JOE MOMMAS GRILL & PIZZERIA

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed bus tubs of shredded mozzarella cheese being stored in glass door beverage cooler near service counter. CDI: PIC moved cheese to walk in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on bottom shelf of prep table where empty pizza boxes are stored. Clean as needed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls next to hand sink and 3 compartment sink and behind prep table with meat slicer. Clean as needed.

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) 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 . Observed a large container of pizza sauce being held in walk in cooler date marked 12/31. PIC stated pizza sauce was prepared 2 weeks ago and placed in freezer the same day and pulled to thaw on 12/31. CDI: PIC corrected date mark to include date of prep. REPEAT. Points reduced to half due to significant improvement in date marking since previous inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic container with no handle being used as a scoop for flour in which container was mostly buried in flour. CDI: PIC removed container from flour.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on glass door reach in cooler near front counter. Replace torn gasket.

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 dry food storage shelf above prep counter. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed Containers of grilled chicken, chili and burger patties being held between 43F - 44F in reach in cooler. CDI: PIC voluntarily discarded all items. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 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) 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 . Observed containers of cooked sausage being held in pizza prep top cooler and a container of feta cheese being held in salad prep top cooler both missing date marks. CDI: PIC date marked both items. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer being held on prep table without a label. CDI: PIC labeled spray bottle of sanitizer.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility using aluminum foil to cover prep counter in front of grill. Remove aluminum foil.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed a variety of metal and plastic containers , lids, and equipment parts soiled w/ food debris and build-up stored in clean storage area.Observed soda ice dispenser soiled w/ black build-up.-CDI-PIC w/r/s/ all items. Visit in 10 days 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)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed a variety of TCS food items in Flip-top prep line #2 w/ temperatures above 41F ( check temp chart); observed riocotta cheese below in the flip top reach-in cooler at 48F. 4 hrs cooling parameter missed. Ambient temperature of prep line 40F and reach-in cooler 50F.-CDI-PIC voluntarily discarded food items. Visit in 3 days 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 in WIFreezer variety of cooked items that either original packaging had been opened or has been taken out of original packaging w/ no date marks; observed repackaged raw food , taken out of original, w/ no date marking. -CDI-PIC was able to date mark properly all items. Points not escalated due to overall improvements. 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 .

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 BOH and FOH in need of frequent cleaning due to soiled food debris and built up oil residue. Observed exterior and interior wooden cabinet doors soiled w/ food debris and greases build-up in need of cleaning. Points not escalated due to overall improvements.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build-up/residue in the interior rim inside the ice machine. In need of more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed sliced ham, provolone cheese, and chicken salad with temperatures above 41F in Flip-top #2 prep line located in front of stove( Check temp chart), as well as raw shelled eggs temping at ambient temperature of 55F, stored below the flip-top’s reach-in coolers. Observed cooked noodles made days prior in 2-door reach-in cooler temping at 48F. -CDI- PIC was educated and all food items were voluntarily discarded, except raw shelled eggs were rapidly cooled in Freezer. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed a variety of TCS foods in different cold holding units with out proper date mark prepared the day prior. -CDI- PIC was educated and all food items were correctly 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 .

3-501.19(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 multiple Pizza’s w/out start/discard time stamps.-CDI-PIC was educated and food items were voluntarily discarded.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple in-use utensils being stored on a soiled surface of the flat-top where grease and food residue is placed, as well as in-use utensils in need more frequent cleaning. PIC expressed he would switch methods to storing in-use utensils in a metal pan filled with water kept on the flat top to maintain water temp. above 135F.-CDI-PIC relocated soiled in-use utensils to 3-comp sink; replaced with clean utensils.

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.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 in multiple areas of the establishment soiled single-use and single-service articles out of original packaging stored in open soiled cardboard boxes. Observed single-use/-service articles stored without fully being covered with plastic packaging in high yield dust areas and close to chemicals and soiled wiping clothes.-CDI-PIC was educated; soiled articles were voluntarily discarded and other articles were fully covered to the top and relocated to less dusty area by the cash register. 4-502.13 Single-use and single-service articles cannot be reused. Observed raw chicken breast being cooked in water in a single-use aluminum pan. Observed aluminum pan bottom area with black discoloration and PIC expressed that aluminum pan is reused for cooking.-CDI- PIC was educated and food article was voluntarily discarded.

