AMERICAN DELI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual ware washing with quaternary sanitizer below 50PPM. CDI - PIC increased PPM by adding more quaternary sanitizer raising PPM to 300PPM. 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 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed three metal scoops used for flour, rice, and seasoning cleaned daily instead of every 4 hours. CDI - PIC moved items to 3-comp-sink. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside white panels of ice machine. Increase frequency of cleaning unit. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable masher and metal containers stored clean with visible food debris and build up. CDI - PIC moved piece of equipment back to 3-comp-sink 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies and nats around back door and floor drains in dish room. PIC will obtain insects devices to aide in pest control along with monthly pest control visits.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in chest freezer open bags of raw shrimp stacked on top of open bags of frozen vegetables. CDI - PIC reorganized chest freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in chest freezer#2 raw chicken containers making contact with containers of raw shrimp. CDI - PIC reorganized chest freezer and obtained w/r/s containers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-501.11 Maintain equipment in good repair. Observed two in use chest freezer with damaged lids and torn gaskets. PIC is in the process of having units replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer below 100PPM at 3-comp-sik during active ware washing. PIC used quaternary test strips with same results. CDI -PIC added more sanitizer to raise PPM to roughly 300PPM. 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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink near 3-comp-sink loose to touch not sealed to wall. PIC will have hand washing sink secured. 4-501.11 Maintain equipment in good repair. Observed two in use chest freezer with damaged lids and torn gaskets. PIC is in the process of having units replaced.

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 a few floors tiles near fryer missing and in dry storage room area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken fryer unit and RIC unit being stored in dry storage area. Remove or repair units.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at start of inspection. PIC with servsafe arrive after EHS initial walk-through. EHS mentioned to PIC a CFPM needs to be present during business hours. This isn't not the first violation seems to be an ongoing issue. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee using gloved hands to handle raw burger patties and raw philly meat, proceeded to discarded gloves and donned new gloves without washing hands and continued to grab RTE foods from flip top unit. CDI-PIC educated and instructed employee to wash hands before donning on new gloves and switching between raw and RTE foods.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats throughout kitchen area, mainly by 3-comp-sink. 6-202.13 Properly locate mechanical insect control devices. Observed insect strip full of flies and gnats hanging from clean shelving for utensils/equipment and hanging over prep table. CDI - PIC voluntarily discarded insect strip and will relocate new strip near back door. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gap along top portion of the door allowing pest to potential entering through this opening.

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 handle of tongs touch cooked chicken wings. CDI - PIC relocated tongs. 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 handle touching ice inside ice machine near FOH. CDI - PIC took scoop to dish to be w/r/s.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted wire storage racks inside WIC and above 3-comp-sink.

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 missing throughout kitchen and dry storage area being covered by cardboard boxes. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tiles near 3-comp-sink and in front of WIC with low grout pooling water and food debris.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at start of inspection. -CDI- PIC with CFPM arrived halfway through inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement at prep unit doors. Replace. -0- 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed cracked plastic multiuse container. -CDI- PIC voluntarily discarded.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at start of inspection. -CDI- PIC with CFPM arrived halfway through inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink. -1-

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 sliced cheeses, cheese sauce and rice prepared today; sliced cheese was found cooling in plastic coverings and cheese sauce and rice wer found cooling with a lid. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and plastic coverings to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

