EAST 74 FAMILY RESTAURANT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED chlorine sanitizer at 400ppm in all containers. Cdi. Pic diluted the solution to right concentrations. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch sauces in RI at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were made this morning. Repeat **** facility has greatly improved on cold holding. No points taken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-301.14 Post a handwash sign at each handsink. Observed one of the hand sink without a hand sign. CDI. PIC was provided one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one of the unit with all the items out of temp. CDI. PIC indicated the items were placed in the unit this morning. Also unit temp was 36F. She’s due to continuous entry and exit from the unit. PIC was adviced to keep unit close and monitor temp. 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 (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). Observed eggs in the prep unit with expired dare. Cdi. Pic voluntarily discarded. REPEAT ***** ALL OTHER ITEMS IN THE FACILITY WERE WELL DATED. NO POINTS TAKEN. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED HAND SANITIZER stored directly by cleaned dishes. CDI. PIC removed

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few containers of various spices being held on shelf above prep counter without labels. CDI: PIC labeled containers.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks stored directly in RI cooler. CDI. PIC removed. Repeat **** improvement from last time.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed facility with employee health agreement with only 5 reportable illnesses. CDI: EHS emailed PIC updated employee health agreement with 6 reportable illnesses. Repeat

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed pasta, potatoes salad, beans in the WI with expired dates. CDI. PIC voluntarily discarded. **** improvement from last time. 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on low boy cooler next to grill and a cracked plastic container used for storing shrimp in low boy cooler. Replace torn gasket and discard cracked plastic container. Also observed leaks in one of the RI coolers by the grill. Repeat **** temperatures are all in compliant.

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 cleaning needed on and inside non food contact part of ice machine, micro wave.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bins in female restrooms without covers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks stored directly on prep table. CDI. PIC removed. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed facility with employee health agreement with only 5 reportable illnesses. CDI: EHS emailed PIC updated employee health agreement with 6 reportable illnesses.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of washed squash being stored under boxes of unwashed produce in outdoor walk in cooler. CDI: PIC re-arranged items to proper storage order.

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 a container of sausage patties in prep drawer cooler, a small bowl of potato salad in prep flip top cooler and a container of pork and a burger patty in reach in cooler all being held above 41F. See temp chart. CDI: PIC moved burgers and pork to walk in freezer to rapidly cool and voluntarily discarded all other items.

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: 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 container of sausage patties in reach in cooler date marked with tomorrow’s date for prep, a container of sliced deli turkey in prep drawer cooler date marked 4/16, over a month past it’s expiration and a container of feta cheese crumbles date marked 5/13, one day past it’s expiration. CDI: PIC stated sausage and turkey were incorrectly date marked by employee and was able to prove to EHS that items were incorrectly marked by tracing items back to original batch containers. PIC date marked items with correct dates. PIC voluntarily discarded feta cheese. REPEAT. Points reduced to half due to improvement since previous 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 containers of various spices being held on shelf above prep counter without labels. CDI: PIC labeled containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being held on prep counter. CDI: Employee placed wiping cloth in properly concentrated bucket of sanitizer.

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 small single use cup with no handle being used as a scoop in a container of spice. CDI: PIC removed cup from container of spice. REPEAT. Points not escalated due to multiple violations on previous report.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on low boy cooler next to grill and a cracked plastic container used for storing shrimp in low boy cooler. Replace torn gasket and discard cracked plastic container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid of cardboard dumpster. CDI: PIC closed lid.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee key’s and wallet being stored in a bowl on bottom shelf of prep counter amongst clean equipment. CDI: Employee removed key’s and wallet.