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 all cold holding units ( WIC,WIF, 2 door reach-in cooler, flip-top’s reach-in cooler, glass door drink cooler) soiled with moderate food build-up/ residue, in need of more frequent daily cleaning.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on counter with spray bottle of sanitizer. Store wiping cloths in sanitizer container between uses. - 0.5 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed several crack floor tiles throughout facility. Repair/replace to provide for smooth, durable surface. - 0.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at front of house handwashing sink or dish area handwashing sink. CDI - PIC provided towels to both sinks. - 1 -

4-601.11(C)Keepnonfoodcontactsurfacesofequipmentcleantoavoidbuildupofdust,foodresidueordebris.4-602.13Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on bottom of coolers, door gaskets and flooring in front storage area. Clean as needed. - 1 - REPEAT -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. - 1 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotta cheese stored above the cooling-line of the prep units reading 54F. All other TCS food items reading 34-48F. CDI - Ricotta voluntarily discarded. - REPEAT - 1.5 - * Facility greatly improved with cold holding. Point value remains the same* 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 .

3-501.18 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 house-mixed ranch cups without dates present. CDI - Dates were marked. Items made yesterday. - 0 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of bleach sanitizer stored above spices in dry storage. CDI - Items moved to bottom shelf to reduce possibility for contamination. - 0 -

4-601.11(C)Keepnonfoodcontactsurfacesofequipmentcleantoavoidbuildupofdust,foodresidueordebris.4-602.13Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on bottom of coolers and flooring in front storage area. Clean as needed. - 1 - REPEAT -

5-205.15 Maintain a plumbing system in good repair. Observed outside canwash slow to drain. - 0 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce (mushrooms, peppers, herbs, etc) stored over RTE sliced provolone cheese in WIC. CDI - PIC rearranged storage order to place cheese above unwashed produce. - 3 -REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on slicer and observed pan stacked with food debris on inside surface. CDI - PIC washed, rinsed and sanitized slicer during inspection. Pan was removed and placed in three compartment sink. - 3 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed sliced ham, turkey, and other deli meats in flip top unit at >41F. PIC stated items were out at lunch. CDI - PIC placed meats in walk in freezer to rapidly cool down to <41F. - 1.5 -

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wire shelving used to store clean food storage containers and utensils with significant rusting. Surface is no longer smooth and easily cleanable. - 0.5 - REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on bottom of chest freezer. Clean. -0.5 - REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce (mushrooms, peppers, herbs, etc) stored over RTE mozzarella in WIC. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed interior of squeeze bottles, lids, food storage containers, can opener, exterior of knives covered with food debris, but stored as clean. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup and debris inside ice machine.

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 opened chorizo inside reachin cooler with no date mark. PIC stated he opened it on Monday. CDI-Correct date mark was added to chorizo.

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 no label on herbs near pizza station, salt shaker near fry station, or oil/vinegar mix that was stored on prep table.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored directly on the floor in dry storage and bread was directly on floor in WIF. CDI-PIC moved both items to shelf 6 inches above floor in respective areas.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist, soiled wiping clothes on top of pizza prep area. PIC stated cloths had been left there from the previous night. CDI-PIC moved cloths to be cleaned.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a pizza cutter stored in running water, below 135 F. Increase water velocity, or maintain water temperature at at least 135 F.

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 pizza boxes in direct contact with the ground. CDI-PIC moved boxes to a shelf for proper storage.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wire shelving used to store clean food storage containers and utensils with significant rusting. Surface is 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 food debris surrounding fryer station. No orders had yet been prepared, so this debris is from previous days. Food debris was also observed inside reachin cooler, despite no salads being prepared yet. Dried food residue was also observed on non-food contact surfaces of food slicer. Increase cleaning frequency in these areas to prevent contamination and pests.

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 light that was not functional near hood vent system. Replace bulb. 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. Pizza sauce was splattered across the wall, but no pizza had been prepared yet today. There was also observable food residue and buildup covering wall behind the food slicer. Increase cleaning frequency in these areas.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed onions above ready to eat sliced cheese in walk in cooler. CDI-PIC rearranged storage order

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with dried food debris. CDI-PIC placed at 3 compartment sink. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup inside of ice machine.

