is day one of date marking.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from inbetween tiles. 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 physical facilities in disrepair. REPEAT VIOLATIONS

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 dish washers and employee not washing hands in between handling dirty items and clean items. CDI - advised to re-wash and educated to wash hands before handling dirty items.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed ice cream machines food contact surface not being cleaned once every 24 hrs. CDI - educated to clean once a day. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed milk shake spinners dirty with build up. CDI - educated to clean food contact surfaces to sight and touch. Cleaned spinners.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in the temperature danger zone in the prep unit and the stand up refrigerator. Refer to temperature chart. CDI - educated to prepare food, cool down in walkin cooler uncovered, then store in refigeration units. Advised to have tops to the prep units to hold food at proper temperature. Educated to not double up in containers. Educated to not overstack food in containers. Discarded all product in refrigerator; all food just prepared has been pulled to walkin cooler to rapidly cool (all product has been cooled properly).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests flying around in the back of the kitchen in the storage areas where flour and frozen fries are located. Advised to keep building in repair to prevent entry of bugs. Continue pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed wet stacked items in the dish pit area.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surfaces of equipment dirty such as flour all over the bottom of lettuce spinner and greasy equipment.

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. REPEAT VIOLATION. Observed physical facilities in disrepair throughout. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed dirty floor in the raw chicken walkin cooler. Advised to keep floors clean in the walkin cooler. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing throughout the kitchen.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf REPEAT VIOLATION. Observed hot water sanitizing dish machine not properly sanitizing. Advised to repair machine so it can properly sanitize. The temperature guage is reading at 184F and pressure guage at 23PSI. Thermolabel is not turning black indicating that the dish machine is not reaching160F on food contact surfaces. Facility uses single use articles to dispense food to customers. Facility is reading 400 ppm quat at 3 compartment sink; will be sanitizing at 3 compartment sink. VR 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer stored as clean with dried food debris on food contact surface. CDI - brought to dish pit for a proper cleaning procedure.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the kitchen. Advised to prevent flies from entering kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked on storage rack.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from inbetween tile in the kitchen. Advised to replace. 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. REPEAT VIOLATION. Observed tile broken throughout kitchen. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on the floor in the walkin cooler. Advised to clean walkin cooler.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed hot water sanitizing dish machine not sanitizing properly. Facility has single service articles when dispensing/serving food to customers. CDI - advised to wash in dish machine and to sanitize in 3 compartment sink quat solution (200 ppm). VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. Refer to temperature chart. CDI - emailed TPHC procedures to PIC, Justin, about the buttermilk used for the chicken. Discarded the lettuce in the refrigerator.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no hair restraint. CDI - put on hat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked. CDI - educated to air dry equipment and utensils. Removed items from each other to allow items to air dry.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dusty vent covers 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. REPEAT VIOLATION. Observed damage to physical facilities. Broken tile, broken floor to wall joint. Advised to repair.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dried zucchini residue/ debris on chopper stored as clean. Mold like build up on upper interior portion near chute in large ice bin. CDI- Chopper was removed and sent to be cleaned by PIC Michael McDermott. PIC advised that they will have ice bin cleaned asap. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Fly observed in front counter area. Pest lights in place and on. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three plastic containers nested together while wet. CDI- Containers separated to allow for air drying. REPEAT

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. Damaged floors and walls throughout facility. PIC advised that they are currently reviewing options with contractors to have all repairs completed. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cucumber skinner and knives with food debris on food contact surfaces. Observed containers with old sticker residue on them. CDI - sent through a cleaning procedure and advised to wash and rinse better to remove the sticker. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at the large red dispensers with build up on them. Advised to clean every 24 hrs. 4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed large electrical lettuce spinner not going through proper cleaning procedure. Refer to violation 45 4-301.12 (B)

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in use utensils stored in standing water. Advised to turn on the water to have active running water flowing across food contact surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned items wet stacked on storage rack. Advised to allow to air dry.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles such as grease soakers and fry holders with debris and splash on them. Advised to protect from contamination.