5-205.15 Maintain a plumbing system in good repair. Observed faucet handle for cold water at 3-comp sink not properly functioning. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpsters. -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 loose wall tile near ice machine. Observed part of wall covering missing, close to the floor, near dry storage area entrance. Repair. -0- 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard “mat” in BOH. Remove.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** **NO POINT ESCALATION DUE TO IMPROVEMENT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and WIC above 41F. Per PIC, items were just prepped. -CDI- PIC placed items in WIC or chest freezer to cool back down. **REPEAT** -3- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed labels missing on some sauce squeeze bottles. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests, especially in the dishpit area and crawling pests near chest freezer and BOH. **REPEAT** -2-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed two multi use containers with large cracks and knife chipped at tip. -CDI- PIC voluntarily discarded items. -0- 4-501.11 Maintain equipment in good repair. Observed broken ice machine. Repair or 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 ceiling tiles and vents in need of cleaning, especially in dry storage area and FOH near cash registers/prep unit. Increased and more thorough cleaning frequency recommended. 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 loose wall tile near ice machine. Observed part of wall covering missing, close to the floor, near dry storage area entrance. Repair. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds 3 different times. -CDI- EHS educated food employee on proper handwashing techniques and food employee rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed white buildup inside of marinara sauce in WIC. -CDI- PIC voluntarily discarded. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC placed items at dishpit to be W/R/S. **REPEAT** **NO POINT ESCALATION DUE TO IMPROVEMENT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced American cheese, provolovone cheese, diced tomatoes and mixed veggies in WIC above 41F. Observed sliced American cheese in prep unit above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. Observed items at 40F after correction. **REPEAT** -3- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 rice and shredded lettuce in WIC with no date marks. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, item was grill cleaner. -CDI- PIC properly labeled bottle. -1-

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed fries slacking under prep table between 37-41F. -0-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled bottles throughout facility. Observed fish breading and corn starch with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pests in dishpit area and at BOH handwashing sink. Observed flying pests in dishpit area and near back exit door. **REPEAT** -1-

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 lettuce stored in water in WIC. -0- 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 sugar and bag of cornstarch on the floor in dry storage area. -CDI- PIC relocated items.

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 raw chicken wings in WIC. -CDI- PIC removed. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles stored in fish breading and cornstarch. -CDI- PIC removed. -0-

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 portion cups and drink lids stored on floor. -CDI- PIC relocated items. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing due to deep cuts and grooves. **REPEAT** -0.5- 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed 2 large plastic containers with cracks. -CDI- PIC voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed leak at BOH handwashing sink. Repair. -0-

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed two cardboard floor mats. Remove. 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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed floors, walls, and ceilings in poor repair with absorbent materials exposed. **REPEAT** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC and asst manager unable to discuss all parts of the employee health policy. EHS will conduct a VR within 10 days to ensure a full employee health policy is provided to all food handlers. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the front handsink. CDI- employee provided soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed raw chopped chicken stored above raw chopped beef. Observed Rte chicken tender box stored on top of raw chicken box in wic cooler. Observed unwashed produce stored above RTE produce in wic. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several plastic containers stored together with sticker residue left on them, spoons, knife, and beg dicer all stored clean according to PIC with food debris left on them. CDI- PIC instructed to move items to 3 comp sink area to be properly washed prior to next use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced American cheese and sliced provolone above 41F see temp chart. CDI- PIC quickly cooled 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing due to deep cuts and grooves.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose with a bell type back flow prevention device with a hose and nozzle attached on. This causing continuous pressure. CDI- PIC turned hose bib off and disconnected the nozzle.

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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed floors, walls, and ceilings in poor repair with absorbent materials exposed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate them on faucet handles. CDI - EHS intervened, educated and hands properly washed. PIC notified of incident and advised to go over proper procedures for hand washing. -2-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken Philly meat stored above raw beef patties and raw Philly steak. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed provolone cheese, American cheese and White American cheese above 41F inside the Prep Unit. CDI - Items were placed inside the prep unit after lunch rush (1 PM) and were placed inside the WIC to rapidly cool back to 41F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple chemical spray bottles with no label. CDI - Chemical spray bottles were labeled.