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 marinara sauce in walk in cooler and sliced raw meats such as beef and chicken in reach in cooler without date markings. Also observed tuna salad and chicken salad in prep cooler without date marking. PIC stated items were pulled from freezer the day before and made chicken salad and tuna salad the day before as well. CDI-PIC dated items from yesterdays date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed deli turkey, ricotta cheese and marinara sauce in prep coolers without date marking and boiled eggs in low boy with an expired date marking. CDI-All items were voluntarily discarded.

4-502.11(B) Provide accurately calibrated thermometers. 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 2 thermometers in facility unable to properly calibrate to 32.0. A verification visit will be conducted within 10 days for verification of a properly calibrated thermometer in working condition.

4-501.11 Maintain equipment in good repair. Observed leaking Reach in cooler and low boy units. Repair

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 dried food debris and stagnant water in reach in cooler and low boy, observed dirt and debris on no food contact surface of thin probe food thermometer, and observed no food contact surface of meat slicer with build up of dried food debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed general cleaning needed to floors throughout facility. Observed stained ceiling tiles throughout facility. REPEAT -1 points 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed several crack floor tiles throughout facility. Observed minor damage to paint on walls in dining area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational poster and written procedures. EHS provided education on the requirements of 2017 Food Code. -0.5 points

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs stored over raw beef. CDI - Eggs were moved to bottom shelf with poultry. EHS provided storage order poster.-1.5 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. -C Observed general cleaning needed to floors throughout facility. Observed stained ceiling tiles throughout facility. REPEAT -1 points 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed several crack floor tiles throughout facility. Observed minor damage to paint on walls in dining area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational poster and emailed written procedures. EHS provided information on the requirements of 2017 Food Code. -0 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on slicer. CDI - PIC washed, rinsed and sanitized slicer during inspection. -1.5 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. General cleaning needed to exterior of slicer, prep units, refrigeration units and fryers because of buildup. REPEAT -1 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. -C Observed buildup on floors/ walls near 3-comp sink. Observed stained ceiling tiles throughout facility. REPEAT -1 points 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed several crack floor tiles throughout facility. Observed minor damage to walls in dining area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large container with vegetable sitting on top of hand sink near 3-comp sink. Observed chairs blocking the hand sink near ice machine. CDI- All items were removed to allow access to hand sinks.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed item in flip top unit that were stored above 41 F. Items were not covered during the lunch rush according to management. CDI- items were placed in walk-in cooler and allowed to cool. Suggestion was given to place ice bags on items during lunch rush or keep them covered with lids.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food product stored on the floor of walk-in freezer. CDI- box was placed on the shelf.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp, wiping cloths that were stored on surfaces in-between use. CDI- Cloths were placed in a container of sanitizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior slicer, refrigeration units, grill, fryers, and shelving in kitchen area. REPEAT (full point).

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area dish room areas. Clean dust from ceiling tiles in kitchen area. Areas of cleaning need to be addressed by facility. REPEAT (full point)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs store over produce in walk in cooler and raw eggs stored over ready to eat deli meat in prep unit 2 . CDI reordered storage.

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 pasta salad made in house date marked 05-03 and deli meat in rear reach in cooler date marked 05/06. CDI both products discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed throughout the facility on faces of equipment and other non food contact surfaces. Observed build up of debris on faces of equipment and other non food contact surfaces.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors and walls throughout the facility. Observed cleaning need on walls throughout facility. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors and walls damaged throughout facility.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in need of cleaning. CDI PIC broke down slicer to clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed throughout the facility on faces of equipment and other non food contact surfaces.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs at 111 degrees F. CDI reheated to 165 degrees.

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

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

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

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed several pans stored as clean with visible food debris. CDI took to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.13 Use approved thawing methods. Observed steak for philly cheese steak thawing on counter . CDI moved to ice bath.

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

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 equipment and non food contact surfaces throughout the facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor damaged in kitchen area under racks near handwash. 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 on walls and cabinets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham and turkey in prep unit 2 and watermelon, romaine, and pizza sauce in walk in holding at greater than 41 degrees ( See chart above) . Repeat violation. CDI all products discarded.

