CHUB'Z FAMOUS CHILIBURGERS AND FRIES

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the men’s room. -CDI- PIC immediately provided paper towels. (0 pts)

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 a bag of tamales without a date mark from when they had been thawed. PIC stated that they were thawed out 2 days prior to the inspection. -CDI- pIC correctly date marked the tamales. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 rusted shelves in the WIC. Resurface or replace the necessary items. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact surfaces in some of the hard to reach areas of equipment soiled with debris/residue. Increase cleaning frequency. REPEAT*** (1 pt)

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 FRP walling near the mop sink. Repair damaged walling so that it is smooth and easily cleanable. 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 walls and certain areas of the floors soiled with debris/residue. Increase cleaning frequency. REPEAT*** (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact surfaces in some of the hard to reach areas of equipment soiled with debris/residue. Increase cleaning frequency. REPEAT*** (1 pt)

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 walls and certain areas of the floors soiled with debris/residue. Increase cleaning frequency. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the accumulation of food debris/residue int he flip top area and the hard to reach areas of the cooler drawers. Increase cleaning frequency. REPEAT*** (1 pt)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure int he mop sink. -CDI- EHS educated PIC on proper backflow. Water was turned off and pressure was released. (0 pts)

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 FRP walling near the mop sink. Repair damaged walling so that it is smooth and easily cleanable. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed employee shopping cart filled with personal items in the prep area. Also observed a dog supplement (sockeye fish oil) being stored in the WIC. These items are not necessary for the operation of the facility and must be removed to prevent any possible contamination. -CDI- PIC removed the necessary items. (0.5 pts)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC handle a cellphone then go to don new gloves. -CDI- EHS intervened and advised PIC to wash hands. PIC washed hands using proper procedures. (0 pts)

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 chili that had been made the day prior to inspection holding at 50F. PIC stated that the chili had not been moved from the WIC since it had been put in the WIC to cool. Chili did not meet the necessary cooling parameters. -CDI- PIC voluntarily discarded the chili. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili that had been cooling in a very large deep metal pot. Chili was unable to reach the appropriate cooling parameters. -CDI- PIC voluntarily discarded the chili. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of food debris and residue under prep table as well as under the low cooler drawers inside of the unit. Increase cleaning frequency. (0.5 pts)

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 FRP walls by the mop sink. Repair damaged walls. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stored as clean with stickers still remaining. CDI- PIC re-washes and sanitizes dishes. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 opened packages of sliced cheese in WIC without date mark. CDI- PIC labels cheese. No escalation of points for single item. All other TCS foods in holding location observed with date marks. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed pile of wiping cloths on bottom rack of prep top beside sanitizer bucket. CDI- PIC begins with new wiping cloths to be stored in sanitizer bucket between uses. (-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 single service beverage trays on ground below register. CDI- PIC voluntarily disposes of items on the ground and will store protected from contamination at least6 inches above the ground going forward. (-0)

4-501.11 Maintain equipment in good repair. Observed broke cold drawers and ice machine not in use. Repair broken equipment at earliest opportunity. 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 deteriorated and rusting metal racks throughout facility- inside lowboy, clean dish racks, dry storage, and WIC. Repair or replace rusted equipment at earliest opportunity. (-0.5)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed a few sheet pans in WIC with severe accumulation of grease residue. Clean bakeware or dispose of bakeware which can no longer be properly cleaned and sanitized. (-0.5)

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 need for cleaning to walls, floors, and attachments (soap dispensers, ceiling air vents, corners, behind equipment) throughout facility. (-1)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the back kitchen area to be obstructed from use by a CO2 canister and a hand truck placed directly in front of the sink. CDI - Items moved.