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 oils, spices and flour with no labels. CDI - PIC labeled items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee stacking dishes wet.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate them on faucet handles. CDI - EHS intervened, educated and hands properly washed. PIC notified of incident and advised to go over proper procedures for hand washing. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 lettuce cut before EHS arrival inside the flip unit filled over the brim, american and white cheeses all holding above 41 F. EHS observed the unit was not in use and lid left open at beginning of inspection. CDI - Foods were relocated to walk-in cooler to cool down towards < 41 F. EHS advised staff to not over fill foods as well as keeping the prep top lid closed while not in use. -1.5-

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2x deceased roaches in facility. ***No deduction in points as PIC provided invoice from Orkin’s pest control services from earlier today. PIC advised that their PCO comes out on a monthly basis and are contacted if in need of additional treatment services. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1x employee preparing foods without hair restraints. CDI - Employee put on a hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in sanitizer concentrations of 0 P.P.M. chlorine solution. CDI - Sanitizer solution remade with concentrations registering at 50 P.P.M. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in freezer that was not covered by anything. 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 containers of sauces and oils near the grill that were not labeled. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live roaches in facility. EHS advised pest control to be contacted and to have them come out on a monthly basis. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in freezer that was not covered by anything.

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 lettuce cut before EHS arrival I the flip unit holding above 41F. CDI-lettuce was put into an ice bath for rapid cooling

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sauces and oils near the grill that were not labeled. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. Observed roaches in an ice machine being used as storage. EHS advised PIC to contact pest control.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed boxes and waste outside of receptacles.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety observed raw beef over pre-cooked chicken in the reach in cooler. CDI-beef was moved to bottom shelf below chicken.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility par cooking chicken. PIC stated that the chicken is dropped into the grease to get a pre-cook, and then it is taken out. Once the customer arrives the chicken is dropped again to finish cooking. EHS advised PIC that in order to do this the facility has to have approved procedures. All foods must be fully cooked during the cooking time. CDI-wings were dropped back into grease to finish cooking.

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 on date marking please visit: http://meck.co/FoodSafety Observed containers of mixed veggies, tomatoes in the WIC that were not date marked. Observed pre-cooked chicken in the reach in on the front line that was not date marked. PIC stated that foods were prepped earlier today. CDI-foods were properly date marked. 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 containers of sauces and oils near the grill that were not labeled. REPEAT

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 ice scoop handle touching ice. Observed small cup being used to scoop salt. Observed handle of measuring cup used to scoop out sugar touching the sugar.

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 procedure for vomit or diarrheal events. EHS educated and provided documents.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and cheese (stacked too high) in the flip unit that were above 41F. CDI-Lettuce was placed in ice bath to rapidly cool down. Cheese was portioned out into another pan. 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed containers of lettuce, tomatoes, and cucumber salad in the WIC that were not date marked. Observed pre-cooked chicken in the reach in on the front line that was not date marked. PIC stated that foods were prepped earlier today. CDI-foods were properly date marked.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tomatoes, cucumber salad and Lettuce in the WIC that were tightly wrapped and had lids on. Lettuce was also packed tightly into a container. CDI- lettuce was portioned out into another container and the lid was kept off. Foil was removed from the containers of tomatoes and cucumber salad. Tomatoes placed into WIC. EHS educated PIC on proper cooling methods. 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 containers of sauces and oils near the grill that were not labeled.

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 chicken wings cooling in walk in cooler with ambient temperature of 42-44 degrees F. Chicken wings iced to cool and repair technician dispatched. Lettuce sliced earlier moved to alternate refrigeration. Facility voluntarily closed verification required to reopen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham , turkey, tomatoes in walk in cooler at 47 degrees. CDI moved to alternate refrigeration and facility voluntarily closed verification required to reopen.

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 chicken wings cooling in walk in cooler at ambient temperature of 42-44 degrees F. Chicken wings iced to cool and facility voluntarily closed until repairs can be made technician dispatched. Verification required before facility is to reopen.

3-501.13 Use approved thawing methods. Observed fish being thawed in pooled water measuring 64 degrees F. Walk in cooler out so fish taken to freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in can wash area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels stored in water measuring 0 ppm chlorine . CDI bucket emptied and refilled with sanitizer at appropriate levels of sanitizer.

4-501.11 Maintain equipment in good repair. Observed damage on inside of commercial reach in freezer.