4-501.11 Maintain equipment in good repair. Observed prep unit 2 in need of gasket replacement on all three doors . Also walk in cooler not holding temperature. 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment with build up of food debris and 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 wall and floor damage throughout the facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under and around equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired certificate of a food protection manager. PIC provided an invoice for the registered class to be taken.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed deli meat slicer that was used an hour prior to the inspection with food debris build up. Per discussion, PIC stated that slicer is cleaned after every use by spraying chlorine sanitizer. EHS discussed proper cleaning methods for deli meat slicer. Ensure to break down equipment, wash, rinse, and sanitize at 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese sauce and pasta cold holding above 41F (see temp chart). CDI PIC voluntarily discarded container of cheese sauce and pasta. Repeat violation.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door and back door of establishment open without a method for protection from insect or rodent entry. PIC stated that AC unit was being repaired throughout the facility and the doors were open since the AC unit was shut off. Observed AC being repaired and doors were shut by the end of the inspection.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths stored throughout the prep tables and on equipment. CDI PIC removed wiping cloths during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (handles of equipment, exterior of equipment, gaskets, etc.) with debris build up. Ensure to 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 floors and walls throughout the facility and area behind equipment with heavy debris build up. Ensure to increase cleaning frequency. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple tongs, container lids, and dicer blade with food debris build up. CDI PIC moved soiled items to 3 comp sink to be washed properly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked beef made at 9 AM at 72F (see temp chart). EHS determined cooked beef failed to cool properly. CDI EHS discussed cooling parameters with PIC and PIC voluntarily discarded cooked beef.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, tuna salad, potato salad, and mozzarella cheese cold holding above 41F (see temp chart). EHS noted large portions of TCS foods in covered plastic containers and ambient temp of 2 door reach in was 57F. CDI PIC voluntarily discarded food items above 41F. Repeat violation.

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 pasta, shredded mozzerella cheese, and chicken cooked/prepped the day prior without a date label. CDI PIC labeled containers during the inspection. 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 large portion of cooked beef in a covered container that failed to cool properly (see violation #18). CDI PIC voluntarily discarded cooked beef and EHS discussed proper cooling methods.

4-501.11 Maintain equipment in good repair. Observed 2 door reach in unit with an ambient temp of 57F-60F. PIC stated they will have unit serviced and hold non-TCS foods in unit until fixed. Verification required in 10 days.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls with food debris build up. Ensure to increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods all holding above 45F (see chart). CDI- Discarded. REPEAT. Food products were overstacked in cotainers. Do not overstack food past fill line.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Milk not dated for date of open. CDI- Discarded.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Some food boxes stored on floor. Keep off floor.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Some dry cloths soiled. Once soiled, remove cloth from use.

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 Three plastic containers were chipped. CDI- Discarded.

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. Facility in need of genral cleaning on walls, exterior of food eqiupment, doors, etc.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods (roast beef, spaghetti, and burgers) all holding above 45F (see chart). CDI- Foods were taken to freezer to cool down.

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 3 pizzas for pizza by the slice on TPHC with no recorded time. PIC stated time was not recorded because he decided pizzas were overcooked and was going to discard them. CDI- Discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil, vinegar bottles were all unlabeled. CDI- Labeled. REPEAT.

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. Interior of microwave and some parts of wall in need of cleaning. REPEAT - Points not escalated because facility had made improvement in this area.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a wet rag stored in handsink. Do not stored anything in sink. CDI- Rag removed and sink to be cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooked pasta, chicken, and prepped lettuce all cooling in reach in coolers with wraps tightly wrapped. CDI- Products unwrapped and active stirring to take place. When cooling items, do not wrap; use approved cooling methods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil, sugar, salt bottle labels are fading. Re-label.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket stored on floor. Keep off floor. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Multiple dry soiled dry cloths observed. Once a cloth becomes visably soiled, replace with a clean cloth. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Multiple wet cloths were on prep tables. Keep wet cloths in sanitizer. REPEAT

4-501.11 Maintain equipment in good repair. Metal shelf in reach in cooler is very rusty and in need of replacement.

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. General cleaning needed in fan vent system, walls, shelves, floors, gaskets, coolers, eqiupment, etc. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open. CDI- Doors shut.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw beef stored on top of RTE hot dogs in WIF. CDI- Hot dogs removed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce recorded above 45F (see chart). CDI- Lettuce brought to WIC to cool down.

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 Large pizza for pizza by the slice was on display but no time sticker was visable. CDI- Product discarded. Facility TPHC paper says pizza is only being held for 2 hours. Assure pizza always has begin/end time stickers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple oil/spice bottles in need of labeling.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a very high amount of soiled/wet wiping cloths stored on various prep tables, on floor, etc. Keep in sanitizer only.

