PARK ROAD SODA SHOPPE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed sausages holding under heat lamp below 135F. Sausages were holding at 115-125F. CDI - PIC reheated sausages on grill to at least 165F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed omelets and eggs (addition to sandwiches) did not have an asterisks tying it to the consumer advisory. EHS observed other menu items requiring asterisks to the consumer advisory were correct. CDI- Food employee added an asterisks to the menus while EHS was onsite. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in santizer solution of less than 150ppm for QUAT. CDI- Buckets were refreshed with sanitizer at the correct concentration. **REPEAT** -1-

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. EHS observed shelving in RIC beginning to rust. Repair/replace

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P EHS observed employee handle raw beef and use same gloves, no hand wash or glove change, and proceed to prepare ready to eat food and grab deli paper for basket with same gloves. CDI- EHS provided education, employee discarded food and deli paper and complete a proper hand wash. -2-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. EHS observed facility thawing raw chicken in prep sink without running water. CDI- PIC placed item in reach in cooler as they were not ready to use it yet. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the kitchen area and behind front counter. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in santizer solution of less than 150ppm for QUAT.. **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, raw shell eggs and sliced cheese holding above 41F. See temperature chart. Eggs and cheese were out of cold holing on counter.CDI- Top portions of lettuce and cheese were voluntarily discarded as some of the product was 41F or below. Raw shell eggs were placed in lowboy to cool as they had been out of cold holding for less than an hour. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in santizer solution of less than 150ppm for QUAT. CDI- PIC replaced sanitizer with a solution at 200ppm. -0-

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 racks in RIC and rusting dry storage shelves. Observed visibly soiled cardboard being used next to 3-compartment sink -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 broken/cracked tiles throughout the kitchen, mainly near the ice machine area. Observed wall tiling separating from wall behind ice machine. Observed cracked floor tiles near ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs, sausages, and gravy hot holding below 135F (see temperature chart). Sausages and hot dogs were overfilled on the hot line. CDI- PIC reheated the items on the stove to 165F. EHS advised PIC that overfilling product can contribute to lower holding temperatures. 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 .

3-501.18 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 tuna salad, chicken salad, egg salad, sliced tomatoes, and salsa with a discard date of 09/09/25. CDI- PIC voluntarily discarded the products as they were beyond the 7-day allotted period for date marking TCS foods. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen ground beef in prep sink at start of inspection. PIC stated that they ment to turn on the water. CDI- PIC correcting thawing process by turning on running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the kitchen area near bread storage.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with undented cans in dry storage area. PIC stated that they do not use the dented cans but do not have a designated area for the cans. CDI- PIC designated an area for the dented cans.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed deep freezer with data plate stating it was a household freezer. No ANSI certification was observed. Please remove. **REPEAT**

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken/cracked tiles throughout the kitchen, mainly near the ice machine area. Observed wall tiling separating from wall behind ice machine. Repar.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage patties and sausage links being stored in WIF above RTE foods. CDI - Sausage was removed and placed below RTE foods. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sausage gravy from morning service cooling in two-door lowboy reach in. PIC stated gravy was placed in cooler at 11am. EHS observed temperature of 80F at 1:18pm. CDI - Gravy was discarded. EHS did observe adequate cooling of sausage patties and PIC was knowledgeable on correct cooling methods. No points deducted(0) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of hamburger patties in the bottom of 2-door reach in above 41F(see temp chart). EHS observed reach in cooler full of items that could potentially be preventing air flow. All TCS items stored above ground beef were 41F and below. EHS observed no signs of disrepair. PIC stated the hamburger meat had been in reach in cooler overnight and had not been pulled out for any reason. CDI - Hamburger meat was voluntarily discarded. (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed two-door reach in and lowboy full of TCS and non-TCS items that was observed to be causing cooling and cold holding issues. EHS advised to reduce amount of food being stored and/or remove non-TCS items from cooler that would prevent adequate cooling/cold holding. EHS also observed storage order issues in freezer due to lack of space. 10-day VR required to observe compliance. (0.5)

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 buffalo sauce, ketchup, mustard, and an oil/herb mixture in bottles without labels. Please add labels for foods taken out of original container. (0)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed deep freezer with data plate stating it was a household freezer. No ANSI certification was observed. Please remove.

