CHICKEN KING #16

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 Employee observed handling tomatoes to put on salad with bare hands. CDI - Employee educated on bare hand contact and discarded the tomatoes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp and raw flounder measured 52F and 60F in small sandwich cooler top. Employee stated they cleaned the cooler an hour ago causing the food to rise above 41F. CDI - PIC moved items to walk-in cooler to cool down. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Green beans and collard greens were cooling in upright cooler at 120F and 136F. Use walk-in cooler or freezer to cool TCS foods after cooking or preparation. CDI - PIC moved items to walk-in freezer and they were cooling at efficient rate at end of inspection. 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. Several flies observed in establishment. Maintain doors closed to prevent flies from entering.

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor damage on line. Gap in floor on line also. Repair floors. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution coming from 3-compartment sink measured less than 150 ppm quat. Quat sanitizer must be 150-400 ppm. CDI - Establishment had bleach so EHS gave PIC chlorine test strips so establishment can make 50-200 ppm chlorine solution to use until the chemical company repair dispenser. 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

3-501.18 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) Ham, turkey, and potato salad were missing prep date labels in walk-in cooler. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep dates on 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Several TCS foods had discard time of 2:30pm and were still not discarded past that time. Establishment uses TPHC for all foods in sandwich cooler, but cooler is functioning and all food in unit was below 41F so EHS recommends to not use TPHC if the items hold temperature. CDI - TCS foods past time were discarded.

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. Ice scoop handle laying in ice in ice machine and in ice bin at drive thru. Handles of utensils must not contact the food or ice.

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are rusted and need to be replaced. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on prep table. Employee cell phone observed on prep table. Employee car keys observed on container of mayonnaise. Store employee personal items separately from food and food prep areas. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black buildup on white plastic of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made ranch, made with buttermilk, in individual containers, placed in small individual containers yesterday, holding above 41F for an unknown amount of time in RIC. RIC ambient holding above 41F. CDI PIC voluntarily discarded. RIC is generally for non TCS items. PIC stated no TCS items will be held until repaired. Ranch will be placed in RIC next to this equipment up front. 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 .

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

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 individual, single use cup used as scoop, with no handle, inside chicken salad.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open and top lid is open stuck behind branch on the dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed refuse around dumpster in enclosure. Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at back handsink. -CDI- PIC supplied paper towels.

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 bbq pork in lowboy held past its 7-day timeframe, with a prep date of 4/15. PIC stated bbq was frozen during the timeframe, and therefore was not held in refrigeration past its 7-day timeframe. EHS observed no date marking verifying the freeze/thaw dates. EHS discussed proper labeling to reflect freeze/thaw dates. -CDI- PIC voluntarily discarded the bbq. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 old sticker residue on multiple food containers currently storing food (coleslaw, bologna). Observed dust/debris on shelves storing clean dishes. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee items stored above clean dishes on storage shelves. -CDI- Employee moved items.

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 salads and bologna held for over 24 hours without a date mark. -CDI- PIC knew when items were prepared and correctly added date marks. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed no time stamp on all foods held on TPHC. PIC stated facility just opened and was about to write time stamps. -CDI- PIC added time stamps. Facility showed improvement from past inspection by having all TPHC forms laminated and posted on wall.

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 multiple squeeze bottles of liquids not labeled. -CDI- PIC properly labeled items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of tartar sauce stored directly on floor in WIC. -CDI- PIC moved container to 6 inches above floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored above customer food in dry storage. -CDI- PIC removed item.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures available during inspection. EHS provided procedure over email. PIC unable to print TPHC procedures during inspection. EHS will follow up with PIC within 10 days once procedures are printed and filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps provided for all items held on 4 hour TPHC. CDI-PIC labeled all food on time with start and end time. REPEAT

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 secondary containers of seasonings and liquids not labeled. Label secondary containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen. REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observe employees opening back door and air curtain was not being utilized to prevent insect entry. Turn on air curtain to prevent insect entry.