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: 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 . Observed a large container of vegetable soup being held without a date mark in walk in cooler. CDI: PIC stated it was prepared two days ago and date marked item. REPEAT. 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: 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 container of bbq pork being held in walk in cooler date marked 12/18. PIC stated item was date prepared on 12/18, frozen and pulled from walk in freezer yesterday. CDI: PIC date marked item with prep date and thaw date. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed a deep uncovered metal container of green beans cooling in walk in freezer at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC transferred green beans to a shallow uncovered pan and placed back in walk in freezer to rapidly cool.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a large spoon being held in a container of shrimp in reach in cooler in which handle for spoon was fully submerged in shrimp. CDI: PIC removed spoon from shrimp. 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 scoop being held in a container of hush puppy mix in which scoop handle was half buried in mix. CDI: PIC removed scoop from container of hush puppy mix. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being stored wet nested on clean storage shelf. CDI: PIC unstacked containers to allow to air dry. REPEAT.

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 two boxes of single use to go containers being stored on floor in dry storage shed outside. CDI: PIC placed boxes on shelves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed ready-to-eat cooked peppers and onions stored underneath raw beef in reach-in cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee crack raw shell eggs with gloved hand, open WIC doors with gloved hand, grab container from WIC, walk out of WIC, and continue cracking eggs with same gloved hand, without taking off gloves or washing hands. -CDI- EHS intervened and instructed employee to remove gloves, wash hands, and don new gloves. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed three containers of ready-to-eat chicken stored in WIC without date mark. PIC stated chicken was cooked yesterday. Observed cut lettuce in WIC without date mark. PIC stated lettuce was prepped today. Observed cut tomatoes, cut lettuce, applesauce, and beets in flip top unit without date mark. Observed opened container of pasteurized eggs in flip top lowboy without date mark. PIC knew when items were prepped by cross-referencing date marks in WIC. -CDI- PIC corrected date marked all items. REPEAT. 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 opened containers of marinara sauce and cocktail sauce in WIC with prep dates of 9/19 and 9/18, past the 7-day timeframe. -CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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 two scoop handles stored within flour container, directly in contact with flour. -CDI- PIC removed handles from flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple metal dishes stored as clean above prep sink. -CDI- PIC placed dishes in 3-compartment sink for proper cleaning and air drying.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag and drink stored on lower-shelf of prep table next to food (butter, cooking oils, spices). Relocate employee bag to designated area. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to push paper towel dispenser lever to obtain paper towels before returning to prep vegetables. CDI: Employee re-washed hands and used paper towels as a barrier.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee cracking raw shell eggs with gloved hands and proceed to get a container of shredded potatoes from WIC while wearing gloves and proceed to handle shredded potatoes with same gloved hands. CDI: EHS intervened and instructed employee to remove gloves, wash hands and don new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a container of mashed potatoes being held in hot box at 104F. CDI: PIC voluntarily discarded mashed potatoes.

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: 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 sautéed peppers and onions in RIC, containers of liver mush and ham in drawer coolers and all items requiring date marks in prep flip top cooler, all missing date marks. PIC stated he was unaware that food items pulled from larger containers to small prep units at cook line needed to be date marked. All items in date marked were properly date marked. CDI: PIC date marked items missing date marks.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of flounder and a bucket of shrimp being stored in water. PIC stated he added ice to items and ice melted. CDI: PIC voluntarily discarded flounder and drained water from shrimp. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling clean equipment and utensils at dish machine without the use of a head covering. Use head coverings to prevent contamination of clean equipment and utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter. CDI: Employee removed cell phone. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable chopper and can opener stored clean with debris on food contact surface of items. CDI-PIC removed items to be properly cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp in a low boy that were stored in added water. Repeat violation

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 cleaning needed on and inside all cold and hot holding units throughout facility including high touch surfaces.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes stored on ground near recycled trash bin.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored near facility bucket of toast on metal bench as well as employee dessert stored with facility food items on top shelf in walk in cooler

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tomato seeds in handsink upon arrival. CDI-PIC cleaned handsink, EHS educated on proper uses of handsinks. Repeat violation -1.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw sausage stored in same metal pan as RTE bologna in a low boy prep unit. CDI-PIC corrected storage order. -0 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout facility. PIC stated that pest control was scheduled for tomorrow prior to inspection. -0

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs in prep top and shrimp in a low boy that were both stored in added water. Repeat violation -1