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. General cleaning needed in fan vent system, walls, shelves, floors, etc. Clean to prevent insect entry into facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above RTE chili in WIF. CDI- Chicken moved to bottom shelf. 3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw comminuted beef stored touching raw whole beef. Store raw comminuted beef seperate from whole beef. CDI- Order re-arranged.

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 Burgers and sliced tomatos were stored exceeding 7 day hold time. CDI- Products voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed some damaged gaskets.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Cleaning supplies including scrub brushes, sponges,etc. stored inside back handsink. CDI - items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink and both restroom handsinks. CDI - by restocking at all handsinks.

General Comment - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chlorine sanitizer observed stored in bucket labeled "detergent". CDI - by changing sanitizer to correct labeled red buckets.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several food items stored on the floor inside walk-in freezer. Removed from floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled drink on prep surface. CDI - drink moved to bottom shelf.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at back dry storage area.

| | 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on can stored on dry storage shelf and drainboard of prep sink and grease/dust accumulation on hood filters above grill and pizza oven.

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 dust and food debris accumulation on floors at dish area, dry storage area, and kitchen area. Observed dust accumulation on ceiling tiles and vent in kitchen area.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Pizza boxes blocking access to handsink in the kitchen. CDI - boxes relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Food debris remaining on tongs and a few pans stored as clean on shelf. Removed from shelf to be re-cleaned.

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 Pizza held on TPHC without times recorded or procedure paperwork. Procedure given out on previous inspection was not filled out. CDI- procedure sheet printed out and inspector assisted with filling out paperwork: times recorded for pizza during inspection.

3-501.13 Use approved thawing methods. Turkey burgers removed from freezer and thawing improperly on counter for 45mins. Temp @ 63F. Burgers were cooked immediately to 188F.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Mutiple wet wiping cloths stored on counter tops not in use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks stored on table above dry goods. CDI - relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cheese pizza left out on counter at 79F. PIC indicated that pizza was being timed for 2 hours. Pizza was cooked at 2:00pm. No procedure paperwork or times being followed. CDI - correct time written on pizza; TPHC started; paperwork given to PIC. Chicken strips in ice bath at 55F. CDI - more ice added to ice bath and product submerged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Green bucket of sanitizer and white bucket at back of kitchen not labeled. CDI - labeled properly. 7-201.11 Store toxic materials to avoid contamination. -P Chemical spray bottles stored above canned foods at back of kitchen. CDI - chemicals were relocated.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Green and white sanitizer buckets stored on the floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Visibly soiled dry wiping cloths stored on counter.

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. Floors with debris throughout facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several pallets of bottled water and soda stored in front of the hand sink nearest the stove. CDI- items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with debris accumulation on the inner portion of the nozzle. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one chlorine sanitizer spray bottle at 0ppm concentration. CDI- bottle was emptied and refilled at proper concentration.

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 ham and watermelon in the walk in cooler that were prepared on 6/22 without datemarks and salsa and chicken salad in a flip top cooler without datemarks that were made on 6/22. CDI- datemarks added.

4-501.11 Maintain equipment in good repair. Observed glass display reach in cooler cold holding at 52F. Maintain cold holding equipment at 45F or below. No potentially hazardous foods were being stored in the cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed oil accumulation between the stove top and the fryer and 2 gaskets with debris accumulation on them.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on a preparation table. Bottle was relocated.

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 handling a hamburger bun with his bare hands. CDI by instruction, bun was discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC discard sanitizer water down a handsink drain. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two sanitizer bucket at 0ppm chlorine concentration. CDI- buckets were emptied and refilled at the proper concentration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on a counter top while not in use.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a KitchenAid 'household' mixer and a 'household use only' blender base being used in the facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs and raw bacon stored over bread in the reach in meat cooler and partially cooked chicken stored over salad dressings and pasta/potato salad in a reach in cooler. CDI by rearranging storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris in the bowl of the dough mixer after it was cleaned. CDI by setting aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm concentration. CDI by dumping and refilling at proper concentration.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility partially cooking chicken then cooling and reheating it. Facility does not have approved procedures for par-cooking. CDI- facility will no longer partially cook chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced ham, American cheese, and provolone cheese above 45F in a flip top cooler (see chart). The foods were stacked over the fill lines of their containers. CDI by removing excess food and placing in the walk in cooler for rapid cooling.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blender with 'household use only' indicator located on the base of the machine. 4-501.11 Maintain equipment in good repair. Observed one torn gasket on a reach in cooler.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed can opener blade with dried food debris on it. CDI by setting in 3 compartment sink for recleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods shall be maintained at 45F or below. Observed one container of sausage stacked two rows high. The sausages on the top row were 47F-48F while the ones on the bottom of the steel pan were 43F-44F. CDI by discarding.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in a state of good repair. Observed one handsink near milkshake machine that splashes water onto the floor when the faucet is on.4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of cracks, chips, breaks, and similar imperfections. Observed two cracked plastic container lids stored clean. CDI by discarding.