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 vent in 2 door reach in accumulating dust. Observed air vents throughout kitchen accumulating dust. Increase cleaning frequency to reduce accumulation. (0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without certified food protection manager. PIC on duty will be getting certification this month. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chili, pimento cheese, milk, hot dogs, and chicken salad without labels. CDI- PIC added labels to items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork loin thawing in prep sink with no running water. Upon conversation with food employee pork was being defrosted for cooking at a later time. EHS educated employee on proper thawing methods. CDI- PIC placed pork in reach in cooler to finish thawing. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in back of house and around milkshake machine. Contact pest control. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was observed ajar during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on food contact surfaces. EHS educated food employees on proper storage of wiping cloths during inspection. Sanitizer was also observed at the wrong concentration. CDI- PIC made new sanitizer bucket and replaced wiping cloths. 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 air vents in the kitchen beginning to accumulate dust and residue. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag and jacket being stored on top of boxes of single service items. CDI- PIC moved employee belongings to approved location. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. OBSERVED water jar stored directly in hand sink. CDI. PIC removed.

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 sausages held on time without a TPHC. CDI. PIC was provided one. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed sausages held on time without time stamps on them. CDI. PIC had time written on them.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken in the prep sink thawing without running water on them,. CDI. PIC ran water on it.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed into sanitizer bucket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility for measuring chemical concentration. PIC had the wrong ones. CDI. Right ones were ordered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored on top of single use items in back of house. CDI- PIC moved belongings where they are not in contact with single use items and food. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top and low boy cooler on prep line holding foods above 41F, see temperature chart. PIC called repair technician and voluntarily discarded foods prepared and held in prep top over 4 hours and put foods prepared within the last 4 hours in reach in cooler to cool. Items needed in flip top for service put on emergency TPHC until repairs are complete. REPEAT -3 pts- EHS will follow up within 3 days. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on table where food/drink is prepared. CDI- PIC moved sanitizer bucket to bottom shelf away from food and drink. -0.5pts-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored on top of single use items in back of house. CDI- PIC moved belongings where they are not in contact with single use items and food. -0pts-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee drinks being stored on hand sink. CDI- PIC removed drinks and put them in designated area. -0pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives being stored as clean with dark debris between blade and handle. Observed can opener blade with debris. CDI- PIC placed knives and can opener in dish area to be cleaned. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwaves in need of cleaning inside cavity. -0pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs over stacked in steam well. Top layer of hot dogs below 135F. CDI- PIC removed top layer of hot dogs to reheat and hot hold in metal container on stove. -1.5pts- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese on top of wells in flip top unit above 41F. Observed ranch containers over stacked in flip top above 41F. CDI- Sliced cheese moved to reach in to cool to 41F. Top layer of ranch cups moved to bottom of unit to cool to 41F. -1.5pts- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of spices with no label. CDI- PIC put labels on containers. -0pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen. PIC stated pest control has been done recently. -0pts-

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 kitchen floors with debris in need of cleaning underneath, behind, and in between equipment. Ceiling vents in need of being dusted/cleaned. Knife holder on wall next to hand sink in need of cleaning. -1pt- REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the ice shield. Recommend to clean as often as needed to avoid the buildup. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Hash browns in reach in cooler cooled 3.0 F in an hour. CDI- transferred to freezer for rapid cooling. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Observed no date marking in small pans in the top of the salad prep unit Observed date marking for eight days on some items. Expiration date on date labels should be 6 calendar days from date of prep. Date of prep counts as Day 1. CDI- by instruction. 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: Found rehydrated hash browns 80 .0 F in low boy reach in cooler. In one hour food dropped 3 degrees F. Cool hash browns in freezer until 41.0 F then transfer to properly operating reach in refrigeration. CDI- moved to 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 .