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 raw chicken gizzards and raw catfish stored with undrained ice. EHS educated PIC on use of undrained ice. 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 cardboard over hot holding lamp and lining shelf under grill. CDI-PIC removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available during inspection. CDI- Vendor brought test strips to PIC and showed EHS.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open and top lid is dropping into the dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed refuse around dumpster in enclosure. Clean.

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. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in kitchen separating at the seams and food debris and water is trapped inside the cracks. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed okra holding below 135F. CDI- Okra discarded. Pts not escalated based on severity. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp written for items on TPHC. CDI- Time placed on meats held on prep table.

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 ham and cheese in walk in cooler cooling in large batches. CDI- EHS educated PIC and relocated the trays to the walk in freezer. 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 flies in kitchen area.

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 chicken, fish and shrimp immersed in undrained ice on TPHC. EHS educated PIC about use of ice.

4-501.11 Maintain equipment in good repair. Observed metal piece pulling away from heat lamp across from the fryers

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 heat lamp hood and fryers in need of cleaning. Observed shelves in dry storage area in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed packaged raw shelled eggs stored over box of unwashed lettuce inside of the reach-in unit. Employee present advised that this the item was a personal food. CDI - Raw eggs removed to bottom shelving and area assigned as personal storage for employee use. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - 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 fried okra and chicken wings hot held below 135 degrees F under heat lamps. Refer to temperature observation chart. PIC advised that these foods last upwards of 30 minutes. CDI - Items re-heated. EHS highly recommends TPHC. Education and copy of TPHC form provided to facility. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed packaged liquid soap stored above packaged foods and container of dry goods at shelving unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -0-

REPEAT: 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 scoop handle stored in coleslaw in walk-in cooler to use for portioning. CDI - PIC removed plastic container and replaced it with a scoop with a handle. -1-

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 to-go hinged lid containers stored upwards on expo above prep station. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed broken lowboy unit near drive thru. Repair or replace. 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 multiple pieces of cardboard used to contain flour at the breading station and piece of cardboard being used as a floor matt at cookline. Do not use cardboard as it is not a cleanable surface. Remove cardboard and replace with a cleanable material such as plastic. -0.5-

REPEAT: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease buildup on the sides of equipment as well as flour residue on various surfaces throughout kitchen. Clean and increase cleaning frequency to maintain clean. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking below kitchen hand washing station when in use. Repair. -0-

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 residue and debris build up on flooring in hard to reach areas under equipment on cook line and inside of the walk-in cooler. Also observed residue on walls and ceiling tiles throughout facility. Clean and increase cleaning frequency to maintain clean. 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 several damaged missing ceiling tiles in back prep area. Per PIC, the roof is in the process of being repaired and the ceiling tile will be replaced once repairs are complete. Also observed damaged wall tiles in female restroom behind stall door. Repair all areas. -1-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods and beverage stored with and above retail foods inside of reach-in units. CDI - Foods either voluntarily discarded and/or removed to designated storage areas. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copies of written procedures to PIC in both English and Spanish. Maintain procedures in facility, and ensure all staff are trained on procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 small plastic container without a handle stored in chicken salad in lowboy to use for portioning. - CDI - PIC removed plastic container and replaced it with a scoop with a handle.

4-501.11 Maintain equipment in good repair. - Observed broken lowboy unit near drive thru. Repair or replace. 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 multiple pieces cardboard used to contain flour at the breading station. Do not use cardboard as it is not a cleanable surface. Remove cardboard and replace with a cleanable material such as plastic.

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. - REPEAT - Observed grease buildup on the sides of equipment as well as flour residue on various surfaces throughout kitchen. Clean and increase cleaning frequency to maintain clean.