2-102.12 Certified Food Protection ManagerAt least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsGeneral Comment: Food contact surfaces shall be clean to site and touch. Observed 1 blade of can opener soiled with dried debris. CDI, operator relocated utensil for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed 1 open container of milk with a date of preparation of 11/6. CDI, operator discarded container of milk. Improvement made since previous inspection.

7.202.11 Restriction-Presence and UseOnly toxic substances that are required for the maintenance of a food establishment shall be stored in the food establishment. Observed several containers of paint and toxic substances that operator stated was no longer used stored in facility. CDI by instruction, remove unused toxic substances and paints.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed a container of hamburgers cooling on ice bath in a covered container. CDI, cover removed.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Working containers of spices or ingredients that are not easily identifyable shall be labeled by common name of food. Observed 2 small aluminum ingredient dispensors without a label. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore food 6 inches off of the ground. Observed raw chicken and beef stored less than 6 inches from the ground in walk-in freezer. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationContainers of sanitizing solutions shall be stored so that contamination of equipment and food is prevented. Observed several containers of chlorine sanitizer stored on prep table and above equipment in kitchen. CDI, operator relocated sanitizer buckets for proper storage.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGeneral Comment: Equipment in a clean, dry area. Observed ice cream freezer stored next to handsink. CDI by instruction, relocate or provide barrier.

4-205.10 Food Equipment, Certification and Classification General Comment: Food equipment shall be certified or classified for sanatation by an ANSI accredited certification program. Observed non NSF roughneck containers used to store flour and dry ingredients. CDI by instruction, provide appropriate equipment or use a food grade liner.4-501.11 Good Repair and Proper Adjustment-Equipment: Keep equipment in good repair. Observed 1 split gasket on door of prep unit in kitchen.

2-102.12 Certified Food Protection ManagerObtain ANSI accredited certified food protection manager certification. Observed nobody on site with certification. CDI by instruction. Repeat

2-103.11 (M) Person in Charge-DutiesImplement and follow a proper employee health policy. Observed operator not fully able to demonstrate the effective policy was being followed. CDI by instruction, have written or verbal policy in place by next inspection.

. . 6-301.14 Handwashing SignageProvide handwash sign at each handwash sink used by food employees. Observed no handwash sign at handwash sink behind counter. CDI, handwash sign provided.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed container of 2 turkey burgers with a date of preparation of 7/17. Observed 1 open container of milk not date marked but operator stated was open last Friday. CDI by instruction and turkey burgers were discarded. Improvement since last inspection.

7.202.11 Restriction-Presence and UseOnly those poisonous or toxic materials that are required for operation and maintenance of a food establishment shall be allowed in establishment. Observed a pressurized container of Teflon silicone and other chemicals that operator stated previous owner had left and not currently being used in restaurant. Corrected During Inspection.

. . 3-602.11 Food LabelsGeneral Comment: Food packaged in establishment made from 2 or more ingredients shall be labeled according to law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.Observed brownies and cookies on counter where consumer can grab-and-go and packaged in establishment without a label. CDI by instruction, items placed behind counter

. 3-304.14 Wiping Cloths, Use LimitationGeneral Comment: Store wet wiping clothes in sanitizer in between uses. Observed 1 wet wiping cloth stored on prep table.

4-205.10 Food Equipment, Certification and ClassificationUse only ANSI accredited commercial grade equipment to store potentially hazardous food. Observed 1 large True refrigeration unit made for the storage of packaged or bottled products only storing a container of mozzerela cheese and sour cream. Observed 1 domestic rice cooker stored in establishment. Improvements made since last inspection.

. . 4-602.13 Nonfood Contact Surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. Observed sticker debris on shelving rack in dry storage area. Observed sticker residue on outside of several containers.