5-205.15 Maintain a plumbing system in good repair. Observed floor drains in facility backing up into floor of establishment. Facility voluntarily closed and verification required to reopen.

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 cove tiles in rear prep areas and damaged walls in facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of food preparation and cooking food while not wearing hair restraints. -0.5 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops at drink station stored in bin with handles making contact with ice. CDI - Scoops were positioned in bin so that handles do not make contact with ice. Protect ice from splash, dust, and sources of contamination. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up on inside of ice machine. Recommend removing plastic partition in ice machine during cleaning to better clean interior walls. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak behind ice machine. Establishment is using bucket to catch excess water. Recommend repair. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and residues on walls at three compartment sink, in dry storage area, and chicken wing sauce station. Observed food slash on ceiling above three compartment sink. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with a CFPM certificate that expired in April of 2020. Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. -0 points-

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 wash hands and then turn off faucet without using a protective barrier such as a paper towel. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw ground beef and change gloves without a hand wash. -CDI - Employees were asked to rewash hands and properly follow hand washing procedures. -2 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed numerous food storage bins with bowls and cups stored in food product. Recommend using a scoop with handle to dispense food product to avoid potential sources of contamination. -0.5 points-

4-502.11(A) Maintain utensils in good repair. Observed a wire mesh strainer with broken wiring stored as clean in dish pit area. Maintain utensils in good repair to avoid possible sources of physical contamination of food. CDI - PIC disposed of item. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of toaster. Recommend keeping employee possessions in designated area away from equipment, utensils, and food. -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean on magnetic strip with visible food residue and build up. - CDI - Knives were moved to three comp sink to be washed rinsed and sanitized. -0 points-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings with final cook temperatures between 116F and 125F at fryer. PIC stated that chicken wings are partially cooked, held, and then fried a second time to decrease wait time for customers. Establishment does not have approved procedures for non-continuous cooking. CDI - PIC was asked to fry chicken wings until internal temperatures reached 165F, hold at temperatures of 135F or above, and to not interrupt the cooking process. Final cook temps of chicken wings were 211F and wings were held on hot griddle. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, turkey, and diced tomatoes at 54F, lettuce at 49F, and corned beef and ham at 56F in flip top cooler. PIC stated that items were prepared at room temperature then placed in walk in cooler before lunch service. CDI - PIC placed items on ice and cooled to 41F prior to end of inspection. Recommend cooling items to 41F or less before placing in flip top cooler. -REPEAT- -3 points-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no working thermometer in establishment for walk in cooler. Recommend providing working thermometer. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles and shaker containers without labels. -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies throughout establishment. -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of food containers stored on floor of dry storage area. CDI - Boxes of food containers were moved to nearby shelving -0 points-

6-303.11 Intensity-Lighting - C Observed two light bulbs burned out under hood. Recommend replacing. -0 points-

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 handling raw meat and then attempt to hand dispense bread and cut lettuce, onions and peppers for sandwich without handwashing. Observed cashier handling payment and touching face and glasses preparing drinks and salting fries without handwashing. CDI - PIC educated staff about when to wash hands. Hands were washed. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottles of mayo and thousand island dressing stored at room temperature on counter top and at cook line. Products were all above 41F. CDI - PIC placed these temporarily on TPHC and EHS sent TPHC form to PIC to determine whether temperature control or TPHC will be used to maintain these dressings. -1.5-

3-303.12 (B) Storage or Display of Food in Contact with Water or Ice - C Unpackaged foods shall not be stored in direct contact with undrained ice and water. Observed deep tubs of cut lettuce stored in undrained water in walk in cooler. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking and plating food without wearing an effective hair restraint. CDI - PIC gave employee hair restraint. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed fod and other debris in sanitizing solution during manual warewashing. -.5-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at handsink at far end of cook line at beginning of inspection. CDI - PIC placed cook line trash bin closer to handsink for use. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed four dishes stored as clean with food debris. CDI- PIC relocated items to the three compartment sink for cleaning. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of mixed vegetables sitting on top of the microwave in the back kitchen near rice cookers. The cooked vegetables had a temperature range of 109-113F. PIC stated that vegetables are used for the rice. EHS explained that since the vegetables were cooked that they should be held either above 135F or should be placed in the walk in cooler for cooling. CDI- PIC moved vegetables to the walk in cooler for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cheese and tomatoes in the prep top unit with a temperature above 41F. The items were in double containers. CDI- PIC switched out tomatoes and cheese from walk in cooler. EHS suggests to not put items in double containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying area.