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 multiple ceiling tiles throughout facility with build up. -0

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump recently utilized ice and water into server counter handsink. CDI - EHS reviewed proper usages of handsinks.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed breakfast sausage links stored above two (2) pans of whole muscle meat (pork chops and steak) on WIC shelving. CDI - Storage order of WIC was rearranged to prevent potential contamination. EHS provided WIC storage order chart. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed one (1) piece of cooked chicken breast hot holding in hot cabinet contact the outer surface of a pan holding cooked sweet potatoes, which was observed as clean to sight and touch. CDI - Chicken was moved to an existing pan of chicken breasts within the hot cabinet. Prevent contact of food with nonfood contact portions of equipment and utensils. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitationP

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed three (3) food items (cooked chicken in the WIC, boiled eggs at prep top, and shrimp in fryer RIC) stored in contact with added water. Conversation with PIC clarified that water and/or ice is added to these items as a means of cooling and maintaining cold holding temperatures. Water and ice shall not come in direct contact with cooked foods or raw meats and poultry; if needed, separate additional ice and water from foods via food safe ice bags or separated pans.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two TCS foods (chicken salad and oatmeal) in RIC with spoon handles directly contacting the food. CDI - Spoons were removed and rotated to ware washing.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) portion of liquid cooking margarine stored in a relabeled commercial green beans can at flattop grill. Note: PIC has stated that remaining single use articles that are reused are washed and sanitized lids from food containers, placed as non food contact cover for items in WIC. At time of inspection , no washed and sanitized food containers were observed in use or storage. 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 observed two (2) single-service article stacks (clam shell packages and single-service fry baskets) at the cook line stored with their food contact surfaces exposed. CDI - packages were inverted to prevent contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large standing fan placed in front of ice machine corner sink, preventing access. CDI - PIC removed fan to allow for access to hand sink. No other hand sink availability or hand washing violations were observed during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed approximately five (5) packages of unwashed strawberries and blueberries stored above ready to eat foods in WIC. CDI - EHS and PIC discussed storage order of WIC; storage of WIC was reorganized to prevent potential contamination. EHS provided PIC with WIC storage chart. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill standing RIC with ambient temperature of approximately 45F, as displayed by internal ambient thermometers. Temperatures of foods within the standing RIC ranged from 41F to 44F when checked. CDI - PIC delegated removal of all TCS food from the standing RIC and rotated out of temperature food to freezer for corrective cooling. RIC may have been in a defrost period; RIC was observed with an improved internal temperature prior to end of inspection. Final ambient temperature, observed by EHS thermometer was approximately 39F. Internal ambient air thermometer was recorded at 38F. 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 .

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 four containers of TCS food (one cut washed lettuce, and three containers of freshly cut tomatoes) in salad RIC without date marking. PIC verified that these items had been prepared on the day of inspection. CDI - Items were effectively date marked. 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 one (1) container of pasta salad in the WIC date marked for 02/17. CDI - PIC voluntarily disposed of pasta salad. 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 .

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 approximately three (3) unlabeled working containers (butter squeeze bottle, garlic powder, and chicken base powder) throughout kitchen prep areas. CDI - EHS and PIC discussed labeling options for working containers, including dry erase marker labeling and station labels. Labels were affixed to all unidentified working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee operating without effective hair restraint. REPEAT.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two (2) cardboard sheets in the kitchen area (one at inactive flattop grill, one beneath bottle of margarine bottle). Remove cardboard and replace with smooth and easily cleanable surfaces, such as plastic sheeting. For grill coverage, foil can be used, so long as it is regularly replaced when soiled.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cracked lid on facility dumpster, preventing closure. Contact waste management company to repair/replace dumpster lid.