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 residue and debris build up on flooring in hard to reach areas under equipment on cook line. Also observed residue on walls throughout facility. Clean and increase cleaning frequency to maintain clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed ceiling tile missing in back prep area. Per PIC, the roof is in the process of being repaired and the ceiling tile will be replaced once repairs are complete.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed basket of fried chicken with a final cook temperature of 151F in some pieces. CDI: Employee continued to cook chicken and temperatures reached 174F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large bin of coleslaw in the WIC prepped yesterday with temperature still above 41F. Observed raw chicken prepped two days prior (per discussion with PIC) in chest RIC that were at temperatures of 47F-49F. CDI: PIC voluntarily discarded raw chicken and coleslaw bin. Cooling times and methods discussed with PIC. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw station that is held on ice throughout the day with multiple items above 41F (See temp chart). PIC stated that items were put out here around an hour and a half prior. CDI: PIC added more ice to all items out of compliance and EHS observed temperature dropping. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed products such as deli turkey, deli ham and potato salad with a prep date of today. Large batches that these products were pulled from were dated from a day or two prior. CDI: PIC fixed dates to reflect original prep date and EHS discussed the food keeps the same date of prep and not changed daily in unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic bin of coleslaw with tight fitting lid cooling in WIC from the day prior with temperatures still above 41F. Observed plastic deep covered containers of raw chicken cooling from prep the day prior with temperatures between 47-49F. CDI: PIC voluntarily discarded. Cooling methods discussed with PIC. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 3 knives wedged between prep tables that are in use. CDI: PIC moved knives to 3-comp sink for W/R/S.

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 accumulating in bottom of RIF. Keep clean. 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 missing ceiling tiles near back prep area and now covered with cardboard boxes. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no employees on shift with a CFPM certification.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scotch pad scrubber being stored in handsink near drive thru area. CDI: PIC cleared handsink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fries stored on ground near grill station. REPEAT. CDI: Employee moved boxes off of the floor and into refrigeration unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working without a hair restraint. CDI: PIC instructed employee to put on hair net.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored on prep surfaces in kitchen. CDI: PIC removed wiping cloths and prepped a bucket of sanitizer to properly store wiping cloths.

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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster area with bags of waste stored on ground. PIC stated that garbage had just be picked up by company and it was overflowing and they couldn't fit trash into containers. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors of dumpster left open. Keep closed when not in use.

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 missing ceiling tiles near back prep area and now covered with cardboard boxes. PIC stated that there was a leak in the roof and it damaged some of the ceiling tiles.

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 accumulating on ceiling vents in dry storage area and over frying prep area.

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 old written employee health policy and health policy poster but operator not able to locate updated employee health policy containing non typhoidAl salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

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 written vomiting and diarrhea cleanup procedure. CDI, sample procedures emailed to PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chili and peppers hot held below 135 degrees F. CDI, items reheated. See temperature observation chart.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ham with incorrect date of 10/6 according to operator. Observed ham and open container of feta cheese not date marked. CDI, foods voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. CDI, bottle labeled. Improvement made since previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on ground near dry Storage area and boxes of food on ground in walk in freezer.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored under soiled cloth and utensils wedged in soiled area between prep table and prep refrigerator.

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 single-service cups and containers stored on ground.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink can stored in ice machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC unable to provide food protection manager certificate during inspection.

5-205.11(B) Handsinks may only be used for handwashing.-Pf. Observed employee rinsing wiping cloth in hand sink near breading table. CDI - EHS directed employee to rinse cloth in alternate sink. Hand sinks may only be used for washing hands. Do not use for other purposes.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed head of unwashed lettuce wrapped in plastic from distributor laying inside of pan of washed/cut ready to eat lettuce in flip top unit at prep line. Observed pan of sliced tomatoes sitting inside of another pan of sliced tomatoes with unclean bottom of pan in direct contact with the food. CDI - wrapped lettuce and pan of tomatoes removed and potentially contaminated food items discarded.