4-501.11 Maintain equipment in good repair. Observed a split gasket on the reach in unit on the front line. Gaskets in freezer in the dry storage area have been repaired. **Points not escalated due to improvements to the gaskets in the freezer in the dry storage area**

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to the baseboard behind wing sauce rack. **Points not escalated due to major improvements to overall cleanliness of the establishment**

2-101.11 PIC shall be present during all hours of operation. -PF Upon arrival, observed no person in charge in the facility. Manager and owner of arrive later into the inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no one on site with clear knowledge of the employee health policy. CDI- PIC showed signed employee health policies but could not provide signed sheets for new employees.

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 food employees not turning off faucets with a barrier such as a paper towel. CDI- EHS instructed food employees to re wash hands. EHS explained hand washing procedure. 2-301.14 When to Wash - P Observed food employees going from raw food to ready to eat food without a handwash. Observed food employees reporting to work, putting on gloves, and preparing food without a handwash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in both hand sinks. CDI- Explained to PIC that handsinks are only used for handwashing.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed rice in a rice cooker at 88F. The rice had been left in the cooker from the previous day. CDI- PIC voluntarily discarded rice.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw philly meat stored on top of fruit punch in the walk in cooler. CDI- PIC relocated philly meat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers of wing sauces left from the previous night on the back shelf. Observed the ice machine in the back kitchen with black residue. Observed containers stored over the ice machine bin with food debris. CDI- All items moved to dish washing area for cleaning. REPEAT 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a utensil holder storing knives with grease and water inside. CDI- Knives moved for cleaning REPEAT

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking throughout the entire facility. CDI- EHS explained to PIC that items inthe facility that are held for more than 24hrs need a date marking label. PIC back dated some items that were prepped from 8/26.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of chemicals not labeled. One bottle in the dry storage area and one bottle stored under the meat prep sink. CDI- PIC labeled bottles.

3-501.13 Use approved thawing methods. Observed a box of philly meat and a box of frozen chicken stored on the counter near the grill. Advised PIC that items that are frozen should use one of the thawing methods such as thawing under refrigeration or under 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 sauce bottles with no clear labels.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping clothes throughout the facility on top of prep surfaces and on containers in the dry storage area.

4-501.11 Maintain equipment in good repair. Observed a split gasket in the reach in cooler on near the front line. Observed a freezer chest with rust and split gaskets in the dry storage area. Gaskets need to be replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep surfaces with sticky residue and build up of food debris. . Observed bottles of sauces that had been left out overnight with sticky residue. More frequent cleaning needed. REPEAT.

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

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 food build up in drains near the grill and under the three compartment sink. Observed general cleaning needed throughout the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener attached to prep table with rust and debris accumulation. EHS advised PIC to replace can opener, PIC stated that it will be replaced and said facility will use another can opener until it can be replaced. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black build up on the corners of ice machine. Observed residue build up inside the nozzles of soda machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, TCS foods cold holding between 42-45F in flip top unit were placed on time during facilities lunch rush. After lunch rush the TCS food items will be voluntarily discarded. Cheese cold holding at 50F in flip top unit was stacked above fill line. CDI, sliced cheese above fill line was removed and voluntarily discarded. EHS will make a verification visit within 10 days to assure flip top unit is holding at or below 41F.