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 water staining on ceilings of men’s restroom. Replace restroom ceilings with clean, non absorbent tiles in good repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed jammed paper towel dispenser at ice machine corner hand sink. CDI - PIC adjusted paper towel dispenser to smoothly dispense paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash signage at ice machine corner handsink. CDI - EHS provided handwashing signage to PIC to post at handsink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed approximately six (6) uncovered containers throughout kitchen cold holding areas, including sliced cheese in the grill side reach in cooler, sausage and kielbasa in the server window reach in cooler, and onion rings in the reach in freezer.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of goo gone stored on the edge of the grill side reach standing cooler, above clean equipment and prep surfaces. CDI - PIC relocated goo gone to proper chemical storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed four (4) uncooked meatloaves cooling in the WIC covered in plastic wrap. CDI - plastic cover was removed and meatloaves were allowed to cool effectively.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two (2) dead roaches trapped within approved pest control device provided by a contracted pest controller.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) ware washing employee and one (1) food employee operating without effective hair restraints.

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple food items, including sliced ham, sliced turkey, and washed rice stored in washed single use containers, including sour cream containers and tzatziki containers. Observed recently washed and sanitized faded sour cream containers stacked wet to be reused to store other foods. Food items shall be stored in containers that can be effectively washed, rinsed, sanitized, and air dried without risk of contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on the dumpster. CDI - Dumpster doors were closed before returning to interior premises. REPEAT Note: Prior to entry, EHS observed closed cardboard dumpster door. At time of examination with PIC, cardboard dumpster was open. Citation is specifically in reference to open facility dumpster, which is behind gates and less accessible to the general public.

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 sliced tomatoes at salad prep top, prepared salads at the immediate service reach in cooler, and cooked pulled pork barbecue in the stove side reach in above the required temperature for cold holding TCS foods. Sliced tomatoes were voluntarily discarded, and prepared salads and barbecue were moved to the in store WIC for additional corrective cooling. Observed cut cantaloupe in prepared fruit salad at the register reach in cooler at a temperature of 45F. Ambient temperature of this cooler registered at 50F. Fruit salads were voluntarily disposed of. Verification date for functionality of the reach in cooler required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth held outside of sanitizer, stored on food prep counter. CDI - PIC prepared sanitizer bucket and used it to properly store in-use wiping cloth.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bins on drying racks stacked while wet. CDI - metal bins were separated and allowed to air dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service clam shell packages and single-service fry baskets at the cook line stored with their food contact surfaces exposed. CDI - packages were inverted to prevent contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on the dumpster and cardboard dumpster. CDI - Dumpster doors were closed before returning to interior premises.

2-103.11 (A) - (P) (Pf) (B) Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or waste washing areas. EHS observed customer go behind the counter to discuss something with their server. Server was gathering meals from window and placing on tray to deliver to customers. CDI - EHS discussed occurrence with PIC. Persons unnecessary to operation should not go behind counters or into food prep areas in effort to protect food against contamination. - 0 -

2-301.14 When to Wash (P) Observed employee wiping soiled hands on wiping cloth and moving to food prep without first washing hands. CDI - Hands washed. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed egg wash stored above pancake mix and breaded squash in reach in cooler. CDI - Storage order rearranged. - 0 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw chicken cooling in the walk in. Observed 0F difference in 31 minutes. CDI - chicken uncovered. - 1.5 -

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken cooling tightly covered in walk in cooler. EHS observed 0F difference in 31 minutes. CDI - Items uncovered to allow proper cooling. - 0.5 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl used as scoop stored inside of Hashbrowns container. - REPEAT - 1 -

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 no vomit and diarrheal plan available at facility. CDI by education. PIC was provided with copy of vomit and diarrheal plan via email. - 0 -

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 few squeeze bottles of butter sauce without labels. CDI - Items were labeled. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm chlorine solution. CDI - PIC added chlorine to sanitizer bucket. Chlorine concentration now reading 200ppm. - 0.5 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl stored in container of feta cheese in reach in cooler. CDI - Bowl removed. 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 scoop stored in flour with handle contacting food items. CDI - Scoop removed. - 0.5 -