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 american and provolone cheeses overfilled in pan on flip top holding above 41f. Observed pan of sliced tomatoes sitting on top of another pan not down into cold holding on flip top holding above 41f. Observed pans of house made tartar sauce along with other potentially TCS sauces holding at room temperature with food temperatures above 41f at line area. CDI - tomatoes discarded, cheese removed to WIC to chill back to 41f, portion cups of tartar sauce and other sauces placed on TPHC. Do not overfill flip top units or allow TCS foods to sit out of cooling zone of flip top unit. TPHC procedures provided and completed during inspection today for portion cups of TCS sauces. Do not allow TCS foods to sit at room temperature without using TPHC procedures. REPEAT - full 3 point deduction again taken this inspection. No escalation today as all mechanical refrigeration units operating within proper temperature range.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pans of portion cups of house made tartar sauce with date marking 2/15 expired in reach in cooler. PIC noted the pans may be incorrectly dated as new batch of sauce was made but date mark may not have been changed. CDI - 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed various prepared or opened commercially prepared food items including hot dogs, boiled eggs, feta cheese, house made slaw, potato salad, and more with no date marking in flip top unit. CDI - date marks applied as bulk containers of products available in either the WIC or in the reach in cooler. When filling working containers from bulk containers, the date from the bulk container must be placed on each working container and follow the food through disposition. Only foods that are opened or prepared and discarded within 24 hours do not require date marking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of blue chemical PIC identified as degreaser with no identification and spray bottle of clear liquid identified as sanitizer with no labeling. CDI - bottles labeled 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed package of Zyrtec and container of ibuprofen stored mixed with restaurant food at breading table and above food at line area. CDI- medications removed from food prep area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in various placed in back of house. Contact PCO for service.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food at line with no hair restraint and employee handling both raw and cooked food at fryer wearing bracelets on both wrists.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed bulk ice scoop stored laying unprotected directly on side/top of bulk ice machine with visible buildup.

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 multiple cases of single service food packaging items stored directly on floor in dining area which is currently in use for dry storage. Store at least 6 inches off of floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages stored mixed with restaurant items in various refrigeration units. Observed personal cell phone laying on prep table top near line area.

General Comment: 2-103.11 (A) - (P) - Ensure employees are properly trained in food safety including food allergy awareness as it relates to their assigned duties. Observed same container used to bread fish as breading for pork. Verification required to ensure separate containers used to prevent potential contamination.

General Comment: 2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed PIC not able to provide written diahrreal and vomiting plan. CDI, handout provided. Provide plan by next inspection.

2-301.14 When to Wash - Observed food employee handle raw beef, change gloves then handle clean equipment and containers of RTE food without washing their hands in between. CDI by instruction to wash hands when changing gloves if changing tasks.

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - Observed chicken wing hot held at 130 degrees F under heat lamp. CDI, PIC reheated heat lamp to 186 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Oberved hot dogs, cheese overstacked and above 41 degrees F in flip top prep cooler. Observed chicken at 43 degrees F in large flip top prep cooler. CDI, foods placed on TPHC. Visit needed to ensure long term compliance and calibration of flip top prep cooler to ensure unit maintaining TCS foods at required temperature.

Observed green bean removed from cooler according to PIC and cooling in deep covered container in 3 door reach in cooler and cut tomatoe recently prepared and cooling in low reach in cooler. Cooling temperature 1 of cut tomatoe was 63 degres F at 11:06. At 11:54 tomatoe was 59 degrees F. Cooling temperature calculation indicated method not effective to rapidly cool and transferred to walk in cooler to rapidly cool. Green bean transferred to shallow uncovered container in walk in cooler to rapidly cool. 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

4-501.11 Maintain equipment in good repair. - Observed low 2 door olive cooler reach in cooler with ambient air temperature measuring 46 degrees F. Observed flip to prep cooler not maintaining TCS foods at 41 degrees F and below and observed cooler at 45 degrees F. PIC stated he contact refrigeration rep for maintenance while on-site.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers stacked and stored as clean. CDI, Items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, potato salad, diced tomato, raw chicken wings, flounder, and raw shrimp cold holding above 41F. PIC states facility has been so busy they did not notice unit was out of temperature. PIC states potato salad and coleslaw came from walk in, where it is stored. Observed slaw and potato salad at 41F at walk in. Observed internal temperature of prep unit at 50F. PIC states food sells fast and containers are refilled every 30 minutes. CDI, foods placed on TPHC until prep unit is fixed. PIC made maintenance request. 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 sauce squeeze bottles with no label.