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 recently washed chicken cooling walk in cooler tightly covered with lid. CDI, lid was removed to allow chicken to rapidly chill. M

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

4-501.11 Maintain equipment in good repair. Observed shelf where rice cooker and microwave are stored on top of with heavy rust accumulation. Shelving needs to be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave with heavy food debris accumulation within. Cleaning frequency needs to be increased.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee cooking handle raw burger and then handle ready to eat food without glove change. CDI food discarded employee instructed to wash hands and change glove compliance achieved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat foods in walk in cooler. CDI reordered storage.

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 mixed vegetables cooling on counter greater than 70 degrees after two hours of cooling. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in prep unit greater than 41 degrees but less than 45 degrees per new cold holding rule initiatied 01-01-19. -0 Points-

4-501.11 Maintain equipment in good repair. Observed both gaskets on prep unit in need of replacement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles containing bleach and general purpose cleaning solution not labelled in the rear three compartment sink area. Items labelled by PIC. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed two bottles of generic painkiller medication stored in the handsink area of the three compartment sink, adjacent to a prep area. Such items must be kept out of utensil/food prep areas. Removed by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the rear dry storage area. 6-202.13 Properly locate mechanical insect control devices. Observed insect control strips placed directly above clean dishes in the three compartment sink area. Such devices must be placed in a manner that will not lead to contamination of clean utensils or food products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers in the three compartment sink area. Dishes must be allowed to air dry to prevent providing a moist environment for pathogen growth.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of straws that had fallen on the floor of the rear dry storage area, moved by PIC.

4-501.11 Maintain equipment in good repair. Observed rusted, damaged shelving throughout establishment, observed rust present on two chest freezer units

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 slight baseboard/tile damage in the rear storage area/hallway.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored over food products in the walk in cooler. Moved to a low rack with no food products underneath or beside.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee place two returned containers of commercial ranch into a handsink, as customer preferred blue cheese. Do not store items or otherwise block access to handsinks. CDI by removal by EHS.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black residue accumulation on the ice machine shield.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility does not have a thin probe thermometer. EHS will make a return visit by 5/23/18 to verify acquisition of such.

4-501.11 Maintain equipment in good repair. Observed rusted, damaged shelving throughout establishment, observed rust present on two chest freezer units.

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 kitchen area collecting dust, observed damage to walls in the bathrooms.

4-501.19 Manual and Mechanical Warewashing Equipment, Wash Water Temperature,- P (Observed facility washing dish ware with only 92F; provide at least 110F in wash basin). CDI water provided at 110F or higher.

REPEAT 6-202.13 Properly locate mechanical insect control devices. Observed fly trap / glue strips hanging above bulk dry food containers in back kitchen area. (POINTS NOT INCREASE DUE TO LAST VIOLATION WAS DUE TO PRESENCE OF PEST NOT TRAP PLACEMENT)

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken lid to large chest freezer in need of repair / replacing; Observed rusty shelving inside walk-in in need of resurfacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (plastic containers used to hold scoops used for dispensing dry food products collecting old food debris in need of proper cleaning, sides of kitchen / cooking equipment).

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front check out station.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split / torn gasket on prep cooler unit in need of repair / replacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. ( Observed kitchen / cooking equipment in need of general cleaning).

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 cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning).

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored above bread inside walk-in cooler; Observed raw fish stored above fries inside walk-in cooler. CDI all raw meats properly stored according to final temp.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in back kitchen area; Observed large german roach infestation inside stand up and chest freezer electrical panels; Observed another infestation around plumbing caps located in wall behind stand up freezer unit; Observed cinderblocks on floor inside room with water heater housing roaches. VR to ensure pest company has conducted treatment.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to customer contamination / sneeze spray at register.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split/torn gasket on prep cooler door in need of repair.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking / kitchen equipment).

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 cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning; Observed roach carcasses in need of removal behind freezers in back storage area)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer stored clean with food debris stuck to blade surfaces. CDI slicer pulled and placed into dirty dish pit.