4-301.12 (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used. Observed electrical lettuce spinner in kitchen. PIC states that the equipment gets cleaned by washing with water/detergent solution and scrubbing and possibly gets sanitized. The equipment is too large to submerse in 3 comp sink and to get sanitized. Advised to get other equipment to spin lettuce to fully submerge in sanitizer compartment or to treat the equipment like Clean In Place Equipment ( wash thoroughly and drain thoroughly. then fill up equipment with sanitizer and actively sanitize for at least 2 minutes for proper contact time, then fully drain and allow to air dry before re-use). 4-501.11 Maintain equipment in good repair. Observed gasket torn throughout.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on debris on non food contact surfaces throughout (grease build up on equipment, dirty racks throughout equipment, build up behind AC unit in walkin cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile broken, holes in walls, and physical facilities in bad condition throughout. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor behind equipment throughout kitchen. Advised to keep clean. Observed dust build up on vent covers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored over single service items.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer stored in buckets at 0ppm. CDI-buckets refilled to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up in interior of ice machine and food debris on pans stored as clean.

7-201.11 Store toxic materials to avoid contamination. -P Observed open bucket of quat sanitizer stored on prep table while employee prepped lettuce. CDI-moved to proper location.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to floors throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy dried build up on potato slicer attached to wall at prep sink. Return visit required to ensure item is cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding in prep cooler above 45F. CDI-taken to walk in cooler to cool down. Observed a large amount of food left on counter and not being actiely prepped. Keep items in cooler if not actively prepping.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed large amount of items stored in walk in cooler which may impede holding and cooling temperatures. Facility may need to receive more frequent deliveries each week.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily stained cutting boards in use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a large amount of build up on equipment throughout. REPEAT.

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 back flow prevention on hose at can wash. Verification required.

5-501.115 Keep refuse area clean. Observed discarded gloves and vegetable pieces on the ground around dumpster.

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 a large amount of build up on floors, walls, and ceilings throughout kitchen and back storage areas.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Didn't observe handwashing before glove use in prep area. PIC educated and informed. 2-301.14 Wash hands after handling soiled equipment or utensils.-P Observed dish washer handling soiled utensils and then immediately handling clean utensils at dish machine without washing hands. PIC directed her to wash hands. Recommend installing a hand sink near the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nuggets hot holding at 124F. Nuggets were immediately and voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top layer of lettuce in prep unit in front of hot hold station at 48F. Don't stack so high in the container. Top layer to be removed.

4-501.11 Maintain equipment in good repair. Replace rusted shelving in prep unit. Replace split gasket on refrigerator next to hand sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving under prep tables in need of cleaning. Observed container of utensils with debris. Move container to dish wash area to be cleaned. Clean handles of scoops and refrigerators. Clean grease buildup throughout.

5-205.15 Maintain a plumbing system in good repair. Repair leaking hand sink in cook area. Repeat violation.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard and floor repair needed 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. Floor cleaning needed in water heater room and along bases throughout. Ceiling vent in prep area needs to be cleaned of buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats, purses, cell phones, bags throughout prep area next to food and utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with food debris and sticker residue stored as clean. Also observed build up in intetior of ice machine. CDI-all items cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several raw pieces of chicken breaded and laying out unattended on racks above 45F. After items are prepared, do not leave out of temperature control. Place items back in cold hold or cook so items do not sit above 45F for too long. CDI-items discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed items stored on floor of dry storage which may create harborages for pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease build-up and residue behind cooking area equipment and shelving inside fry cooler and walk-in cooler. Observed build-up on floor fan stored at fry area. Observed heavy build up and residue on most non food contact surfaces throughout kitchen such as shelving in coolers, lettuce barrels, lemon juicers. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink beside entrance to kitchen.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles that are not smooth and cleanable at back prep area. Observed exposed wood on ceiling at back prep area. Regrout/Repair floor tiles in various areas of kitchen. REPEAT 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. Cleaning needed on floors and walls throughout kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored improperly on and above food contact surfaces and a few drinks observed stored in small cooler with other customer drinks. CDI - drinks discarded and discussion with PIC about designating area for drinks separate from customer drinks.

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 romaine lettuce mix in top cooler drawer and slaw in cold rail on service line > 45F (see temp chart). Slaw was observed stacked too high in cold rail and had been prepared and stored directly inside cold rail prior to cooling down to 45F. CDI - all products were removed from cooler and placed in walk-in cooler.

Protect outer openings of establishment from insect or rodent entry. Observed back dining room doors to patio open. Keep closed to minimize fly presence in facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease build-up and residue behind cooking area equipment and shelving inside fry cooler and walk-in cooler. Observed build-up on floor fan stored at fry area.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles that are not smooth and cleanable at back prep area. Observed exposed wood on ceiling at back prep area. Regrout/Repair floor tiles in various areas of kitchen.