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

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

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

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

4-501.11 Maintain equipment in good repair. Observed reach in cooler doors loose at hinges. Needs repair.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no back flow device at mop sink. Verification required.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM certification. PIC states they have been unable to attend classes to renew due to COVID-19. No points deducted due to Memorandum by Governor Roy Cooper on Point Deductions for Expired Certified Food Protection Manager Certificates and COVID-19.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, grilled onions, mozzarella, coleslaw, beef patties, and sliced tomatoes cold holding above 41F. PIC states someone from the cleaning crew unplugged the cooler and was left off overnight. Cooler was plugged back in this morning (10 AM) and employee was in the process of discarding all foods left overnight. Observed internal temperature of cooler at 63F, and not going down. PIC called in maintenance person for immediate service. Maintenance personel arrived during inspection to repair cooler. CDI, sliced tomatoes, coleslaw moved to walk in to cool. Foods reached 41F by end of inspection. Turkey, beef patty, mozzarella, grilled onion discarded by PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed prep unit cooler withinternal temperature of 62F. PIC states cooler was unplugged the previous night during cleaning. Unit was plugged back in at opening. Maintenance request made and maintenance personel arrive during inspection to diagnose cooler. After repair, internal cooler temperature dropped to 55F in 5 minutes and kept dropping.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ANSI CPFM in facility. PIC states unable to find courses due to COVID-19. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, chicken, salad, ham, turkey cold holding above 41F. Discussed TPHC as a possible solution for salad temperature. CDI, items moved to reach in to cool. Salad switched out and cooled. Pork and chicken reached 41F by end of inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed ice machine and cold holding unit out of service. Unit used to cold hold poultry. PIC states service request has been put in and expects maintenance by the next day. Verification Required.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility unable to provide documentation for their employee health policy. Manager was unable to answer the 5 symptoms and illnesses. CDI-The employee health policy was provided. Have posted and ensure all employees understand the policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep counter where food preparation was occurring. CDI-The drinks were removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the red sanitizer bucket stored on the hand sink at the drive thru window. CDI-The bucket was removed. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand sink near the prep tables. CDI-Paper towels were brought out.

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 missing date labels and incorrect dates on food items in the walk in cooler. CDI-The items were corrected.

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 a the ice scoop handle stored directly in the ice. CDI-The handle was moved out of the product.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of paper towels stored on the ground in the dry storage room at the start of the inspection. CDI-The boxes were picked up and placed onto shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored along with facility food in the flip top prep cooler. CDI-The personal food was removed. *Have labeled and stored away from facility food to prevent confusion.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee handle garbage can with gloved hand, remove their gloves and then put on new gloves and return to food prep cooler. Observed employee not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction and instruction to wash hands between glove changes if changing tasks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed containers stored on handwashing sink and sanitizer bucket stored on handwashing sink near drive thru window. CDI, items removed from sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some food residues on back of slicer blade. Slicer blade stored as clean. CDI by instruction to re-wash, rinse sanitize slicer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ranch dressing cold held at 43 degrees F, hot dogs and cheese overstacked in prep refrigerator above 41 degrees F. See temperature observations above. Foods relocated to rapidly cool.

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 deli meats recently prepared and cooling in tightly covered deep container in low mount prep cooler and lettuce recently prepared and cooling in tightly covered container in tall reach in prep cooler. Observed green been cooling in container on prep table in kitchen. CDI, deli meat transferred to shallow containers and items relocated to walk in cooler to rapidly cool.

5-501.15 Outside Receptacles - C - Observed some trash on outside of dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. PIC with certifcation arrived at the end of the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw fish stored above salad dressings in the walk in cooler. CDI - fish was moved to a correct location.

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

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the reach in cooler shelves.

General comment 6-501.12 Floors, walls, ceilings shall be clean. Caution should be used to minimize food exposure. - Observed black mold build up on the caulk at the prep sink and the 3 compartment sink. Clean or remove the caulk; if caulk is removed, re-caulk and ensure that it is smooth and easy to clean.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw chicken with gloves then touch the walk in cooler door handle with the same gloves. Observed another employee touch raw burgers with gloves then touch the walk in cooler door handle then try to grab a bun for an order with the same gloves. CDI (corrected during inspection)- stopped the employee before he could grab the bun. Explained the violation to both employees and instructed them to discard gloves after they have touched raw meat before they touch anything else. Both employees discarded gloves and washed hands. The walk in cooler door handle was sanitized.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several items in the prep unit on the cook line holding between 42F and 45F. CDI - items were temporarily placed on TPHC (time as a public health control). Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

REPEAT VIOLATION 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bleach sanitizer bottle unlabeled. CDI - bottle was labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bleach sanitizer bottle too strong and bleaching out the test strip. CDI - sanitizer was diluted to 100 ppm.