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 containers of single use cups stored on floor in back storage room. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above facility food items in reach in cooler. CDI - Drinks removed. - REPEAT - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, beef tips, pork chops, chicken, burgers, and sour cream holding between 44-49F in reach in cooler. Ambient temperature of unit 54F. All items moved to walk in cooler to rapidly cool. Any items in cooler over 4 hours were voluntarily discarded. A VR will occur no later than 7/30/2021 to ensure cooler has been repaired. - 1.5 -

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed cheeseburger and hamburger offered undercooked on kids menu in facility. PIC began whiting out asterisk next to kids menu burgers during inspection. A VR will occur no later than 7/30/2021 to ensure all menus have removed asterisk next to burgers on kids menu only. - REPEAT - 0.5 -

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 spaghetti cooling tightly covered in deep container in WIC. CDI - PIC spread spaghetti into thin pans and covered in ice and water. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food stored on floor in walk in freezer. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee apron and glasses stored on plate on top of prep area. CDI - PIC removed employee items. Dish taken to dish machine to be W/R/S. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored above facility food items in reach in cooler. - 0 -

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed cook crack and handle raw egg with single-service gloves then use same gloves to handle clean plates. CDI by instruction to ensure staff changing gloves and washing their hands when changing tasks and after handling raw animal food and before handling clean plates.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chlorine dish machine not providing 50-100ppm chlorine sanitizer when tested. Chlorine provided and dish machine now testing 50-100ppm as required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed several items that do not contain raw or undercooked animal food according to PIC but are actually fully cooked items on menu and kids menu but included and idenfied on consumer advisory with asterisk. Vr to follow up on menu's to ensure that asterisk are only on menu items that contain undercooked animal food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottles of sanitizer not labeled. CDI, bottles labeled while on-site.

2-402.11 Effectiveness-Hair Restraints - C - Observed food prep employee handling food without hair restraint.

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 dish washer wash hands and turn off faucet with bare hands. CDI - EHS corrected employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers on plastic containers throughout clean dish shelf. CDI - EHS instructed to start re-washing containers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding on counter top at 68F. CDI - PIC placed on TPHC for 9am-1pm. PIC added to TPHC written procedures on file.

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 noodles and lasagna without date marks. Employee identified dates they were made. CDI - Employees correctly date marked items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle without label. CDI - PIC labeled it for bleach.

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

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 bowls without handles used as scoops in multiple products. Observed handle stored inside food product.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed glove change with task change without a hand wash. CDI- PIC corrected food employee; hands washed

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce next to cutting board where washed produce was being prepped. CDI through education; removed to wash

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0 ppm for chlorine in one red bucket. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut leafy letuce at 50F in top of prep unit. CDI- placed on TPHC

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS foods not date marked in undercounter and prep top refrigeration. CDI- date marked 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 lunch meat in walk in cooler date marked 6-23. CDI- discarded

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cutting boards.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on fan.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on top shelf of reach in cooler. CDI- Drink moved.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw beef in reach in cooler. CDI- Chicken moved to bottom shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife blade soiled with minor debris. CDI- Taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods recorded above 41F in unit. Suspected food had been left out. Cooled down.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Two damaged cans not segregated and stored in can rack. CDI- Removed, discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a hair restraint.

3-302.11(A) Separate the different types of raw animal foods. -P Raw ground beef stored above pork in reach in cooler at end of cook line. CDI - Rearranged with ground beef below pork.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Couple of wet wiping cloths stored on prep table. Keep these in sanitizer once wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets and clean build up from walk in cooler shelves.

6-301.14 Post a handwash sign at each handsink. No hand washing sign at hand sink in server area. CDI - Adhesive hand washing sign left with PIC to post.

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 Pulled pork cooling in container with tightly wrapped in walk in cooler. CDI - Wrapping removed and pork placed in walk in freezer for rapid cool down.

4-501.11 Maintain equipment in good repair. Replace walk in cooler shelves with rust. Points not increased as all damaged door gaskets have been replaced since last inspection. PIC indicated that the rusty shelves will be replaced by next inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets and build up of food debris from walk in cooler shelves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic food container with sticker residue. CDI - Container pulled for processing. Improvement noted form last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on storage rack.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep coolers on each side of the cook line.