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. Significant build-up on non-food contact surfaces of slicer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed kitchen floors with dirt and debris and in need of cleaning, specifically under and behind equipment. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor and walls behind ice machine damaged.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee hand bag stored on boxes of single service items.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed exposed bags of food in walk-in freezer. Be sure that food remains tightly closed or covered in storage.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed TCS foods in reach-in units above 41F after prep and cooling from breakfast with lid fastened. CDI-Lids removed and food placed into walk-in freezer. Foods close to 41F were vented in reach-in. Discussed with PIC about buying spoon vented lids/metal containers to facilitate active cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in back kitchen. Keep working with technician to prevent and eliminate pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing loose bracelets during cooking and food prep.

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. Minor cleaning needed along shelving and outsides of food bins.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at sink in womens restroom. CDI-Signage provided to PIC.

REPEAT 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 TCS foods overfilled in prep units above 41F - chicken salad, egg salad, tuna salad, ranch cups. Food below fill line was below 41F. CDI-Employee removed overfilled food.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken salad and cheese in reach in above 41F cooling with lid fastened. CDI-Lids removed and food placed into walk-in freezer.

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 cheese slices on ice bath - top of food still above 41F. CDI-Cheese container was placed in a deeper ice bath where temperatures quickly cooled to 41F. Ranch cups that were recently filled and placed in front prep top were stacked above fill line. Ranch cups below fill line were 41F and below and ones above fill line were about 46F. CDI-Overstacked ranch cups were moved to bottom of prep reach in.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly wrapped ham slices cooling from prep in reach-in cooler still above 41F and sausages cooling from earlier shift.CDI- Items were placed into walk-in freezer and quickly cooled.

6-501.111 Keep the premises free of insects, rodents, and other pests. A few gnats observed near milkshake topping area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate lactic acid sanitizer test strips. Verification required by 7/3/22

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed in use sanitizer bucket with zero ppm sanitizer. CDI-Food employee corrected concentration to 150ppm.

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 small container of gravy cooling in small reach in cooler with tight plastic wrapping over product. CDI-tight wrapping was removed for rapid cooling and better air flow.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle laid flat on the sugar. Ensure that after scoop is used, handle must be stored upright. -REPEAT VIOLATION-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed kitchen floors with dirt and debris and in need of cleaning, specifically under and behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on hand wash sink. CDI-Employee relocated drink to designated employee section.

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 employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated reporting agreement to email on file. -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 emailed a copy of a cleanup plan to email on file. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the back kitchen. CDI: paper towels provided. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the ice shield. Recommend to clean as often as needed to avoid the buildup. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle laid flat on the sugar. Ensure that after scoop is used, handle must be stored upright. -0-

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 buildup in gaskets throughout kitchen. Recommend to clean as often as needed to avoid buildup. REPEAT VIOLATION -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in front and behind the ice machine in need of repair. REPEAT VIOLATION -0.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed potato masher and employee water bottle in handsink upon arrival. CDI-Items relocated to gain access to sink.

3-501.13 Use approved thawing methods. Observed tuna and hot dogs thawing in back prep sink at room temperature without any flowing water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies heavy just inside back door around prep sink and ice machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stock pot of soup that had recently come off of stove top ambient cooling on the floor upon arrival.

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer next to the fryer below 50ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up on refrigeration gaskets throughout facility. Recommend increased cleaning frequency.

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 tiles around water heater and at back door entrance coming loose and cracking.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees could not locate employee health policy. Employees knew they had one but did not know where to find it. CDI- EHS pointed out where the EHP was posted and discussed it with employees and the importance that all employees know what it is and where to find the information.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding at 125 F. Sausage in the bottom of the container was holding at 155 F. Container was over filled. CDI- Sausage was reheated. 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 milk, boiled eggs, egg salad, tomatoes, and mac and cheese in reach in units with no date marks. CDI- Dates were added or food was discarded. 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 grilled onions dated to be discarded on 5/23 in reach in. CDI- Onions were voluntarily discarded.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer solution less than 200 ppm QAC sanitizer. REPEAT.

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 handle of scoop in sugar.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties and livermush stored under heat lamp that were below 135 F. PIC stated that items are only held at station during breakfast (7am-11am), then discarded. Suggestion given to either hold hot, or place on TPHC. CDI- sausage was reheated to 182 F and liver mush 188 F. Template for TPHC was sent to owner.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items in prep cooler that were stored above 41 F. Food employee stated that items were placed in prep cooler last night at closing. CDI- all TCS items (sliced lettuce, pimento cheese, sliced tomatoes, chicken salad, tuna salad, boiled eggs, sliced turkey, and sliced ham) were denatured and discarded into trash. Facility will not use unit until repaired.