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 greens cooling on the prep table in the back. Observed mac and cheese cooling in the reach in cooler while covered. CDI - both items were placed uncovered in the freezer to rapidly cool; see temperature chart.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a container of cracker meal and 2 shakers of seasoning salt unlabeled. CDI - items were labeled.

General comment 4-501.11 Maintain equipment in good repair. - Observed a prep unit holding food around 45F. PIC stated the unit might be low on freon. Verification required 2/21/2019

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up inside the ice machine and around the ice chute on the drink machine at the front. CDI - items started to be cleaned during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed an unlabelled bottle and bucket of sanitizer. CDI - items were labeled.

3-501.13 Use approved thawing methods. - Observed fish and chicken thawing on the prep table. CDI - explained to thaw under cold running water or in the walk in cooler. CDI - items were moved to the walk in cooler.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the dry storage shelves.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights above the big prep unit on the cook line. Cover light or replace with shatter-proof bulbs.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages and food being stored over single service articles in the cabinet near the cash register.

2-301.14 Wash hands after activities that contaminate them.-P- Observed food cook used gloved hands to prep raw foods and fail to wash hands in between donning new gloves before prepping ready to eat foods. Ensure that hands are washed in between changing gloves when changing task. CDI-educated food employee.

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 food employee prep sandwhiches with barehands. Educated PIC and staff on corrective actions.

3-302.11(A) Separate the different types of raw animal foods. -P- Raw foods stored on roller rack adjacent to walk in cooler were being stored over Hush Puppy Batter. Several foods were observed not covered. Ensure that all foods are stored in accordance to final cook temperatures. All foods are to be stored covered when prep is not taken place. CDI-PIC moved hush puppy mix.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef, fish, shrimp, ham and turkey being stored above 45 degrees. Out of temp raw foods stored in the ice bath were placed in the walk in cooler for more adeqautely cold holding. Salads and other foods that were being stored out of temperature in cold hold unit adjacent to the fryer were also put in the walk in cooler to rapidly cool. All foods made for cold holding shall be cold held at 45 degrees and below. CDI-Foods were moved to adeqaute refrigeration for corrective cooling.

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 Potato Salad lacking a date label. PIC stated that potato salad was made 3 days prior to today. Several foods located in the cold hold prep top unit also lacked date labels. Ensure that all foods that are tcs, prepped and onsite for more than 24 hours are properly dated. CDI -foods were dated and PIC was educated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw being cooled in large portions inside of walk in cooler and foods stored in back 2 door refrigeration unit cooling while being fully covered. CDI-PIC cooled cole-slaw in more shall metal containers.

3-307.11 Protect food from contamination sources not specifically noted by code. Food employee was cleaning the fryer adjacent to cooking and food prep. Degreaser was also being splashed into the grease used to cook. Ensure that all food is protected and stored safely away from contaminaiton. CDI- All fryer grease discarded voluntarily

4-502.11(A) Maintain utensils in good repair. Cold Hold unit near fryer unit contained an ambiet air of 60 plus degrees. Measured twice. All equipment is to be in good working repair. Refrain from storing TCS foods in unit until unit is holding foods at 45F or below

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive grease/dust accumulation on multiple non-fcs equipment.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Certified manager not working today.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knife, tongs, and ladle stored as clean with food debris. CDI - All sent to dish area for processing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut tomatoes overstocked in flip top and holding above 45F. CDI - Out of temp product relocated to walk in cooler for rapid cool down.

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 BBQ dated marked 1/15. Staff indicated that BBQ was made on 1/15 then frozen; small batches are removed from freezer as needed. Educated staff on the need for at date mark when the product is made/frozen and a second date when it is removed form the freezer. CDI - Second date added to product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean flour and dust from cooler door gaskets, wire shelving, and equipment surfaces throughout.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw philly steak meat stored above okra in low prep freezer. CDI - Freezer rearranged with correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up around ice chute inside ice machine. CDI - Cleaned during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili holding below 135F on stovetop. CDI - Chili reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken livers holding above 45F on ice bath at breading station. Ice bath improved and product below 45F within minutes. Improvement from last inspection.