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

4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on prep cooler door in need of repair, Observed rusty shelving in back kitchen area (chemical area) in need of resurfacing; Observed hot water handle on hand washing sink broken in need of repair.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (containers used to store bulk drink mix packets, dry food containers and lids).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged baseboard tile in back 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. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls throughout in need of general cleaning (food splatter).

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training. .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, cut tomatoes, sliced cheese, deli meats stored in prep cooler measuring 53 F; CDI items pulled and placed on ice for remainder of service. Observed items down to 45F by end of inspection. VR to ensre prep cooler is repaired.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

NO POINT DEDUCTION 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 flooring (baseboard tile) damaged in need of repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottle of employee milk and employee food stored above and directly adjacent to customer food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch dressing labeled "keep refrigerated" being held out of temperature control on counter across from fryers. CDI: PIC decided they would keep dressings on ice from now on. Dressings moved to ice. REPEAT VIOLATION. Improvement from last inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles with chemicals in them labeled as food items. CDI: Bottles properly labeled.

3-501.13 Use approved thawing methods. Observed gyro meat thawing in dry storage area under no temperature control. CDI: Item taken to WIC to continue thawing process.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed multiple squeeze bottles and shakers containing oils and unidentifiable dry goods with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies flying in mop storage area. PIC stated the pest control company comes monthly and has given them a spray to use each night. Discussion with PIC to increase pest control visits.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of SS items stored on floor. PIC stated that they recently received a delivery but did not have time to put up the items. Items would be put up after the rush. Observed cup lips not protected at front counter. CDI: Employee covered cups with plastic.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in freezer.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed severely damaged lids on dumpster. PIC advised to call management company about replacement.

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

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Implement and follow an employee health policy. Observed PIC not able to demonstrate that an employee health policy was being followed. CDI, handouts provided to operator.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed employee wiping knives in handwashing sink behind front counter. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw animal foods shall be stored so that cross contamination is prevented. Observed ketchup stored on prep sink directly next to box of raw chicken. Observed raw chicken removed from commercial packaging and stored over cooked food and shrimp. Observed chicken removed from commercial packaging and stored in contact with a box of ice cream in reach in freezer. CDI, operator relocated foods for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed a box of ranch dressing sitting on shelf across from fryer equipment at 58 degrees F. CDI, operator relocated dressing to refrigerator. Observed ham, turkey, and dressings that was "keep refrigerated" on packaging overstacked in prep unit overnight according to operator. CDI, PIC voluntarily discarded foods that were not at required temperature.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Food shall be stored 6 inches from the ground. Observed a container of celery stored on ground in walk in cooler. Observed detergent stored on prep sink next to raw chicken. CDI, detergent relocated.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 2 lights out under hood ventilation system.

5-205.15 System Maintained in Good Repair - Plumbing system shall be maintained in good repair and calibration. Observed a plumbing leak below handwashing sink behind front counter.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee phone stored next to clean equipment on table.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC with no certified training. Repeat violation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: PICcouldnot adequately describe symptoms, exclusion conditions, exposure reporting requirements, orreportable illnesses. CDI- left PIC with Employee Health Form and instructions to have this requirement satisfied within 10 days.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink, covered with straw present, on surface with active breader pan. CDI- moved breader and drink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink with box of cucumbers placedover sink basin. Sink cleared.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw chicken in prepsink with green peppers on drainboard. CDI- peppers moved. Raw fish container sitting on box of mushrooms in walk-in cooler. Fish moved to lower shelf. Bag of rice open and exposed to contamination.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed unlabeled spray bottles containing chemicals. CDI- labeling begun while on site. 7-201.11 Store toxic materials to avoid contamination. -P: Observed that cucumbers had been peeled in 3-compartment sink. Sink also contained red sanitizer buckets with soapy water, brillo pads, dirty sanitizer. If the 3-compartment sink is used to prep food, the wash / rinse /sanitize processmust be maintained entirely separate from the food prep operation. Food must be prepped, then sink cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed cooking oils and othersquirt bottles unlabeled. Repeat violation.