4-501.11 Maintain equipment in good repair. Clean shelves in low prep coolers, build up from cooler door gaskets, shelves in walk in cooler, and hand sink faucet handles.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above produce in the outside walk in cooler. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above pork shoulder in the walk in cooler and raw chicken stored above beef/pork in a reach in cooler along the cook line. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed in-use and clean plastic food storage containers with sticker residue on them. CDI- items were set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of macaroni and cheese hot holding below 135F in a hot box. CDI- PIC reheated to above 165F (see chart).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle contents discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic food storage containers stacked while wet. Minor improvements to wet stacking since previous inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee beverage on a prep. table in the kitchen and another beverage on the deli slicer.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw eggs in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic food storage containers stored clean with sticker residue on the containers. CDI- PIC discarded containers. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on counter tops while not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food storage containers stored clean and stacked while wet.

4-501.11 Maintain equipment in good repair. Observed one rusted shelving unit in the walk in cooler.

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 pan of mac and cheese from the day before in walk in cooler with no date marking. CDI: Item back dated with yesterday's date (06/28) Facility has a good grasp on date maring overall. Most items in walk in were properly dated.

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 freshly prepared lettuce for salads cooling in prep top unit at 50F. CDI: Product was removed from holding unit and placed in walk in for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some spice shakers on cook line with no labelling to indicate contents.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wiping cloths at server/expo area laying directly on counters outside of sanitizer buckets. CDI: Cloths moved to buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on rack over prep sink. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at server area behind bar displayed with lip contact surface exposed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee cracking raw shell eggs/ handling a bowl used to mix eggs then proceed onto other tasks without changing his gloves. Observed another employee handling a container of raw chicken tips then proceed onto other tasks without changing his gloves. CDI by instruction. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed portioned dressing cups being stored in cardboard produce boxes in the walk in cooler. CDI- boxes were removed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken gravy dated 3/20 in the walk in cooler. CDI- product discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of lasagna not dated in the walk in cooler. CDI- product dated. Improvements made since last inspection.

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 raw shell eggs being stored at room temperature using TPHC. The facility did not have written procedures in place for this process. CDI- procedural template provided and filled out today.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food storage containers stored clean and stacked wet.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on the door that leads into the back side of the kitchen.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling soiled dishes and then handle clean dishes without washing her hands in-between. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over diced vegetables in an reach in cooler and raw eggs stored above squash in the outdoor walk in cooler. CDI- storage rearranged.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC indicated the country style steak is not cooked to completion (155F) the first time the product is heated and is heated initially to allow the breading to bind to the meat. CDI- instructed PIC to discontinue this process and to cook the country style steak to an internal temperature of 155F or greater the first time it is heated.

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 chili in the walk in cooler without a datemark and an opened package of hot dogs in a flip top reach in cooler without a datemark. CDI- products were dated. Improvements made since last inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete consumer advisory on the breakfast menus. Ensure all items that can be sold undercooked (eggs, steak) are asterisked (*). Also include the statement "*these items may served raw or undercooked*" at the bottom of the menu. VR within 10 days.

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

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 hydrated hash browns cooling in a high volume (>2 inches) container in the walk in cooler. Observed vegetable soup and meatloaf being stored at room temperature to cool while the foods were below 135F (see chart). CDI- items were placed into the walk in freezer for cooling. Cooling methods handout provided today.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee working in the kitchen without a hair restraint on.

Observed 0ppm chlorine at the dishwasher today. Dishmachine primed and dishes rewashed to correct. Recommend testing every morning and priming if needed. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed baked beans, feta, and meatballs made >24 hours prior and not date labeled today. Observed pepper stuffing that had been pulled from the freezer and pull date was recorded on the product- PIC didn't need product and discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed stainless steel cleaner stored next to the sani bucket and Ibprofen stored over food- both moved to a location where they cannot contaminate restaurant materials. Observed no label on a bottle of clorox- labeled during inspection to correct. 7-201.11 Store toxic materials to avoid contamination. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-PfH

Observed a couple food service employees handlng food with no hair restraint. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed torn gaskets on the 1 door lowboy and on the 1 door upright freezer. Observed corroded metal on the exterior of the walk in cooler. Observed tape on the microwave which makes it hard to clean. Observed the hot box handle broken which makes it not able to latch. 4-501.11 Maintain equipment in good repair.