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 Eggs cooling in container with lid on in walk in cooler. CDI - Lid removed. Improvement from last 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 inside low prep freezer and flour from wire shelves in dry goods area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with minor food residue on blade. CDI: Can opener sent to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled peppers on grill top holding below 135F. CDI: Peppers reheated to over 165F on grill top. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken holding at 50F on table next to breading station. CDI: Ice bath was replenished and chicken covered, temperature was 43F by end of inspection. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tubs of lettuce in back reach in cooler and smaller portioned salads cooling in covered containers. CDI: Products were vented to facilitate rapid cooling.

3-501.13 Use approved thawing methods. Observed whiting thawing in a tub at room temperature. CDI: Product placed under cold running water.

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 unlabelled spice shakers and oil squeeze bottles on cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans on drying rack over three compartment sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single service cups in facility displayed with lip contact surface exposed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on top of prep unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans stored as clean with whole date mark stickers still on pan. CDI - Pans with stickers sent to dish area fro reprocessing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled peppers on grill top and mac n cheese in steam well holding below 135F. CDI - Peppers reheated to 165F+; mac n cheese returned to 165F+ by stirring.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce, American cheese, and sliced tomatoes stocked above the top of pans and holding above 45F in flip top. CDI - Out of temp portions removed and placed in prep cooler to cool down.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer will not power on. VR - Will return within 10 days to verify.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach n cooler doors.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed flip top spacers in handsink. CDI - removed the spacers and reminded PIC and food employees that handwashing sinks are only for handwashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed slaw prepared on Saturday night (10.29.16) and product has not cooled down to 45F in 4 hrs. Product is stored in large plastic container. CDI - discarded product. Educated food employees and PIC time/temp criteria. Advised to break up product to cool quickly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed slaw cooling in large plastic container covered. Observed boiled eggs cooling in plastic container covered. Observed ham covered in plastic wrap cooling in walkin cooler. CDI - educated to leave products uncovered during the cooling process.

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

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed food employee place/store ice scooper with handle in the ice. CDI - removed handle from the ice; advised to place scooper in the holder.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present for inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on buffalo chopper and meat slicer. CDI by wash, rinse, and sanitize.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes in warmer 58F. CDI by reheating potatoes to 165F and return to warmer.

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 gallon of milk , sliced turkey, bolgna, ham with incorrect date mark or no date mark. CDI by correctly marking food items in refrigeration.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored above in-use food prep sink and in-use 3 compartment sink. CDI by storing below sinks.

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 pepper and onion mix in upright cooler with lid on.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over pickles in walk-in cooler. CDI by rearranging order of foods.

far 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open container of sugar, and other open bags of dry food. REPEAT VIOLATION

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present for inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages stored on work surfaces. 2 beverages uncovered. CDI by storing below work surfaces.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils stored in handwash sink. CDI by removing and advising PIC on proper sink use.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 open bags of dry foods (flour, rice).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on work surfaces. 3-304.14(D) Maintain wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths in use.

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

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

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Grilled chicken on stove 100F chilli 100F in warmer. Reheated to 165F+

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C: Discontinue using printed thank you bags as ice packs on raw meats and fish.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor behind/under cooking equipment.

6-301.12 Hand Drying Provision - PF: Observed one paper towel holder not operating. CDI-placed paper towels near hand sink.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Container of chicken salad past discard date. CDI- discarded

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside ice machine and inside microwave. CDI- cleaned during inspection4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer buckets reading less than 50 ppm. CDI- remade

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Chilli holding at 127degrees. Need to keep all hot foods at 135degrees or above.

3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label all bulk bins. Ex. sugar, flour, etc.

6-305.11 Designation-Dressing Areas and Lockers - C: Keep all personal items such as jackets, shoes, purses stored in a designated area away from food items.