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

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 for dispensing raw chicken from prep sink to fryer basket with handle laying in chicken. Observed container with no handle used to dispense rice from bag. Use a utensil with a handle.

4-501.16 Do not use a warewashing sink for handwashing. Employee rinsing hands at 3-compartment sink. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No sanitizer strips available for quaternary ammonium. Facility must obtain.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety training. PIC, Leo Miranda advised that he does not currently have the training, but has signed up to take the course scheduled for 2/10/15. CDI- verbal correction as to requirement.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. One container of cucumber dressing prepared using dairy not marked as rule requires. PIC advised that dressing is held for no more than 3 days. CDI- verbal correction/ discussion as to options.

3-501.13 Thawing - C. Ten bags of fries being held under counter across from main cook line. PIC advised that fries are placed there during busy hours of service to for ease of use at fryer. CDI- verbal correction as to requirements for slacking fries. CDI- storage corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottles and shakers at line and prep area not labeled. CDI- verbal correction to label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee at main cook line with no hair restraint on. All other employees wearing hair restraint. CDI- employee put hair net on.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Two stacks of single service cups at front counter not protected. CDI- plastic sleeve on stacks of cups pulled up to cover cup rims.

4-101.19 Nonfood-Contact Surfaces - C. Roller cart with wooden surface used to store containers of food in walk in cooler, wooden slats used to support walk in cooler shelf, and two concrete blocks used to support shelving in walk in cooler. All mentions surfaces are not sealed/ smooth and easily cleanable. CDI- verbal correction to seal all mentioned surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on shelving area/ hard to reach area next to prep cooler on cook line. Cleaning is needed.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. CDI- verbal correction and education as to rule requirement provided to operator Catallino Miranda. Food Code summary changes provided to operator today also.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Operator was unable to advise on complete employee health policy today, but advised that ill employee's are not allowed to work. CDI- verbal edudcation as to rule requirement, example health policy provided today.

3-501.13 Thawing - C. Eight boxes of frozen chicken on roller cart in back storage room and more than seven bags of frozen chicken at 3 comp sink sitting in sink and on drainboard. Operator advised that the chicken is usually received thawed, but today it was delivered frozen, and that chicken was being allowed to thaw. CDI- Chicken on cart was rolled in walk in cooler, and all but three bags of chicken at the 3 comp sink was placed in the walk in cooler. Three bags were placed in a container under running water.3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C. Nine bags of fries under prep table, not under temperature control. Operator advised that bags were placed there so that they could be accessed easy during rush times and not completely frozen when fried. CDI-bags were placed in walk in cooler, advised operator that temperature control must be maintained with those fries that are to be used during rush also. Discussed options with operator.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF. Operator advised that they currently do not have a food thermometer. Return visit by July 26, 2014 to check for replacement of facility thermometer.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Stored and in use containers of dry mixes, sauces, seasonings, and oils not labeled per rule requirement. Owner was advised during previous permitting visit of labeling being needed. CDI- verbal correction to label all.

2-402.11 Effectiveness-Hair Restraints - C. Operator assisting with preparing foods, but not wearing a hair restraint. CDI- operator put on on hair restraint.

3-304.12 In-Use Utensils, Between-Use Storage - C. Two tongs stored on handle on the lower handle of the fryer. CDI- tongs relocated, discussed options for storage while in use. Container with no handle stored in rice, handles stored down in flour and salt in other two containers. CDI- all corrected.

4-205.10 Food Equipment, Certification and Classification - C. Non ANSI/ NSF chest freezer being used in facility. Transitional item. Remove unapproved equipment.

5-203.14 Backflow Prevention Device, When Required - P. No backflow device on Y splitter at can wash; hose is attached. Transitional item. CDI- provide backflow device.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Some debris at shared dumpster. Doors open. Maintain area clean, keep doors closed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Two employee beverages stored in shelving above prep sink, employee cell phone and other personal items stored on beverage boxes and on dry goods shelving in back area. Designated storage area for employee items is required.