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 a package of raw chicken directly on top of packages of hamburger beef in the chest freezer at the front counter area. CDI - Storage order rearranged. Raw chicken moved onto other raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed 2 full heads of unwashed cabbage stored on the top shelf of the WIC, directly above commercial bottles of RTE condiments/dressings. REPEAT. CDI - Storage order rearranged. Unwashed produce moved to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed an opened gallon of milk stored in the front counter lowboy refrigerator without a date mark. PIC stated the milk was opened 2 days prior. REPEAT. No increase in points due to no increase in severity. CDI - Milk date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods. https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed an opened container of cheese sauce in the WIC with a date mark of 2/1/25 (12 days). CDI - Item voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed containers of spice mixtures and a squirt bottle of oil stored at the front counter area and on the dry storage rack that were not labeled as to their contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a wet wiping cloth stored on the wire rack at the front counter area. CDI - Wiping cloth placed in sanitizer bucket.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed 2 heads of cabbage stored in non-food grade grocery bags in the WIC. CDI - PIC removed cabbage from grocery bags.

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 the interior base of the refrigerated drawers to have an accumulation of food debris. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the floors throughout the front counter area, specifically beneath/behind the cook line and refrigeration units, to have an accumulation of food debris. REPEAT.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed in BOH employee scrubbing hands for less than 20 seconds. -CDI- PIC and employee were educated; employee re-washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed veggie produce above RTE foods.No contamination observed. -CDI- PIC educated and food items relocated in proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food items kept overnight with no date marking. -CDI-PIC was educated and items labeled. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Spray bottles with original labels describing automotive detailing container, filled with sanitizer. -CDI-PIC was educated and bottles were labeled as sanitizer.

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 raw beef in metal pans covered with plastic wrap cooling in WIC.1st temp taken at 10:51 am measured 52F and 2nd temp taken 11:19 am measured at 52F. -CDI- PIC educated; Plastic wrap taken off. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed inside customer eating area a large roach on the wall close to the ceiling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in metal pans in the clean storage area. -CDI- PIC notified and utensils were placed in dish area to be cleaned. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed utensil being air dried in the BOH. -CDI- PIC educated and utensil re-washed.

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 the interior of the cooling drawers with heavy build-up food residue.

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. Floors in BOH and FOH are in need of cleaning especially under equipment and prep sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee wash hands then turn faucet off with bare hands. CDI- EHS educated employee on proper handwashing and turning faucet off with paper towel. Employee rewashed hands properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf - Observed back handsink blocked my multiple boxes and other items. CDI- items removed. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large light gap in back door that could allow pests/rodents to enter. 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 rusted shelving in WIC and clean dish storage area. REPEAT *No escalation in points due to improvements from previous inspection*

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 residue and grease buildup on equipment throughout facility. Increase cleaning frequency.

6-201.11 Floors, walls and ceilings shall be smooth and easily cleanable. Observed chipped tiles and worn-down areas of the kitchen floor. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket and phone stored on top of bag of onions.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several containers blocking a hand sink in the back kitchen. CDI - Items were removed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw hamburger stored above raw eggs in the walk-in cooler. CDI - Items were moved to the correct order. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, cabbage, cooked onions and cooked peppers above 41 degrees in the prep cooler top. PIC stated that the prep cooler has been broken and a new part has been ordered. Temporary correction - All items were placed on 4 hour TPHC until the cooler can be repaired. PIC is familiar with TPHC procedures for fries. Verification Required.

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 illegible labels on sugar and flour containers. Repeat. No points taken due to significant improvement.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back kitchen door that could allow pests to enter.

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 boxes of toilet paper being stored on the floor near the bathrooms.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed caulking starting to separate and tear away from the wall of the front kitchen hand sink. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a "house hold use only" food processor. 4-101.19 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. Observed rusting shelves in the walk-in cooler and clean dish rack. Repeat

6-201.11 Floors, walls and ceilings shall be smooth and easily cleanable. Observed chipped tiles and worn-down areas of the kitchen floor.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef stored above tomatoes inside the WIC. Observed raw beef stored above RTE beef. CDI - Storage order was rearranged.