3-501.13 Use approved thawing methods. Observed hotdogs thawing at prep sink at room temperature. CDI- hotdogs were placed in sink with running cold water for agitation.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. There was not a thermometer in prep cooler near grill. Owner stated that she will provide a thermometer for 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 not wearing hair restraint while preparing food. CDI- employee put on hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp, wiping cloth stored in countertop in-between use. CDI- cloth was placed in sanitizing container.

4-501.11 Maintain equipment in good repair. Prep cooler near grill is not holding food at 41 F and/or below. Owner will have someone come repair machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of containers and ice machine in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash on wall behind fryer area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser stored near three compartment sink. All other spray bottles of toxic material in establishment were labeled. CDI - PIC labeled contents of spray bottle. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in establishment at time of inspection. A VR is scheduled for 10/16/2020 to determine if establishment is in compliance. -0.5 points-

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 of walk in freezer. -REPEAT- -2 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit in establishment during inspection. A VR is scheduled for 10/16/2020 to determine if establishment is in compliance. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with open sliding doors. Recommend keeping sliding doors closed when not in use to prevent rodent or insect infestation. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed two missing drain plugs in dumpster. Recommend replacing drain plugs to prevent rodent or insect infestation. -0 points-

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed nobody wanted to assume PIC duties. No manager on duty. One kitchen staff member, Servsafe certified, but not following Food Code. Upon entering i observed raw burgers being preportioned into balls and being weighed on the surface of the chest freezer that surface was not intact and stained. On this work station was a cell phone and beverage and multiple empty creamer pods. I told her she needs to throw away the drink and clean her phone. She didn't, I said that she needs to clean her phone because if it has e-coli from sitting on the bloody surface on it she is going to contaminate her hands and all surfaces she puts her phone on until it's cleaned. She still didn't clean phone.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed sausage patties in warming area ar 105F. Cook says he reheats them in fryer before serving. PHF must be held at 135F or above. If you want to make them hotter that is fine but they must be held at 135F or more. CDI-item disposed of voluntarily.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed lettuce and protein salads >41F. Cook said they were made this morning. CDI-discussion that PHF food cannot be cooled in the top of a make unit. It needs to be cooled in the refrigeration units. CDI-items put into cooler.

3-501.13 Use approved thawing methods. Observed sausage being thawed on countertop. Thaw under cold running water, as part of the cooking process or in the refrigerator. CDI-put into refrigerator.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed greasy container holding plastic-ware with food contact side up. Store with handles up and replace container.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Repeat: Observed plastic ramekins used to scoop tomato and onion side and chicken salad. Observed top of chest freezer being used as a food contact surface. Use scoops with handles and surfaces that are able to be washed, rinsed, sanitized when handling food. Have make unit serviced to make sure operating as it should

4-602.13 Nonfood Contact Surfaces - C Observed cabinets in counter area need cleaning out and wiping down of spills and food debris.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottle and at 3- comp sink <150ppm. CDI: corrected to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on under sides of soda nozzles rims and some soda nozzles. CDI: cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nacho cheese, baked beans, and green beans inside steam well < 135F ( see temp chart). CDI: all items reheated to > 135F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flat of eggs and a stack of american cheese that had been left out of refrigeration after service. Products temped > 41F (see temp chart). CDI: moved back to refrigeration. Discussed using TPHC for items that are used quickly and in 4 hours.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use stored on counter. Observed one wiping cloth stored under cutting board.

General comment: 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 single use cups stored inside flour, gravy, and pico.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in flip top cooler measuring above 41F. CDI by removal to reach in cooler to rapidly cool. All items measured below 41F by end of inspection.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with other nondented cans. CDI by voluntary discard.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly in kitchen area. CDI by removal to proper storage location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one container stored as clean with debris build up. CDI by removal for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in metal container of flat top measuring at 110F at top. CDI by voluntary discard.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored improperly in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in kitchen area. CDI by removal to proper storage location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of lettuce stored in flip top measuring above 45F. CDI by voluntary discard.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory not meeting the proper verbage. VR 10/27/2018

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer on site during inspection. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of water and shaker of spice with no labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of metal containers above three comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris build up stored as clean. CDI by disassembly for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese stored on ice bed measuring at 60F. CDI by voluntary disposal.