Observed bulbs on the heat lamp not shielded or coated. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed raw egg stored over ready-to-eat foods in the 2 door low boy today- raw egg mix moved to the bottom shelf to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed gyro meat that was made on 5/17 in the walk in cooler- both containers of product discarded by PIC to correct. Observed meatballs made 2 days ago without a date on them-back dated during inspection. Observed pasta with the wrong date on it- todays date was placed on it to correct. 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 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 flour and salt not labeled in containers- labeled during inspection to correct.

Observed wiping towels stored on the counter today- stored in sanitizer bucket during inspection to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed 2 lid containers with debris in the bottom of them. Observed some containers stacked wet today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed a torn gasket on the 1 door freezer. Observed the grater not able to be broken down to allow ease of cleaning- be able to take off grater blade. 4-501.11 Maintain equipment in good repair. 4-902.11 Food-Contact Surfaces-Lubricating and Reassembling - C

Observed buid up on the walk in racks, green rack above the bread toaster, and the hood vent above the oven. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no covered trashcan in the women's restroom. 5-501.17 Provide a covered waste bin in female restrooms.

Observed a gap in the FRP on the wall above the walk in cooler. Observed gap on wall behind prep and handwash sink. Dust ceiling in a few places in the kitchen. 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. 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 santiizer spray bottle and a clorox spray bottle not labeled today- labeled during inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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

Observed build up on the walk in cooler racks and the rack above the steam table on the line. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed light in the kitchen with no shield today. Provide shield or sleeves with endcaps as discussed. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open coffee on the prep table today- moved to the bottom shelf during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed bbq that had been cooling overnight and had still not reached 45F or less- PIC discarded product to correct today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed boiled eggs and sausage not date marked today. Observed meatballs with the incorrect date. These products were back dated to correct today. 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 potato salad that was made on the 13th- today was the 8th day and it was discarded by the PIC.

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 bbq that had been cooling overnight in a deep portion inside of a plastic container. Observed green beans cooling in a deep portion today. BBQ discarded to correct and green beans were broken down into thinner portions. Spoke about the use the cooling rack with the multiple foods that are being cooled.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a leaking dumpster today.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two lights missing their shileds in the kitchen today.

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 lemons being sliced with bare hands today- lemons discarded to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs stored on the counter at >45F today. Shell eggs timed today and TILT/TPHC sheet emailed to PIC and gone over.

Observed ham and hotdog opened yesterday that was not date marked. back dated today to correct. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

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 green beans and spinach cooling in a deep portion, metal pan, with the lid off today- split into 2 separate portions today to speed cooling. Observed rice that had cooled overnight in a deep portion, plastic container and tightly covered- be sure to split this product down into more shallow portions and leave uncovered all night.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 4 wiping clothes stored on the counter/cutting board today.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P All hot foods shall be held at or above 135 F. Observed 2 items in warmer box at < 135 F. Foods were properly reheated and unit temperature was slightly increased.

4-901.11 Equipment and Utensils, Air-Drying Required - C Do not wet stack glasses. Some glasses wet stacked. Gave instruction and separated.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 uncovered coffee cups on to go prep table. Removed and instructed to cover and store below.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in prep sink. Redirected and gave instruction.

2-401.11 Eating, Drinking, or Using Tobacco - Employee drinks shall be stored and consumed in a sanitary manner. Observed 2 employee drinks on prep areas. Removed and gave instruction.

4-703.11 Hot Water and Chemical-Methods - Maintain sanitizer at approved concentration. Observed chlorine sanitizer in 1 bucket at less than required concentration. Remade and gave instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all cold foods at 45 F or below while in refrigerated storage. Observed TCS • items in upright refrigeration unit holding at 47 - 50 F for more than 4 hours. Ambient thermometer in unit was measuring temperature in unit at 49 F. All TCS items were discarded and service was contacted to repair unit.