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 container of RTE chicken wings made the previous day with no date marking. CDI - Correct date marking was added.

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 label on sugar container not legible. Observed bottles of oils and seasoning shakers with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests under prep sink. Flies active when prep sink is turned on.

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

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 rusting on shelves used to store utensils and food storage containers. Repair or replace.

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 and buildup between grill drawers, prep unit, and fryers. Increase cleaning frequency. 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 food splash on walls surrounding prep units and on floors behind cooking equipment. Increase cleaning frequency.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef and eggs stored over RTE hotdogs and vegetables. CDI-PIC corrected storage order.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests under prep sink. PIC was able to provide proof of professional pest control and this service is scheduled for tomorrow.

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 rusting on shelves used to store utensils and food storage containers. Repair or replace.

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 and buildup between grill drawers, prep unit, and fryers. 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 food splash on walls surrounding prep units. Increase cleaning frequency.

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 gallon of milk with no date labeled. Per PIC, milk was opened two days ago. CDI: EHS allowed PIC to date milk. -1.5- 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in the kitchen inaccessible from buckets. CDI: buckets removed and placed elsewhere. -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 diarrhea cleanup plan. CDI: EHS provided another copy via email. REPEAT VIOLATION -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 boxes of paper towel and paper trays stored on the floor. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dead light bulb on the hood. -0-

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: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated employee reporting agreement via email. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written cleanup plan for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy of a cleanup plan via email. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a bucket of chlorine sanitizer at 0ppm. CDI: chlorine sanitizer was changed and is now reading 50ppm-100ppm. -0.5-

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign posted at hand sinks in the kitchen and by the cook line. CDI: EHS provided hand washing signs and PIC posted during inspection. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles with chemicals unlabeled. CDI: PIC labeled all spray bottles during inspection. REPEAT VIOLATION -2-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the back of the kitchen. Recommend pest control to come spray more often as needed. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing dumpster lid and sliding door open. Ensure all lids and doors and closed to avoid harborage from insects and/or rodents. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulk at hand sink at the cook line peeling and sink is starting to detach from the wall. Recommend replacing caulk to ensure it be cleanable. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill personal drinking cup with water from hand sink in prep area. CDI - Proper use of handsinks was discussed with PIC. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed PIC fill three compartment sink with sanitizer that had a concentration of approximately 50ppm. CDI - PIC added sanitizer until concentration reached 200ppm. Recommend using sanitizer test strips to monitor sanitizer concentrations. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle filled with unknown substance. PIC identified contents as sanitizer. CDI - PIC was instructed to label sanitizer with name of contents. -1 point-

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 ground beef, tightly wrapped in plastic, cooling in walk in cooler. CDI - Plastic wrap was removed to allow for rapid cooling to 41F or less. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper towels stored on floor. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residues and debris on shelving used to store equipment near three compartment sink. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment stored on shelving in rear of establishment with heavy food residues and splash. PIC stated that items are not used or needed for food service. Recommend removing from establishment. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on top of box of straws used in customer drinks. Recommend designating an area for the storage of employee drinks away from equipment, food, and utensils. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabled containers of spices in establishment. Recommend labeling all working containers of food and spices. -REPEAT- -1 point-

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed pest control sticky traps in corner of establishment with trapped insects. Recommend removal/disposal of pest control traps. -1 point-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored near grill top. Recommend designating area for the storage of employee food and drinks in manner that does not contaminate customer food. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal container of raw chicken breast at 48F in reach in cooler by prep line. PIC stated that the chicken had been held in reach in since the day before. CDI - PIC voluntarily discarded item. -1.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled plastic bottle later identified to be Worcestershire sauce. CDI - PIC labeled the bottle. -0 points-

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 plastic scoop in container of sugar with handle making contact with product. CDI - Scoop was positioned as to not make contact with food item. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up, cheese, and debris in cold holding drawer under grill. Recommend higher frequency of cleaning. -0.5 points-

Repeat: General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at front handsink behind counter. CDI: paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer at 3-comp sink recorded < 150ppm. CDI: dumped and changed out to 200ppm.