4-501.11 Maintain equipment in good repair. Observed gasket on flip top cooler at server area with slight damage. Improvement noted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a new employee dumping a small cup of spice into handsink and washing it down. CDI by intervention and education.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of hotdogs with no date label. CDI by date marking with proper date of opening.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed simple syrup and cherry syrup with no labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on flip top cooler.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat hotdogs in reach in cooler. CDI by correcting storage order.

4-501.11 Maintain equipment in good repair. Observed broken gasket on chest freezer.

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 numerous small holes in wall near grill.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface uncovered. CDI by voluntary disposal.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle soiled dishes and proceed to try and handle food. CDI by intervention and instruction. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids and containers stored as clean with visible debris build up. CDI by removal for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits measuring at 118 F. CDI by voluntary discard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored throughout facility on prep surfaces. CDI by removal of rags to sanitizer buckets.

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

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 recontaminate hands after washing by touching faucet with bare hands. CDI by rewashing following proper procedure.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one bucket of raw chicken stored over sealed ready to eat food in the freezer. CDI by correcting storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a small portion of grilled onions sitting in a container over grill top reading at 115. CDI by reheating and putting in a container on the grill top to maintain heat at proper temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of tomatoes in flip top with a small portion of tomatoes on top reading at 47. CDI by voluntary discard of top portion of tomatoes and instructing not to pass fill line.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of mac and cheese in the reach in cooler with no date. PIC informed that the product was prepared the day before. CDI by labeling with proper date.

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

Observed single service spoon handle in contact with onions, and ice cream scoop in contact with macaroni and cheese, CDI - scoops removed. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P

Observed ice machine guard collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Improvement from previous inspection

Observed cream cheese in single door reach in not dated, date unknown. CDI - discarded 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 sanitizer rags on cutting board, not in sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed scoops for vegetables at hot table in 80 degree water. CDI - educated and removed. 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 damaged refrigerator gasket on 2 door. 4-501.11 Maintain equipment in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee place an employee beverage on a cutting board near the deli slicer. Beverage was relocated during inspection.

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 an employee briefly wash hands in the wash water of the 3 compartment sink. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed hot dogs stored on the bottom shelf of a reach in cooler in direct contact with a package of ground beef. CDI- storage rearranged. Keep hot dogs with other ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle and the sanitizing water in the 3 compartment sink both below 50ppm. CDI- chlorine added to both until proper concentration was achieved.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 unlabeled dry good storage bins.

4-501.16 Do not use a warewashing sink for handwashing. Observed employee washing hands in the wash water of the 3 compartment sink.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor behind the soda dispensing machine.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI food safety certification.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handle a cut head of lettuce without gloves on. CDI- product discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee cracking shell eggs and then handling single-use plates without changing her gloves in-between. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener with dried debris accumulation on the blade. CDI- item set aside for recleaning.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping cloths stored on counter tops while not in use. Use sanitizer buckets in kitchen to store wiping cloths.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility did not have chlorine test strips for their sanitizer. VR within 10 days.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey bacon stored above deli meats and one package of ready-to-eat pulled pork stored on top of shell eggs in a reach in cooler. CDI- storage rearranged.

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 green beans in a reach in cooler dated 3/16 and tuna salad made in-house dated 3/16. CDI- products discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking on cleaned containers above the 3 compartment sink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 beverages stored over foods. Beverages were relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sauteed onions stored on a preparation table at 61F. CDI- onions were relocated to the reach in cooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of green beans in a reach in cooler dated 12/1. CDI- product discarded. Improvements made since last inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one chlorine sanitizer spray bottle with a concentration greater than 200ppm. The test strip turned dark purple and then clear afterwards. CDI- bottle was emptied and refilled to the proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue accumulation on the shelving unit above the 3 compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored over a cardboard box of applesauce underneath a preparation table. Beverage was relocated.