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 @ dish machine area handling soiled dishes then switching to fry station to work with fries then go back to dish area to remove clean dishes from dish machine without washing hands. CDI - employee instructed by PIC to wash hands after different tasks.

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 several pans of lettuce @ 48F that had been placed at bottom of assembly line cooler without cooling first. CDI - lettuce moved to walk-in cooler. Observed dressings in large containers - some above 45F slightly cooling in walk-in. 4 hour cooling window almost expired. CDI - education provided on cooling methods. Stirring dressings frequently will help aid in rapid cooling or placing in ice bath after prep.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed grab and go cookies in case @ front counter not labeled. CDI - cookies were moved behind counter until labeling requirements can be provided or until mgmt comes up with a solution to comply with rules. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good bins and seasonings not labeled.

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 scoops stored improperly on top of bag of potatoes and on top of ice machine.,

5-205.15 Maintain a plumbing system in good repair.-P. Observed leaking pipe underneath handsink on assembly line. CDI - plumber has been notified and sink will be replaced.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint peeling and floor damage at back dish shelf area where water heater is located.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine interior with mold ; top of chopper and interior of lettuce spinner with food debris. CDI - ice machine cleaned during inspection - other items removed from area and taken back to dish pit to be cleaned.

4-501.11 Maintain equipment in good repair. Continue to work on removing the remainder of the unused equipment from back storage area. A lot of equipment has been removed already and dry storage room is more organized.4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some broken wires on fryer baskets and a few cracked food containers. Observed shelving rusted in fry reach-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on filters under hood system.

3-501.16(A)(2)(B) Maintain TCS foods in cold holding at 45F or less. Observed cut lettuce, cucumbers, tomatoes and shredded cheese all above 45F. Items had bags of ice on top of plastic pans. PIC has ordered metal pans and should cool salad items prior to placing them into the prep cooler. Facility has no freezer to aid in quick cooling, but can cool items in walk-in prior to placing them in the prep cooler. A service call was made to Whalen to repair a fryer and technician will service cooler while on site. 10 day RVR

3-304.12 In-Use Utensils, Between-Use Storage - Observed ice scoops stored in blue container with standing water present. Blue container should be cleaned daily and may have holes put in the bottom so water can drain. Blue container/holder cleaned during inspection.

6-501.12 Cleaning, Frequency and Restrictions - Observed build up on the floor under the ice machines. Facility is replacing the two ice machines with a larger unit. The unit may have 4 inch legs as long as floor is cleaned under existing machines and kept clean when new machine is installed. New ice machine must be indirectly drained to floor drain or outside cn wash on the other side of the wall.6-501.114 Maintaining Premises, Unnecessary Items and Litter - Observed unused equipment in the back storage room. Organize and remove unused equipment6-201.11 Floors, Walls and Ceilings-Cleanability - Both walk-in cooler floors are having diamond plate covering installed over the rough concrete.

3-501.16 (A)(2) and (B) Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed items in salad prep cooler above 45F. This is a repeat violation. CDI, by placing bags of ice on lettuce and making an ice bath for other items inside flip top part.

3-501.18 Ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. Observed a pan of portioned creamy garlic sauce stored in reach-in in kitchen and a pan stored inside reach-in cooler on expo line with date mark greater than 7 days prior. Both products were made/prepared on 1/16/14 and should have been discarded on 1/23/14. CDI, by discarding.

4-501.11 Maintain all equipment and utensils in good repair. Observed damaged fryer baskets, torn gaskets, damaged strainers and a few cracked plastic containers.

6-101.11 Maintain floors, walls and ceilings in good repair, smooth & easily cleanable. Observed both walk-in floors rusted. Manager reported that they are in the process of repairing floors.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed heavy build-up of microbial growth inside one of the ice machines; other ice machine had small build-up on deflector. CDI, cleaning process started during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed salad prep cooler holding food products at 48-49F. CDI, had employees place ice bags on products. It was determined that there were gaps in were the pans were placed in cooler not getting enough air flow. Internal temperature now reading 40F.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed several stacks of cups unprotected at front counter and beside register inside kitchen.

4-602.13 Nonfood Contact Surfaces. Observed cleaning needed on sheet trays used to hold equipment, fan guards and shelving inside walk-in cooler.