General Comment: 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. Time not marked for 2nd batch of fries held on TPHC for today. Times have been consistently marked on previous days. CDI: time was able to be written in.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Chlorine sanitizer in red bucket with wiping cloths held on cook line recorded at 0ppm. CDI: corrected to 50ppm. Soiled cloths on prep surfaces not in use.

Repeat: 4-501.11 Maintain equipment in good repair. Gasket torn on prep cooler cook line. In process of finding correct gasket for particular cooler. Points not escalated.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water found at 87F. Changed out and refilled with fresh water > 110F.

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. Heavy dust build-up on floor fans and walls at back handsink near ice machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse out a wiping cloth in handsink located behind the serving counter. CDI by intervention and education.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in cooler and damaged shelving in walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored cutting surfaces located 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 debris build up on cold drawers located behind serving counter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored improperly behind serving counter.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service cups stored on floor of prep area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting surfaces with deep scoring and fraying. 4-501.11 Maintain equipment in good repair. Observed broken gaskets on reach in cooler and damaged rusted shelving in walk in cooler.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door of dumpster open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bags of trash stored around the dumpster. Remove bags of trash and keep area around dumpster clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2 pts. - Observed certified food protection manager not present.

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 - 0.5 pts. Observed employee cook peppers, take off the grill, and place directly in top of prep cooler to cool. CDI: directed to removed and store inside walk-in to properly cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - 1 pt. - Observed cutting board stored on shelf with deep cuts. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed damaged large metal bowl in use.

Repeat: 0.5 pts. - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at cook/fry area and dry storage area. Improvement noted.

General Comment: 0 pts. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of ranch dated 6/18 out of compliance with 7 day date mark. CDI: discarded.

Repeat: 2 pts. 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 2 days missing from clip board with time provided for blanched fries. CDI: today's time written in on clip board starting when fries are removed from walk-in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 1 pt. Observed 3 bottles of Degreaser not labeled and stored at handsink. CDI: bottles labeled during inspection and relocated to designated chemical area. 7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of cleaner stored above clean dishes in the back. CDI: relocated to chemical area.

General Comment: 0 pts. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed rolled down bags of open dry goods at back of kitchen area.

Repeat: 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer bucket at 0ppm on cook line. CDI: corrected to proper concentration. Observed wiping cloths laying on counter not in use.

Repeat: 1 pt. 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 floor fan stored closest to drive thru. Observed cleaning needed on cook line surfaces and inside both grill cooler drawers and make line cooler.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from handsink at back area. CDI: by restocking.

Repeat: 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 time for blanched fries being recorded incorrectly. Some dates missing. Log for previous dates had been accidentally discarded. CDI: correct date recorded during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer with wiping cloths stored in sanitizer being held at 0ppm. CDI: sanitizer changed out and corrected to 50ppm during inspection.

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 scoops for ice cream being stored in room temperature water. CDI: water dumped. Observed ice scoop being stored on pieces of cardboard on top of ice machine. CDI: scoop cleaned and stored in clean pan.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler.

Repeat: 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 cooking equipment surfaces, shelving inside walk-in cooler, floor fans, and fan cover inside walk-in cooler.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind cooking equipment and in back area in need of cleaning. Observed walls at back area 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 some areas throughout kitchen where floor tile is damaged.

4-601.11(E) Interiors of equipment such as ice machines shall be cleaned at such a frequenc y that precludes the build up of debris/residue. Observed slight build up of brown residue around the large ice machine chute. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade and potato slicer soiled with food debris at time of inspection. Insure these items are thoroughly cleaned after each use. CDI by placing items at the 3 compartment sink for rewash.