7-102.11 Common Name-Working Containers - Observed bleach and degreaser in spray bottles without labeling. Gave instruction to label properly.

3-304.14 Wiping Cloths, Use Limitation - Store all wiping cloths either clean & dry on a clean dry surface or in sanitizer solution at approved concentration. Observed damp wiping cloths on handsink at wait station and on prep tables in kitchen.

4-904.11 Kitchenware and Tableware-Preventing Contamination - Maintain all single serve items to prevent contamination. Observed baskets with single serve liners double stacked to allow for potential contamination of liners. Discussion with instruction.

4-101.19 Nonfood-Contact Surfaces - Do not use cardboard to cover floor slip areas. Discussed prohibition of absorbent materials for non-food contact areas.4-501.11 Good Repair and Proper Adjustment-Equipment - Replace torn gaskets. Repair refrigeration as needed. Gave instruction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed build up on shelves in produce walkin. Shelves are gradually being replaced.

2-301.12 Cleaning Procedure - Hands shall be washed thoroughly for a minimum of 15 seconds and thoroughly dry with approved method. Observed minimal handwash by multiple employees.2-301.15 Where to Wash - Hands shall be washed in handsink only. Observed all available handsinks in kitchen completely dry upon arrival. Facility had been operating for 4 hours and 5 employees were on duty upon arrival. Gave directive for all employees to wash hands and reglove where needed.2-301.14 When to Wash - Hands shall be washed between tasks, between glove changes, before donning gloves, and regularly throughout operations. Gave instruction as to requirements.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - Do not block handsinks. Assure all handsinks are easily accessible. Observed mop, broom, and dust pan blocking handsink at back door. Removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Store all meats in reverse order of cook temperature with chicken below ground beef and ground beef below pork. All meats in walkin were properly separated and segregated but a few raw meat items in 1 upright at line were not properly ordered.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer advisory reminder is appropriate with asterisk but disclosure is missing. Facility will reprint page or add sticker with approved disclosure.

2-303.11 Prohibition-Jewelry -2-302.11 Maintenance-Fingernails - (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf Jewelry 2-303.11 Prohibition. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

3-304.14 Wiping Cloths, Use Limitation - Wiping cloths shall be stored in approved sanitizer or clean and dry on a clean surface. Observed multiple wet wiping cloths on prep surfaces. Gave instruction.

3-304.12 In-Use Utensils, Between-Use Storage - Store in use utensils in approved manner. Observed knife between steam table and make table. Knife was clean. All other in use utensils stored appropriately. Gave instruction.

2-301.12 Cleaning Procedure2-301.14 When to Wash2-301.15 Where to WashUse approved hand washing procedure upon entering kitchen from outside, between task change, between glove changes, before donning gloves, and frequently during working. Use disposable towel to turn off the handles after handwash. Use approved handsink only. Do not wash hands in the 3-comp or prep sink. Observed employee return from outside backdoor and return to task without removing gloves or handwash. Observed employee handwash in 3-comp sink. Multiple employees are turning off water spigot before hand drying. Redirected and gave instruction.

3-202.15 Package Integrity - Discard or return all cans with dents that compromise the integrity of the packaging. Observed multiple cans of tuna with severe denting. Separated adulterated products for return and gave instruction to do so with all products arriving in dented cans.

Maintain all cold foods at 45 F or below. Observed small prep unit for juice and packaged dressings not maintaining foods below 45 F. The only potentially hazardous product was homemade ranch dressing. The dressing was 54 F for an unknown period of time. Product was removed to walkin and will be maintained in another unit or on ice until unit is adjusted or repaired.

- ...3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Observed temporary menu without disclosure stating hamburgers and steaks are available "cooked to order". The reminder is correct and asterisks to the burgers and steaks. Discussion with manager and gave copy of the rule associated with consumer advisory.