3-301.11(B) Do not contact exposed ready -to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare hand contact hot dog bun. CDI by instruction, bun was discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed 2 cartons of raw shell eggs stored over ready to eat foods in a reach in cooler. CDI- eggs relocated to bottom shelf. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed pitchers of sugar and sugar water stored uncovered. CDI- containers were plastic wrapped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with dried debris accumulation behind blade and measuring cups stored clean above the 3 compartment sink with residue accumulation on them. CDI- items set aside for recleaning.

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 chili meat with a preparation date of 9/8 in a reach in cooler, sliced ham and turkey dated 9/14, macaroni pasta made on 9/21 without a datemark, and tuna salad with a preparation date of 9/14 in a flip top reach in cooler. CDI- items out of date were discarded, macaroni pasta was backdated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Two employees stated that customers were allowed to order hamburgers cooked to any temperature. The facility does not have a written consumer advisory on the menu. CDI- all hamburgers will be served with an internal temperature of 155F or greater until consumer advisory is added to menu.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving above the 3 compartment sink.

2-101.11 PIC shall be present during all hours of operation.-PF Observed PIC with food safety certification not to be present at begining of inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee grating slaw with one glove, leave to flip burger, go to 3 comps sink and work there for a few minutes then return to grating slaw without washing hands and changing gloves. CDI- instruction provided

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of tuna salad date marked 6-1. CDI- discarded

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 scoop stored on a soiled lid.

2-102.12 PIC shall be a certified food protection manager. Observed no food safety manager on staff at this time.

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed sliced tomatos cooling in refrigerator at 71 F covered in plastic. CDI- removed from plastic to cool more quickly

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed partially eaten employee foods stored on slicer and prep unit. CDI- removed; Instruction provided

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Observed food employee handle raw hamburger with gloves then return to cutting cabbage for cole slaw without removing gloves and washing hands. CDI- hands washed, new gloves donned

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed food employee handle raw hamburger with gloves then return to cutting cabbage for cole slaw without removing gloves and washing hands. CDI- outer leaves of cole slaw discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed all foods including multiple TCS foods out of temperature in main prep unit. CDI- placed on TPHC or discarded

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked beef, chicken salad , cole slaw and tuna salad with no date marking. CDI- properly date marked3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed opened feta cheese on day 9. CDI- discarded

4-501.11(A) Maintain equipment in good repair. Observed main prep unit cold holding at above 50 F. VR for repair or repalcement

2-102.12 Facility shall ensure PIC with food safety certiication. Observed PIC ithout certification. Under 180 of T permit. points not taken.

2-401.11 Employee beverages shall not be stored above food, food contact surfaces or surfaces intended to be touched by customers. Observed employee beverage stored on meat slicer. CDI- removed

3-501.17 Date Mark all open, ready to eat TCS foods. Observed cooked chicken and eggs not date marked. CDI- properly date marked3-501.18 Ensure date marked foods are properly Dispositioned when out of date. Observedf feeta cheese in water for 30 days. CDI- discarded IF FACILITY WANTS TO HOLD THIS PRODUCT IN EXCESS OF 7 DAYS AT 41 F OR COLDER THEY MUST PROVIDE PRODUCT ASSESSMENT SHOWING FOOD IS NON-TCS OR APPLY FOR A VARIANCE FROM THE STATE.

3-304.15 (B)-(D) Gloves shall be used for specific task. eg working with raw animal foods or ready to eat foods. Observed food employee wash glove in sink after handling raw hamburger. CDI- instruction provided, hands washed , new gloves donned

4-602.13 Ensure Nonfood Contact Surfaces are cleaned as often as necessary to prevent soil accumulation. Observed electrical box next to toaster with excessive dust and grease accumulation. To be cleaned

2-102.12 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 has no food safety certification yet.

4-501.114 In use sanitizer solutions shall be maintined at proper concentration. Observed sanitizer at 10 ppm. chlorine. CDI- remixed stronger

3-501.17 Open, ready to eat, TCS foods shall be date marked and shall be discarded prior to use on the eigth day of service if held at 41 F or colder at all tiems. Observed baked beans out of date and feta cheese and chili not date marked.CDI- discarded; or date marked