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 time not written on the blanched fries held on TPHC. CDI by PIC writing the time of temperature removal. Facility had records of past days, was only lacking current time log.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed holes/gaps in the rear door. Facility has repaired doors but some gaps still remain, insure that the remaining gaps are sealed.

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 surface debris on equipment in the grill area and dry storage racks.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage tile and walls throughout facility, facility has repaired walls in the rear area but some damage still remains.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabelled chemical bottles during inspection. Insure that bottles of chemicals are kept labelled as to their contents. CDI by PIC labelling items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door has a large gap underneath the door, large enough to allow pest entry into the establishment. Insure that the door is repaired such that the gap is reduced or removed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large dead cockroach in womens restroom. Pesticide treatment was recent and up to date.

h3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wiping cloths stored outside of sanitizer in the prep area. Insure that when wet wiping cloths are returned to the buckets.

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 in the rear storage areas, observed wall damage behind 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 trash and debris underneath the small cooler in the front area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified persons present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at beginning of inspection at the front handsink. Items provided by PIC. Insure handwash stations are stocked with paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomato and chicken wings at temperatures above 45F. Items left out of prep cooler. CDI by PIC cooling items back to 45F. Insure TCS foods that are cold holding are kept below 45F.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open during inspection, observed rear door with gap between the floor, which will allow insects entry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine test strips at time of inspection. Facility uses chlorine sanitizer and must have a testing kit. Verification required by 3/8/16.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and rear areas behind equipment in need of cleaning.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection without food manager certification.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed numerous spray bottles of chemicals unlabelled at time of inspection. CDI by employee labelling.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed grilled onions being cooled in a prep flip top unit. Unit is not adequately able to cool items, cool items in the walk in cooler or freezer. Recommended that PIC keep the grilled onions hot holding instead of trying to cool them.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of condiments unlabelled at time of inspection. Label all squeeze bottles and spice shakers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored outside of sanitizer buckets during inspection. Insure that wet wiping cloths are stored in sanitizer solution when not in use.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in a soiled bus tub. Utensils were removed by PIC.

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 of racks and bus tubs collecting food residue.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on front line needing to be accessed from side due to placement of ice cream cooler. Remove side splashguard or relocate ice cream cooler for adequate access. REPEAT VIOLATION.

| 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw unfrozen chicken stored directly above bread in reach in freezer. CDI chicken was removed. 3-304.11 Food Contact with Equipment and Utensils - P. Observed bulk dry goods stored in gray container rated for refuse only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans, heated cake press, container lids and various items stored as clean with food debris. Items were moved to dish area or will be moved to storage. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Ensure all utensils such as knives, cutting boads, fry bowls, etc are washed, rinsed and sanitized every 4 hours. Operator stated some items are washed every night. CDI by instruction with PIC. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fries being stored at room temperature. Fries were at 62F. CDI Spoke with operator about holding fries on TPHC. VERIFICATION REQUIRED.

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 several bags of slaw, lettuce and chicken wings in need of date marking. CDI items labeled. 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 garlic/oil mixture out of date. CDI item voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility has expanded menu to include breakfast. Observed breakfast menu without consumer advisory reminder and disclosure. Disclosure identify food possibly served undercooked with an asterisk and footnote stating item may contain raw or undercooked ingredients. Reminder shall state consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. VERIFICATION REQUIRED.

'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 cooked potatoes cooking tightly stacked in container tightly covered. CDI potatoes were diced and placed in walk-in cooler to rapidly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of oils, spices and shakers not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed 3 exterior doors propped open upon entry. Provide fly fan, screen or keep all exterior doors closed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels on surfaces on front line and in back kitchen area. REEAT VIOLATION.

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 cups used as scoops stored in bulk dry containers. CDI cups removed. Observed tongs stored on oven doors. CDI tongs removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups and various single service items stored on floor throughout facility.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ice cream chest freezer used for the storage of potentially hazardous items. Operator must provide documentation stating cooler is approved for storage of potentially hazardous items. 4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep line cutting board deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food and grease buildup on equipment ledges, henges, gaskets and shelves throughout facility.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed handsink at front line without cold water. EHS was unable to properly wash hands due to extremely hot water. VERIFICATION REQUIRED.

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 walls around and floors under equipment in need of deep cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages on prep table in back area and on prep table on front line. Observed covered beveraged stored on shelf above prep area on front cook line. CDI by discarding or relocating all beverages.

2-301.14 Wash hands before donning gloves and between gloves uses. Observed employee handle raw meat then change gloves without washing hands. CDI by having employee wash hands and put on new gloves before continuing.

5-205.11 Maintain clear access to handsinks. Observed handsink on front line needing to be accessed from side due to placement of ice cream cooler. Recommend to remove side splashguard or relocate ice cream cooler for easier acdess.

4-602.11 Clean the equipment and utensils as required to avoid contamination. Ensure all utensils such as knives, cutting boards, fry bowls etc. are washed, rinsed and sanitized at a minimum of every 4 hours. Unsure if utensils were being washed as frequently as needed. CDI by instruction with PIC.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. Facility currently partially cooks chicken wings; cools and then reheats per order. Current first cooking step may get wings to 165F final cook temperature but PIC was unsure. Informed PIC that approved procedures must be in place for partial cooking or wings must reach 165F on first cooking step. Verification to ensure either procedures are completed or partial cooking has been discontinued.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked chicken wings and open can of red peppers without dates. CDI by dating or discarding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed three spray bottles of cleaners without labels. CDI by labeling.7-207.11 Store labeled, employee medications to prevent contamination. Observed first aid items stored on shelf above food preparation sink. CDI by relocating.

3-501.13 Use approved thawing methods; remove items from freezer and place in refrigeration, under running water or as part of the cooking process. Observed chicken wings thawing in standing water in 3 compartment sink.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods. Observed facility has only a dial stem thermometer. Thin probe thermometer needed for taking temperatures of thin burgers and chicken wings. Obtain by next inspection.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels on surfaces on front line and in back kitchen area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoops stored in container of water.

6-303.11 Provide at least 50 ft candles of lighting in all food preparation areas. Replace burnt out bulbs in fixtures near menu board.

2-102.12 Ensure a certified food protection manager is on sire at all times. Documentation of training is required. Manager could not provide documentation.

4-501.114 Sanitizer must be at proper concentration. Observed sanitizer buckets too low. CDI buckets refilled to proper concentration.4-601.11 Food contact surfaces shall be clean to sight and touch. Observed potato sliver with food residue.

3-602.11 Food packaged in the facility shall be labeled as specified in law, 21 CFR 101-Food labeling and 9 CFR 317 labeling, marking devices and containers. Observed pies packaged in teh facility not properly labeled. CDI pies moved behind counter.

3-304.14 In use wet wuping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping clothes on counter. Repeat violation.

4-903.11 Single service articles shall be stored at least 6 inches above the floor. Observed cups and lids stored on floor. CDI items moved.

4-601.11 Nonfood contact surfaces shall be clean to sight and touch. Observed nonfood contact surfaces of equipment with food debris.

At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.Observed PIC (person in charge) without food protection manager's certification. Facility has until 1-1-2014 for compliance.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed tamales and nacho cheese less than 135F in hot holding. Reheat items to 165F and hold at least 135F

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed boxes of potatoes stored on the floor and washed potatoes stored directly on a painted wooden shelf. Put boxes on a dunnage rack and put washed potatoes on an approved cleanable surface.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths stored on cleaner bottles, use sanitizer in buckets and stores cloths in buckets. Change cloths when soiled.

4-205.10 Food Equipment, Certification and Classification - C Observed two crock pots and a food processor label "Household use" only. Use only approved equipment.